Shrimp Salad Roll
Tender, sweet shrimp tossed with a light, creamy dressing and crunchy celery, piled into a buttery toasted split-top bun. A New England-style classic that's fresh, satisfying, and ready in just 25 minutes.
For 4 servings
- boil · ~3 min
Boil the shrimp.
Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain immediately and rinse under cold water to stop the cooking.
TIPWatch the shrimp closely — they turn from translucent to opaque in seconds. Overcooked shrimp gets rubbery. - prep · ~2 min
Chop the shrimp.
Pat the shrimp dry with paper towels. Cut each shrimp into 2-3 bite-sized pieces and place in a large mixing bowl.
- mix · ~2 min
Make the shrimp salad.
1.Add diced celery to the bowl with the shrimp.2.Add mayonnaise, lemon juice, and dijon mustard.3.Sprinkle in dill, chives, salt, pepper, and celery seed.4.Fold everything together gently until well combined.TIPFold gently — you want the shrimp pieces to stay intact, not break apart. - rest · ~10 min
Chill the shrimp salad.
Cover the bowl and refrigerate for at least 10 minutes to let the flavors meld.
- other · ~3 min
Toast the buns.
Heat a skillet over medium heat. Spread butter on the outer sides of each split-top bun and toast in the skillet until golden brown, about 1-2 minutes per side.
TIPThe split-top bun is key for a true New England roll — it gives you that flat, buttery surface on both sides. - assemble · ~1 min
Assemble the rolls.
Place a small lettuce leaf inside each toasted bun. Generously fill each bun with the chilled shrimp salad. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil shrimp in salted water for exactly 2-3 minutes; they turn pink and opaque when done.
- 2Rinse boiled shrimp under cold water immediately to halt cooking and keep them tender.
- 3Pat shrimp dry before chopping to prevent the salad from becoming watery.
- 4Fold the dressing into the shrimp gently to keep the pieces intact, not mashed.
- 5Chill the shrimp salad for at least 10 minutes so the flavors meld and the texture firms up.
- 6Butter and toast only the flat outer sides of the split-top buns for that classic golden crunch.
- 7Use a lettuce leaf as a barrier between the bun and salad to prevent sogginess.
Adapt it for your goals.
New England Lobster Roll Style
Swap shrimp for chopped cooked lobster meat for an indulgent, classic twist that's even richer and sweeter.
Herb Lover'sHerb-Lover's
Add a handful of chopped fresh tarragon and parsley to the dressing for a more aromatic, garden-fresh profile.
Low FatLow-Fat
Replace half the mayonnaise with plain Greek yogurt to cut fat while keeping the salad creamy and adding a tangy kick.
Spicy CajunSpicy Cajun
Season the shrimp with Cajun spice before boiling and add a dash of hot sauce and minced pickled jalapeños to the dressing.
Why this is on our healthy list.
Lean High-Quality Protein
Shrimp is a low-fat source of complete protein, essential for muscle repair and overall health.
Rich in Selenium
Shrimp provides selenium, an antioxidant mineral that supports immune function and thyroid health.
Hydrating Crunch
Celery and iceberg lettuce add fiber and water content, promoting hydration and digestive regularity.
Vitamin K from Celery
Celery contributes vitamin K, which plays a role in bone health and blood clotting.
Low in Saturated Fat
With only a modest amount of mayonnaise and butter, this dish keeps saturated fat levels moderate compared to creamier dressings.
Frequently asked questions
Yes, thaw frozen shrimp completely under cold running water, then pat very dry before boiling to avoid waterlogging the salad.
