I am all about healthy, fast, and convenient for dinner!

We’ve made this recipe at least 15 times since I first laid eyes on it and we’ve made our own little changes that Ryan and I have found work best in our kitchen – these shrimp salad rolls turn out phenomenal every time, you can’t really mess them up. We’re in Houston for a few more months until we move to Nashville so we can get pretty fresh seafood here, but let me tell you these work just fine with frozen shrimp, dried herbs instead of fresh, and even frozen hoagie rolls from last week’s grocery shopping!

***Throws excited air punches***

I have adapted this recipe from the August 2022 issue of Southern Living magazine (I’m a mom who likes to cook, not a recipe developer! Giving credit where credit is due here, and I will shout it from the kitchen with my favorite spatula (we all have our favorite spatula) that Southern Living magazine has some of the best recipes we have ever tasted, from the first try making them!). I’ll leave their original recipe here if you’re curious about it, but again, this is my delicious adaptation.

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Shrimp Salad Rolls

Serves 4 | Total 20 minutes

Ingredients

• (1.5-2 lbs) large shrimp – fresh, or defrosted from frozen – tail off, peeled & deveined
• (2 tsp) salt
• (2) celery stalks, diced (about 1 Cup)
• (1/3 Cup) mayonnaise
• (2 TB) fresh or freeze-dried chives
• (2 TB) fresh or freeze-dried dill
• (1 TB) dijon mustard
• (Juice of 1) lemon
• (1 tsp) Louisiana Cajun seasoning

For serving:

• (2 TB) salted butter, softened
• (4) hoagie rolls, three-quarter split and toasted
• spinach or butter lettuce leaves

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Directions

1. Bring a large pot of water to boil over high heat, seasoned with 2 tsp of salt (adding enough salt will make the shrimp taste more flavorful right out of the pot!). Add the shrimp and let them boil until cooked through, about 2-3 minutes. Drain and rinse with cold water until they’ve cooled to stop the cooking. Pat dry with paper towels, and chop up diced-size.
2. In a medium bowl, stir together the celery, mayo, chives, dill, mustard, dijon, lemon juice, and Cajun seasoning. Fold in the chopped shrimp and mix well.
3. Butter the hoagie rolls and toast them face down in a large skillet over medium heat (they’ll get a crispy inside, soft outside sandwich texture). Stuff with greens and the shrimp mix.

Enjoy!