Perfect for summer entertaining.
These Shrimp Rolls are light, lemony and bright combining shrimp with an Old Bay seasoned dressing with fresh green onion and thinly sliced celery for the perfect added crunch. Pile the shrimp into buttery, toasted Martin’s potato rolls and they feel elevated enough for hosting a summer gathering but easy enough for a casual dinner at home.
Shrimp Rolls or Lobster Rolls?
I am of the opinion that a lobster roll should be warm and with tons of salted butter and a shrimp roll is where you let the mayo & lemon mixture shine. You might disagree with me on that one, but I know you will absolutely love these regardless.
We do a ton of fish dishes on Christmas Eve, and despite this being a touted summer recipe, it was LOVED by everyone as an appetizer for the occasion. I simply cut the potato buns into threes to make tiny, two bite shrimp rolls. They were such a hit.
These are the epitome of summer and I look forward to when I have a group over that shares their love of these shrimp rolls with me.
Ingredients
This shrimp roll recipe starts with perfectly seasoned water for cooking the shrimp, followed by a mayo-based lemony dressing to toss them in.
Shrimp Ingredients
- shrimp – I use frozen and defrost it before cooking
- lemon – a whole lemon, we use the juice and throw the lemons in the water too
- old bay seasoning
- chicken bouillon – I use powdered
- kosher salt – I use Diamond Crystal in all my recipes
Dressing Ingredients
- mayonnaise – the base of our dressing
- lemon juice
- lemon zest – makes the lemon flavor really shine
- dijon mustard
- old bay seasoning
- green onion
- celery
- potato rolls – or any hot dog roll you prefer
- unsalted butter
- chives – for topping
- extra lemon wedges – for serving
How to Make Shrimp Rolls
- Cook the Shrimp: Boil the shrimp with lemon, Old Bay, and bouillon seasoned water until cooked through, then transfer to an ice bath to cool them off.
- Make the Dressing: Whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, and Old Bay until smooth and creamy.
- Combine: Combine the chopped shrimp, thinly sliced celery, and green onion with the dressing until everything is evenly coated.
- Toast the Rolls: Butter the rolls and toast until golden.
- Assemble and Serve: Pile the shrimp into the toasted rolls, finish with fresh chives, and serve with lemon wedges.
What to Serve with Shrimp Rolls
Shrimp Rolls are very versatile, these are some of my favorite sides to serve with them:
- dill cucumber salad
- pasta salad
- corn on the cob
- cucumber tomato feta salad
- french fries
- fruit salad
- chips
How to Make Shrimp Rolls Ahead of Time
You can make the shrimp salad mixture a day in advance and keep it an airtight container in the fridge. Wait to top the rolls with the shrimp mixture until just before serving so they don’t get soggy.
Store any leftover shrimp salad in an airtight container in the fridge for up to 2 days.
Watch Me Make Shrimp Rolls
Equipment I Use to Make Shrimp Rolls
- Glass Mixing Bowls – my favorite for salads
- Microplane – for zesting lemons
Frequently Asked Questions
Can I use frozen shrimp?
Yes, I use frozen shrimp. Just thaw completely before cooking.
What size shrimp do I use?
Medium or large shrimp work best, we cut them into bite-size pieces.
Can I make these ahead of time?
You can prepare the shrimp salad mixture ahead, but wait to toast and assemble the rolls until serving.
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Shrimp Rolls
- Total Time: 35 minutes
- Yield: 4 shrimp rolls 1x
Ingredients
For the Shrimp
- 1 lb raw shrimp, peeled and deveined, tails on
- 4 cups water
- 1 lemon, juiced and halved
- 1 teaspoon kosher salt
- 1 teaspoon chicken bouillon
- 1 teaspoon Old Bay seasoning
For the Shrimp Roll Mixture
- ½ cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ cup green onion, thinly sliced
- ¼ cup celery, thinly sliced, I use a mandolin
For Serving
- 4 Martin’s potato rolls or hot dog rolls
- 2 tablespoons unsalted butter, softened
- Lemon wedges, for serving
- Finely chopped chives, for serving
Instructions
- In a large pot, add in the juice of a whole lemon and the lemon halves, 1 teaspoon Old Bay seasoning, 1 teaspoon chicken bouillon, and 1 teaspoon kosher salt. Pour in 4 cups of water. Bring to a gentle boil.
- Add 1 pound of cleaned and deveined shrimp and cook for 2-3 minutes until pink and cooked through.
- Immediately transfer the shrimp to an ice bath to stop the cooking. Once chilled, drain well and pat dry. Remove the tails. Let sit on a paper towel for a few minutes, then roughly chop into bite sized pieces. Depending on the size of your shrimp it could be 2 or 3 cuts per shrimp.
- In a large mixing bowl, stir together ½ cup mayonnaise, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, and ½ teaspoon Old Bay seasoning.
- Add in ¼ cup thinly sliced green onion and ¼ cup thinly sliced celery. Stir to combine.
- Add the chopped shrimp to the dressing and gently toss until evenly coated. Let sit for 10 minutes.
- Lightly butter your rolls, if desired, and toast in a skillet over medium heat until golden and lightly crisp.
- Fill the rolls with the shrimp salad, top with chopped chives and serve immediately with lemon wedges.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Stovetop
Cucumber Tomato Feta Salad
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