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Lunch Recipes

Shrimp Salad Rolls Recipe Perfect for a Picnic — Our Easy Secret Makes ‘Em Extra Flavorful

Looking for a real make-and-take treat? These sandwiches are so easy, yet so impressive

Ah, summer — the time for long weekends, backyard barbecues and dining alfresco! I love to pack up a picnic basket, head to the park and spread out a blanket. Then all that’s left to do is kick back, relax and enjoy a lazy afternoon with friends and family. But if you’re like me, you’re always looking for a delicious meal that’s a breeze to whip up and transports easily. That’s what inspired us to come up with this Shrimp Salad Rolls recipe. It’s perfect for make-and-take!

These over-stuffed sandwiches are super-simple to put together. We start with store-bought precooked shrimp, so there’s no need to heat up the stove. Simply cut them up then mix with bottled coleslaw dressing and chopped scallions. We like to refrigerate the mixture for an hour so the shrimp really have a chance to soak up all that zesty flavor. Then, to make the sandwiches, we line rolls with a double layer of lettuce leaves. They add extra crunch, plus it’s an easy way to keep the rolls from getting soggy until it’s time to dig in. You can make the salad up to a day ahead and refrigerate it until you’re ready to use. You can also pack the salad separately along with the other ingredients, then make the sandwiches when you arrive at your destination. Either way, our Shrimp Salad Rolls recipe is bound to become a new favorite.

Looking for more? Check out these 17 Make-and-Take delights. And try these easy tips to throwing a backyard barbecue.


6 serving

Total Time

Prep Time


  • 1 1/2 lbs. fully cooked shrimp
  • 2 tomatoes
  • 3 scallions
  • 1/2 cup coleslaw dressing
  • 6 hoagie rolls
  • Torn butter lettuce leaves


Thaw shrimp, if frozen. Cut into bite-size pieces. Cut tomatoes into 1/4”-thick slices. Thinly slice scallions; reserve. In large bowl, combine shrimp with coleslaw dressing and 1/3 of scallions. Cover with plastic wrap; chill at least 1 hr., or until ready to serve.

Split hoagie rolls across tops lengthwise. Layer rolls with lettuce leaves. Add tomato slices; top with shrimp salad mixture. Transfer to platter. Sprinkle with reserved scallions.


  • Calories: 415 kcal
  • Fat: 20 gram
  • Saturated Fat: 4 gram
  • Protein: 25 gram
  • Carbohydrate: 22 gram
  • Fiber: 3 gram
  • Cholesterol: 143 mg
  • Sugar: 4 gram
  • Sodium: 449 mg


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