Shrimp Salad Rolls with Cucumber and Lemon
Shrimp salad rolls are cold sandwiches with a creamy seafood filling and crisp vegetables.
Shrimp salad rolls are cold sandwiches with a creamy seafood filling and crisp vegetables. They are separate from the baked cheesy shrimp canapes in this queue. Ready-to-eat shrimp must be well drained before mixing, and lettuce helps shield the bread from the dressing. The modest yogurt dressing coats the seafood without flooding the roll. Assemble near serving for a soft, fresh bread texture.
Recipe at a glance
Yield: 4 sandwiches. Preparation: 20 minutes. Cooking: 0 minutes. Additional resting, chilling, marinating or drying wait: 0 minutes. Total: 20 minutes. Times are estimates; follow the doneness cues in the directions.
Equipment
Knife, mixing bowl and paper towel
Recipe card
Shrimp Salad Rolls with Cucumber and Lemon
Total includes additional waiting time stated in the directions. Preparation overlaps are stated where applicable; times are estimates.
Equipment: Knife, mixing bowl and paper towel
Ingredients
Instructions
Prepare filling
Pat shrimp dry and chop large pieces. Drain cucumber on paper towel while preparing dressing.
Dress
Mix mayonnaise, yogurt, mustard, lemon, dill, spring onion and pepper. Fold in shrimp and cucumber.
Build
Split rolls, line with washed dried lettuce, add tomato slices and divide shrimp salad between them. Serve at once or keep filling cold until assembly.
Cooking tips
- Drain cooked shrimp.
- Dry the lettuce.
- Dice cucumber small.
- Assemble near serving.
Serving suggestions
- Serve with vegetable soup.
- Add a green salad.
- Offer baked potato wedges.
- Pack filling separately for lunch.
Substitutions and variations
Use sour cream instead of yogurt for a richer dressing.
Add 1 tbsp finely chopped celery to the filling.
Make ahead and storage
Mix dressing a day ahead. Add shrimp and vegetables on serving day.
Refrigerate filling up to 2 days or the shrimp label limit, whichever is shorter. Do not freeze assembled rolls.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Questions and troubleshooting
Can I use raw shrimp?
Cook and cool it safely before making this cold filling.
Why does filling become watery?
Wet shrimp and cucumber release water; drain both before mixing.
Tips
- Drain cooked shrimp.
- Dry the lettuce.
- Dice cucumber small.
- Assemble near serving.
Troubleshooting
- Cook and cool it safely before making this cold filling.
- Wet shrimp and cucumber release water; drain both before mixing.
Substitutions
- Use sour cream instead of yogurt for a richer dressing.
Variations
- Add 1 tbsp finely chopped celery to the filling.
Serving suggestions
- Serve with vegetable soup.
- Add a green salad.
- Offer baked potato wedges.
- Pack filling separately for lunch.
Make ahead
Mix dressing a day ahead. Add shrimp and vegetables on serving day.
Storage
Refrigerate filling up to 2 days or the shrimp label limit, whichever is shorter. Do not freeze assembled rolls.
Food safety
Use clean equipment and prevent raw meat or egg cross-contamination. Keep perishable food at 4°C (40°F) or below; refrigerate within 2 hours, or 1 hour above 32°C (90°F). Follow the specific cooking, cooling and storage guidance in this recipe.
Frequently asked questions
Can I use raw shrimp?
Cook and cool it safely before making this cold filling.
Why does filling become watery?
Wet shrimp and cucumber release water; drain both before mixing.
Serve in the style described above and adjust optional seasonings to taste.
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