In the Kitchen

  • Shrimp Salad Rolls
Level of Difficulty
serves 8

Mini Shrimp Salad Rolls served on grilled New England-style hot dog buns dusted with fresh chopped parsley make perfect beach-inspired cocktail bites at the beach or at home!


  • 1 lb. large boiled shrimp
  • 6 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh tarragon, or to taste
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cups finely chopped celery
  • 2 tablespoons (1/4 stick) butter, room temperature
  • 4 top-split hot dog rolls (cut in half w/ ends trimmed)


  • Whisk together mayonnaise, lemon juice, tarragon, salt, and pepper in a large bowl and chill until ready to use.

  • Peel and de-vein shrimp and cut into 1/4-inch pieces. Season with salt and pepper, then add to dressing along with celery, and toss to combine.

  • Lightly butter the inside of the hot dog buns. Warm a large skillet over medium heat for 1 minute. Place buns, buttered side down, in preheated skillet and grill until golden, about 5 minutes.

  • Divide salad among rolls garnished with chopped parsley.

This recipe was featured on the Today Show.  Watch the video here –>