Petite Shrimp Rolls

Living so close to the Gulf Coast has its advantages, and buying shrimp fresh off the boat is one of them. I don't like to add too much mayo to my shrimp rolls. I prefer to let the flavor of the shrimp shine through, enhanced with a little lemon juice and zest. These petite rolls are perfect for an afternoon tea or luncheon and are a lot less messy to eat than most traditional seafood rolls.


  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped scallions
  • 1 teaspoon grated lemon zest
  • 1 teaspoon thinly sliced fresh chives
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon salt
  • Pinch of ground black pepper
  • 1 cup mixed salad greens (spinach, arugula, etc.)
  • 8 petite rolls, split lengthwise


  1. Coat a medium skillet with cooking spray and place over medium-high heat. Add the shrimp and cook until opaque throughout, about 7 minutes. Transfer the shrimp to a plate to cool for 5 minutes.

  2. When cool enough to handle, chop the shrimp into small pieces. Transfer to a medium bowl and stir in the mayonnaise, scallions, lemon zest, chives, lemon juice, salt, and black pepper.

  3. To assemble, place some greens on the bottom of each roll. Top with 1/4 cup shrimp mixture and the top of the other half of the roll.

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Petite Shrimp Rolls