Shrimp Salad Rolls
by Sommer Collier — last updated on Jul 25, 2025 
Shrimp Salad for Sandwiches – This easy New England-style recipe makes the best shrimp salad, perfect for loading into buttery buns to enjoy as authentic shrimp rolls, wherever you live.
Sommer’s Recipe Notes
When you want to bring a splash of summer to the table, any time of year, you absolutely need this shrimp roll recipe. It makes you feel like you live on the beach in New England, no matter where you are!
We’ve got a fabulous lobster salad recipe for lobster rolls, and a fantastic crab salad recipe that can be used on sandwiches as well. However, whenever I share these recipes, people always ask if they can be made with shrimp.
Um, YES! Shrimp Salad is delicious, versatile, and ridiculously easy to make at home. It happens to be a good bit less expensive to make, but it still tastes amazingly fresh and fun.
Why We Love Shrimp Salad Rolls
- Versatile – Our classic shrimp salad recipe is perfect for shrimp rolls. However, you can also pile it high on a green salad for a fresh and low-carb lunch or dinner, and scoop it up with crackers as an appetizer.
- Quick to Make – Tender shrimp are quickly roasted, tossed with a delicious creamy and tangy dressing, and refrigerated until ready to serve. The salad is prepared in only 20 minutes!
- Make Ahead – Every bite is brightened with lemon and dill, and the flavors continue to improve as all the ingredients come together. Bonus, this recipe keeps well for up to 3-4 days. It’s wonderful to make ahead of time for day-before picnics and parties. Or to have on hand anytime you are craving a taste of the East Coast!
Shrimp Salad Ingredients
For the shrimp salad:
- Olive oil – or other preferred neutral flavored high-temperature oil
- Raw shrimp – peeled and deveined
- Mayonnaise – use low fat mayo, if you like
- Green onions – chopped, of chopped chives
- Lemon – zested
- Fresh dill – chopped
- Seasonings – garlic powder, cayenne pepper, salt, and pepper
You will also need your choice of hot dog buns, preferred rolls, or greens for salad.
How to Make Shrimp Rolls
Tips for Success: Cook the shrimp until pink and firm, but make sure they are still in the shape of C’s, not tight O’s. O stands for Overcooked! For the shrimp salad, having whole shrimp and chopped shrimp together creates the best texture and helps the shrimp salad stick together when you scoop it into rolls.
Find the full Shrimp Salad Rolls recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
For classic shrimp rolls, load a generous portion of the chilled salad into lightly toasted and buttered hot dog buns. For the most authentic Shrimp Rolls, buy the New England style buns, with flat sides. Enjoy as-is, or top with your favorite seafood salad fixings. My boys enjoy adding hot sauce and pickle relish to their shrimp salad sandwiches.
Or serve this as a low-carb and gluten-free salad with lots of satisfying textures and vibrant flavors. Shrimp salad is delicious on top of fresh greens like butter lettuce, baby spinach, chopped romaine, or your preferred blend.
Shrimp Roll (Shrimp Salad Recipe for Sandwiches)
Video
Ingredients
For the Shrimp Salad Recipe –
- 1 tablespoon olive oil
- 2 pounds raw shrimp peeled and deveined (large 31-40 count)
- 2/3 cup mayonnaise
- 1/3 cup chopped green onions
- 1 large lemon zested (save the juice for another recipe)
- 2 tablespoons fresh chopped dill
- ½ teaspoon garlic powder
- 4 dashes cayenne pepper
- Salt and pepper
For Shrimp Rolls –
- 8 hot dog buns New England style
- Hot sauce and pickle relish optional
Instructions
- Preheat the oven to 400°F and set out a large rimmed baking sheet. Place the cleaned shrimp on the baking sheet. Drizzle with oil, then sprinkle generously with salt, ground black pepper, and a few dashes of cayenne pepper. Toss well and spread out in a single layer. Roast in the oven for 6-8 minutes, until the shrimp are firm but are still in the shape of C’s not O’s. (O for overcooked!)
- Once the shrimp have roasted, move half of them to a cutting board and roughly chop.
- Place the whole shrimp and shrimp pieces in a large mixing bowl. Add in the mayonnaise, chopped green onions, lemon zest, chopped dill, and garlic powder.
- Mix well. Taste, then season with additional salt and pepper if needed. Chill until ready to serve.
- Shrimp salad is best when served cold on a pile of greens or on classic shrimp rolls!
Notes
Nutrition
Frequently Asked Questions
Crispy potato chips or Shoestring Fries (Julienne-Cut), Turnip Fries (Air Fryer or Baked), or Cajun Fries (French Fry Seasoning Recipe) are classic sides for shrimp salad sandwiches. Add a pickle spear for an even more authentic New England experience.
Want to mix things up? Add in finely diced celery, carrots, cucumber, or other fresh herbs like basil, mint, cilantro, or parsley.
This recipe yields 8 portions, with each serving approximately 1/2 cup.
Store in an airtight container and refrigerate for up to 3-4 days. It’s best if you pack it tightly in a smaller container.
I used to be able to get a Shrimp Salad Sandwich at a restaurant in Grand Rapids, MI. I always thought it was a Dutch or Swedish kind of thing, because the restaurant tended to offer Dutch & Swedish foods. Had no idea it was also a New England kind of thing! Well, now I don’t live near that restaurant AND I don’t think they serve it anymore anyway. I’m LOVING this salad! Love that I can recreate an old favorite and LOVE that I can enjoy it in the comfort of my own kitchen! <3
Oh my gosh. I was craving these but wasn’t sure how to make them so I Googled it and came across this one. I’m so glad too because it was delicious! Thank you!
I’m going to try this in tacos! Shrimp tacos are one of our favorites and I think this recipe will be a great twist. Thanks for the idea.
YUM! I love lobster rolls, but I now love shrimp rolls so much more! thanks for sharing this recipe!