This Summery Shrimp Roll Is a Budget-Friendly Alternative to Lobster

Lobster rolls are the sandwich ambassadors of summer, but at $30+ a pop, they’re not an economically sustainable practice for me. There’s nothing wrong with treating yourself now and then, but I’d like to suggest a switch that’s easier to make, tastes great, and keeps costs low so you can churn that A/C for another month. Instead of a lobster roll, embrace the summer shrimp roll.

Personally, I like shrimp rolls because they end up being an extremely quick lunch to make. I threw together two sandwiches (with the recipe below) in under 10 minutes because I had defrosted the shrimp overnight. Besides being easy to prepare (especially if you buy pre-cooked, frozen shrimp), for roughly 10 bucks, you can make about a dozen sandwiches. That’s a whole platter of bougie rolls and the cheapest summer get-together you’ve ever hosted. 

How to make a shrimp roll

Like with lobster rolls, the key to a good one is keeping your dressing simple and minimal. Lobster roll fans are split into two camps—the butter-only or mayo party—and if all the rules are the same, I prefer a light mayo dressing for shrimp rolls. You can always try this with melted butter if that’s more your vibe.

Like I mentioned before, pre-cooked, frozen shrimp is your greatest ally. It’s already cleaned, cooked, and the tails have been removed. If you have this, defrost a portion according to the package’s directions. I bought a bag of medium-sized shrimp from Trader Joe’s. I added about a cup of the shrimp to a storage container and let it defrost in the fridge overnight. The next day I rinsed off the shrimp and dried them with some paper towels. If you have raw shrimp, blanch them in boiling water until cooked, or you could even pan fry them with seasonings to enjoy a different flavoring opportunity. 

Toss the shrimp in a bowl with some dry seasonings, a squeeze of lemon juice, and a small spoonful of mayo. I added a bit of thinly sliced celery and chopped chives to the mix before tucking it all into a couple of hot dog buns, and it was perfect. Well-seasoned without being overly salty, fresh, and light but satisfying. 

You can really take your shrimp roll in any direction. I used Old Bay for the dry seasoning, but use whatever speaks to you. Add your favorite Mrs. Dash, Lawry’s, or garam masala. Add some hot sauce, or experiment with your own spice blend. Shrimp is very responsive to a wide variety of flavorings, so you don’t need to stress. Unlike with summer vacations, this dish gives you a chance to indulge a little without going broke. 

Easy Shrimp Roll Recipe

Ingredients:

• 1 cup medium-sized pre-cooked shrimp

• ½ teaspoon Old Bay seasoning

• 2 teaspoons mayonnaise

• 1 squeeze of lemon

• Sliced celery to taste

• Chopped chives to taste

• 2 split-top hot dog rolls

• 2 leaves butterhead lettuce

1. Mix the shrimp, seasoning, mayonnaise, lemon juice, celery, and chives together in a small bowl. 

2. Tuck the lettuce into the hot dog roll and split the shrimp salad between the two sandwich buns. Enjoy right away.