These Mini Shrimp Rolls are an easy, crowd-pleasing appetizer or light dinner that tastes like summer. Tender shrimp get tossed in a creamy, lemony dressing with fresh herbs, a little crunch from celery and red onion, and a kick of Old Bay. It all gets tucked into toasted, buttered Hawaiian rolls, and the result is pure joy in handheld form.
The base of these little rolls is what makes them irresistible. Hawaiian rolls give you that slightly sweet, pillowy bite that pairs perfectly with the briny, savory shrimp.
Helpful Tips
- Let the shrimp salad chill – Giving it at least 20 minutes in the fridge helps the flavors meld and makes the filling taste brighter and more balanced. You can even make it a few hours ahead. Just give it a quick stir before serving.
- Use a serrated knife to slice the rolls – A clean slice through soft Hawaiian rolls is easiest with a serrated knife. Cut a little well into the top instead of slicing all the way through. This helps hold the shrimp in place and looks neat for serving.
- Don’t overcook the shrimp – Two minutes in a buttered pan is all you need. Shrimp continue cooking slightly as they sit, so take them off the heat as soon as they’re opaque and just firm. Overcooked shrimp = tough and dry, and nobody wants that.
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Mini Shrimp Rolls
Ingredients
- 1 pound shrimp peeled and deveined
- ¾ cup mayo
- 1 lemon juiced and zested
- 2 tablespoons fresh dill chopped
- 1 tablespoon chives chopped
- 1 clove garlic minced
- 1 tablespoon Old Bay Seasoning
- 2 teaspoons EACH salt & pepper
- 1 celery stalk finely diced
- ¼ cup red onion finely diced
- 2 tablespoons butter melted
- 1 package Hawaiian rolls
Instructions
- Roughly chop the shrimp. In a pan, melt butter and cook the shrimp over medium-low heat for about 2 minutes. Remove from heat and let the shrimp cool completely.
- In a medium bowl, mix mayo, lemon juice, lemon zest, dill, chives, and garlic.
- Add the shrimp, celery, red onion, salt, pepper, and Old Bay seasoning. Mix until combined. Chill shrimp salad for at least 20 minutes.
- Cut a small slice out of the center of each roll, so there’s more space for shrimp. Lightly toast the buns. Brush melted butter inside the buns and fill with the shrimp salad.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.