Shrimp Salad Rolls.
Let me entice you with the best shrimp salad rolls today!
Apparently, I’m in a mood for super summer food this week. Very much so.
I’m totally thinking you should pair this shrimp salad roll with Monday’s pimento cheese pasta salad and call it a night.
OR I wish I could throw us all a party where we could enjoy these bites!
It’s funny, because right now I’m in Nantucket eating all the lobster rolls BUT… it’s a coincidence that I’m sharing said shrimp salad roll while I’m in Nantucket. We first made these back in April when I started testing summer recipes and trying to find the BEST eats to share with you guys.
And even though I came into a weird shrimp aversion when I was pregnant with Max, I couldn’t stop thinking about shrimp salad stuffed in a buttery brioche bun this season. It seemed so easy and so, so delicious.
And I was right!
Okay so here’s the thing. I live for a lobster roll – that’s no secret. It has to be fantastic and I definitely prefer butter soaked lobster rolls over mayo based ones. I’ll always choose the butter first. But, I still like mayo-based ones if that’s my only option, you know? It depends on the menu and the place, but some are done so obviously well that they melt in your mouth.
I’ve never ordered a shrimp salad roll anywhere, but I’ve always loved the idea of making them at home because, at least for us here in PA, it’s so much more accessible than making a lobster roll. And easier. And quicker!
Plus, it just tastes like summer. It’s a cool, no-cook dinner option for a super hot day, whether you’ve been outside working in the sun, sitting at the pool, you’re on vacation or just having a super busy week.
That’s one of the things that I LOVE about this recipe. It’s an essential summer treat, but one that you can throw together so fast – even if you end up with unexpected company. Throw some super crunchy kettle cooked potato chips on the side and serve with ice cold beer or white wine.
Such a lovely meal, right? It’s dreamy, one where just thinking about it sets a summer scene in my mind.
I think you can tell I’m hooked.
Shrimp Salad Rolls
Summer Shrimp Salad Rolls
Ingredients
- 1 pound cooked, peeled and deveined jumbo shrimp, cold
- 1/3 cup mayonnaise
- 3 tablespoons plain greek yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon dill pickle juice
- ¼ lemon, juiced
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup thinly sliced scallions
- 4 to 6 brioche buns
- Lemon wedges, for spritzing
- Bibb lettuce leaves, for serving
- Potato chips, to serve on the side
- Pickles, to serve on the side
Instructions
- Make sure the shrimp is cooked but cold, then pat it dry with a paper towel.
- In a large bowl, whisk together the mayo, greek yogurt, dill, chives, mustard, relish, pickle juice, lemon juice, salt, pepper and scallions. Add in the shrimp and toss it thoroughly in the mixture. Taste the mixture and season it with more salt and pepper if you’d like!
- Open the brioche buns and layer a slice of bibb lettuce in each. Fill each with the shrimp salad – as much as you wish! Sprinkle with extra fresh dill if you wish and serve with a lemon wedge for spritzing. Serve with potato chips and pickles!
Did you make this recipe?
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I appreciate you so much!
I won’t hate it if you stuff some potato chips inside the sandwich.
30 Comments on “Shrimp Salad Rolls.”
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These look amazing, so fresh and bright – I might do something similar for lunch today – I’ve not got bread, but I’m sure they’d be great spooned over avocado halves!
Also, lobster is overrated and expensive for these, being in the UK I sometimes use crayfish for a bit of a meatier change from shrimp, but which is much better value than lobster here! https://www.rachelphipps.com/2015/06/recipe-classic-easy-summer-mini.html
love than rachel!! what a great idea!
OMG I can’t wait to try these out this summer!!
I was just in New Hampshire for a few weeks for work and managed to have a few lobster rolls. They are my favorite! Hot buttered lobster rolls reign supreme for me as well!
My fiancé will tell you that the type of roll is what makes it – he prefers frankfurter buns (you know the ones with the shaved sides? We had never seen them until living in New England) as they soak up the most butter and grill super well 😂 I’m just here for the lobster 🤷🏼♀️
just reading “hot buttered lobster rolls” makes me crave one. OMG! sounds so good anna.
We just made these for dinner tonight! They are great!
so glad you liked them sandy!
These look so good!!
thanks so much amy!!
Oooh, I like that you used some greek yogurt in the salad mix. I haaaate mayo. HATE IT. So I often sub in greek yogurt for anything requiring mayo, and it works so well! I might try this with all yogurt and no mayo, to see how it comes out. I also love butter-smothered lobstah rolls, but this shrimp roll might be a nice alternative when I can’t get to Connecticut!
thanks so much CJ!! xoxo
Bought a pound of Carolina shrimp today, made these delicious shrimp salad rolls with half and your BBQ shrimp avo toast with the other half!!! OMG!!! LOVED them both! SOOOOO good!
that sounds amazing and i’m SO glad you enjoyed diane!! xo
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Hi Jessica!
Could I use lump crab meat with this recipes as i have some to use up? I have both of your books and love your web site!
Thank you!
i definitely think you could! that would be delicious. :)
great rolls, I like all of these ingredients and the shrimp for lobster swap since I’m not in Maine!
thanks sabrina!
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Made these for dinner tonight…they are everything!!
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Made these on vacation… simple and completely hit the spot for a beach dinner!
Look delicious! If I only have raw shrimp, do you have any easy suggestions on how to cook to make these?
So excites to try this! Have you ever used Trader Joes frozen pre-cooked shrimp? What’s your favorite way to thaw it
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This is such a great recipe! It’s perfect as is. I rarely review recipes but felt compelled to so with this one. The fresh dill with the lemon is such a great combination. And the yogurt adds a slight tangy flavor. It’s 90 degrees and humid today and this was a perfect dinner. Thank you!
This recipe is SO DELICIOUS! I chopped the shrimp and put it in the lettuce cups instead of the bun. It was a perfect summer appetizer!