Old Bay shrimp rolls

By Sara Lynn Cauchon
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  • 455 grams cooked peeled shrimp, diced
  • 2 celery ribs, sliced
  • 2 green onions, sliced
  • 1/3 cup mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon prepared horseradish
  • 1/2 lemon, juice
  • Salt and freshly ground black pepper


  1. In a large bowl, combine the shrimp, celery, green onion, mayonnaise, Old Bay seasoning, horseradish, lemon juice, salt, and pepper.
  2. Serve immediately in some dinner rolls or lettuce wraps. Store the shrimp salad in the refrigerator for up to three days.

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