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Mississippi Gulf Shrimp Rolls


A delicious "seaside sandwich" that takes advantage of the May - September
peak shrimp season on the Mississippi Gulf Coast.



  • 1 lb. large or extra large shrimp, peeled and deveined

  • 4 Tablespoons mayonnaise

  • 2 Tablespoons Dijon style mustard

  • Juice of 1 large lemon

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 2 Tablespoons chopped chives

  • 1/4 cup finely diced celery

  • 1/4 cup finely diced red onion

  • 2 Tablespoons butter

  • 4 split top rolls (or hot dog buns)


  1. Steam or boil shrimp 4-6 minutes until fully cooked and opaque (safe internal temperature is 145 F). Set aside to cool.

  2. In a bowl, combine the mayo, mustard, lemon juice, salt & pepper, chives, onion and celery. Add shrimp and mix well to coat.

  3. Melt the butter on a skillet and toast the rolls.

  4. Divide the shrimp mixture evenly between the rolls. Serve with lemon wedges.

Shrimp rolls by Alex Lau for bon appetit

Shrimp rolls image by Alex Lau for bon appetit

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