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East Coast Shrimp Rolls

East Coast shrimp rolls pair chilled shrimp salad with celery, chives, lemon, and Old Bay in buttery toasted split-top buns. The shrimp are gently simmered, chopped, and mixed with mayonnaise for a creamy, fresh filling.
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Prep Time 10 minutes
Cook Time 9 minutes
chilling 15 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the shrimp salad
  • 2 qt water
  • 1 tbsp kosher salt
  • 1.5 lb shrimp large, raw, peeled and deveined
  • 0.33 cup mayonnaise
  • 0.33 cup celery finely diced
  • 1 tbsp lemon juice
  • 2 tbsp chives fresh, chopped
  • 0.5 tsp Old Bay seasoning
  • 0.13 tsp black pepper
For the rolls
  • 4 hot dog buns split-top
  • 2 tbsp unsalted butter softened

Equipment

  • 1 4-quart saucepan
  • 1 12-inch skillet

Method
 

Make the shrimp salad
  1. In a 4-quart saucepan, bring the water and kosher salt to a boil.
  2. Add the shrimp.
  3. Reduce the heat to maintain a gentle simmer and cook for 2 to 3 minutes, until opaque and 145°F in the thickest part.
  4. Drain the shrimp and refrigerate until cold, about 15 minutes.
  5. Chop the shrimp into bite-size pieces.
  6. Combine the shrimp in a bowl with the mayonnaise, celery, lemon juice, chives, Old Bay, and black pepper.
  7. Refrigerate the shrimp salad while you toast the buns.
Toast and fill the rolls
  1. Spread the butter over the outside flat sides of the buns.
  2. Toast the buns in a 12-inch skillet over medium heat for 2 to 3 minutes per side, until golden brown.
  3. Divide the shrimp salad among the toasted buns and serve.

Notes

For the best texture, chill the shrimp until cold before mixing it with the dressing. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a dairy-free option, use a plant-based butter.