Shrimp Roll Recipe

Prep shrimp

If shrimp are raw, bring a pot of salted water to a boil, add shrimp and cook until just opaque (2–3 minutes depending on size). Drain, cool briefly under cold running water or an ice bath, then peel and devein if needed and chop into 1/2-inch pieces. If using pre-cooked shrimp, simply chop to size.

In a medium mixing bowl combine mayonnaise, lemon juice, Dijon mustard, and chopped dill. Whisk until smooth and slightly emulsified.

Add the chopped shrimp, diced celery, sliced green onions, and chopped capers (if using) to the mayo mixture. Toss gently to coat, taking care not to mash shrimp. Season with Old Bay, kosher salt, and black pepper. Taste and adjust seasoning or lemon as needed. Cover and refrigerate for at least 15 minutes to allow flavors to meld (up to 1 hour).

Butter the outside cut sides of each split-top roll with softened butter. Heat a large skillet or griddle over medium heat. Place rolls buttered-side down and toast until golden brown, about 1–2 minutes. Flip briefly to warm interior if desired (optional). Remove from heat.

Line the bottom of each toasted roll with a lettuce leaf to create a moisture barrier. Spoon an even portion of the chilled shrimp salad into each roll, mounding slightly but not overfilling. Sprinkle with sliced chives and a light dusting of additional Old Bay or a few drops of hot sauce if desired.

Serve immediately with lemon wedges on the side for squeezing over the shrimp. Leftover shrimp salad keeps covered in the refrigerator for up to 2 days.