This shrimp roll recipe is not only mouth-watering but really easy to throw together in around 10-15 minutes. Cold shrimp salad meets a soft bun in this creamy delicious sandwich!
Why this recipe works
This shrimp roll is just like a classic lobster roll, but with juicy, plump shrimp instead of lobster meat. The filling is essentially shrimp salad. It’s creamy and flavorful with chives, celery, mayonnaise, and lemon juice. Mix it all together and pile it onto buns, either toasted or as-is, and enjoy!
Not overwhelming the roll with a bunch of different ingredients really helps keep the attention on the shrimp in this recipe. A bit of Old Bay seasoning on the shrimp mixed with the creamy dressing keeps it simple and goes a long way.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You’ll want jumbo shrimp for this recipe that have been peeled, deveined, and have had the tails removed. You can use precooked shrimp in place of raw if you want to save some time. Prepare the shrimp using whichever method you prefer. Check out our grilled shrimp, sauteed shrimp, or air fryer shrimp for a few different options for preparation.
BUN – Regular hot dog buns or New England-style buns will work well for this roll. Optionally smear the buns with butter and toast them on either a skillet or in a toaster oven.
How to Make Shrimp Roll
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the shrimp with Old Bay seasoning. Cook shrimp using any method you like, steaming or sautéing is easiest. We steamed ours. Place cooked shrimp in the refrigerator to chill.
- In a large bowl, mix together mayonnaise, onion powder, horseradish sauce, celery, fresh chives, and lemon juice. Stir well.
- Stir in cold cooked shrimp.
- Pile mixture into buns.
Frequently Asked Questions & Expert Tips
If you’d like to make the shrimp rolls ahead of time I would suggest preparing the shrimp mixture and storing it in an air-tight container up to a day in advance. Simply add it to the buns when you are ready to serve, this way the shrimp mixture won’t leave your buns soggy as they sit.
Yes, you can use precooked frozen shrimp. Allow the shrimp to thaw and toss it with the other ingredients as normal.
Serving Suggestions
Optionally tuck a lettuce leaf into the bun before piling the shrimp mixture in, this will help keep the bun from getting soggy. Otherwise, you can smear the buns with butter or mayo then lightly toast them in a skillet or toaster oven. Serve your shrimp roll with potato chips, french fries, buttered corn, or soup on the side.
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Shrimp Roll
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound jumbo shrimp peeled, deveined, tails removed
- Old Bay seasoning to taste
- ⅓ cup mayonnaise
- 1 teaspoon onion powder
- 1 teaspoon horseradish sauce
- ¼ cup celery chopped. 1.75 ounces
- 1 ½ Tablespoons fresh chives chopped
- 1 Tablespoon lemon juice
- 3 hot dog buns
Things You’ll Need
Before You Begin
- You can use cooked shrimp instead of cooking it yourself.
- Regular hot dog buns or New England style buns will work well for this roll.
- Optionally tuck a lettuce leaf into the bun before piling the shrimp mixture in, this will help keep the bun from getting soggy. Otherwise, you can smear the buns with butter or mayo then lightly toast them in a skillet or toaster oven.
Instructions
- Season the shrimp with Old Bay seasoning. Cook shrimp using any method you like, steaming or sautéing is easiest. We steamed ours. Place cooked shrimp in the refrigerator to chill.
- In a large bowl, mix together mayonnaise, onion powder, horseradish sauce, celery, fresh chives, and lemon juice. Stir well.
- Stir in cold cooked shrimp.
- Pile mixture into buns.
Nutrition
Chef Antoine Davis
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Cindy B says
The shrimp recipe is awesome, but I like to kick it up a notch and pile the shrimp mixture into large croissant rolls for a meal, or small croissant rolls (with smaller shrimp) for appetizer size. I buy the frozen bags of uncooked, peeled, deveined and tails removed frozen shrimp, let them thaw, season per Amanda’s recipe, and then saute them in butter with a squeeze of fresh lemon juice. Just my preference over the precooked, as I find them to be less tender. I do add the lettuce leaf for a little crunch in each bite. Either method you choose, this recipe is a winner! Thank you, Amanda!!