Ingredients
- For the shrimp salad:
- 1.5 lbs raw shrimp, cleaned and deveined
- 1 lemon, sliced
- 3 dill sprigs
- 2 bay leaves
- 1 tbsp kosher coarse salt
- 1 tsp whole peppercorns
- 2 quarts water
- For the creamy mixture:
- 2 celery ribs, diced
- 3 tbsp scallions, diced
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced dill
- 1/2 tsp paprika
- 1/8–1/4 tsp black pepper
- 1/2 tsp kosher coarse salt
- For serving:
- 4–5 brioche hot dog buns
- 2 tbsp salted butter, melted
Instructions
- In a large pot, bring 2 quarts of water to a boil with lemon slices, dill sprigs, bay leaves, salt, and peppercorns.
- Add the shrimp and cook for 3–5 minutes, or until pink and opaque. Drain and let cool.
- In a bowl, mix celery, scallions, mayonnaise, lemon juice, apple cider vinegar, parsley, dill, paprika, black pepper, and salt until smooth.
- Chop the cooled shrimp into bite-sized pieces and gently fold them into the creamy dressing.
- Heat a skillet over medium heat. Brush brioche buns with melted butter and toast until golden.
- Fill each toasted bun generously with shrimp salad. Serve immediately.
Notes
- Substitute part of the mayo with Greek yogurt for a lighter version.
- Add finely diced bell pepper or cucumber for extra crunch.
- Mix in chopped avocado for a richer texture.
- A pinch of cayenne or smoked paprika adds heat and depth.
- Chill shrimp salad before serving to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 shrimp roll
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 190mg
