Looking for an easy, make-ahead shrimp roll recipe? These shrimp salad rolls are perfect for prepping ahead of time and taking with you on-the-go to a picnic or the beach. I like using pre-cooked baby shrimp here to make things really easy, but feel free to use another type of shrimp instead.

Move Over Lobster Roll…

I love a lobster roll, but let’s face it, they’re not always affordable, easy to make, or source fresh if you don’t live near the ocean. It’s definitely something I love to order when I’m out, but not something I’ll necessarily want to make at home. Enter these deliciously easy shrimp salad sandwich rolls.

Making these shrimp salad rolls is a great way to pack in lots of nutrition and flavour. All you need to do is toss the cooked shrimp with some crunchy veg, a mixture of Greek yogurt and mayo and some Old Bay seasoning. On a hot day, these are refreshing and also incredibly easy to make ahead. You can bring them with you on a picnic or to the beach.

‍Ingredients

These shrimp salad rolls are low on ingredients and quick to throw together, especially if you’re using pre-cooked shrimp like I do.

celery
cooked baby shrimp
chives
Greek yogurt
mayonnaise
lemon juice
Old Bay seasoning
kosher salt & black pepper
buns (potato or brioche are best)

How to Make Shrimp Salad Sandwich Rolls

If you’re using pre-cooked baby shrimp as I do, this recipe takes only ten minutes to make.

If you are using larger shrimp that aren’t cooked, you’ll cook them first and then let them cool before assembling. You want to have the shrimp mixture cool as that tastes best.

In a medium sized bowl combine the celery, shrimp, chives, yogurt, mayo, lemon juice, Old Bay, salt and pepper. Mix with a spatula until well combined.

Toast the buns in the oven until lightly browned. You can brush with melted butter if desired.

Stuff the rolls with the shrimp and garnish with extra chives and a pinch more Old Bay seasoning. Serve with chips on the side. Enjoy!

Tips

Use pre-cooked shrimp: this will save you so much time. All you need to do is thaw the frozen cooked shrimp and you’re good to assemble. This is the company I love and recommend for high quality pre-cooked baby shrimp.
Chop larger shrimp: if you are using larger shrimp, I recommend chopping some of them and keeping some whole. This will create a better texture and when you bite down on the roll, you’re less likely to lose half of the shrimp in one bite.
Use mayo and Greek yogurt: the yogurt helps to lighten the shrimp salad rolls and provides a slight tang to the richness of the mayo.
Toast your buns: I love a soft squishy potato roll or a brioche roll here. Be sure to toast them and you can brush with butter for a little extra indulgence after they’re toasted.
Wrap in lettuce: if you want a lighter option, serve the shrimp in some crisp lettuce instead.

Storage and Serving

Serve with chips: for that classic New England experience, I love serving these shrimp salad rolls with chips on the side. Fries would also be a great move.
Serve with salad: if you want a lighter option, serve them with a crisp and crunchy salad, like romaine or little gem.
Storage: the shrimp can be stored in the fridge in a sealed container for up to three days.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly).

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mayonnaise:

If I don’t make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, Primal Kitchen, or Sir Kensignton’s.

Other Shrimp Recipes To Try

I absolutely love seafood and shrimp. Here are some other amazing shrimp recipes to check out!

Are you ready to make these? Let’s get to it!

If you make these shrimp salad rolls please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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