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3 shrimp salad rolls on white plate sprinkled with parsley
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5 from 3 votes

Shrimp Roll Recipe (easy, easier, easiest)

Shrimp may be the poor man's lobster, but this grilled shrimp roll recipe with dressed-up plump juicy morsels of shrimp in a buttery toasted roll feels decadent.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Appetizer, Main Course
Cuisine: American
Servings (change as needed): 3 (or 4 smaller portions)
Author: Cheryl

Ingredients

  • 1 pound raw large shrimp, peeled and deveined (450 grams)
  • 1 celery stalk, chopped finely (about ⅓ cup)
  • 1 tablespoon chopped fresh parsley, Note 1 (or more to taste)

Rolls

  • 3 hot dog rolls, Note 2 (or4 for less full shrimp rolls)
  • softened butter

Dressing

  • cup (73 grams/79 ml) mayonnaise (light is fine)
  • 1 lemon (1 tablespoon juice + 1 teaspoon lemon zest)
  • 1 tablespoon finely chopped green onion
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon sriracha hot sauce or less (optional)

Instructions

  • PREPARE THE DRESSING: (Half will be used to grill shrimp. Half will be used for making the shrimp salad.) Mix all dressing ingredients - mayo, green onions, Dijon, lemon juice and zest, salt and pepper - in a large bowl. Set aside 2 ½ tablespoons in a second medium bowl to dress the grilled shrimp.
  • PREPARE AND GRILL SHRIMP: Heat gas grill to high, brush the grates clean and oil them with a paper towel dipped in oil. Mix shrimp with 2 tablespoons of dressing. Thread onto steel skewers or wooden skewers that have been soaked in water for a few minutes. I spray shrimp lightly with oil to further prevent sticking. Grill shrimp for about 2 minutes per side or just until cooked through. Smaller ones will take less time. Do NOT overcook. Note 3 to boil or bake shrimp instead.
  • MAKE SHRIMP SALAD: Remove shrimp from skewers to cutting board, Roughly chop into bite-sized pieces and add to bowl with reserved mayonnaise mixture. Add celery and parsley (or other herbs). Mix to combine. Taste and adjust seasonings (I add another good squirt of lemon juice and often extra salt and pepper).
  • TOAST ROLLS AND STUFF THEM: If rolls have crust on the sides, cut a thin slice off to allow for golden brown buttered rolls. Place rolls on grill at about medium-high heat. After 10 seconds, turn them 45 degrees for nice hatch marks. Flip and repeat on second side. Note 4 to pan fry or toast rolls instead.
    Add about ¾ cup shrimp mixture to each roll. Serve with pickles and chips or other sides (see post). For appetizers, cut rolls in half and serve with lemon wedges on the side.

Notes

  1. Herb options: Instead of parsley, use other herbs that go well with shrimp such as basil, tarragon, oregano, dill, chives, cilantro. 
  2. Roll options: instead of the traditional hotdog buns, you can put the shrimp salad in tacos, pita, wraps, croissants, brioche buns or slider buns. All of these can be warmed in the oven, grill or microwave. 
  3. Instead of grilling the shrimp:
    • Poached shrimp: Bring water and salt to boil in a medium sauce pan. Add peeled shrimp. Remove pan from heat immediately and let the shrimp sit there, uncovered. How long to cook raw shrimp depends on their size. Bon Appetit suggests: Medium size 26-30/pound/450g – 1.5 minutes. Medium-large 21-25/pound/450g – 2 minutes. Large 13-15/pound/450g – 4 minutes. Jumbo 8-12/pound/450g – 5 minutes. To quickly stop the cooking process, transfer shrimp to a bowl of ice water. Do not coat the shrimp in mayo dressing for this poached option. 
    • Baked shrimp: Coat shrimp with mayo dressing as per recipe. Heat oven to 425F/218C. Place shrimp on line baking sheet. Bake for 5-8 minutes depending on size of shrimp. Do not over cook. They should just turn opaque. 
  4. Toasted buns - options instead of grilling:
    • Pan fry them: Heat a large skillet to medium heat. Generously butter sides of rolls. Place in skillet and toast for a couple minutes on each side until golden brown.
    • Toast them in the oven or toaster oven: Place buttered rolls on a tray. Toast them in a preheated 350F/177C oven for 5-6 minutes or until lightly brown. 
  5. Other variations
    •  Add-ins: You can stretch the shrimp salad to make more by adding avocado chunks, chopped red pepper or chopped seeded cucumber.
    • Herbs and seasoning options: Add a dash of horseradish, cajun seasoniong or Old Bay seasoning to the shrimp salad if you like. And an extra squeeze of lemon juice.
    • Fastest way to make a shrimp roll: Buy cooked shrimp (boiling is the next fastest way). Don't toast the rolls or just  warm them in a microwave (grilling is the next fastest way). 
    • Presentation: Line the buns with Boston or butter lettuce before adding the shrimp salad.
  6. Make Ahead:
    • Make the shrimp salad a few hours or a day ahead, then prepare the buns and stuff them just before serving.
    • Keep leftover shrimp salad in an airtight container in the fridge for 2-3 days.
 
Nutrition information is estimated and will depend on size of rolls and how much shrimp salad you put in each shrimp roll. 
Calories: 298kcal | Carbohydrates: 29g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 194mg | Sodium: 1680mg | Potassium: 301mg | Fiber: 2g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 22mg | Calcium: 160mg | Iron: 2mg