1 / 1
Shrimp Salad Rolls
Shrimp salad rolls offer a refreshing twist on the classic seafood sandwich. Plump shrimp are gently boiled, chilled, and tossed in a creamy dressing brightened with fresh lemon juice, dill, and chives. A dash of Old Bay seasoning adds a savory depth that pairs perfectly with the sweet meat. Served in buttered, toasted potato buns with crisp lettuce, these rolls make an excellent lunch or light summer dinner. The contrast between the cool, crunchy filling and the warm, soft bread creates a highly satisfying bite.
Ingredients
- 1½ lb. large shrimp, peeled and deveined
- 2½ tsp. kosher salt, divided
- 2 celery stalks, finely chopped (1 cup)
- ⅓ cup mayonnaise
- 2 Tbsp. chopped fresh chives, plus more for garnish
- 2 Tbsp. chopped fresh dill
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh lemon juice (from 1 lemon)
- 1 tsp. Old Bay seasoning
- 2 Tbsp. butter, softened
- 6 potato hot dog buns, split and toasted
Instructions
- 1Boil a large pot of water and season it with two teaspoons of salt. Add the shrimp and cook for about two minutes until they turn pink and opaque. Drain the shrimp and run them under cold water until they are completely cool.
- 2Dry the cooled shrimp thoroughly with paper towels. Cut them into small, bite-size chunks.
- 3Mix the celery, mayonnaise, chives, dill, Dijon mustard, lemon juice, Old Bay seasoning, and the remaining half teaspoon of salt in a medium bowl. Gently fold the chopped shrimp into the dressing until evenly coated.
- 4Butter the insides of the toasted potato buns and line them with fresh lettuce leaves. Spoon the shrimp salad generously into each bun and sprinkle with extra chives before serving.