Shrimp Rolls
July 27, 2021
A light and easy take on a classic seafood supper! These shrimp rolls and quick, tasty, and flavorful. Sweet shrimp are the star, enhanced by lemon zest, lemon juice, celery salt, scallions, and topped with bright celery leaves.
Seafood Sandwich Sensation
This recipe captures everything I love about lobster rolls, yet is easier to prepare and easier on your wallet. I’ve always got a bag of frozen shrimp in my freezer. It’s a freezer pantry staple and an easy way to add protein to a quick dinner. These shrimp sandwiches make a cool and refreshing main dish. They can either switch up your regular weeknight dinner routine or thrill your guests for a casual meal. Sweet shrimp are the star, enhanced by lemon zest, lemon juice, celery salt, scallions and topped with bright celery leaves. If you are pressed for time, the shrimp can be cooked in advance and mixed with the dressing before serving to make this recipe come together quickly. But no matter what you do, do not skip the buttery, toasted buns—they are a crucial finishing touch.
My Last Meal – Shrimp Rolls or Lobster Rolls
I’ve had some good shrimp and lobster rolls in my day (mostly on the east coast). Tell me your favorite place to get a roll. I’ll go first – Ed’s Lobster Bar is one of my favorite meals of all time. Their lobster roll with a bib salad and a side of fried pickles is a contender for my final meal request.
If Lobster Rolls are more your speed, this recipe can be easily altered! Just substitute 1 ½ pounds of cooked and roughly chopped lobster meat for the shrimp. Also, swap out the celery salt for 2 teaspoons fresh tarragon, chopped, and ¼ teaspoon kosher salt.
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Shrimp Rolls
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
3 pounds medium shrimp, tail off, shells removed, and deveined
3/4 cup mayonnaise
1 small bunch scallions, finely chopped (about ½ cup)
Grated zest and juice from 2 lemons
¼ teaspoon celery salt
¼ teaspoon garlic salt
2 celery stalks, finely chopped, celery leaves reserved
8 split-top hot dog buns
¼ cup (1/2 stick) unsalted butter, melted
Instructions
In a large pot of boiling salted water, cook the shrimp just until they are just cooked through and pink and float to the top, 2 to 3 minutes. Remove the shrimp, rinse with cold water, and drain. Transfer the shrimp to a plate or baking sheet and refrigerate until ready to use.
In a medium bowl, combine the mayonnaise, scallions, lemon zest and juice, celery salt, and garlic salt. Stir in the shrimp and celery. Refrigerate for at least 30 minutes or up to 2 hours.
Preheat a grill, grill pan, or sauté pan to medium-high heat.
Brush the inside of each bun with butter. Put the buns buttered sides down on the grill, and toast until golden brown or lightly charred, 1 to 2 minutes.
Divide the shrimp mixture evenly among the buns. Garnish with the reserved celery leaves and serve.
Notes
Lobster Rolls: Lobster rolls are an easy variation—just substitute 1 ½ pounds of cooked and roughly chopped lobster meat for the shrimp. Also, swap out the celery salt for 2 teaspoons fresh tarragon, chopped, and ¼ teaspoon kosher salt.
- Prep Time: 15
- Cook Time: 10