Summer Shrimp Rolls
Elizabeth Heiskell
Nathan Congleton/TODAY
print recipe
Rating:
3.642857 (84 rated)
Servings:
6

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.

Ingredients

    • 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

Preparation

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.