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Summer Shrimp Rolls

Elizabeth Heiskell
Nathan Congleton/TODAY

Chef notes

I love making shrimp rolls because they have all the fresh, summery, seafood flavors as a lobster roll but are more economical. Plus shrimp is more readily available than lobster, but still just as delicious.

Swap option: If you're feeling fancy, you could always use crab or lobster instead.


  • 2 pounds cooked shrimp, peeled and deveined
  • 1/2 cup mayonnaise
  • 1/8 teaspoon liquid crab boil
  • 1/4 cup celery, finely diced
  • 1/4 cup cucumbers, peeled and finely diced
  • Salt and freshly ground black pepper, to taste
  • 6 top-split hot dog buns
  • 1 stick butter, softened


Cut shrimp into 1-inch pieces. Mix with all other ingredients. Chill until ready to serve.

Spread butter inside hot dog buns. Toast the buns face side down in a medium skillet or on a griddle pan. 

Fill each toasted bun with shrimp salad and serve immediately.