Shrimp Roll Recipe

Cook the shrimp

Bring a medium pot of salted water to a gentle boil (use about 4 cups water and 1 tsp kosher salt). Add the shrimp and cook just until opaque and pink, 1½–2 minutes depending on size. Do not overcook. Drain immediately and transfer shrimp to an ice bath to stop cooking. Once chilled, drain and pat dry with paper towels. Chop shrimp coarsely into bite-sized pieces (or halve lengthwise for large shrimp).

Make the dressing

In a medium bowl whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, olive oil, minced garlic, parsley, chives, and hot sauce (if using). Season with 2 tsp kosher salt and ¾ tsp freshly ground black pepper; taste and adjust seasoning. The dressing should be bright, tangy, and slightly creamy.

Combine shrimp and dressing

Add the chopped shrimp (and diced celery if using) to the dressing. Gently fold until all shrimp are evenly coated. Refrigerate at least 15 minutes to let flavors meld, up to 1 hour. If refrigerated longer, stir again and adjust seasoning before assembling (add remaining 1 tsp salt if needed).

Toast the rolls: Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon of butter on the cut interior of each roll (total 2 tbsp). Place rolls buttered-side down in the skillet and toast until golden brown and crisp, 1–2 minutes. Press lightly so the surface browns evenly. Remove from heat.

Prepare the lettuce bed: Divide shredded Romaine evenly among the 4 toasted rolls, pressing a light handful into each roll to form a bed that will catch the dressing and shrimp juices.

Fill the rolls: Spoon the dressed shrimp evenly over the Romaine-lined rolls, dividing into 4 portions. Use tongs or a slotted spoon to avoid excess dressing; leave a little extra dressing on the side if desired.

Finish and serve: Season each assembled roll with a final pinch of black pepper and, if desired, an extra sprinkle of chopped parsley or chives. Serve immediately with lemon wedges on the side for squeezing over the shrimp.