Shrimp Roll Recipe

Prepare shrimp

If your shrimp are large, chop each into 2–3 bite-sized pieces. If medium (as listed), leave whole or halve lengthwise. Pat dry with paper towels to remove excess moisture.

In a bowl, combine mayonnaise, lemon juice, Dijon mustard, chopped chives, salt, and black pepper. Stir until smooth and well blended.

Add the prepared shrimp to the mayo mixture and gently fold to coat evenly. Taste and adjust seasoning (more lemon, salt, or pepper) as desired. Chill while preparing other components if time allows (10–15 minutes) so flavors meld.

Slice the English cucumber into thin lengthwise slices (or thin rounds) so they fit inside the roll and provide a crisp layer. Pat cucumber slices dry to avoid soggy rolls.

Peel and pit the avocado. Slice the avocado into 6–8 thin slices. Immediately toss the slices gently with the juice from half a lemon and 1/4 tsp sea salt to prevent browning and add seasoning.

Pick 4 clean, whole lettuce leaves and trim stems if needed so they lie flat inside the roll. Dry leaves thoroughly.

If toasting rolls: heat a skillet over medium heat and melt the butter. Split the rolls open (but not all the way through if using split-top) and place cut side down in the skillet. Toast 1–2 minutes until lightly golden. Remove and keep warm.

Build each shrimp roll: open a toasted roll, line the bottom with 1 lettuce leaf, then place 2–3 cucumber slices for crunch. Add 3 pieces of shrimp (or equivalent portion) with generous dressing on top. Fan 2–3 avocado slices along one side of the shrimp filling.

Garnish with extra chives or microgreens and a light sprinkle of pepper or optional Old Bay/hot sauce to taste. Close the roll gently and serve immediately.

Repeat for remaining rolls. Serve with lemon wedges on the side.