Shrimp Roll


1 lb. shrimp, cooked, peeled and large diced (12 oz. peeled)

1/4 cup mayonnaise

2 Tbsp. minced scallions

1 tsp. lemon juice and zest

1/4 cup minced celery

Cracked pepper and sea salt, to taste

Dash of hot red pepper sauce, or to taste 2 tablespoon butter

Room temperature 4 top-split New England-style rolls or 12 slider rolls

Sweet potato chips or fries, optional


  1. Combine shrimp meat, mayonnaise, scallions, lemon juice and zest, celery and cracked pepper and sea salt in medium bowl. Finish seasoning with hot red pepper sauce to taste. Hold.
  2. Butter outside surfaces of hot dog rolls or inside of slider rolls. Heat medium nonstick skillet over medium-high heat; place rolls, buttered side down, in a non-stick skillet; cook until golden browned about 1 minute per side. Open rolls. Fill each with 1/2 cup of the shrimp mixture, and serve. Or divide the mixture among the 12 slider rolls. Serve shrimp roll with sweet potatoes chips or fries, if desired.

Recipe Notes

Yield: 4 servings (12 sliders)

Portion: 1 sandwich

Wanchese Fish Company