The Best Shrimp Roll Recipe

square bag of a shrimp roll on a blue plate

Are you Team Maine or Team Connecticut? I call this The BEST Shrimp Roll Recipe because I want the best of BOTH! Sweet, tender, succulent nibbles of shrimp are dressed with a light, lemony mayo sauce, add the subtle crunch of celery, and serve it up in a warm, butter-toasted bun for a little bite of heaven!

Prep Time5

Cook Time5

Course: Main Course, Sandwich

Cuisine: American

Keyword: The Best Shrimp Roll Recipe

Servings:

Calories: 149kcal

Author: Jennifer Grissom

Ingredients

1 pound shrimp, raw, peeled, and deveined
2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes

Creamy Sauce

1/4 cup mayonaise not miracle whip
1/4 cup minced celery including leaves
1 tablespoon green onions, sliced
1 tablespoon lemon juice
1 tablespoon lemon zest
4 Soft, buttery buns or croissants

Instructions

Preheat a large saute pan on medium high heat.
In a small mixing bowl, stir the shrimp together with the spices.
Add the butter to the sauté pan. When it begins to foam, add the shrimp in a single layer.
Let the shrimp remain undisturbed for 1-3 minutes until they are mostly cooked through and then flip one time. Cook for an additional minute on the second side JUST until they are opaque.
Remove the shrimp from the hot pan.
In a mixing bowl, stir together the ingredients for the creamy sauce before gently folding in the warm shrimp.
Keeping the saute pan on medium-high heat, place split buns, open side down, into the seasoned shrimp butter remaining in the pan. Swirl the buns to coat the bread and leave face down 1-2 minutes to toast the insides of the bread.
Fill the toasted buns or croissants with the warm shrimp salad and garnish with additional green onions or celery if desired.

Video

Notes

Previously frozen shrimp need to be completely thawed and thoroughly patted dry to prevent a watery Shrimp Salad.

I don't recommend Pre-cooked shrimp. Sautéing raw shrimp with butter and seasoning is part of what makes this recipe so good.

Shrimp size will make a difference on the cook time. Shrimp cook quickly and overcooked shrimp can be tough. Raw shrimp are translucent and gray. They will turn opaque as they cook. As soon as the back crevice where the vein was removed is opaque, the shrimp is done.

Can I make this ahead and serve it cold?

Yes. The Shrimp Roll Salad can be made up to 48 hours in advance and stored in the refrigerator.

Nutrition is appropriate and excludes buns.

Nutrition