Highly seasoned shrimp tossed with a mayonnaise and mustard dressing and served as a cold sandwich, dressed simply with shredded lettuce on soft sandwich buns. Serve with chips and pickle spears, pickled okra or briny olives.
Cold Shrimp Rolls
Lobster rolls aren't exactly a thing down here because while you will find some, including a Caribbean spiny lobster, in the continental shelf of the Gulf of America, they have a short peak season from September to November and aren't nearly as plentiful or as well known as those lobsters found in the Northeast waters.
I've lived here all of my life and never once eaten a Gulf lobster. Never.
So lobsters are not so common here along the Gulf Coast, but we make up for it with an abundance of all kinds of other seafood, including shrimp!
Beautiful, tasty, delicious Wild American born Gulf Shrimp - the best in the country in my opinion, but then seeing as I grew up in Biloxi, I guess I'm a little biased too.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
These cold shrimp rolls are a sandwich that's a great option when you want something that's not too heavy for lunch or supper, and making them a great option for Lent too.
Honestly, they don't even need a lot of other sandwich dressings either because of the outstanding flavor of the shrimp and the mayo and mustard base I use. Typically, I just dress this one with some shredded lettuce.
Although my preference is to go with the larger sized shrimp - about 20 count to a pound when peeled and deveined - making for about 4 sandwiches, you can absolutely use a smaller count, or even cut up the larger ones into bite-sized pieces to stretch your sandwiches a bit if you prefer.
Here's what you'll need to make my Cold Shrimp Rolls:
- 1-1/2 pounds large (16-25 count) raw shrimp, peeled and deveined
- 1 tablespoon unsalted butter
- Creole or Cajun seasoning and Old Bay seasoning for the shrimp, to taste
- 1 rib celery, sliced or chopped
- 1/4 cup unpeeled chopped cucumber
- 1 whole large green onion, sliced, reserve a pinch for garnish
- 1/4 cup mayonnaise, or to taste
- 1 tablespoon Creole mustard
- 1/2 tablespoon lemon juice (about 1/2 lemon)
- Kosher or sea salt and freshly cracked black pepper or lemon pepper, Creole or Cajun seasoning and Old Bay seasoning, to taste
- Soft sandwich rolls, like French pistolettes or hoagie rolls
- Shredded lettuce
Typically, I would make this sandwich after setting aside some highly seasoned shrimp from a boil.
Today, we're going to start with some raw shrimp. Heat the butter in a medium skillet.
I'm using raw, pink shrimp that have already been peeled and deveined.
Add the shrimp, cooking in batches to avoid overcrowding them resulting in a steam.
Season with the Creole or Cajun seasoning and Old Bay seasoning.
Turn and season again.
Once cooked through, transfer to a bowl and chill in fridge, or just set aside to cool at room temperature.
When ready to make sandwiches, toss shrimp with celery, cucumber and green onion; taste and season with salt, pepper, Creole/Cajun and Old Bay and toss. Just trust me on the cucumber y'all!
Stir in mayonnaise, mustard and lemon juice; taste and adjust seasonings as needed.
May be served right away or cover and refrigerate several hours, or up to overnight, to let the flavors all meld together.
When ready to make sandwiches, line buns with shredded lettuce and evenly distribute shrimp among the buns. I prefer the rolls to be soft, but you can certainly butter and toast them as well. Garnish with additional green onion, if desired (which I forgot to do) and serve with a side of chips and pickle spears, pickled okra or briny olives.
May also serve as is, on crackers or spooned in an avocado half, stuffed into a tomato or spread over leafy greens.
For more of my favorite sandwich recipes, check out this collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20250324/20250314-16/20220805/20220524
.