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Classic Creamy Shrimp Salad Rolls
Plump, sweet shrimp tossed in a bright, creamy dressing make these rolls an instant favorite. You'll boil the seafood just until tender, then chill and fold it into a mix of mayonnaise, fresh dill, chives, and a hit of Old Bay seasoning. Piled high into buttered, toasted potato buns lined with crisp lettuce, the contrast of cool filling and warm bread is hard to beat. They're exactly what you want for a laid-back lunch or a breezy weekend dinner.
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
- 1Bring a large pot of water to a boil and season with 2 teaspoons of salt. Add the shrimp and cook for about 2 minutes, just until they turn pink and opaque. Drain the shrimp and run them under cold water until they're completely cool to stop the cooking process.
- 2Pat the cooled shrimp thoroughly dry with paper towels. Surface moisture will water down your dressing. Cut the shrimp into small, bite-size chunks.
- 3In a medium bowl, stir together the celery, mayonnaise, chives, dill, Dijon mustard, lemon juice, Old Bay seasoning, and the remaining 1/2 teaspoon of salt. Gently fold the chopped shrimp into the dressing until evenly coated.
- 4Spread the softened butter inside the toasted potato buns and line them with fresh lettuce leaves. Spoon the shrimp salad generously into each bun and garnish with extra chives.
Notes
- Lettuce tip: Use soft, cup-shaped greens like Bibb or Boston lettuce to line the buns. This creates a barrier that keeps the bread from getting soggy.
- Make ahead: You can prepare the shrimp salad up to a day in advance. Keep it in an airtight container in the fridge until you're ready to assemble the rolls.
- Swap: If you don't have potato buns, split-top brioche or classic New England-style hot dog buns work beautifully.