Shrimp Rolls Recipe

One shrimp roll is placed on top of the others.

5 from 10 votes

Shrimp Roll is a wonderful summer sandwich made with buttery warm brioche rolls packed with flavorful creamy shrimp salad. This is the best shrimp salad because it features homemade shrimp cooked with lemon and herbs and mixed with celery, herbs, and creamy mayonnaise mixture.

Prep Time20

Cook Time5

Total Time25

Course: Main Course, sandwich

Cuisine: American

Servings: (4-5)

Calories: 481kcal

Author: Lyuba Brooke

Ingredients

Shrimp:

1.5 lbs raw shrimp cleaned and deveined
1 lemon
3 dill weed sprigs
2 bay leaves
1 tbsp kosher coarse salt or coarse sea salt
1 tsp whole peppercorns
2 quarts water

Shrimp Salad:

2 celery ribs diced
3 tbsp scallions diced
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp fresh minced parsley
1 tbsp fresh minced dill weed
1/2 tsp paprika
1/8-1/4 tsp black pepper
1/2 tsp kosher coarse salt or coarse sea salt

Shrimp Rolls:

4-5 brioche hot dog buns
2 tbsp salted butter melted

Instructions

Shrimp:

Clean and de-vein shrimp. Cut lemon in half and squeeze a tablespoon of lemon juice out and set it aside for the shrimp salad.
Bring water to boil, squeeze in lemon juice from lemon halves and throw in the halves as well. Add bay leaves, dill weed sprigs, salt, and peppercorns. Mix well and simmer for a few minutes.
Add shrimp to the pot and cook until just turned pink and opaque. (Depending on the size, it will take about 2-3 minutes.)
Take shrimp out and let them cool until easy to handle.

Shrimp salad:

Dice shrimp and add them to a mixing bowl.
Add diced celery, scallions, mayo, apple cider vinegar, lemon juice, herbs, and spices. Mix everything very well.
You can refrigerate shrimp salad for a couple of hours to chill or serve it at room temperature.

Shrimp Rolls:

Preheat the oven broiler on low and brush hot dog buns with melted butter. Pull them apart very gently and brush some butter on the inside as well.
Place buttered buns on a baking sheet and let them brown under the broiler. Don’t place it too close to the broiler so the buns don’t burn.
Divide shrimp salad evenly among the warm rolls and serve with some lemon wedges on the side.

Video

Notes

Make Ahead: You can prepare shrimp salad a day before and then just make shrimp rolls the next day. With that in mind, I don’t recommend making shrimp salad more than a day ahead.
Using Pre-Cooked Shrimp: you can use pre-cooked shrimp (like ones that come in a cocktail shrimp platter). But remember, that shrimp is steamed or boiled without any additional flavor, so the shrimp salad will not be as flavorful. If you can, do cook them at home in a flavored boiling water. It will only take a few extra minutes.
Bread: My absolute favorite rolls to use are brioche hot dog buns. They are soft, delicate, and have a pleasant sweetness that compliments this shrimp salad perfectly. If you can't find brioche hot dog buns, use other hot dog buns like butter flavored ones.
Gluten free option: You can also use gluten free bread if needed. I would stay away from pretzel buns only because they are so much more dense and it will be hard to eat shrimp salad with it.
Storing: If you have leftovers, I don't recommend storing shrimp salad in the bread because the bread will get soggy. Store shrimp salad in an air-tight food storage container, in the refrigerator, for 1-2 days.

Nutrition