Shrimp Salad Rolls are the perfect balance of creamy, zesty, and fresh flavors, all tucked into a buttery, toasted New England-style roll. Succulent shrimp is tossed in a light tarragon-lemon dressing, making this an easy and satisfying meal in under 30 minutes.
Inspired by the classic New England Lobster Roll, this version swaps lobster for shrimp while keeping the same bright, creamy filling.
If you are looking for a lower carb high protein sandwich, then try this Shrimp and Avocado Chaffle Sandwich!
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Why You'll Love Shrimp Salad Rolls
Fast & Easy – Ready in 30 minutes, perfect for busy nights.
Fresh & Light – A creamy yet refreshing filling that’s not too heavy.
Great for Gatherings – A crowd-pleaser that works for lunch or dinner.
Ingredients
Below is a highlight of ingredients that I feel are worth mentioning for this recipe. Please see the recipe card for a full list of ingredients and instructions.
Shrimp: I love to buy raw shrimp and cook it in a skillet with a little butter, salt and pepper then let it chill. However, you can also buy frozen, precooked shrimp. Just thaw and pat dry before chopping.
Fresh Tarragon: this is an absolute game changer in this shrimp salad roll and adds so much flavor!
Lemons: lemon juice and zest add that citrus acid that compliments seafood.
Split top hot dog rolls: this is a new england style roll with cut sides that allow you to toast each side of the roll for a buttery decadent touch.
Substitutions
No shrimp? Try cooked lobster, or crabmeat.
Tarragon swap: Swap with fresh dill or chives for a different herbaceous note.
Lighten it up: Use Greek yogurt instead of mayo for a tangy, healthier take.
Variations
Spicy Kick – Add a dash of hot sauce or cayenne for heat.
Avocado Shrimp Rolls – Mash avocado into the dressing for extra creaminess.
Garlic Butter Rolls – Brush the rolls with garlic butter before toasting.
Top Tips
Chill the filling for at least 10 minutes before serving to enhance the flavors.
Butter & toast the rolls for an authentic New England-style crunch.
How to Store Shrimp Salad
Store leftover shrimp salad in an airtight container in the fridge for up to 2 days. Avoid freezing, as the creamy dressing doesn’t hold up well.
Serving Suggestions
Pair with crispy fries or a side of coleslaw.
Serve alongside a broccoli cauliflower salad for a lighter meal.
Enjoy with a frosty peach mojito or a citrusy iced tea.
Related Recipes
When you make these Shrimp Salad Rolls, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Shrimp Salad Rolls
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Ingredients
- 1 pound cooked shrimp , chopped
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons fresh chopped tarragon
- 1 teaspoon fresh chopped parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 romaine lettuce leaves
- 4 split top hot dog rolls
- butter spray
Instructions
- In a large bowl, mix together the mayonnaise, lemon zest, lemon juice, tarragon, parsley, salt and pepper.
- Add the chopped shrimp to the dressing and toss to coat. Refrigerate until ready to serve.
- Spray each side of a hot dog bun with butter spray (5 sprays each side) and grill on hot griddle.
- Line hot dog bun with lettuce leaf and divide shrimp mixture between each hot dog bun. Serve.
Shelby Law Ruttan says
My family loves this seafood sandwich, the buttery roll is as delicious as the shrimp filling and it is so easy to make.
Michele @ Flavor Mosaic says
What an excellent way to serve shrimp salad. It looks delicious!
Liz says
Yeah, I'm all about leftovers, too! And I would definitely want enough of this delectable shrimp salad to eat all.week.long!
Cindys Recipes and Writings says
Sounds like a great way to enjoy a shrimp sandwich!
Bobbi from Bobbi's Kozy Kitchen says
Yum yum yum!! These look delicious! I wish I could find buns like that here for my crab and shrimp rolls. I have got to give these a try 🙂 Sharing on my FB page.
Shelby says
Thanks Bobbi! Much appreciated 🙂