Summer weather is almost over, but these rolls scream summer to me. The hot buttery toasted roll, with the cold herby shrimp salad on top: a match made in heaven. This salad is really easy to throw together and you can store it in the fridge for a few hours or the whole day if you need to make it early!
I wanted to use a local bakery for rolls, but I couldn’t find anyone around here that made split top buns. They are a pretty New England specific item since that is the birthplace of seafood salad rolls. But good ole Pepperidge Farm came through! They had a regular variety, potato roll, and Hawaiian flavored version of the split top buns at Harris Teeter.
For the shrimp, you can buy them raw and roast or grill them if you’d like, but I used the already cooked, frozen, prepped shrimp from Costco. They come from the freezer section and they are already deveined, peeled, and tail off. So all you have to do is thaw them, super easy!
I make the sauce first and taste test to get it right while my shrimp are thawing, then I throw the shrimp in at the end.
This shrimp salad is so delicious because it has fresh herbs like dill and parsley finished off with orange zest that lightens everything up.
I toasted these buns with butter in the oven on my broil setting and watched them very closely. Then I served them alongside my Chili Lime Sweet Potato Fries with Jalapeño Ranch. They are awesome together! Search my site for that recipe if you’d like it.
Hope you guys love this recipe! If you try it, let me know how it goes and snap a picture for Instagram! You can tag me @beckeatsworld 🙂
Shrimp Salad Rolls
Ingredients
- 4 split top sandwich buns (such as Pepperidge Farms)
- 2 tbsp salted butter, softened
- 1 tsp Old Bay seasoning
For the Shrimp Salad:
- 1 lb cooked shrimp – deveined, peeled, tail off
- 1/2 cup Duke's Mayo
- 1 tsp orange zest
- 1 tbsp fresh squeezed orange juice
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, diced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp white wine vinegar
- 1 tsp prepared horseradish
- salt and pepper to taste
Instructions
- In a large bowl, combine all ingredients for the Shrimp Salad except the shrimp and combine with whisk until fully incorporated.
- Add shrimp to the sauce mixture and toss to coat. Regfrigerate until ready to assemble the rolls. (Up to 1 day)
- Slightly open a split top bun out and spread softened butter on the inside. Toast in the oven on broil for 1-2 minutes until lightly browned. Top with cold shrimp salad and sprinkle Old Bay seasoning on top. Serve immediately.
