When spring and summer arrive in the Pacific Northwest, anglers and coastal cooks start preparing their shrimp pots for the celebrated spot prawn season. These sweet, firm prawns are a local treasure, and this Traeger Grilled Spot Prawn Rolls recipe is a simple, elegant way to showcase them. Whether you catch them yourself or find them at a specialty market, spot prawns make a beautiful seafood roll that rivals traditional lobster rolls.
Spot Prawn Rolls Recipe
If you love seafood, you’ve likely tried a lobster roll — but spot prawns are an exceptional alternative. Their sweet, succulent flavor and firm texture make them perfect for a chilled prawn salad tucked into toasted brioche rolls. Because spot prawns are less widely available than lobster, they can be pricier and more prized. When we get our hands on them, we savor every bite.
This recipe uses a simple lemon-mayo dressing, crisp celery for texture, and a touch of fresh herbs to complement the prawns without overpowering them. It’s an ideal summer dish for backyard grills, picnics, or any time you want a light, flavorful seafood sandwich.
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What are spot prawns?
Spot prawns are a prized shellfish found in colder coastal waters, including the Puget Sound and other parts of the Pacific Northwest. They are known for their delicate, sweet meat and are often compared to lobster in flavor. Because they are seasonal and less common in many markets, they are often reserved for special occasions by local seafood lovers.
Living near productive waters gives many families the chance to harvest local seafood and enjoy a variety of fish and shellfish year-round. If you don’t fish yourself, check specialty seafood counters or ask local fishmongers about availability during spot prawn season.
If you live in the Pacific Northwest and enjoy seafood, trying spot prawns during their season is a must. They’re often scarce on restaurant menus because locals prize them, so source them early or ask your fishmonger about local availability.
If you’re sourcing your own, practice respectful harvesting and follow local regulations. If not, develop a relationship with a reliable fishmonger who can alert you when spot prawns arrive.
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Recipe Shopping List
You may already have many pantry ingredients on hand. For precise amounts, consult the ingredient list in the recipe card below.
- Spot prawns (or another raw shrimp if spot prawns aren’t available)
- Salt & black pepper
- Celery
- Fresh lemon juice
- Mayonnaise
- Fresh parsley
- Green onion
- Brioche rolls (or other soft, buttery rolls)
- Butter for toasting
Pacific Northwest Fish Recipes
How To Make This Recipe
This overview outlines the key steps. The full recipe card below includes ingredient amounts and precise timings.
If you don’t have a pellet grill like a Traeger, you can achieve similar results on a gas or charcoal grill or under a hot broiler—just watch closely to avoid overcooking.
- Preheat the grill – Aim for high heat, roughly 400°F (204°C) on a pellet grill or similarly hot on other grills.
- Prepare the prawns – Peel and devein the prawns; remove shells and tails if you prefer. Toss with a little oil, salt, and pepper.
- Grill briefly – Grill the prawns just until they turn pink and opaque. Overcooking dries them out; 6–8 minutes is typically sufficient for medium-size prawns.
- Chill the prawns – Let the cooked prawns cool in the refrigerator for 20–30 minutes. This dish is served cold or at room temperature.
- Make the dressing – Combine mayo, lemon juice, chopped celery, parsley, green onion, and seasonings. Let it rest a few minutes to meld flavors.
- Combine and chill – Chop the prawns into bite-sized pieces, fold them into the dressing, and chill again briefly so flavors come together.
- Toast and assemble – Butter and toast the brioche rolls until golden, then fill with the chilled prawn salad and serve immediately.
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Serve This With
These prawn rolls pair beautifully with kettle-style potato chips for crunch. They also work well alongside creamy coleslaw, grilled baked potatoes, or a smoky mac and cheese for a heartier meal.
Try a full Traeger surf-and-turf feast for gatherings!
Recipe FAQ
Store any uneaten prawn mixture in an airtight container in the refrigerator for 1–2 days. Because seafood is perishable, consume leftovers promptly and keep chilled.
Soft, buttery brioche rolls or split-top New England–style rolls work best. They toast beautifully, stand up to the moisture of the prawn mixture, and complement the prawns’ sweet flavor.
More Recipes
- Traeger Salt & Pepper Spot Prawn Skewers
- Spot Prawn Linguine
- Jumbo Shrimp Scampi
- Traeger Smoked Garlic
More Fish Recipes
- Pan-Seared Chilean Sea Bass with Crispy Skin
- Grilled Lingcod
- Traeger Grilled Parmesan Halibut
- Air Fryer Parmesan Crusted Halibut
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Traeger Spot Prawn Rolls
Tender, lobster-like spot prawns tossed in a bright lemon-mayo dressing and served in buttery, toasted rolls. A simple, flavorful summer favorite that highlights local seafood.
Ingredients
- 40–50 spot prawns, peeled (or equivalent amount of raw shrimp)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 inner celery stalk, finely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup mayonnaise (use a good-quality mayo)
- 2 tablespoons chopped parsley
- 1 tablespoon chopped green onion
- 4 brioche rolls
- Butter for spreading
Instructions
- Preheat your grill to 400°F (204°C).
- Place the spot prawns on a grill mat or nonstick surface, drizzle with oil, and season with salt and pepper.
- Grill for 6–8 minutes, or until the prawns are pink and opaque.
- Remove from the grill and chill in the refrigerator for 20–30 minutes.
- Combine celery, lemon juice, salt, black pepper, mayo, parsley, and green onion in a small bowl; stir and let rest 5–10 minutes.
- Chop the cooled prawns into bite-sized pieces and gently mix with the dressing. Chill for another 20–30 minutes if possible.
- Butter the buns and toast until golden brown, then fill with the prawn mixture and serve immediately.
Nutrition Information (per serving)
Calories: 478 • Total Fat: 27g • Saturated Fat: 11g • Cholesterol: 249mg • Sodium: 1613mg • Carbohydrates: 36g • Fiber: 2g • Protein: 22g
Nutrition data is an estimate.
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