If you’re craving a summer sandwich that tastes like the seaside, shrimp rolls are it. They’ve got everything: buttery toasted buns, juicy shrimp tossed in lemony mayo, and just enough crunch from celery. Think lobster rolls, but easier, faster, and more affordable.
Picture this: juicy shrimp tossed in a spicy, lemony, creamy dressing, tucked into a golden, buttery bun that’s just warm enough to melt into your fingers. Light but indulgent, easy but full of flavor, and extremely unfussy.
This recipe is designed to hit that exact sweet spot: quick enough for a weeknight dinner, special enough for a dinner party, and endlessly adaptable depending on your mood.
Every summer has its sandwich. For some, it’s the BLT. For others, it’s the tuna melt. For me, it’s the shrimp roll.
Of course there’s the glorious lobster rolls, and yes, I love them, who doesn’t! They’re wonderful. But shrimp rolls are their laid-back cousin: less fuss, less money, but all the seaside romance.
It doesn’t take much: tender shrimp, tossed with a squeeze of lemon, a spoonful of mayo, and the crunch of celery. You pile it into a butter-toasted bun that melts when you bite into it. That, to me, tastes like summer. And here’s the best part: you don’t need a trip to Maine to make them. You just need twenty minutes and a skillet.
A Few Secrets to Perfect Shrimp Rolls
- Cook shrimp gently. You’re coaxing them, not punishing them. Let the shrimp cook over low heat, stirring just until pink.
- Don’t drown them. Mayonnaise is a whisper, not a shout. You want the shrimp to shine.
- Toast with care. Let the butter melt in the skillet, then add the buns. Give them the attention they deserve: toast until golden and the edges turn crisp.
Nutritional Benefits
Shrimp isn’t just meaty and delicious, it’s packed with lean protein, low in fat, and a natural source of selenium, vitamin B12, and iodine. It’s also rich in omega-3 fatty acids, which support heart health. Swapping lobster for shrimp means you still get all the seaside indulgence, but with fewer calories and a lighter, more balanced profile.
Troubleshooting & Tips
If your shrimp taste rubbery, they’re overcooked. Keep an eye on them and cook just until pink.
If you want more flavor, add a pinch of Old Bay or smoked paprika to the shrimp.
Add any fresh herbs you have. For this recipe I used cilantro and chives, but parsley, tarragon, or oregano would work great, too. You can also line the buns with lettuce and garnish with celery leaves.
What to Serve Alongside
- Serve with kettle chips and pickles for a classic deli vibe.
- Pair with a light salad or corn on the cob for a summer cookout.
- Turn them into mini sliders for a dinner party appetizer.
- A cold citrus spritz or a berry shrub is always a good idea.
FAQs
Can I make shrimp rolls ahead of time?
Yes, make the shrimp salad up to 1 day in advance. Toast the buns just before serving.
Can I use frozen shrimp?
Absolutely. Thaw, pat dry, and cook as directed.
How do I keep the buns from getting soggy?
Toast them well and serve immediately after filling.
What to serve with shrimp rolls?
Try potato chips, coleslaw, or corn on the cob.
Looking for another shrimp recipe? Try this Greek Shrimp with Beans and Feta.
Hosting a party? This Sparkling Ginger Lemonade is the perfect drink.
Here’s the thing about shrimp rolls: they taste like an event even if you’re eating them at your kitchen counter on a Tuesday night. And if you’re lucky enough to make them for friends on a summer evening, with the windows open and a little music playing, they might just be the thing everyone remembers.
Did you make these shrimp rolls? Comment below or tag me on Instagram @fromasmallkitchen. I’d love to see your version!
Ingredients
4 tbsp butter, divided
4 cloves garlic, finely chopped or minced
0.66 lb jumbo shrimp, peeled and deveined
Kosher salt and black pepper, to taste
2 tbsp mayo (I used kewpie)
1 tbsp whole grain mustard
1-2 tsp Calabrian paste
1 stalk celery, finely sliced
Fresh chives, finely chopped
Zest of 1 lemon, plus juice to taste
Fresh cilantro and celery leaves, optional, for garnishing
4-5 split top brioche buns
Directions
Add 2 tbsp butter and garlic to a large skillet over low heat. Cook on very low to let the garlic infuse into the butter, about 2 minutes.
Pat shrimp dry with a paper towel and season with salt and pepper. Add shrimp to skillet and cook, stirring occasionally until pink. Keep the heat on low, so the shrimp cook gently in the butter. Once cooked, remove from heat, and set aside to cool.
In a medium bowl, add the mayo, mustard, Calabrian paste, celery, chives, lemon zest and juice, and season with salt and pepper.
Cut the shrimp into bite sized pieces and add into bowl. Toss to combine. Place in the fridge to keep cold.
Melt remaining butter in the same skillet over medium heat. Add the buns and toast on both sides until golden. Turn off the heat and set aside.
Assemble the rolls: add the shrimp salad to the buns and top with fresh cilantro and celery leaves. Serve.
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