Easy Shrimp Rolls are a fresh, affordable twist on classic lobster rolls made with tender shrimp, a creamy herb-packed dressing, and buttery toasted rolls or lettuce cups. Perfect for summer lunches, light dinners, or an easy seafood meal ready in minutes.
As a Florida girl, I love a buttery lobster roll. Lucky for me, we have friends who go lobster diving in the Keys near the end of summer and bring us back fresh lobster meat. But the rest of the year? I’m making these shrimp rolls for that same fresh, seafood-roll vibe without completely going over my grocery budget.
This cold shrimp salad is packed with protein and flavor, but couldn’t be easier to throw together. If we’re having friends over, I love piling it into buttery toasted rolls with chips or homemade fries on the side for an easy summer dinner. For quick lunches, I’ll tuck the shrimp salad into lettuce wraps or honestly just eat it straight with crackers or chips for scooping. It’s simple, fresh, and exactly the kind of low-effort summer meal I crave when it’s too hot to cook.
ingredients for cold shrimp salad rolls
While I usually prefer a buttery dressing when making lobster rolls to really let the seafood shine, I actually love a mayo-based dressing for this cold shrimp salad. Since I typically make these shrimp rolls with thawed frozen shrimp, the creamy mayo dressing pairs perfectly with the chilled shrimp and gives it that classic deli-style seafood salad flavor.
- shrimp: The star of the recipe. Medium shrimp are bite-sized, affordable, and perfect for tossing into a creamy shrimp salad without needing much chopping. Alternatively, you can use pre-cooked chilled shrimp from your local grocery store or fish market.
- Kosher salt: Used for boiling the shrimp if cooking from raw. Properly salted water helps season the shrimp from the inside out.
- celery: Adds fresh crunch and that classic seafood salad texture.
- scallions: Gives the shrimp salad a mild onion flavor without overpowering the seafood.
- mayonnaise: Creates the creamy dressing that binds everything together and gives the shrimp rolls that classic cold seafood salad feel.
- Juice of 1/2 lemon: Freshens up the entire salad and balances the richness of the mayo.
- spices: dill, paprika, salt and pepper. Adds a little bite and balances the creamy dressing.
- Romaine hearts, split-top buns, or lettuce cups: Perfect for serving depending on whether you want a classic shrimp roll, lighter lettuce wraps, or a low-carb option.
- Fresh lemon wedges: A final squeeze of lemon right before serving keeps the shrimp rolls tasting fresh and bright.
what’s the best shrimp to use
For these shrimp rolls, I like using medium-sized, wild-caught shrimp for the best balance of flavor, texture, and affordability. Medium shrimp get a rough chop for this cold shrimp salad, and they hold up well when tossed in the dressing without getting lost or turning mushy.
I usually use frozen shrimp and thaw them overnight in the refrigerator following the package directions. Once thawed, I peel, devein, and remove the tails (if not already done), then they’re ready to quickly boil or poach and chill for the salad.
shrimp salad sandwich: in a roll or lettuce wrap
Ingredients
- 1 1/4 pound medium shrimp, peeled, deveined with tails removed - alternatively, you can use pre-cooked, chilled shrimp from your local grocery or fish market instead
- Kosher salt - if boiling shrimp
- 2 ribs celery, finely chopped
- 4 scallions, thinly sliced
- 1/3 cup mayonnaise
- 1 tablespoon chopped dill, fresh or dried
- juice of 1/2 lemon – approx 1 tablespoon
- 1/2 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon pepper
- romaine hearts, split top buns (toasted), etc - to serve
- fresh lemon wedges - to serve
Instructions
- To a large pot, heat water on medium high until water comes to a rolling boil. Add salt. Cook shrimp in pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat very dry and chop into bite-sized pieces.
- To a large bowl, whisk to combine finely chopped celery, thinly sliced scallions, 1/3 cup mayonnaise, dill, lemon juice, and paprika; season with salt and pepper, to taste (start with 1/2 tsp of each and adjust to taste, if needed). Add chopped shrimp and gently fold to combine.
- To serve: scoop prepared shrimp salad into a romaine lettuce leaves or a toasted roll, and serve immediately.
Notes
Nutrition
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Looks yummy. I’ll try this weekend !
I hope you enjoy!