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This shrimp roll recipe is my go-to summer picnic sandwich when I want something light but truly special. It features juicy shrimp simmered at home with fresh lemon and herbs, then combined with celery, fragrant herbs, and creamy mayonnaise, all piled into a buttery toasted brioche roll. The contrast of warm bread and cool, herby shrimp salad makes every bite amazing and a great lobster roll alternative for anyone on a budget.
I first tried to recreate a shrimp roll after a coastal vacation when I missed beach shacks serving buttery sandwiches. Now my family associates the taste with summer afternoons outdoors.
Ingredients
- Raw shrimp: Look for firm medium shrimp with no fishy smell. Wild caught will have the best taste.
- Fresh lemon: Adds brightness and highlights the shrimp. Seek out lemons with shiny skins.
- Fresh herbs: Dill, parsley, and sometimes chives for flavor. Only use vibrant green leaves.
- Mayonnaise: Creates a creamy texture and light tang. Go for full fat for best flavor.
- Celery: Adds crunch and balance. Stalks should be crisp with no browning.
- Scallions: Offers a light onion note. Choose those with crisp white and green parts.
- Butter: Used to toast the buns. Quality unsalted butter will taste best.
- Brioche or top-split hotdog buns: Soft and slightly sweet. Go for fresh bakery buns if your store stocks them.
- Salt and black pepper for seasoning: Use flaky sea salt and fresh-cracked pepper for brightest notes.
Instructions
- Prepare the Shrimp:
- Bring a pot of salted water to a gentle boil. Add lemon slices scattered over the water and a big handful of fresh herbs. Drop in the raw shrimp. Stir and simmer until they turn fully opaque and pink which takes just about two to three minutes. Remove the shrimp immediately and lay them on a plate to cool. To avoid a rubbery texture do not overcook.
- Chop the Ingredients:
- Once the shrimp are cool chop them into small bite-sized pieces. It helps every bite be balanced with herb and dressing. You can chop celery, scallions, and fresh herbs at the same time for even mixing.
- Mix the Shrimp Salad:
- In a medium bowl stir together mayonnaise, lemon juice, chopped herbs, celery, scallions, salt, and black pepper. Add the chopped shrimp and gently fold everything until combined. Taste and adjust seasoning if needed. This can be held in the fridge for freshness up to a day.
- Toast the Brioche Buns:
- Brush both the inside and outside of each roll with softened butter. Heat a skillet or place under a broiler and toast the buns until golden brown but not burnt. Do not walk away as they toast quickly on high heat. This step gives the sandwich its rich flavor and satisfying crunch.
- Assemble the Sandwiches:
- Fill each warm toasted bun generously with chilled shrimp salad. Mound enough for plenty in each bite. Serve right away for the best texture and taste.
I always look forward to using fresh dill for this recipe. It reminds me of my grandmother’s garden and always makes the salad fragrant. Every year my kids help toast buns while I mix everything up and we eat together outside in the sun.
Storage Tips
Keep shrimp salad refrigerated in an airtight container for one to two days. For best texture keep bread and salad separate until serving. If you want to make ahead prep the shrimp and chop vegetables the night before.
Ingredient Substitutions
Swap celery for cucumber or fennel for a milder crunch. If you prefer Greek yogurt over mayo use half and half for a tangy twist. Chives work in place of dill or parsley if that is all you have.
Serving Ideas
Serve with kettle chips and lemonade for a classic summer lunch. You can also stuff mini rolls for appetizer sliders. If you want it spicy add a dash of hot sauce or Cajun seasoning to the shrimp salad.
Cultural and Seasonal Notes
Shrimp rolls are a New England classic and became popular as an answer to expensive lobster rolls. They shine in spring and summer when fresh herbs are in season and shrimp is plentiful.
Seasonal Adaptations
Use tarragon or basil in place of dill in late summer. Toss in sweet corn for added color and crunch in peak summer. Serve warm by gently heating the shrimp salad just before stuffing the buns.
Success Stories
Everyone I have served these to is surprised by how fresh and satisfying the shrimp flavor becomes when you cook them at home with herbs. Friends always ask for the recipe at family reunions or potlucks.
Freezer Meal Conversion
Cooked shrimp can be frozen after cooling. Toss with dressing right before serving but do not freeze the dressed salad or assembled sandwiches as it affects texture.
Every bite of this shrimp roll delivers a taste of summer regardless of the season. With a little prep you will have a refreshing, crowd-pleasing sandwich ready in no time.
FAQs About This Recipe
- → What type of bread works best?
Buttery brioche or top-split hot dog buns offer soft texture and hold up well with creamy shrimp filling.
- → Should I cook shrimp at home or use pre-cooked?
Cooking shrimp at home with lemon and herbs gives more flavor, but pre-cooked shrimp can be used for convenience.
- → How do I avoid soggy buns?
Toast buns with butter before stuffing. Store shrimp salad separately until ready to serve for best texture.
- → Can I make shrimp salad in advance?
Yes, prepare shrimp salad up to a day ahead. Store chilled in an airtight container for freshness.
- → Are there alternative mix-ins to celery?
Chopped scallions, chives, or finely diced cucumber can be used, though celery adds classic crunch.