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Shrimp Salad Roll


  • 1 1/2 lb shrimp

  • 2 celery stalks (finely chopped)

  • 1/3 cup mayonnaise

  • 2 tbsp chopped fresh chives, plus more for garnish

  • 2 tbsp chopped fresh dill

  • 1 tbsp dijon mustard

  • 1tbsp fresh lemon juice (from 1 lemon)

  • 1 tsp old bay seasoning

  • 1/2 tsp salt

  • 2 tbsp salted butter, softened

  • 6 potato hot dog nuns, split and toasted

  • lettuce leaves for serving


Cook shrimp in a large pot of boiling salted water until cooked through, about 2 minutes. Drain and rinse with cold water until cool to the touch. Pat dry, and chop into bite-size pieces

Stir together celery, mayonnaise, chives, dill, mustard, lemon juice, old bay seasoning, and salt until combined. Fold in chopped shrimp

Spread butter on toasted buns; top with lettuce, and fill with shrimp mixture. Garnish with additional chives, if desired.

Nutrition Facts found at

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