Shrimp Rolls

There seems to be quite the debate on what lobster rolls and shrimp rolls should be made with. Purists will either say dressed in butter only or mayo only. I may or may not have broken that purist mentality and did both? So, I guess you can’t call this “authentic,” but it sure is tasty and definitely something to make when the warm weather strikes.

Why You’ll Love This

• Simplicity. There isn’t much that goes into these shrimp rolls and that’s because we want to keep it as simple as possible.
• Budget-friendly. It helps save airfare from having to go to New England so I call that a budget-friendly meal! In all seriousness, the short ingredient list has no-fuss ingredients that you likely already have or are easy to source.
• Creamy and flavorful. With jumbo shrimp tossed in mayo and lemon juice then topped with chives, this sandwich yields fresh and bright flavors.

Ingredients for Shrimp Rolls

• Butter
• Shrimp – you can use fresh or frozen. Just make sure they’re large or jumbo shrimp.
• Celery – I love adding celery into my salads. The texture and crunch it gives is so satisfying!
• Lemon – for that added brightness and zest.
• Mayo – for a lighter alternative, try using plain Greek yogurt in combination with mayo.
• Chives
• Buns – if you can find it, opt for split top brioche hog dog buns. They make filling the rolls a lot easier and I love the buttery flavor of brioche buns.

Variations

• Make it lighter. As mentioned above, if you are trying to go for a lighter dish, you can substitute plain Greek yogurt for the mayo or you can do half Greek yogurt and half mayo. Keep in mind if you substitute for all Greek yogurt, it might be tangier than if you used mayo.
• Opt for all butter. This would make for a different type of shrimp roll, more specifically a Connecticut-style one. To make that, dress your shrimp in all butter instead of the mayo.

How to Make Shrimp Rolls

• Cook the shrimp. Melt butter in a large skillet over medium-high heat and cook the shrimp until cooked through, pink, and no longer translucent.
• Allow the shrimp to cool. Add cooked shrimp in a bowl, cover, and place in the refrigerator for 30 minutes.

• Make the filling. Once shrimp have cooled, add celery, lemon juice, chives, and mayo to the bowl. Toss to incorporate.
• Assemble the shrimp rolls. Stuff hot dog buns with shrimp filling and serve.

FAQs

Serving Suggestions

Shrimp rolls pair really well with some potato chips! I also love serving my dill potato salad and Mexican street corn with these tasty rolls as well. A tuna pasta salad is such a great pairing too.

Storage and Reheating Instructions

Shrimp rolls are best eaten immediately and the day of. If you do end up having leftovers, put leftovers in an airtight container and keep in the refrigerator for up to 2 days max. There is honestly no good way to reheat this because of the mayo so I suggest eating it cold or room temperature.