Shrimp Roll (Shrimp Salad Recipe for Sandwiches)

5 stars (4 reviews)

Shrimp Roll (Shrimp Salad Recipe for Sandwiches)

This easy New England-style recipe makes the best shrimp salad wherever you live, perfect for loading into buttery buns to enjoy as authentic shrimp salad sandwich rolls.

Prep Time10

Cook Time8

Total Time18

Course: Main, Main Course, Salad, Sandwiches

Cuisine: American

Servings: rolls

Calories: 268kcal

Author: Sommer Collier

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!

Video

Notes

I like to use large shrimp, then chop some of them make the salad stick together. However, you can use small or popcorn shrimp if you prefer.

Store shrimp salad in an airtight container and keep in the refrigerator for up to 3 to 4 days.

Nutrition