Shrimp Salad Rolls

These shrimp salad rolls are bursting with flavor, easy to make, and the perfect meal for a warm day when you don’t want to turn on the oven. They’re always a hit at my house, and every scrap vanishes.

This recipe is inspired by my great-grandmother, Flora Anna Wise (1901-1980), who was known for her generous hospitality and her vibrant, feisty personality. She loved having her grandchildren over and always had a feast spread for her guests, in spite of her tiny kitchen size. What her cooking may have lacked in proficiency was made up for by profusion, and there was always an abundance of food on her table. One popular dish that she made was her shrimp salad, which was a mix of tiny cocktail shrimp and chopped celery, coated with a creamy dressing, and served elegantly on a bed of lettuce. While her recipe does not survive, I’ve taken inspiration from what I know of her shrimp salad and reimagined it as shrimp rolls, because shrimp rolls are the perfect light but satisfying meal. However, if you would prefer to go retro (or gluten free!) and stick with the salad approach, you can nix the buns and serve the salad over a bed of lettuce, like Flora did, instead.

(Flora, circa 1955.)

Flora was also known for her beautiful rose garden and fountains, her bold personality (one story goes that as an elderly lady, she once scolded a would-be thief so sternly that he quickly fled from her property), her pink living room, her candy jar, and her love of dancing and travel.

I think she would be happy to know that her legacy of feasting together as a family lives on, and that her grandchildren remember her gatherings affectionately to this day. I hope you enjoy these Flora-inspired creamy shrimp salad rolls as much as I do!

Here’s the recipe.

Shrimp Salad Rolls

• 1/2 cup mayonnaise
• 1/2 cup plain greek yogurt (or sub more mayonnaise
• 1/2 tsp salt, plus more to taste
• 1 tsp white vinegar
• 2 Tbsp minced red onion
• 1/4 cup parsley, chopped
• 4-5 celery stalks, diced
• 1 pound small “salad” shrimp, cooked and with shells removed. (Or substitute 1 pound cooked large shrimp, roughly chopped.)
• Buns or lettuce, for serving

To prepare, cook or reheat the shrimp in boiling water according to package directions. Strain, then run through cold water to stop cooking, and set aside in a colander in the sink or over a bowl to continue draining excess water.

In a large bowl, combine mayo, yogurt, salt, vinegar, and red onion. Next, add shrimp, celery, and parsley, stirring to coat.

To serve, scoop shrimp salad into soft buns or over lettuce, either on top or lettuce-wrap style.

Serves 4-6.