Shrimp Roll Recipe

Chop shrimp

If your shrimp are larger than medium, roughly chop them into bite-sized pieces (about 1/2-inch). If using small shrimp, leave whole or halve. Aim for a mix of texture — some small pieces and some larger.

Place the chopped or whole cooked shrimp in a medium mixing bowl and set aside.

Make dressing

In a small bowl combine mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, kosher salt, and black pepper. Whisk until smooth and well combined.

Combine filling

Add the finely diced celery, sliced green onion, and chopped parsley to the bowl with the shrimp. Pour the dressing over the shrimp mixture and gently fold until everything is evenly coated. Adjust seasoning to taste, adding up to another 1/4 teaspoon salt or a squeeze more lemon if desired. Chill the filling in the refrigerator for 15–20 minutes to let flavors meld (optional but recommended).

Toast rolls

Spread softened butter evenly on the cut sides of each roll. Heat a skillet or griddle over medium heat. Place rolls cut-side down and toast until golden brown, about 1–2 minutes per side. Alternatively, broil for 45–60 seconds, watching closely to avoid burning.

Assemble shrimp rolls

Line the bottom of each toasted roll with a torn lettuce leaf if using. Spoon an even amount of the chilled shrimp mixture into each roll (about 3 oz shrimp mixture per roll). Serve immediately with lemon wedges on the side for squeezing over the shrimp.

Serve the shrimp rolls warm or chilled alongside potato chips, fries, or a simple green salad. Extra lemon wedges and a pinch of Old Bay on top are nice finishing touches.