Ingredients
Scale
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