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Refreshing, satisfying, and super easy, this shrimp roll recipe is one that you’ll come back to again and again!
Light, bright, and refreshing, these shrimp rolls are as good as it gets! Similar to a lobster roll but way more affordable (unless you live in a lobster-rich area!), we served ours on a gluten-free roll with a side of potato chips.
If you’re looking to make this meal a little less starchy, serving the shrimp salad itself over greens or with crackers are both great options.
If you’re looking for another really delicious shrimp recipe, this easy shrimp boil is one to try. For instructions on how to make these shrimp rolls and the shrimp boil work together in a dinner-series format (the foundation of Cassy’s 3rd book, Cook Once Dinner Fix), click HERE.
Ingredient Notes and Substitutions
All of the ingredients on this list are really fresh and totally accessible, and any substitutions have been listed below. Here’s what you’ll need:
- Shrimp – to start, you’ll need 1 pound of peeled and deveined shrimp.
- Sea Salt – you’ll salt the water that the shrimp boils in with 1 teaspoon of fine sea salt, and then you’ll need another ¼ teaspoon for the shrimp salad itself.
- Mayonnaise – to help hold the salad together a bit, you’ll need about 2 tablespoons of mayonnaise. THIS is our favorite store-bought mayo option.
- Fresh Lemon Juice – there’s just something about the way that fresh lemon juice pairs with seafood! For this shrimp salad, you’ll need the juice of 2 lemons (about a ¼ cup of fresh lemon juice).
- Garlic – 1 clove of grated garlic (we love grating garlic with a microplane) adds all of the delicious garlicky flavor while also ensuring that you won’t bite down on a hunk of it!
- Celery – 2 stalks of finely chopped celery add really delicious flavor and texture to the shrimp mixture.
- Black Pepper – to add some depth of flavor and really keep things interesting, you’ll need cracked black pepper to taste.
- Rolls or Buns – we served our shrimp salad in hot dog buns, but feel free to use any roll you love, or skip the bread altogether and enjoy your shrimp salad on top of lettuce greens – the choice is yours!
- Butter Lettuce – we kept things simple in our shrimp rolls, but we did include a few leaves of butter lettuce in each roll! Feel free to use butter lettuce, another lettuce you love, or skip it altogether.
- Chives – finish your shrimp rolls with fresh chopped chives for a beautiful pop of color and flavor!
- Red Pepper Flakes – a sprinkling of red pepper flakes over top of the finished rolls adds a really delicious, subtle kick of spice!
- Lemon Wedges – serve a few lemon wedges alongside each shrimp salad roll so that fresh lemon juice can be squeezed over the shrimp if desired!
How to Make
If cooking shrimp feels intimidating to you, don’t worry — you’ve got this! The process is super easy and you’re going to be so proud of the finished product. Here’s what you’ll do:
- Boil water – to start, you’ll need to bring about 6 cups of water to boil in a medium pot over medium-high heat.
- Boil the shrimp – once the water is boiling, add the shrimp and salt. Cook for 3-4 minutes, until the shrimp turns pink and curls in on itself.
- Strain + cool the shrimp – strain the shrimp from the pot, then place over ice to cool.
- Make the shrimp salad – in a large bowl, whisk together the mayonnaise, lemon juice, garlic, celery, salt, and cracked black pepper. Add the cooled shrimp and toss to combine.
- Assemble the shrimp salad rolls – fill each roll (or hot dog bun) with butter lettuce, then top with the shrimp salad and garnish with chives and red pepper flakes. Serve with lemon wedges.
How to Enjoy
We enjoyed our shrimp rolls next to a side of potato chips. Feel free to serve the shrimp salad mixture over greens if you’d like, though. This salad is really light and bright, so we’d keep any sides you’re serving it with that way also (think: potato chips vs. hot roasted potatoes).
How to Store
Store your shrimp salad separate from the rolls themselves (to keep them from getting soggy) in an airtight container in the refrigerator.
How long does shrimp salad last in the refrigerator?
The shrimp salad that gets stuffed inside the rolls is best enjoyed within 2-3 days of making it! You’ll also want to be sure that you store any leftovers separately (think: the shrimp salad mixture in an airtight container separated from the rolls) vs. premade, stored shrimp rolls.
Can you freeze shrimp salad recipes?
We don’t recommend freezing the shrimp salad mixture. The texture will likely be really compromised, and because of that, just won’t be as delicious as it is freshly made.
Shrimp Roll Frequently Asked Questions
Is shrimp healthy?
Shrimp is excellent for you (it’s loaded with protein, antioxidants, vitamins, and minerals), so it’s always going to be a really healthy protein choice to reach for. Because “healthy” means something different to everyone, though, you’ll want to scan the ingredients list to make sure that your body tolerates everything on the list well. If it does, this is a great, healthy option for you!
Does the size of shrimp matter?
The shrimp we used are on the larger size, but if you can’t find large shrimp, that’s okay! Grab whatever peeled, deveined, raw shrimp that you can find at the grocery store — big or small.
What kind of lettuce goes best with shrimp?
We used butter lettuce in our shrimp rolls, but red leaf lettuce or even arugula would be delicious here too.
How do you keep shrimp salad rolls from getting watery?
Good question! There isn’t much liquid in the shrimp mixture itself (just the lemon juice), so it won’t be too watery to begin with. Before mixing your shrimp with the mayo and other ingredients, though, you’ll want to make sure to pat it dry (if the ice has started to melt and created a lot of liquid).
More Favorite Shrimp Recipes
- How to Make Shrimp Scampi
- Classic Shrimp Salad Recipe
- Shrimp Fajita Sheet Pan Dinner
- Shrimp Fried Rice Recipe
- Cajun Shrimp Sheet Pan Dinner
- Teriyaki Shrimp and Vegetable Stir Fry
- Best Shrimp Boil Recipe
- 1 pound shrimp peeled and de-veined
- 1 teaspoon fine sea salt
- 2 tablespoons mayonnaise
- ¼ cup lemon juice juice of 2 lemons
- 1 clove garlic grated
- 2 stalks celery finely chopped
- ¼ teaspoon sea salt
- Cracked black pepper to taste
- Rolls or hot dog buns for serving
- Butter lettuce for serving
- Chives for garnish
- Red pepper flakes for garnish
- Lemon wedges for serving
- Bring 6 cups of water to boil in a medium pot over medium-high heat.
- Once boiling, add the shrimp and salt. Cook for 3-4 minutes, until the shrimp turns pink and curls in on itself.
- Strain the shrimp from the pot, then place over ice to cool.
- In a large bowl, whisk together the mayonnaise, lemon juice, garlic, celery, salt, and cracked black pepper. Add the shrimp and toss to combine.
- Fill each roll with butter lettuce, then top with the shrimp, and garnish with chives and red pepper flakes. Serve with lemon wedges.
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