Shrimp Roll Recipe

Prepare shrimp

If shrimp are whole, remove tails and chop into 1/2- to 3/4-inch pieces. If using pre-peeled cooked shrimp, roughly chop to the same size. Place chopped shrimp in a medium mixing bowl.

Add the diced celery, minced red onion, minced serrano (start with half the serrano if you want less heat), and chopped dill to the bowl with the shrimp. Toss gently to combine.

In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, olive oil, kosher salt, and black pepper until smooth. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Pour the dressing over the shrimp mixture. Gently fold until all solids are evenly coated. Cover and refrigerate for at least 15 minutes (up to 1 hour) to let flavors meld. Reserve refrigerated until assembly.

Heat a skillet or griddle over medium heat. Butter the cut sides of the buns with the unsalted butter. Toast buttered sides down until golden brown and crisp, about 1–2 minutes. If using a broiler, you can broil buns buttered-side up for 30–60 seconds — watch closely.

If using lettuce, line the bottom of each toasted bun with a thin layer of shredded iceberg. This gives extra crunch and prevents sogginess.

Divide the chilled shrimp salad evenly among the 4 buns (about 3 shrimp pieces per bun before chopping; about 3/8 cup salad per bun). Mound the salad gently so it sits above the bun edges.

Garnish each roll with a small sprig of fresh dill and, if desired, an extra thin slice of serrano or a light grind of black pepper. Serve immediately with lemon wedges on the side for squeezing over the shrimp salad.

Leftovers: store shrimp salad in an airtight container in the refrigerator for up to 2 days. Do not store assembled sandwiches for best texture.