Let me tempt you with the best shrimp salad rolls—an easy, no-cook dinner perfect for hot summer days.
I’m in a full-on summer-food mood this week. These shrimp salad rolls scream warm-weather meals: light, fresh and effortless. They pair beautifully with a simple pasta salad or a crisp green side, and they’re ideal for casual dinners, picnics, or unexpected guests.
We developed this recipe earlier in the season while testing easy summertime dishes. Even though I went through a bit of a shrimp aversion while pregnant, I kept coming back to the idea of shrimp salad tucked into a buttery brioche bun. It’s a combination that feels both nostalgic and fresh—and yes, it’s as good as it sounds.
Why you’ll love these
This shrimp salad roll is an accessible alternative to a lobster roll—especially if lobster isn’t easy to find where you live. It’s quicker, simpler, and still delivers that summery, seaside vibe. No cooking required beyond ensuring the shrimp is chilled and ready, and you can have a satisfying, refreshing meal on the table in about 30 minutes.
Whether you prefer your seafood buttery or mayonnaise-based, this mayo-forward shrimp salad stands on its own with bright herbs, a hint of pickle tang, and lemon to brighten the whole sandwich. Serve with crunchy kettle chips, pickles, and an ice-cold beverage for a relaxed, summery meal.
These rolls are a great go-to for warm evenings, pool days, or when you want something light but satisfying. The recipe is fast to assemble, feeds a small group, and can be scaled easily. Add extra fresh herbs or a spritz of lemon at the table for brightness.
Shrimp Salad Rolls
Summer Shrimp Salad Rolls
4 to 6 people
Ingredients
- 1 pound cooked, peeled and deveined jumbo shrimp, cold
- 1/3 cup mayonnaise
- 3 tablespoons plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped chives
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon dill pickle juice
- Juice of 1/4 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup thinly sliced scallions
- 4 to 6 brioche buns
- Lemon wedges, for spritzing
- Bibb lettuce leaves, for serving
- Potato chips, to serve on the side
- Pickles, to serve on the side
Instructions
- Make sure the shrimp is cooked and cold. Pat the shrimp dry with paper towels.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, dill, chives, Dijon mustard, dill pickle relish, pickle juice, lemon juice, salt, pepper, and scallions.
- Add the shrimp and toss until evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
- Open the brioche buns and layer each with a Bibb lettuce leaf. Fill generously with shrimp salad. Sprinkle extra fresh dill if you like and serve with a lemon wedge for spritzing. Serve alongside potato chips and pickles.
Did you make this recipe?
Tag your photos with #howsweeteats on social media to share what you made. I appreciate every photo and note!
Pro tip: I won’t judge if you stuff a few potato chips inside the sandwich for extra crunch.