Shrimp Rolls

These are a delicious Southern twist on New England's lobster rolls.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living


  • 3 quarts water
  • 1 (3-ounce) package crab and shrimp boil seasoning
  • 2 pounds unpeeled, large fresh shrimp
  • 1/3 cup light mayonnaise
  • 1 small onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon seasoned pepper
  • 3 tablespoons butter or margarine
  • 1 garlic clove, minced
  • 8 French rolls, split
  • 8 Green Leaf lettuce leaves (optional)
  • 3 avocados, cubed (optional)


  1. Bring 3 quarts water and crab seasoning to a boil in a Dutch oven; add shrimp, and cook, stirring occasionally, 2 minutes or just until shrimp turn pink. Drain and cool.
  2. Peel cooked shrimp, and devein, if desired; coarsely chop shrimp.
  3. Stir together mayonnaise and next 5 ingredients in a large bowl; stir in shrimp. Chill 2 hours.
  4. Stir together butter and garlic, and spread evenly on cut side of bread halves. Bake at 375° for 10 minutes or until toasted.
  5. Line each roll with a lettuce leaf, if desired. Spoon shrimp mixture evenly on each roll. Top with avocado, if desired.
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