Venice Beach Spicy Shrimp Brioche Roll
Serves: 2│30 min
Inspired by The Fig Tree, Venice Beach LA
This reverse-engineered coastal classic captures that iconic Venice Beach vibe. We’ve focused on the signature "split-top" brioche loaf, the crunch of fresh celery, and a creamy, spicy dressing balanced by luxurious garnishes.
Ingredients
Main Component
450g (1 lb) Large shrimp, peeled, deveined, and cooked.
60g (1/2 cup) Celery, finely diced for maximum crunch.
1 large Brioche loaf (unsliced) or 2 thick-cut brioche "Texas toast" slices.
30g (2 tbsp) Unsalted butter, softened for toasting.
Spicy Mayo Dressing
120g (1/2 cup) Quality mayonnaise (Kewpie preferred).
15ml (1 tbsp) Sriracha or your favorite hot sauce.
5ml (1 tsp) Fresh lemon juice.
2g (1/2 tsp) Paprika (smoked or sweet).
Salt and black pepper to taste.
Garnish
15g (1/4 cup) Fresh dill fronds, roughly torn.
20g (1 tbsp) Salmon roe (Ikura) for that salty pop.
2 cups Mixed butter lettuce or artisanal greens for the side.
Instructions
Chop the shrimp into bite-sized 1cm (1/2 inch) pieces and place them in a chilled mixing bowl.
Whisk the mayonnaise, Sriracha, lemon juice, and paprika in a small bowl until the color is uniform.
Fold the dressing and diced celery into the shrimp until every piece is thoroughly and creamily coated.
Slice the brioche into a thick "rectangular" block, then cut a deep slit down the center without reaching the bottom.
Butter the exterior sides of the brioche generously and toast in a skillet over medium heat until golden brown.
Stuff the warm bread cavity with the chilled shrimp mixture, allowing some to overflow the top.
Top with salmon roe and a heavy-handed amount of fresh dill to mimic the restaurant's presentation.
Serve immediately alongside a pile of fresh, lightly dressed greens while the bread is still buttery and crisp.
