Shrimp Rolls are the budget-friendly alternative to a lobster roll and this recipe still delivers big flavor with a simple prep and easy to find ingredients. When the weather warms up, you can't go wrong with the combination of tender shrimp, Old Bay seasoning, crisp celery and bell pepper, bright lemon, and cool dill tucked into a hearty sandwich roll. These shrimp rolls are filled with a shrimp salad that's delicious enough to eat right from the bowl!
Shrimp rolls typically fall into two styles: a buttery poached shrimp served warm on a buttered roll or a cold shrimp salad style sandwich. This recipe is for the second version, with a mayonnaise based dressing. The shrimp salad isn't heavy at all, though, thanks to crunchy vegetables and lemon zest and juice.
Big flavor in sandwich form is a great way to serve up dinner in a hurry! Once you've tried these shrimp rolls, give these Bacon Cheeseburger Subs a spin.
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Shrimp - You can use either fresh or frozen (and then thawed) shrimp for this recipe. I generally choose a 31-40 count size, meaning that there are 31-40 shrimp per pound. Peel and remove the tails of the shrimp if that's not already done when you purchase it.
- Mayonnaise - This shrimp salad has mayonnaise, but just enough to make a good sauce to coat the shrimp. Use a real mayonnaise, not a Miracle Whip type dressing. The added sugar is too sweet for the shrimp salad.
- Lemon - Both lemon zest and lemon juice are added to the shrimp salad for a bright citrus flavor.
- Celery - The crunch from finely diced celery is great for textural contrast in the shrimp rolls.
- Red Bell Pepper - Diced bell pepper adds color and crunch, plus a subtle sweetness to the shrimp salad.
- Old Bay Seasoning - This classic seafood seasoning has a distinctive flavor thanks to the celery salt and paprika. It's great to have on hand for shrimp and crab, but also adds flavor to a Bloody Mary, french fries, and salmon. You'll find it in the spice section of most supermarkets.
- Dill Weed - Dill weed has soft, thin leaves and is found in bunches or in clamshell containers in the produce department of your supermarket.
- Sandwich Rolls - Find a sandwich roll that has a sturdy but soft crust and pillowy interior. A brioche roll or potato rolls is traditional, but the sandwich rolls in this post are from Trader Joe's and have been perfect for these shrimp rolls and other sandwiches.
Instructions
Bring one quart of water with one tablespoon of kosher salt to a boil in a 2- to 3-quart saucepan over high heat.
Prepare an ice bath by filling a medium bowl with ice and adding water to the level of the ice.
While the water comes to a boil, combine the mayonnaise, lemon zest, lemon juice, salt, and Old Bay seasoning in a second medium bowl. Whisk well to create a smooth dressing.
Once the water is at a rapid boil, add the shrimp. Stir the water to cook the shrimp evenly.
Cook the shrimp for two minutes and then strain the shrimp using a mesh strainer or colander.
Immediately transfer the shrimp to the ice bath and stir everything together so that the shrimp can evenly cool. Chill for 5 minutes.
While the shrimp is chilling, dice the celery and bell pepper into a ¼-inch dice. Chop the dill leaves.
Add the bell pepper, celery, and chopped fresh dill to the mayonnaise mixture.
Remove the shrimp from the ice bath and chop them into ½-inch pieces.
Add the shrimp to the mayonnaise mixture and stir well to coat everything evenly. Cover the shrimp salad and chill for at least 30 minutes and up to overnight.
Just before serving, prepare the rolls by hollowing out some of the interior to make room for the shrimp salad and toasting the rolls in a toaster oven or under the broiler.
Pile the shrimp salad into the toasted rolls, garnish with additional dill, and serve immediately.
No Cook Preparation
Streamline the prep of these tasty shrimp rolls by using frozen cooked shrimp or cooked shrimp from your grocery store's seafood counter. Thaw frozen shrimp in the refrigerator ahead of time and remove the tails and any shells. This meal is perfect for summer months when when it's just too hot to turn on the stove!
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Use Dried Dill - Dried herbs are great to have on hand! Use 1 teaspoon of dried dill leaves in place of the fresh dill in the recipe.
- Add Onion - Add finely chopped red onion, green onion, or chives to the shrimp salad mixture to add an extra layer of flavor.
- Add Spice - A few dashes of hot sauce like classic Tabasco is an easy addition if you want to add a bit of spice to your shrimp rolls. You can also add finely diced seeded jalapeño.
Serving Suggestions
Serve the shrimp rolls with potato chips, fruit salad, french fries, or veggie sticks. The shrimp salad that you fill the rolls with is also great as a dip for snacking with buttery crackers. You can bring a platter with the shrimp salad and crackers, flatbreads, or buttery slices of baguette for a party snack that will be a hit.
Storage and Make-Ahead Options
Once the shrimp salad is prepared, it can be stored in the refrigerator for up to two days in a covered bowl. You can make the shrimp salad for shrimp rolls a day in advance and use any leftover filling as a snack on crackers the following day.
More Summer Favorites
These shrimp rolls are ideal for summer meals, with their cool and fresh filling and easy prep. Check out the recipes below for more summer favorites:
Easy Dips for Snacking
We love a hearty dip with some bonus protein as a snack with crackers or baguette slices. This shrimp salad filling fits the bill, but here are some other options to try:
Try It and Share
I hope you try these Shrimp Rolls and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Shrimp Rolls
Ingredients
- 1 pound shrimp (peeled, tails removed)
- ¼ cup mayonnaise
- ¼ cup celery (from one large rib)
- ½ cup red bell pepper (about ½ of a pepper)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt (plus extra for salting the water)
- 1 tablespoon dill weed (fresh, plus extra for garnish)
- 4 sandwich rolls (brat rolls, brioche rolls, or potato rolls)
Instructions
- Bring 1 quart of water and one tablespoon of kosher salt to a boil over high heat in a 2- to 3-quart saucepan.
- While the water is coming to a boil, prepare an ice bath in a medium bowl.
- In a second medium bowl, add the mayonnaise, lemon juice, lemon zest, Old Bay, and ½ teaspoon of salt and whisk these ingredients together.
- When the water is boiling add the shrimp and stir to cook the shrimp evenly.
- Stir the shrimp and allow them to cook for 2 minutes. Remove the pan from the heat, strain the shrimp with a mesh strainer or colander, and place the cooked shrimp in the ice bath to chill for 5 minutes.
- While the shrimp is chilling, dice the red pepper, celery, and dill. Add these to the mayonnaise mixture.
- Chop the cooled shrimp into small pieces, about ½-inch in size. Stir the shrimp into the mayonnaise mixture and then cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes (and up to 24 hours). Taste the shrimp salad and season with additional salt if needed.
- When it's almost time to serve the shrimp rolls, toast them until golden in the toaster oven or broiler. If you have a large roll, hollow out the insides to make more room for the shrimp filling.
- Evenly spoon the chilled shrimp mixture into the toasted rolls and serve immediately.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
We love this recipe for hot summer nights or to brighten up winter nights.