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This Shrimp Roll recipe has become my go—to summer lunch for parties and family cookouts because it offers all the creamy seafood goodness you crave, nestled inside a buttery, crisp brioche roll. The shrimp salad uses fresh, lemony shrimp and crunchy celery, bound with a light, herby mayonnaise dressing, making it truly irresistible. If you ever wanted a lobster roll but needed a more budget—friendly option, this is the answer.
My family begs for these every July Fourth, and even the non—seafood eaters end up stealing bites. Honestly I first made these when lobster was out of the question and now I would not go back.
Ingredients
- Fresh shrimp: look for wild—caught shrimp whenever possible for more flavor and a firmer bite
- Lemon slices: infuse bright citrus into the cooking shrimp for a clean fresh note
- Fresh herbs: such as dill and parsley which bring aroma and garden vibrancy to the salad
- Celery: adds crunch and freshness making each bite lively
- Mayonnaise: lends creamy smoothness make sure it is good—quality for best taste
- Scallions: give gentle onion flavor and extra green color
- Softened butter: used to richly toast the buns inside and out until perfectly golden
- Brioche rolls or split—top hot dog buns: offer buttery taste and a soft yet sturdy base for the shrimp salad
Instructions
- Prepare the Shrimp:
- Place peeled and deveined shrimp in a pot with enough cold water to cover them. Add a few lemon slices, a generous pinch of salt, and sprigs of fresh herbs such as dill or parsley. Bring just to a gentle simmer over medium heat and cook until the shrimp turn opaque and pink—this happens quickly, about three minutes. Scoop out the shrimp and let them cool on a plate until they are comfortable to touch.
- Chop the Shrimp and Vegetables:
- Once cooled, dice the shrimp into small pieces about half an inch or smaller. Finely chop the celery and the scallions so the salad is cohesive and every forkful is well blended.
- Mix the Salad:
- In a large bowl combine the chopped shrimp, celery, scallions, and freshly snipped herbs. Add mayonnaise and squeeze in a touch of lemon juice for extra brightness. Fold the ingredients together until everything is evenly coated and creamy but not soupy. Taste for seasoning and add salt or pepper if needed.
- Toast the Buns:
- Heat a skillet or your broiler. Brush the brioche rolls or hot dog buns with softened butter on both the inside and outside surfaces. Toast the buns until they are crisp and golden—watch closely so they do not burn but develop a lovely brown crust. This step creates the signature texture contrast.
- Assemble the Shrimp Rolls:
- Once the buns are toasted and still slightly warm, carefully tuck a generous scoop of shrimp salad inside each one. Pack them in so every bite overflows with shrimp and creamy crunch.
- Enjoy:
- Serve right away for maximum crispness. These are best eaten freshly assembled when the bread is warm and the salad is chilled.
The punch of lemon always stands out to me in this recipe. Growing up by the coast my family taught me that seafood is happiest when it is brightened up with citrus and this roll brings back those summer beach days with every bite.
Storage Tips
If making shrimp salad ahead keep it in an airtight container in the refrigerator for up to two days. Only assemble the rolls just before serving since the bread will get soggy if stored with salad inside. Extra toasted buns can be kept in a paper bag at room temperature several hours.
Ingredient Substitutions
If celery is not your thing try extra scallions or even a bit of diced cucumber for cool crunch. Greek yogurt can replace up to half of the mayonnaise for a lighter option. For gluten free sandwiches use your favorite gluten free buns toasted in butter.
Serving Suggestions
Serve with crunchy kettle chips or a light summer salad for a balanced meal. A side of pickles brings briny snap that contrasts the creamy filling. Shrimp rolls pair perfectly with cold lemonade or iced tea for a sunny day lunch.
Cultural Context
Shrimp rolls are a fun riff on the famous lobster rolls of New England but with wider accessibility. Many East Coast beach stands now offer this version for a crowd—pleasing twist on a classic. Turns any backyard barbecue into a seaside picnic with just one bite.
Every bite of these shrimp rolls tastes like summer on the coast. Make a batch and you will find these become a new seasonal tradition.
Common Questions About Recipes
- → Can I use pre-cooked shrimp?
Yes, but for the best flavor, cook shrimp at home in lemon-herb water. Pre-cooked shrimp may lack seasoning.
- → What type of bread is best?
Buttery brioche or classic split-top hot dog buns work well for a soft yet sturdy base that complements the filling.
- → Can the shrimp salad be made ahead?
Yes, prepare shrimp salad a day ahead and store it in the refrigerator for quick sandwich assembly later.
- → How do I avoid soggy bread?
Only fill buns when ready to eat. Store shrimp salad separately from bread to maintain texture.
- → How can I add more flavor?
Cook shrimp with lemon, herbs, and seasonings. Toast bread with butter for extra richness and crunch.