Shrimp Rolls (4) Recipe

Prepare shrimp

Rinse the peeled and deveined shrimp and pat dry with paper towels. If shrimp are large (20–30 count), cut them into 1/2-inch pieces; if medium, leave them roughly chopped so filling has bite. Set aside.

Cook shrimp

Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until foaming. Add the shrimp in a single layer (work in two batches if necessary) and cook 1–2 minutes per side until opaque and just cooked through. Avoid overcooking. Remove skillet from heat and transfer shrimp to a bowl to cool slightly.

Chop and cool

Once slightly cooled, chop any whole shrimp into bite-sized pieces if you didn't earlier. Return shrimp to a mixing bowl.

Mix filling

To the bowl with shrimp add 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Old Bay seasoning, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp finely chopped chives, and 1 finely diced celery stalk. Fold gently until combined. Taste and adjust seasoning — add more lemon, salt, or Old Bay as desired. If mixture seems dry, add up to 1 more tablespoon of mayonnaise.

Chill (optional)

For best flavor meld, cover and refrigerate the shrimp filling for 20–30 minutes. If serving immediately, proceed to roll assembly.

Prepare rolls

Preheat a skillet or griddle over medium heat. Lightly brush the cut interior sides of the 4 split-top rolls with 2 tbsp melted butter.

Toast rolls

Place rolls buttered-side down on the hot skillet and toast 1–2 minutes until golden brown and crisped; press gently with a spatula for even contact. Remove and keep warm.

Line rolls (optional)

If using, place one lettuce leaf inside each toasted roll to create a moisture barrier and add freshness.

Fill rolls

Divide the shrimp mixture evenly among the 4 rolls, mounding slightly but not overstuffing. If desired, drizzle or mix in 1 tsp hot sauce per sandwich for a touch of heat.

Garnish & serve

Sprinkle each shrimp roll with a little chopped parsley and serve immediately with lemon wedges alongside for squeezing over the shrimp.

If you like a warm filling, return filled rolls to the skillet for 30–60 seconds per side just to warm through. For a crisper top, place under a broiler for 30–45 seconds watching carefully.