Love seafood?  Then shrimp salad rolls are definitely one of those quick and easy meals you need in summer arsenal.  Growing up, shrimp was my favorite food.  Living in northern Louisiana, we weren’t necessarily a hop, skip and a jump from the coast, but shrimp was pretty easily found and definitely a staple on every menu from teahouses to fish houses.  There was one place in particular who sold a shrimp salad.  But only at lunch.  And only on Sundays.  It was divine to have that little pink scoop served on a bed of leafy lettuce.  But better still was having it piled high on a soft roll.Like a lobster roll, this southern version is made with shrimp salad.


What You’ll Need For This Southern Shrimp Salad Roll

  • shrimp
  • mayonnaise
  • celery
  • red onion
  • lemon
  • dill 
  • Old Bay seasoning
  • salt & pepper

Let’s Get Started:

Southern shrimp salad rolls are perfect for those hot summer evenings when you don’t want to heat up the kitchen.  Easier than boiling an egg, shrimp boil up and turn a lovely pink in just about 2-3 minutes. And that’s a glorious thing when that heavy southern heat settles in and you’re just trying to keep yourself from crawling in the freezer to cool off.

Small shrimp, dill, lemon, red onion, rolls, and seasonings gathered to make a Southern Shrimp Salad Roll.

When those shrimp are cooled and drained, I pat them dry (usually eat one or two) and get them in a mixing bowl with the rest of the ingredients and stir like the dickens.  But… sometimes, when the shrimp are cooling off, I go ahead and whip up the lemon and dill mayo by mixing together the  mayonnaise, lemon juice, dill, salt, pepper, and Old Bay seasoning.  This is the proper way to do it, but short cuts are great too, and everything can be mixed together at one time.

The ingredients for a shrimp salad roll in a bowl to be mixed.

If you’re being proper, you’ve whipped up your lemon dill mayo, diced your celery and onion and now you’re ready to go!  Toss those shrimp in with that mayo with those veggies and get that arm to working on mixing this salad.

A bowl of finished shrimp salad with lemon and dill ready to be put on a roll and served.

Now here’s the fun part- serving and eating.  As this is first and foremost a shrimp salad, it can be served on a bed of lettuce, stuffed in a tomato, or with crackers.  All are delectable and should be tried at least once.

A completed Southern Shrimp Salad Roll on a plate with half a lemon and some dill.

But by far, the best way to serve it is on a roll.  I like to use a sourdough or even a ciabatta roll.  These gorgeous breads have lots of little hollow places that gather up all the goodness and make a wonderful sandwich.

Southern Shrimp Salad with lemon and dill in a red bowl with iced tea in a mason jar garnished with lemon is in the background.

Best served chilled with a tall glass of sweet tea, nothing says summer quite like a good Southern style shrimp roll.An overhead view of a bowl of Southern Shrimp Salad, iced tea in a mason jar, and a southern shrimp roll at a picnic.

***Pin this Southern Shrimp Salad Roll Recipe here!***Need easy recipes for quick summer lunches and dinners? New England lobster rolls have nothing on this Southern Shrimp Salad sandwich with lemon & dill mayo. #seafood #shrimproll #lobsterroll #sandwiches #easymeals #summermeals #southernfood

Pretty things you might need to make this quick and easy recipe!

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Southern Shrimp Salad Roll with Lemon & Dill Mayo
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 1/2 lbs small shrimp
  2. 1/2 C mayonnaise
  3. 1/2 C diced celery
  4. 1/3 C red onion
  5. 1 tsp dried dill weed
  6. 1/2 tsp Old Bay seasoning
  7. salt & pepper to taste
  8. juice from 1/2 lemon, squeezed
  1. Add shrimp to boiling water in small stock pot. Cook shrimp for 2-5 minutes, just until pink. Drain and set aside to cool.
  2. Mix together mayonnaise, herbs, and seasonings.
  3. Add in celery, red onion, and shrimp. Toss until completely covered.
  4. Squeeze 1/2 lemon over the salad. Toss again.
  5. Chill. Serve on rolls or on a bed of lettuce with crackers.
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