Shrimp Salad Rolls

Sweet, wild-caught shrimp, found in bags in the freezer section of the store, is an essential component to make these summertime classics sing. With a buttered, toasted roll and a very simple dressing you’re on your way to a seafood salad sandwich that rivals Maine lobster and crab rolls (or a good substitute, anyway!).


  • 1 pound, peeled and deveined large (20/35 count) shrimp
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh chives, plus more for garnish
  • 2 tablespoons minced celery
  • Salt and pepper, to taste
  • 4 hot dog buns
  • 1 tablespoon salted butter, softened


Prepare a large bowl of ice water. Bring a large pot of water to a boil.

Lightly salt the boiling water then boil the shrimp until they are opaque in the thickest section, about 5 minutes. Strain the shrimp then immediately shock them in the ice water to prevent them from overcooking. Set aside in the refrigerator.

In a small bowl, combine the mayonnaise, lemon juice, chives, and celery. Season with salt and pepper, to taste. Set aside.

Butter the hot dog buns and toast them until golden brown.

Stir together the mayonnaise mixture and the shrimp. Spoon the salad into the buns, garnish with chives and serve immediately.

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