Simple Shrimp Salad

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This Simple Shrimp Salad is a delicious Whole30-compatible lunch when served on a bed of greens, but the salad base also makes a hearty filling for Shrimp Rolls — ideal for busy weeknights when you don’t want to heat up the kitchen or spend hours at the stove.

Much like a lightly dressed Lobster Roll, this version uses shrimp to make the pescatarian coastal classic more approachable (and affordable).

Toasted Hawaiian or brioche-style hot dog buns work perfectly for this sandwich, and any leftover salad stores well in the refrigerator for a few days. So tonight’s Shrimp Roll can become tomorrow’s grab-and-go protein for a hearty lunch.

5 from 2 votes

Simple Shrimp Salad for Shrimp Rolls

This Simple Shrimp Salad is a delicious Whole30-compatible lunch when served on a bed of greens. The salad base also makes a hearty filling for Shrimp Rolls.
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
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Ingredients 

  • ¼ cup ghee or butter, divided
  • 1 pound 70-90 count pink shrimp, peeled and deveined
  • ¼ cup mayonnaise
  • ¼ cup finely diced celery
  • ¼ cup minced green onion
  • 1 teaspoon seafood seasoning, like Old Bay
  • tablespoons lemon juice
  • ¼ teaspoon kosher salt
  • teaspoon black pepper
  • 4 hot dog buns or rolls, Hawaiian or brioche style work well

Instructions 

  • To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.
  • Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.
  • Meanwhile, heat 2 tablespoons ghee or butter in a large skillet over medium-high heat. Once heated, add shrimp into the skillet and cook for 3 to 4 minutes, stirring until cooked evenly and thoroughly.
  • Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.
  • Use a paper towel to wipe out the skillet and heat the other 2 tablespoons of ghee or butter in the skillet. Cut open the buns or rolls and face cut-side down in the skillet to toast.
  • Scoop ¼ of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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