shrimp salad roll with arugula.
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shrimp salad roll with arugula.
shrimp boiling in seasoned water.
shrimp boiling in seasoned water.
cut shrimp on cutting board.
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.
chopped veggies and mayo for shrimp salad.
shrimp salad in a bowl.
shrimp salad in a bowl.

Garnish with more chopped chives and lemon zest.  I serve the shrimp salad on either a brioche hot dog bun or brioche hamburger bun.  I’m a big fan.  But any roll, or your favorite bread will work.  I have always had my shrimp salad rolls on hot dog buns or on toasted and buttered split buns on the east coast.  When I’m home, I use what ever bun I have available.

You could also serve this with the shrimp salad, lettuce and some fruit on a plate if you don’t want the roll.  Arugula and shrimp salad is a natural combo to me, and I often top the sandwich with baby arugula.  You could also use iceberg lettuce for crunch or your favorite lettuce on the sandwich too. Shrimp salad with fruit is a favorite lunch around here.  Serve up a side of cherries, grapes or berries in lieu of fries, and save yourself a ton of calories and get some fresh and delicious fruit in with this lunch idea.

shrimp salad rolls.
shrimp salad rolls.
shrimp salad roll on a board with arugula.
shrimp salad roll 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
Calories 21 cal

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.

Nutrition

Calories: 21calCarbohydrates: 5gProtein: 1gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 75mgFiber: 1gSugar: 0.1gVitamin A: 121IUVitamin C: 0.5mgCalcium: 54mgIron: 2mg
Keyword brunch, healthier choice, lunch, salad, shellfish
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