A shrimp roll is a New England-style sandwich of tender cooked shrimp tossed with a lightly seasoned, creamy dressing and tucked into a toasted split-top bun. It comes together quickly, and its chilled filling, crisp celery, and warm buttery bread make a satisfying contrast; recipes vary in how much mayonnaise and seasoning they use.
Ingredients
- 1½ lb (680 g) raw shrimp, peeled and deveined, preferably medium or large
- 8 cups (1.9 L) water, for cooking the shrimp
- 1 tbsp (15 g) kosher salt, for the cooking water
- ½ cup (120 g) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- ½ cup (50 g) finely diced celery
- 2 tbsp (6 g) finely chopped fresh chives
- ¼ tsp (0.5 g) freshly ground black pepper
- ⅛ tsp (0.3 g) paprika, plus more to taste
- 4 split-top hot dog buns, about 8 oz (225 g) total
- 2 tbsp (28 g) unsalted butter, softened
- 4 lettuce leaves (about 1 oz/28 g), optional
Instructions
- Prepare the shrimp: If using frozen shrimp, thaw it in the refrigerator overnight or in a sealed bag under cold running water. Pat the shrimp dry and check that it is peeled and deveined. Keep raw seafood separate from ready-to-eat ingredients, and wash hands and surfaces after handling it.
- Cook the shrimp: Bring the water and salt to a boil in a medium saucepan. Add the shrimp and stir once to separate the pieces. Cook just until opaque and curled, usually 2–4 minutes depending on size. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for fish and shellfish is 145°F (63°C). Drain promptly and spread the shrimp on a clean plate to cool; avoid leaving it at room temperature for more than 2 hours.
- Chop and chill: When cool enough to handle, cut the shrimp into bite-size pieces, leaving smaller shrimp whole if you like. For a cold filling, refrigerate the shrimp in a covered container while you mix the dressing, about 5 minutes. Do not add warm shrimp to the mayonnaise, since it can make the dressing loose.
- Mix the dressing: In a bowl, stir together the mayonnaise, lemon juice, Dijon, celery, chives, pepper, and paprika. Add the cooled shrimp and fold gently until evenly coated. Taste and adjust with a little extra lemon, pepper, or salt if needed. Keep the mixture refrigerated while you toast the buns.
- Toast the buns: Spread the cut sides of the buns with softened butter. Heat a skillet over medium heat and toast the buns cut-side down for 1–2 minutes, until golden. Work in batches if necessary, and watch closely so the butter does not burn. Alternatively, toast them in a toaster oven according to its settings.
- Assemble: Place a lettuce leaf in each bun, if using. Divide the shrimp mixture evenly among the buns, piling it into the center. Serve right away while the bread is warm and crisp and the filling is chilled.
Tips
- Choose the shrimp size to suit your texture: Medium shrimp make a neat, cohesive filling when chopped; larger shrimp give meatier bites. If using pre-cooked shrimp, skip the cooking step, keep it cold, and chop it before dressing. Do not cook it a second time.
- Keep the filling cold: Chill cooked shrimp before combining it with the dressing, and refrigerate the finished mixture until assembly. This preserves a thick, creamy texture and makes the sandwich easier to fill.
- Go easy on the mayonnaise at first: Start with the listed ½ cup (120 g), then add a spoonful more only if the shrimp seems dry. Too much dressing can overwhelm the seafood and make the buns soggy.
- No split-top buns? Use regular hot dog buns or soft, lightly toasted rolls. Split-top buns toast especially well on their flat sides, but the filling works in other soft bread too.
Serving Suggestions
Serve the rolls immediately, with the filling cool and the buttered buns warm. Classic sides include potato chips, French fries, coleslaw, or a simple green salad. Pickles, lemon wedges, and extra chives let everyone adjust the brightness and seasoning at the table. For a lighter plate, skip the fries and add sliced tomatoes or crisp cucumbers.
If serving outdoors, put the shrimp salad out only when guests are ready to eat. Set the bowl over ice if it will be on the table for a short period, and return it to the refrigerator within 2 hours—or within 1 hour when the temperature is above 90°F (32°C).
Variations
Herby shrimp rolls: Replace half the chives with chopped dill or parsley. Dill gives a fresh, familiar seafood flavor, while parsley is milder.
More tang, less richness: Replace up to 2 tablespoons (30 g) of the mayonnaise with plain Greek yogurt. The filling will be tangier and less rich; avoid using all yogurt if you want the classic creamy texture.
A little heat: Add ⅛–¼ teaspoon (0.3–0.6 g) cayenne or a few drops of hot sauce to the dressing. Taste as you go so the spice does not mask the shrimp.
Celery-free: Leave out the celery and add 2 tablespoons (20 g) finely chopped cucumber, patted dry, or extra chives for crunch and freshness. Cucumber releases water, so mix it in just before serving.
Storage and Reheating
Refrigerate cooked shrimp and shrimp salad within 2 hours of cooking or serving, in a covered container at 40°F (4°C) or colder. For best texture, use the dressed shrimp within 1–2 days; the general limit for properly refrigerated cooked seafood leftovers is 3–4 days. Discard it if it has been left out longer than the time limits above, or if you are unsure how it was handled.
Store the shrimp filling separately from the buns, and toast the buns only when ready to serve. The assembled sandwich does not keep well because the bread softens. Shrimp rolls are best served cold, so reheating is not recommended. If you do reheat leftover shrimp for another dish, reheat it to 165°F (74°C), the USDA FSIS temperature for leftovers, and expect the shrimp to become firmer.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw it safely in the refrigerator or in a sealed bag under cold running water, then pat it dry before cooking. Avoid thawing shrimp on the counter, where the outside can warm while the center remains frozen.
Can I make the shrimp salad ahead?
Yes. Cook, cool, and dress the shrimp up to a day ahead, then keep it covered in the refrigerator. Toast the buns and assemble just before serving so they stay crisp. Stir the filling gently before serving, since a little liquid may collect in the bowl.
How do I know when shrimp is cooked?
Shrimp should turn opaque and curl into a loose C shape, but appearance alone is not a reliable safety check. Check the thickest pieces with a food thermometer and cook shellfish to 145°F (63°C), the USDA FSIS safe minimum. Avoid prolonged cooking, which makes shrimp tough.
Is this the same as a lobster roll?
It uses the same broad idea of chilled seafood salad in a butter-toasted split-top bun, but shrimp replaces lobster. The dressing and seasonings vary by cook; this version uses mayonnaise, lemon, celery, chives, and a small amount of Dijon.
Can I use cooked shrimp from the store?
Yes, provided it has been kept refrigerated and is within its use-by date. Since it is already cooked, do not simmer it again; chop it, check that it is cold, and fold it into the dressing. Keep it refrigerated until assembly.
What can I use instead of mayonnaise?
For a lighter, tangier filling, replace a portion of the mayonnaise with plain Greek yogurt. A fully yogurt-based dressing will taste noticeably sharper and may be less creamy, so start with a partial substitution and adjust the lemon to taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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