ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Rolls

Yield 4 servings


  • 1 quart water
  • 2 teaspoons salt
  • 1/2 pound medium uncooked shrimp
  • 1 cup shredded Bibb lettuce
  • 1/4 cup chopped celery
  • 1/4 cup chopped cucumber
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced onion
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large hard rolls
  • 1 tablespoon butter or margarine, softened
  • Fresh parsley sprigs

How to Make It

  1. Combine water and 2 teaspoons salt in a large saucepan. Cover and bring to a boil. Add shrimp; cook, uncovered, 3 minutes. (Do not boil.) Drain; rinse in cold water. Peel and devein shrimp; set aside 4 shrimp. Chop remaining shrimp.

  2. Combine chopped shrimp, lettuce, celery, cucumber, chopped parsley, onion, mayonnaise, 1/4 teaspoon salt, and pepper in a medium mixing bowl; stir well to blend. Cover with plastic wrap, and chill.

  3. To serve, spread partially split hard rolls with softened butter. Fill each roll with one-fourth of chilled shrimp mixture. Transfer shrimp rolls to a serving platter, and garnish with reserved shrimp and parsley sprigs.

Oxmoor House Homestyle Recipes