Easy Shrimp Roll Sandwich Recipe
Okay, so listen up, because this isn’t just any shrimp roll sandwich. This is the shrimp roll sandwich. The kind you crave on a random Tuesday, the kind that makes you look forward to lunch all morning. It’s ridiculously easy, bursting with flavor, and honestly, it’s kind of my secret weapon for impressing people who think I actually know how to cook. Which, let’s be real, is debatable.
My husband, Mark? Total sandwich snob. Like, panini-press-on-the-counter, artisanal-bread kind of snob. But this sandwich? He devours it. Last summer, we were having a heatwave and the AC went kaput (ugh!), and all he wanted was this sandwich, like, every single day. No complaints from me, it’s so simple to throw together! Now, whenever I make it, he just smiles that goofy grin, and it totally makes my day. Seriously, you gotta try it.
Why You’ll Love This Easy Shrimp Roll Sandwich Recipe
- It takes, like, 10 minutes. Seriously. Perfect for those “OMG-I’m-starving-and-have-no-time” moments.
- It’s bougie-ish, but without the bougie effort. Feel fancy without actually trying. My kind of recipe.
- Kids love it! (Even the ones who claim they hate shrimp. Sneaky, right?)
- It’s way cheaper (and probably healthier) than ordering takeout. Hello, savings!
How to Make It
Alright, so here’s the deal. First, you gotta get your shrimp all cooked and cooled down. I usually just buy the pre-cooked kind because, well, life’s too short to peel tiny shrimp. But if you’re feeling ambitious, go for it.
Then, you’re gonna chop up your celery and onion super fine. Don’t skimp on this, it’s the crunch that makes this sandwich amazing. Throw that in a bowl with the shrimp.
Now comes the creamy part. Mayo. Obviously. I like to use a good quality mayo here, but whatever you have in the fridge will work. Add a squeeze of lemon juice – not too much, you don’t want it to be sour! And a dash of hot sauce. Okay, maybe two dashes. I like a little kick.
Mix it all together until it’s nice and coated. Taste it! Does it need more salt? More pepper? More hot sauce? Go with your gut. There’s no wrong answer here.
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Finally, pile that shrimp mixture onto some toasted rolls. I like brioche rolls, but honestly, any kind of roll will do. Even sliced bread in a pinch! And boom! You’re done. Easy Shrimp Roll Sandwich Recipe!
Ingredient Notes
- Cooked Shrimp: Listen, I buy the pre-cooked, peeled and deveined stuff. Ain’t nobody got time for all that. Just make sure they’re not those tiny salad shrimp. You want some actual shrimp flavor, ya know?
- Celery: Don’t skip this! It’s all about the crunch. And if you really hate celery, like, can’t even stand the smell, maybe try some finely chopped water chestnuts for a similar vibe.
- Mayonnaise: Okay, this is important. Use a good quality mayo. Like, the kind that makes you feel a little bit fancy. I once tried to use light mayo… don’t do it. Just… don’t.
- Lemon Juice: Fresh is always better, but bottled is fine in a pinch. Just don’t use too much, or you’ll end up with a lemon bomb instead of a shrimp roll. Learned that the hard way.
- Hot Sauce: Okay, this is where you can get creative. I like a mild one, like Tabasco, but if you’re feeling brave, go for something spicier. Just don’t say I didn’t warn you!
Recipe Steps:
- Combine cooked shrimp, finely chopped celery, and onion in a bowl.
- Add mayonnaise, lemon juice, and hot sauce to the mixture.
- Stir until well combined and coated. Taste and adjust seasonings as needed.
- Pile the shrimp mixture onto toasted rolls.
- Serve immediately and enjoy!
What to Serve It With
Okay, so this sandwich is pretty amazing on its own, but if you want to make it a full-blown meal, here are some ideas:
- Potato chips. Duh. Sea salt and vinegar are my weakness.
- Coleslaw. The tangy kind, not the sweet kind.
- A simple green salad. Because, you know, vegetables.
- Fries. I mean, why not?
Tips & Mistakes
- Don’t overmix the shrimp mixture. You want it to be chunky, not mushy.
- Toast the rolls! It makes a huge difference.
- If you’re making this ahead of time, don’t assemble the sandwiches until you’re ready to eat them. Nobody likes a soggy sandwich.
- Don’t be afraid to experiment with the flavors. Add some dill, some Old Bay seasoning, or even a little bit of Dijon mustard.
Storage Tips
So, if you have any leftovers (which is rare in my house), store the shrimp mixture in an airtight container in the fridge. It’ll be good for a day or two. Honestly, I’ve eaten it straight out of the container cold at midnight. No regrets. Don’t store the assembled sandwiches, though. The bread will get all soggy and sad. It’s just not worth it.
Variations and Substitutions
- No celery? Try some finely chopped cucumber or bell pepper.
- Don’t have any hot sauce? A pinch of cayenne pepper will do the trick.
- Want to make it healthier? Use Greek yogurt instead of mayonnaise. (Okay, it’s not as good, but it’s still pretty darn tasty.)
- I’ve even thrown in some avocado when I had one going bad. Surprisingly good!
- One time, I was out of rolls and used crackers. It was…interesting. Would I recommend it? Probably not. But hey, desperate times, right?
Frequently Asked Questions
Easy Shrimp Roll Sandwich Recipe
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Easy Shrimp Roll Sandwich Recipe
Ingredients
Main Ingredients
- 1.5 lbs shrimp peeled and deveined
- 0.25 cup mayonnaise
- 2 tbsp lemon juice fresh
- 2 tbsp celery finely chopped
- 2 tbsp scallions finely chopped
- 1 tsp Old Bay seasoning
- 4 hot dog buns butter toasted
- 1 tbsp butter for toasting buns
- 0.25 cup fresh parsley chopped
- 0.25 tsp salt to taste
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Boil shrimp in a pot of salted water until pink and just cooked, about 2-3 minutes. Drain and set aside to cool.
- In a bowl, mix mayonnaise, lemon juice, celery, scallions, Old Bay seasoning, salt, and pepper.
- Chop the cooled shrimp into bite-sized pieces and add to the mayonnaise mixture. Stir to combine.
- Butter the insides of the hot dog buns and toast them on a skillet until golden.
- Fill each toasted bun with the shrimp mixture and garnish with chopped parsley.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
