Carolina Shrimp Roll Recipe

Prepare and Cook Shrimp

Rinse shrimp and pat dry with paper towels. If shrimp are larger, cut into 1/2–3/4" pieces for easier eating; leave small/medium whole. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sear 1–2 minutes per side until opaque and just cooked through (internal temperature ~120–125°F). Avoid overcooking. Remove from heat and let cool to room temperature.

Mix Dressing and Combine

In a mixing bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons sweet pickle relish, 1 teaspoon Old Bay seasoning and 1/2 teaspoon hot sauce (if using). Taste and adjust seasoning. Fold in the cooled shrimp, 1/4 cup finely diced celery and the sliced green onions. Mix gently so shrimp remain intact. Chill in the refrigerator for 15–20 minutes to let flavors meld (optional). Taste and adjust with additional salt, pepper, or lemon if needed.

Toast Rolls

Heat a large skillet or griddle over medium heat. Spread 2 tablespoons butter across the outside cut faces of the 4 split-top rolls. Place rolls, buttered side down, on the hot skillet and toast until golden brown, 1–2 minutes. If desired, warm the inside faces lightly as well. Remove from heat.

Assemble Shrimp Rolls

Line each toasted roll with a torn leaf of lettuce. Divide the shrimp salad evenly among the 4 rolls, mounding slightly. Serve immediately with lemon wedges on the side for squeezing over the shrimp.

Serve & Store: Serve the shrimp rolls right away while rolls are crisp. Leftover shrimp salad keeps in an airtight container in the refrigerator for up to 2 days; do not refrigerate assembled rolls as the bread will become soggy.