Shrimp Roll (2) Recipe

Prep shrimp

If shrimp are frozen, thaw completely and pat dry. Trim tails if desired and cut larger shrimp into 1/2-inch pieces so the filling is uniform. Reserve 2 whole shrimp (optional) for garnish if you like.

Season and sauté

Heat a skillet over medium-high heat and add 1 tsp vegetable oil and 2 tbs unsalted butter. When butter foams, add minced shallot and cook 30–45 seconds until softened. Add minced garlic and cook 15 seconds. Add shrimp, sprinkle 1/2 tsp Old Bay (optional), and sauté 1–2 minutes per side until just opaque and cooked through. Remove skillet from heat and squeeze 1 tbs lemon juice over shrimp. Transfer shrimp to a bowl and let cool slightly.

Chop and combine

Once shrimp are cool enough to handle, roughly chop into bite-sized pieces (if not already cut). In a mixing bowl combine chopped shrimp, 3 tbs mayo, 1 tsp Dijon mustard, 2 tbs finely diced celery, 1 tbs sliced scallion, 1 tbs chopped tarragon or parsley, and the cooled shallot/garlic bits from the skillet. Season with 3 tsp kosher salt (adjust: start with 1 tsp and add more to taste) and 1/2 tsp freshly ground black pepper. Taste and adjust acidity with more lemon if needed.

Chill briefly

Cover the bowl and chill the mixture for 15–20 minutes to let flavors meld. This keeps the filling firm enough to pile into rolls without becoming watery.

Toast rolls: Heat a medium skillet or griddle over medium heat. Butter the inside faces of the 2 rolls with 2 tsp unsalted butter. Place rolls buttered-side down and toast 1–2 minutes until golden and crisp. Remove from heat.

Prepare bed: Divide 1 cup shredded iceberg lettuce evenly between the two rolls and place inside each roll to create a bed that prevents soggy bread.

Fill the rolls: Spoon the chilled shrimp mixture evenly into the two rolls, mounding slightly so you get a generous portion per roll (about half the filling per roll). If you reserved whole shrimp for garnish, place one on top of each roll.

Finish and garnish: Sprinkle chopped chives and a light dusting (about 1/8–1/4 tsp) paprika or cayenne over the top for color and a faint heat. Serve with lemon wedges on the side for squeezing.

Make quick sauce: Whisk together 2 tbs mayo, 1 tsp lemon juice, 1/2 tsp hot sauce, and 1/2 tsp honey until smooth. Drizzle sparingly over the shrimp filling or serve on the side for dipping.

Serve immediately after assembly so rolls remain warm-crisp on the toasted bread. If making ahead, keep shrimp mixture chilled and toast rolls just before serving.