Shrimp Salad Rolls

Shrimp Salad Rolls Recipe - Dinner Party Atelier

When my husband told me this was one of the best dinners he’s had, and that it is better than the lobster roll at a very popular restaurant in town, I knew we had a fantastic new recipe to add to the dinner rotation. I also knew that I needed to write down the ingredients and amounts I used immediately, before I forgot how I made it!

Shrimp Salad Rolls Recipe - Dinner Party Atelier

I came across a shrimp salad roll recipe in the August 2012 edition of Cooking Light. While I wasn’t crazy about some of the ingredients in that recipe (and thought of some missing ingredients that would suit our tastes better), it served as the inspiration for me to attempt a shrimp salad roll for the first time.

This shrimp salad is the perfect light and cool dinner for a hot summer evening. I use just a touch of mayonnaise for creaminess, but really let the shrimp, lemon, and herbs take center stage here.

Shrimp Salad Rolls Recipe - Dinner Party Atelier

Tip #1: Select the best quality buns you can find. Don’t skimp and buy your average hot dog buns. Search the bakery section of your grocery store, or better yet, check out an actual bakery.

Tip #2: This is a perfect make-ahead dinner! Prep your shrimp salad earlier in the day and wash your lettuce, and you are free of work before dinner time. Just toast the rolls and assemble when it’s time to serve.

Shrimp Salad Rolls
Print Recipe
Servings Prep Time
3 rolls 10 minutes
Cook Time
5 minutes
Servings Prep Time
3 rolls 10 minutes
Cook Time
5 minutes
Shrimp Salad Rolls
Print Recipe
Servings Prep Time
3 rolls 10 minutes
Cook Time
5 minutes
Servings Prep Time
3 rolls 10 minutes
Cook Time
5 minutes
Ingredients
Servings: rolls
Instructions
  1. Melt butter over medium heat in a large, nonstick pan. Add shrimp in one layer to pan and cook for about 3 minutes on one side, then flip to cook the other sides for another minute or so, until fully cooked through.
  2. Move shrimp to a plate or bowl and let cool in the refrigerator for 5 minutes.
  3. Turn oven broiler on high. Slice open buns, leaving each side still connected. Place on baking sheet with buns gently opened facing upwards. Toast buns under the broiler for about 45 seconds (watch them closely so they don’t burn). Remove from oven and set aside.
  4. Remove shrimp from refrigerator and give them a rough chop. Add shrimp to a medium sized mixing bowl. Add mayonnaise, lemon juice, lemon zest, parsley, chives, salt, and pepper. Mix well. Add diced avocado and gently fold into mixture.
  5. Assemble the rolls: place one lettuce leaf on each side of the bun (remove the hard white center and just use the green parts). Scoop the shrimp salad on top of the lettuce in the bun. Serve immediately.
Recipe Notes

Adapted from: Cooking Light, August 2012