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Square overhead shot of a shrimp roll recipe on a white plate with potato chips and pickles.
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5 from 4 votes

Shrimp Rolls

A light and refreshing shrimp roll recipe is the perfect addition to your next summer picnic!
Course Dinner, Lunch
Cuisine American
Keyword new england shrimp roll, shrimp roll, shrimp roll recipe, shrimp rolls, shrimp rolls recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 414kcal
Author Blair Lonergan

Ingredients

  • 1 lb. peeled and deveined cooked shrimp, chopped into bite-size pieces (see note below if starting with raw shrimp)
  • 1 stalk celery, finely diced
  • 2 green onions, thinly sliced
  • ⅓ cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white vinegar
  • 1 tablespoon minced fresh dill
  • ¼ teaspoon Old Bay seasoning
  • ¼ teaspoon sugar
  • Kosher salt and freshly-ground black pepper, to taste
  • 4 hot dog buns, split
  • 2-3 tablespoons salted butter, at room temperature
  • Optional garnish: fresh parsley or additional dill

Instructions

  • Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
    Shrimp roll ingredients.
  • In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar. Add the mayonnaise mixture to the shrimp mixture; toss to coat. Taste and season with kosher salt and pepper. Cover and refrigerate until ready to serve.
    Shrimp salad in a bowl to be used for shrimp rolls.
  • Butter the cut sides of the hot dog buns. On a griddle or in a cast iron skillet, toast the buns buttered-side down, until golden brown. Fill each bun with shrimp salad. Garnish with additional dill or freshly-chopped parsley.
    Spooning shrimp salad into griddled buns.

Notes

If you're starting with raw shrimp, you will need to cook them before proceeding with the recipe. To do so, bring a large pot of salted water to a boil. Once the liquid boils, turn off the heat. Add the shrimp to the hot water and allow the shrimp to poach, uncovered, for a couple of minutes (stirring occasionally) just until they turn pink. While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl. When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to sit in the ice bath for 10 minutes. Drain, pat dry, and peel (if necessary). Pat dry again, cover, and refrigerate until ready to use.

Nutrition

Serving: 1shrimp roll | Calories: 414kcal | Carbohydrates: 23g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 1271mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 7mg | Calcium: 251mg | Iron: 4mg