Shrimp Rolls
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Published
These Shrimp Rolls come together in about 15 minutes, with a creamy shrimp salad, crisp celery, and a little kick tucked into warm, buttery brioche buns. I use tiny cooked salad shrimp here, so there’s no shrimp to cook, cool, peel, or chop. Fresh lemon keeps the filling bright, and toasting the sides of the buns gives them lightly golden edges before the cool filling goes in. They’re such an easy lunch or light dinner. If you love lobster rolls, you’ll love this cheaper, quicker option too!
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Pin ItThe Easiest Way to Make Shrimp Rolls at Home
These New England-style shrimp rolls have everything I want from a classic lobster roll, but they’re less expensive and so much easier to make! I start with tiny cooked salad shrimp, which are already bite-sized, sweet, and tender, so all I have to do is thaw them, pat them very dry, and fold them into the creamy dressing.
You might notice that I go pretty easy on the mayonnaise here, especially for the amount of shrimp, and that’s intentional. There’s just enough to coat every piece without drowning out the shrimp or making the filling too wet. Then I add in some Dijon and fresh lemon to make it bright and tangy, finely diced celery for plenty of crisp crunch, and sriracha (or wasabi cream) to give it some heat. While the shrimp filling stays nice and cold, I butter the sides of the brioche buns and toast them until golden and lightly crisp. That warm bun and cool shrimp filling is what makes these so darn good!
Helpful Tips and Variations
- Make sure the shrimp package says cooked! This shortcut shrimp roll recipe relies on cooked, ready-to-eat tiny salad shrimp. They should come already peeled without tails. I prefer thawing them overnight in the refrigerator, but you can also submerge the sealed bag in cold water for a quicker thaw. Don’t thaw shrimp on the counter or in hot water, and skip the microwave here because it can make them rubbery.
- Dry the shrimp well. Frozen shrimp can release quite a bit of water as they thaw, and that extra moisture will thin the creamy dressing and can make the buns soggy. I drain mine well, then gently blot them with paper towels until there’s no visible moisture left.
- Only have raw shrimp? Those will work, too. Thaw them completely, pat them dry, and follow the basic cooking method in my garlic butter shrimp recipe. Sauté them in butter over medium-high heat until they’re pink, firm, opaque, and cooked through, which takes about 2-3 minutes for medium shrimp. Larger shrimp may take a little longer and smaller shrimp will cook more quickly. Cool them completely before chopping and adding them to the dressing so they don’t warm or loosen the mayo dressing.
- Choose top-split brioche buns if you can. Top-split buns are traditional for New England-style seafood rolls because they stand upright, hold plenty of filling, and have flat sides that are perfect for buttering and toasting. I like brioche for its soft, slightly rich texture, but regular hot dog buns work too. Spread softened butter evenly over the sides and toast until deliciously golden and crisp.
- Fill the buns right before serving. I keep the shrimp mixture cold until the buttery buns are toasted, then assemble them at the last minute. This keeps the filling cool and the buns warm and crisp, rather than giving the dressing time to soak into the bread.
Shrimp Rolls
Equipment
- Mixing Bowl
- Nonstick Skillet
Ingredients
- ¼ cup mayonnaise
- 1½ tsp sriracha or wasabi cream, (see notes)
- ¼ tsp Dijon mustard
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 rib celery, finely diced
- 1¼ pounds cooked tiny salad shrimp, thawed if frozen, (see notes)
- 2 Tbsp butter, softened
- 4 top-split brioche hot dog buns
- 6 chives, minced (about 1 Tbsp)
Instructions
- Add mayonnaise, sriracha, mustard, lemon juice, salt, and pepper to a mixing bowl. Whisk to combine.
- Add in the celery and shrimp and gently stir to thoroughly coat everything. (Cover and put it in the refrigerator while you prepare the buns.)
- Butter the sides of the brioche top slice buns.
- In a nonstick skillet over medium-high heat, toast the buttered sides of the buns until crisp and lightly golden, about 2-3 minutes depending on the pan you use.
- Stuff the shrimp mixture into each bun.
- Serve while the buns are still warm with a sprinkle of chives and extra fresh squeezed lemon.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Shrimp Rolls Step by Step
Gather all of your ingredients.
Make the dressing: Add ¼ cup mayonnaise, 1½ tsps Sriracha or prepared wasabi cream, ¼ tsp Dijon mustard, 2 tsps lemon juice, ¼ tsp salt, and ¼ tsp pepper to a large mixing bowl. Whisk until completely smooth and evenly combined. The dressing should look creamy and spoonable.
Add the shrimp and celery: Now add 1 finely diced celery rib and 1¼ pounds cooked tiny salad shrimp (thawed and patted dry, if frozen) to the dressing. Gently fold everything together until the celery is evenly distributed and the shrimp have a light, even coating. There shouldn’t be any watery dressing pooling at the bottom of the bowl. Avoid stirring too aggressively, though, or you might break apart the tiny shrimp! Cover and refrigerate the filling while you prepare the buns.
Toast the buns: Spread 2 Tbsps softened butter evenly over the outer sides of 4 top-split brioche buns. Make sure the butter reaches the edges so the buns toast evenly. Now heat a large nonstick skillet over medium-high heat. Place the buns in the skillet with one buttered side facing down, working in batches if needed, so each bun has full contact with the pan.
Toast for about 2-3 minutes per side, or until the surfaces are lightly golden. Watch the color rather than relying only on the clock, and reduce the heat if the butter browns before the buns become crisp.
Assemble and serve: Divide the cold shrimp filling evenly among the warm toasted buns. Sprinkle with 1 Tbsp minced chives and finish with an extra squeeze of fresh lemon. Serve your shrimp rolls immediately, and enjoy!
Serving Suggestions
I usually keep the sides simple with a handful of crunchy potato chips and a cold dill pickle spear, which I think gives the meal a classic seafood-shack feel. Coleslaw is another easy choice for something cool and crisp. If fresh corn is in season, I’d add this caprese corn salad with sweet corn, juicy tomatoes, mozzarella, and a light balsamic dressing. It’s a fresh pairing that doesn’t add another creamy element to the plate. But if you’re all for that creamy goodness, my classic potato salad is always a great choice, especially for a cookout, picnic, or whenever you want a more filling meal!
Storing Leftovers and Meal Prep
Refrigerator
Store leftover shrimp filling in an airtight container in the refrigerator for up to 2 days. Keep it separate from the brioche buns so the bread doesn’t become soggy. The filling is best served cold, so there’s no need to reheat it. Toast a fresh bun when you’re ready to enjoy the leftovers.
Meal Prep
For a packed lunch, portion the shrimp roll filling into a small, airtight container and pack the bun separately. Keep the filling cold in the fridge for up to 2 days, then assemble the roll right before eating. If you toast the bun ahead of time, let it cool completely before packing it so trapped steam doesn’t soften the bread. I’d pack the chives, lemon, and any sides separately, too.
Freezing
I don’t recommend freezing the assembled rolls or shrimp filling. Once thawed, cooked and frozen shrimp aren’t suitable for refreezing.
More Seafood Sandwich Recipes
- Craving something crispy? This Shrimp Po’ Boy piles golden fried shrimp, crunchy vegetables, and a zesty homemade remoulade onto a soft French roll.
- These New England-Style Salmon Rolls put an Asian-inspired spin on the classic, with tender salmon, buttery avocado, crisp cucumber, and a creamy wasabi dressing tucked into toasted buns.
- My easy Crab Salad is a versatile sandwich filler with creamy dressing, crisp celery, red onion, lemon, and plenty of seasoning!
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