shrimp salad roll with arugula.
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shrimp boiling in seasoned water.
cut shrimp on cutting board.
  • Chop the onion and celery into small dice and add to the bowl. Add salt and pepper and stir. Add the mayonnaise and lemon zest and stir. Add chives if using. Refrigerate until cold. (At least one hour).
chopped veggies and mayo for shrimp salad.
shrimp salad in a bowl.
  • Garnish with more chopped chives and lemon zest. 
shrimp salad rolls.
shrimp salad roll on a board with arugula.
shrimp salad roll with arugula.

Shrimp Salad Rolls

Nothing is better at bringing back summer memories that cold shrimp salad on a toasted, buttered roll. Here is a classic.
5 from 4 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Brunch
Cuisine General
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 Lb. Large Shrimp (keep the shells on while cooking)
  • 3 Tbsp. Heaping Mayonnaise (light mayonnaise or fat free Greek yogurt. FAGE is a favorite)
  • 2 Celery stalks, finely diced
  • 1/4 Yellow onion, diced
  • 1 Lemon, zested
  • Kosher Salt & freshly ground black pepper to taste
  • Chopped Chives (optional)
  • 4 Brioche hot dog or hamburger buns

COOKING LIQUID

  • Boiling Water
  • 2 Bay leaves
  • 1 Tbsp. Whole black peppercorns
  • 1 Tbsp. Old Bay Seasoning
  • 1 Lemon, cut in half and squeezed into water and halfs added to water

Instructions
 

  • Boil the water with the old bay seasoning, bay leaves & lemon on the stove. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove shrimp from cooking liquid and rinse under cold water. Refrigerate for at least 30 minutes.
  • Peel the shrimp and chop. (Leave shrimp in large pieces so there is texture and everyone can see that this is a shrimp salad.) Put in a bowl.
  • Chop the onion and celery into small dice and add to the bowl. Add salt and pepper and stir.
  • Add the mayonnaise and lemon zest and stir.  Add chives if using. Refrigerate until cold. (At least one hour).
  • Garnish with more chopped chives and lemon zest. Serve on a bed on lettuce or on toasted brioche rolls.  St. Pierre Brioche rolls are a good choice.
Keyword brunch, healthier choice, lunch, salad, shellfish
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