Classic Shrimp Roll

Matt Moore


  • 1 Pound  cooked large Gulf shrimp, peeled and deveined and sliced in half lengthwise*
  • 1/2  red onion, finely chopped
  • stalks celery, finely chopped
  • 2 Tablespoons  capers, drained
  •   Juice from 1/2 a lemon
  • 2 Tablespoons  mayonnaise
  •  Dash of  Tabasco sauce
  • 1/2 Teaspoon  kosher salt
  • 1/2 Teaspoon  freshly cracked black pepper
  • fresh sweet rolls, cut in half and toasted

An accessible 'play' on the classic lobster roll, shrimp rolls are a delicious summer time treat perfect for long weekends at the lake or beach. This no-fuss recipe allows the flavors of the tender and sweet shrimp to shine through — without breaking the pocketbook.

Click here to see 10 Classic Summer Sandwich Recipes.

Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes 


Combine all of the ingredients, except for the rolls, into a mixing bowl and carefully mix until thoroughly combined. Add a generous serving of the shrimp mixture to the bottom side of each toasted roll and top with remaining slice. Serve.


*To cook the shrimp, bring 6 cups of water and 1 teaspoon of kosher salt to a slow boil over high heat.  When water reaches a boil, add shrimp, remove from heat, cover, and allow shrimp to poach in the liquid for 5 minutes, or until bright pink and firm. Strain shrimp and place in an ice bath to stop the cooking process. After 1 minute, remove shrimp from ice bath and carefully peel and devein shrimp.  Finish by slicing the shrimp in half lengthwise for use in the mixture above.


Calories per serving:

325 calories

Dietary restrictions:

Sugar Conscious

Daily value:



  • Fat 35g 54%
  • Carbs 131g 44%
  • Saturated 2g 10%
  • Fiber 9g 34%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 3g
  • Polyunsaturated 5g
  • Protein 116g 231%
  • Cholesterol 742mg 247%
  • Sodium 3,553mg 148%
  • Calcium 555mg 56%
  • Magnesium 240mg 60%
  • Potassium 1,687mg 48%
  • Iron 11mg 59%
  • Zinc 8mg 56%
  • Phosphorus 1,233mg 176%
  • Vitamin A 10µg 1%
  • Vitamin C 22mg 36%
  • Thiamin (B1) 1mg 76%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 10mg 50%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 248µg 62%
  • Vitamin E 1mg 6%
  • Vitamin K 18µg 22%
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