I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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If you’re craving something light, crisp, and perfect for a summer lunch or gathering, these New England Style Shrimp Salad Rolls are the answer. Juicy roasted shrimp are chopped and tossed with creamy avocado mayo, crunchy celery, and fresh lemon juice – all nestled in a gluten-free bun for the ultimate warm-weather bite.
These shrimp salad rolls feel both coastal and classic, but they’re made simple with just a few high-quality ingredients. The balance of creamy avocado mayo, fresh lemon juice, and crisp celery makes for a refreshing bite every time. Whether you’re serving it at a summer picnic or whipping up a quick weeknight dinner, this dish is gluten-free, dairy-free, protein-rich, and comes together fast.
Ingredients You’ll Need
1 pound raw wild caught shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 stalk of celery, finely diced
1 green onion, chopped
3 tablespoons avocado mayo
1 tablespoon fresh lemon juice
pinch of sea salt
4 gluten-free hot dog buns
Equipment Overview
Small mixing bowl
Baking sheet + parchment paper
Sharp knife + cutting board
Tongs or spatula
Mixing spoon
Step-By-Step Instructions
Roast the Shrimp : Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small mixing bowl, toss shrimp with olive oil and a pinch of sea salt. Arrange shrimp in a single layer and roast for 6 – 8 minutes, or until pink and cooked through.
Cool and Chop : Remove shrimp from the oven and allow to cool slightly. Once cool, chop into bite-sized pieces.
Make the Shrimp Salad : In a mixing bowl, combine chopped shrimp, diced celery, green onion, avocado mayo, lemon juice, and sea salt. Toss gently until well coated.
Chill (Optional But Recommended) : Cover the shrimp salad and refrigerate until ready to serve. Chilling it for at least 30 minutes allows the flavors to come together.
Serve and Enjoy : To serve, stuff each hot dog bun with a generous scoop of shrimp salad. Garnish with fresh parsley or serve alongside fruit salad, slaw, or your favorite chips.
Storage Tips
Store shrimp salad (without buns) in an airtight container in the refrigerator for up to 2 days.
Assemble just before serving to keep the buns from getting soggy.
Leftovers are great served in lettuce wraps or over a bed of greens.
Frequently Asked Questions
Can I use pre-cooked shrimp?
Yes! Just skip the roasting step – chop and toss with the other ingredients. Make sure the shrimp is fully thawed and patted dry before mixing. I do recommend roasting yourself! I think it tastes better.
What brand of avocado mayo do you recommend?
I like Primal Kitchen and Chosen Foods , but do recommend making your own if you have a few extra minutes!
Definitely. Make the shrimp salad up to one day in advance and keep chilled. Assemble in buns just before serving, or serve the salad in a bowl and have both crackers and buns for guests to choose from on a platter!
What should I serve with it?
Potato chips, coleslaw, fruit salad – or go all out and make it a salad trio with chicken salad and fruit salad, no bun needed!
These New England Style Shrimp Salad Rolls are fresh, bright, and creamy with avocado mayo and lemon juice, tossed with celery and green onion for texture. Perfect for summer lunches, poolside picnics, or an easy weeknight meal.
Ingredients
1 pound raw wild caught shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 stalk of celery, finely diced
1 green onion, chopped
3 tablespoons avocado mayo
1 tablespoon fresh lemon juice
pinch of sea salt
4 gluten-free hot dog buns
Instructions
Roast the Shrimp : Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a small mixing bowl, toss shrimp with olive oil and a pinch of sea salt. Arrange shrimp in a single layer and roast for 6 – 8 minutes, or until pink and cooked through.
Cool and Chop : Remove shrimp from the oven and allow to cool slightly. Once cool, chop into bite-sized pieces.
Make the Shrimp Salad : In a mixing bowl, combine chopped shrimp, diced celery, green onion, avocado mayo, lemon juice, and sea salt. Toss gently until well coated.
Chill (Optional But Recommended) : Cover the shrimp salad and refrigerate until ready to serve. Chilling it for at least 30 minutes allows the flavors to come together.
Serve and Enjoy : To serve, stuff each hot dog bun with a generous scoop of shrimp salad. Garnish with fresh parsley or serve alongside fruit salad, slaw, or your favorite chips.
Use quality avocado mayo like Primal Kitchen or Chosen Foods – or make your own (my preference!).
Gluten-free buns (like Schär) work beautifully, or skip the bun and serve over greens or with crackers.
Serve with potato chips, fruit salad, or coleslaw.
Prep Time:10 minutes
Chill Time:30 minutes
Cook Time:8 minutes
Category:Lunch, Seafood, Summer
Method:Roast + Assemble
Cuisine:American, New England-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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