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This chilled shrimp roll is my go to when I want something cool creamy and satisfying without spending hours in the kitchen. The combination of briny shrimp and fresh herbs tucked into buttery toasted buns tastes like a summer afternoon at the beach
I first made this for a last minute picnic and now it is one of my most requested summer meals
Ingredients
- Medium shrimp: offers a sweet briny bite and cooks quickly
- Celery: gives crunch and freshness choose firm light green stalks
- Scallions: add gentle onion flavor use both white and green parts
- Mayonnaise: brings creaminess and binds everything together choose a full fat version for richness
- Fresh dill: adds brightness and a distinct herbaceous touch
- Lemon juice: balances the richness with acidity use freshly squeezed
- Prepared horseradish: adds subtle heat and complexity
- Red wine vinegar: sharpens the dressing look for one with no added sugar
- Paprika: provides a warm background note opt for sweet rather than smoked
- Hot dog buns: soft yet sturdy perfect for holding the salad use potato buns if available
- Unsalted butter: helps toast the buns and adds depth make sure it is softened
Step-by-Step Instructions
- Boil the Shrimp:
- Bring a pot of salted water to a boil then add shrimp and cook for about two minutes until they turn pink and firm Drain immediately and rinse under cold water to stop the cooking Pat dry thoroughly with paper towels and chop into bite size pieces
- Mix the Dressing:
- In a large bowl whisk together chopped celery scallions mayonnaise dill lemon juice horseradish vinegar and paprika Taste and season with salt and freshly ground black pepper
- Combine Shrimp and Dressing:
- Gently fold the chopped shrimp into the prepared dressing Stir until everything is evenly coated but do not overmix Refrigerate while you prepare the buns
- Toast the Buns:
- Place the split buns cut side up on a rimmed baking sheet under a preheated broiler Toast for about three minutes or until the edges are golden and crisp
- Assemble the Rolls:
- Spread softened butter on the inside of each toasted bun then fill generously with the chilled shrimp salad Serve immediately with your favorite sides
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Storage Tips
Store any leftover shrimp salad in an airtight container in the refrigerator for up to two days Keep buns separate to avoid sogginess
Ingredient Substitutions
If dill is not available try using tarragon or flat leaf parsley For a spicier kick swap horseradish with a pinch of cayenne or a dash of hot sauce
Serving Suggestions
These rolls pair beautifully with corn on the cob cucumber salad or a handful of kettle chips A crisp glass of white wine or iced tea rounds out the meal
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Cultural Context
Shrimp rolls are a coastal classic inspired by the more famous lobster roll They are often enjoyed in the northeast United States as a light seafood sandwich during summer months
I love using fresh dill in this dish because it pairs so perfectly with seafood and brings back memories of seaside lunches with my grandmother who always insisted that dill made everything taste fresher
Frequently Asked Questions About Recipes
- → Can I use pre-cooked shrimp for this?
Yes, pre-cooked shrimp can be used. Just chop and fold them into the dressing once thawed and dried thoroughly.
- → What kind of buns work best?
Soft, split-top hot dog buns—preferably potato buns—hold the filling well and toast beautifully under the broiler.
- → Is there a substitute for dill?
Fresh tarragon or parsley can offer a slightly different but complementary herbal note if dill isn't available.
- → How far in advance can I make the shrimp mixture?
You can prepare the shrimp salad up to 24 hours ahead. Keep it chilled and stir before serving for best texture.
- → What's the best side dish for these rolls?
Steamed, buttered corn or a light cucumber salad pairs perfectly with these flavorful, creamy shrimp rolls.