Creamy Shrimp Rolls

These Creamy Shrimp Rolls are filled with tender shrimp tossed in a creamy, flavorful dressing and served in buttery toasted buns. They’re perfect for lunch, dinner, or a light summer meal.

Ingredients

For the Shrimp Filling

1 lb (450 g) cooked medium shrimp, peeled, deveined, and chopped
⅓ cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 celery stalk, finely diced
2 tablespoons chopped green onions or chives
1 tablespoon fresh dill or parsley, chopped
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste

For the Rolls

4 brioche or New England-style hot dog buns
2 tablespoons unsalted butter, melted
Lettuce leaves (optional)

For Serving

Lemon wedges
Potato chips
Pickles

Instructions

In a large bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, paprika, salt, and black pepper.
Fold in the chopped shrimp, celery, green onions, and fresh dill until evenly coated.
Cover and refrigerate for 15–30 minutes to allow the flavors to blend.
Brush the outsides of the buns with melted butter.
Toast the buns in a skillet over medium heat for 2–3 minutes per side, or until golden, or toast them in a 375°F (190°C) air fryer for 2–3 minutes.
Line each bun with a lettuce leaf, if using, and generously fill with the chilled shrimp mixture.
Serve immediately with lemon wedges, potato chips, or pickles.

Cooking Time

Prep Time: 15 minutes
Chill Time: 15–30 minutes
Cook Time: 5 minutes
Total Time: 35–50 minutes

Servings: 4

Tips

Use small or medium shrimp for easier eating and even distribution in the filling.
Pat the cooked shrimp dry before mixing to prevent a watery filling.
Add diced avocado or chopped cucumber for extra freshness.
For a spicy version, stir in a dash of hot sauce or a pinch of cayenne pepper.
The shrimp filling can be made up to 1 day ahead and stored in the refrigerator. Toast the buns just before serving for the best texture.

creamy shrimp rolls