By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
265 cal · 30 min
Shrimp Rolls
Recipe GLPR3704771ca0723c
New England–style seafood sandwiches featuring tender, succulent shrimp tossed with mayonnaise, crisp celery, and fresh chives, served in toasted buttered buns. A classic coastal favorite that's simple, elegant, and ready in just 30 minutes.
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Ingredients
1¼ pounds Shrimp, shelled and deveined
Kosher salt
Baking soda (optional)
¼ cup Mayonnaise
1 rib Celery rib, finely diced
Fresh chives, minced
Fresh lemon juice
Freshly ground black pepper
2 tablespoons Unsalted butter, divided
4 Top-split hot dog buns
Directions
Bring a pot of water to a boil and season generously with kosher salt. If using baking soda, dissolve it in the water—this optional step helps tenderize the shrimp and gives them a firmer texture.
Add the shrimp to the boiling water and cook for 2 to 3 minutes until they turn pink and opaque throughout, reaching an internal temperature of 145°F. Drain and let cool to room temperature.
Once cooled, cut the shrimp into bite-sized pieces and transfer to a mixing bowl.
Add the mayonnaise, diced celery, and minced chives to the shrimp. Gently fold together until evenly combined.
Season the shrimp salad with fresh lemon juice, kosher salt, and freshly ground black pepper to taste.
Heat a skillet or griddle over medium heat. Divide the butter in half. Lightly butter the inside of each hot dog bun.
Place the buttered buns cut-side down on the hot skillet and toast until golden brown, about 1 to 2 minutes per side. Work in batches if needed.
Spoon the shrimp salad evenly into each toasted bun and serve immediately.
Comments
This is a straightforward shrimp roll that hits the Charlotte market well—shrimp is local and reliable along the coast, and every ingredient from mayo to hot dog buns appears at every major chain (Harris Teeter, Food Lion, Walmart, Kroger, ALDI). The cost per serving runs $4 to $5 depending on shrimp price, which is reasonable for a protein-forward lunch or dinner. The 30-minute stated time is honest if you buy pre-cooked shrimp; raw shrimp adds 5 minutes of cooking but is often cheaper and widely stocked. Leftovers reheat gently in a 300-degree oven or don't dry out cold from the fridge the next day, making this practical for a working household.
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