Shrimp Roll

I have a long list of go-to summertime recipes, and shrimp rolls are at the top of that list! These are perfect to serve at beach house vacations, pool parties, and all other kinds of summertime festivities.

More often than not, I just make them as a fun dinner for my family to enjoy after a long day of playing in the sun. In just one bite, you’ll feel like you’re at a cabana on the beach – just don’t forget to wash it down with a Piña Colada for the full effect, of course.

Lobster rolls are also a favorite summertime dish, however, these shrimp rolls are much less costly. Unless you live in a coastal town, lobster can have quite the hefty price tag, especially if you’re purchasing enough to feed a family. Instead of breaking the budget, enjoy these shrimp rolls instead.

To Cook The Shrimp:

Shrimp – For best results, try to use fresh shrimp but if you have to use frozen, make sure to thaw them first in the refrigerator overnight. Clean and devein the shrimp prior to using if needed!

Lemon – Squeeze out the lemon half and throw the half into the water as well. It will enhance the flavor of the water even more.

Dill Weed – use the whole sprig, no need to just take off the greens.

Peppercorns – use whole peppercorns not crushed black pepper.

Ingredients for the Shrimp Salad:

Celery – Make sure you’re choosing the freshest celery, that way it provides the crunch we’re looking for. Celery stalks should be vibrantly green and tightly packed.

Scallions – will add a mild onion taste without overpowering the shrimp salad.

Lemon Juice – Fresh lemon juice will always yield the best flavor.

Apple Cider Vinegar – In a pinch, you can substitute white wine vinegar will both work as well.

Herbs – you will need some fresh parsley and dill weed.

Seasoning – a simple mix of salt, pepper, and paprika is a great compliment to the natural flavor of the shrimp.

For The Sandwiches:

Hot Dog Buns – Brioche hot dog buns are fantastic in this sandwich!

Butter – softened salted butter is what will really make these mouthwatering.

Start by taking the shell off of the shrimp. The easiest way to do this is to start at the bottom of the tail, start pulling the shell away from the flesh near the legs, and work your way up. Take the shells off completely.

To devein, make a slight incision with a paring knife along the back of shrimp, just deep enough to slice the outer skin. This will expose the vein. Rinse out the cavity with cold water, taking out the vein and any dirt, leaving shrimp nice and clean.

For more information and a helpful video, head to a more detailed post on How to Peel and Devein Shrimp.

Make Shrimp Salad

Bring a pot of water to a boil. Add the lemon juice and halves, bay leaves, dill weed sprigs, salt, and peppercorns to the pot. Simmer.

Add shrimp to the mixture and cook until they’re all opaque and take them out. Allow the shrimp to cool until they’re not too hot to handle.

Dice the shrimp and toss them into a mixing bowl with all of the shrimp salad ingredients. Mix it all together thoroughly.

Toast the Bread

Brush the hot dog buns with softened butter on both the inside and outside. Brown the buns under a broiler, keeping a careful eye on them to ensure they don’t burn.

Stuff each toasted bun with the cooled or room temperature shrimp salad. Enjoy!