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Shrimp Roll


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Rate this recipe 4.7/5 (13 Votes)


  • 1 pound jumbo (21/25) shrimp, peeled and deveined
  • 1/4 cup small-dice celery
  • 3 tablespoons mayonnaise
  • 1 heaping teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • Pinch salt
  • Pinch ground white pepper
  • 4 hot dog rolls (Eastern style—split on top)
  • 1 tablespoon melted butter


Servings 4
Adapted from


Step 1

Bring a medium pot of salted water to a boil. Add the shrimp, turn off the heat, and cover. After 2 minutes, remove the shrimp and place in an ice bath until cool.

Cut each shrimp into four pieces.

Combine the shrimp meat, celery, mayonnaise, mustard, lemon juice, salt and pepper in a mixing bowl. Adjust seasoning.

For each sandwich, open a roll, brush with butter and toast on a griddle until golden brown. Divide the shrimp salad between the rolls and serve immediately.

Chef's tip: Shrimp are sold in sizes or "counts" that are expressed in number per pound. For example, shrimp labeled "16/20" indicates the average number of shrimp per pound. Shrimp larger than 16/20 are denoted with a "U" for "under." U-15 means that there are fewer than 15 shrimp per pound.

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