A creamy, seasoned shrimp roll sandwich that is simple, quick, and will leave you perfectly satisfied! Lobster roll, move over, it’s time for shrimp rolls to take center stage!
There was a time that my local grocery store would have a tank full of live lobsters.
I always thought that was so sad and a bit strange. There would be at least a dozen lobsters in there looking frozen in time.
I thought it was strange that there would be so many in the tank because, in my experience, no one bought fresh lobster from the grocery store.
It was sad because of course, we all knew their fate; dinner.
My kids would love looking at the lobsters when they were little. They would stand close to the tank and stare in wonderment because let’s face it; lobsters are very strange looking.
While I was busy crossing off my grocery list, the kids would name every lobster. That did it for me, we were never, ever going to be buying live lobsters. If the lobsters had names, they were considered pets.
Thankfully there wasn’t a shrimp tank because our family eats a lot of shrimp!
What Is A Shrimp Roll?
A shrimp roll sandwich is based on the well-known New England Lobster Roll, which features fresh lobster piled high on a buttery, toasted bun.
Shrimp is accessible and a less expensive option for this seafood lover’s sandwich and it tastes just as good!
What Do I Need To Make A Shrimp Roll?
- Fresh Shrimp, Peeled and deveined
- Old Bay Seasoning
- English cucumber
- Fresh Cilantro
- Fresh Lemon Juice
- Green Onions
- Hot Dog Buns, Split top
How To Make A Shrimp Sandwich Roll?
STEP ONE – Bring 4 cups of water to a boil in a medium saucepan. Add shrimp and cook the shrimp for 2 minutes. Drain and rinse with cold water. Remove any tails or shells and coarsely chop the shrimp; set aside.
STEP TWO – In a bowl, combine mayo, seasoning, celery, cucumber, cilantro, lemon juice, and onions. Season with salt to taste. Stir in shrimp.
STEP THREE – Brush the cut side of each bun with melted butter. Heat a large skillet over medium heat. Add rolls to pan, cut side down and heat until golden, about 1 minute. Divide the shrimp salad mixture between the toasted rolls.
What Goes With These Shrimp Rolls?
You don’t need to serve much with these rolls. Keep it simple by serving up this BLT Salad or this Lemony Kale Salad. I also like to serve a fruit salad or refrigerator pickles on the side. Or you can skip all that and just serve a pile of kettle chips instead!
Make sure that you serve a good bottle of wine alongside this summery shrimp roll!
I like to serve this sandwich with clean-tasting white wine. White wine tastes fresh and fruity with nice acidity. A sauvignon blanc has just enough body to work with seasoned mayonnaise. It’s dry and crisp, but still soft and doesn’t overpower the shrimp.
- 4 cups Water
- 1 pound Fresh Shrimp, Peeled and deveined
- 1/4 cup Mayonnaise
- 1/2 teaspoon Old Bay Seasoning
- 1/4 cup Celery, Finely chopped
- 1/4 cup English cucumber, Finely chopped
- 4 teaspoons Fresh Cilantro, Chopped
- 1 teaspoon Fresh Lemon Juice
- 2 Green Onions, Chopped
- pinch of Salt
- 4 Hot Dog Buns, Split top
- 5 teaspoons Butter, Melted
- Bring 4 cups of water to a boil in a medium saucepan.
- Add shrimp and boil for 2 minutes.
- Drain and rinse with cold water.
- Remove any tails or shells and coarsely chop the shrimp; set aside.
To Make the Filling:
- In a bowl, combine mayo, seasoning, celery, cucumber, cilantro, lemon juice, and onions.
- Season with salt to taste.
- Stir in shrimp.
To Assemble the Rolls:
- Brush the cut side of each bun with butter. Heat a large skillet over medium heat.
- Add rolls to pan, cut side down and heat until golden, about 1 minute.
- Divide the shrimp mixture between the rolls.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 399Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 233mgSodium 637mgCarbohydrates 28gFiber 1gSugar 4gProtein 33g