Shrimp Salad
Shrimp Salad is easy to make and so perfect for summer! Shrimp is tossed with creamy mayo, dijon mustard, lemon juice and more before being served in a buttery toasted bun.
Shrimp Salad
I’ll be the first to admit that I’m pretty obsessed with a good lobster roll. However, I do like to change things up a bit from time to time… and lobster isn’t always in the budget! That’s where this amazing shrimp roll recipe comes in. I feel like shrimp salad is the unsung hero of summertime, especially if you don’t have immediate access to lobster meat.
And make no mistakes – you very well may love shrimp salad rolls even more than lobster rolls. They’re a summer favorite in their own right! Tender bites of shrimp are tossed with creamy mayonnaise, fresh lemon juice, dijon mustard, fresh chives and just a little bit of salt and pepper. Once you butter and toast the buns, it all comes together to create the very best bite.
Serve up some shrimp salad rolls at your next pool party or 4th of July bash and watch them disappear! It’s nice to offer a break from the usual backyard hot dogs and hamburgers in the summer months. These rolls are always a huge hit, so be prepared to share this easy recipe with all of your friends. Everything about shrimp salad just screams summer!
How to Make Shrimp Salad
Shrimp salad is so easy to make in just a few steps! For more details about the step by step process, just scroll to the very bottom of the page to find the recipe card.
- Make the dressing. Stir together the mayo, lemon juice, zest, dijon mustard, chives, salt and pepper. Be sure to mix until totally smooth and combined.
- Add the shrimp. Peel and de-vein all of your cooked shrimp before chopping them into thirds. Gently fold the shrimp into the dressing to evenly coat them all.
- Chill. Cover the shrimp salad bowl with plastic wrap and refrigerate for about 15 minutes.
- Toast the bread. Add butter to a skillet over medium-high heat and let it melt. Toast the outside of the rolls until golden, then flip and toast on the opposite side.
- Assemble the rolls. Open each toasted roll and fill with shrimp salad. Garnish with a sprinkle of smoked paprika and chopped chives.
Storing
Store shrimp salad in an airtight container in the fridge for up to 4 days. Note that the longer it stays in the fridge, the softer the shrimp will become because of the acidity in the lemon juice.
Do not assemble the shrimp salad and toasted buns until you’re ready to serve! Once the salad is placed inside of the toasted bun, it needs to be served immediately.
I do not recommend freezing shrimp salad.
Ingredient Notes
For all of the complete ingredient measurements, simply scroll down to the recipe card towards the bottom of the page.
- Mayonnaise – Try to use a good quality mayo with the full fat content.
- Lemon – You’ll need both freshly squeezed lemon juice and zest for this summery recipe.
- Dijon Mustard – Do not swap this with plain yellow mustard!
- Chives – Fresh chopped chives add a nice pop of color and herbaceous flavor.
- Salt and Pepper – If possible, try to use flaky sea salt or kosher salt and freshly ground black pepper for the best flavor.
- Shrimp – They’ll need to be peeled and de-veined with the tails removed.
- Rolls – Be sure to use New England style hot dog rolls for the best bite.
- Butter – You can use salted or unsalted, whichever you prefer.
- Smoked Paprika – This is an optional topping that I highly recommend!
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Get the Recipe: Shrimp Salad Recipe
Ingredients
- 2 1/2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 lb cooked large shrimp, peeled, deveined and tails removed
- 4 new england style hot dog rolls
- 1 tablespoon butter
- Smoked paprika, optional
Equipment
- skillet
Instructions
- In a medium bowl, stir together the mayonnaise, lemon juice, zest, dijon, chives, salt and pepper until combined.
- Chop the shrimp into thirds.
- Fold in the shrimp, being careful not to break it up too much, until evenly coated.
- Cover and chill for 15 minutes.
- Heat a medium skillet over medium high heat and melt the butter.
- Toast the outside of the rolls in the skillet until golden. Flip and toast the reverse side. Repeat with the remaining rolls.
- Open each roll and fill with 1/4 of the shrimp salad.
- Sprinkle with smoked paprika and chopped fresh chives, if desired.
- Serve immediately.