On those hot summer days, I love having a cool shrimp roll that’s tasty and refreshing to the bite. They’re filled with large, juicy shrimp tossed in creamy, herbaceous sauce, and stuffed into a warm toasted bun.
I know lobster rolls get all the shine, but I personally prefer the shrimp version that’s more economical.
Coupled with a bag of chips it’s the perfect summertime lunch for a day at the beach or a picnic.
Summertime Shrimp Rolls
Fill a medium pot half way with salted water. Squeeze out lemon juice from halved lemons into pot and turn on high heat. Bring to a boil and add in the shrimp.
When water starts boiling again, turn off heat and let shrimp sit and cook for 3 minutes. Once fully cooked, drain the shrimp and rinse with cold water to stop the cooking process. Place shrimp in a bowl with a top and put in refrigerator.
Stir together the celery, bell pepper, shallots, dill, Cajun and Italian seasonings, cayenne, and mayo until well combined; squeeze in lemon juice, and taste and adjust seasonings as needed.
Stir shrimp into the mixture. Continue to taste and adjust all seasonings as needed. Cover bowl and refrigerate for 30 minutes.
Baste top and inside of buns with melted butter and toast in oven at 350 degrees for 5-7 minutes, or until lightly toasted.
Stuff buns with shrimp mix and serve!