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Shrimp rolls bring the taste and comfort of New England seafood shacks to your kitchen in half an hour. You get sweet, tender shrimp mixed with fresh herbs and crisp celery for texture all tucked into warm, buttery toasted buns. This version is simple and incredibly satisfying whether you are feeding a crowd or looking for an indulgent lunch.
Every time I make these shrimp rolls I am right back at the coast eating outside on picnic tables and savoring every bite with family. Even my picky eaters light up for this shrimp filling.
Ingredients
- Shrimp: you want them shelled and deveined for convenience and best texture I check for those with a sweet ocean scent and firm feel
- Kosher salt: the larger crystals help season the shrimp evenly
- Baking soda: optional helps plump up the shrimp use if you want an extra snappy bite
- Mayonnaise: the creamy binder choose your favorite brand and use full fat for richness
- Celery: adds crunch and freshness look for crisp light green stalks with no wilting
- Fresh chives: brighten every bite with a mild onion note I snip them right from my garden when in season
- Fresh lemon juice: brings zippy balance
- Black pepper: for gentle heat use freshly cracked for the most flavor
- Unsalted butter: gives those buns a golden crunch on the outside I prefer European styles for best flavor
- Top split hot dog buns: classic for New England rolls look for the Pepperidge Farm brand if available
Step-by-Step Instructions
- Marinate the Shrimp:
- If using the optional baking soda method toss your shrimp in salt and baking soda then chill in the refrigerator for about fifteen to thirty minutes. This optional step will give them an extra succulent texture. You can skip this if you prefer a more tender shrimp.
- Cook the Shrimp:
- Prepare a bowl with ice and water nearby. Put shrimp in a saucepan filled with cold water. Slowly heat over medium high stirring occasionally. Use an instant read thermometer to keep the water from going above one hundred seventy degrees. When the shrimp are cooked through and firm but juicy remove them right away.
- Chill and Chop:
- Transfer shrimp into the ice bath immediately to stop the cooking so they do not get rubbery. Once cold dry them off and chop into bite sized pieces. Fold into a bowl with mayonnaise diced celery and minced chives. Mix gently so it stays chunky and creamy. Add lemon juice salt and pepper to taste. Chill if not serving right away.
- Toast the Buns:
- Melt butter in a skillet over medium low heat. Place each bun with the cut side down and press lightly swirling to soak up the butter until the first side is golden. Flip to toast the other side with more melted butter until crisp.
- Fill and Serve:
- Spoon the shrimp mixture evenly into each toasted bun. Serve while the rolls are still warm and the filling is cool and creamy. You can pile in some extra chives or a lemon wedge for garnish.
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Storage Tips
The shrimp filling keeps best in the fridge for up to two days I keep it tightly covered to keep the flavors fresh Toast the buns only as you need them because they taste best straight from the pan
Ingredient Substitutions
You can swap fresh shrimp for high quality frozen as long as they are pat dried completely If chives are not on hand use finely minced scallion tops For a richer roll brush the inside of buns with melted butter before toasting
Serving Suggestions
Classic potato chips or thin fries make a perfect side for these rolls In summer I love serving these with a pile of pickles fresh coleslaw and lemon wedges on the side For a party I cut the buns into thirds and make mini rolls for easy sharing
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Cultural Context
Shrimp rolls are the cousin to New England’s beloved lobster roll No lobster handy or just want a more affordable splurge these shrimp versions were always a treat to make at home It captures everything that is good about summer seafood and a buttery grilled bun
Recipe FAQs
- → Can I use frozen shrimp for these sandwiches?
Yes, thawed frozen shrimp work well as long as they are shelled and deveined before cooking.
- → How do I keep the shrimp tender?
Gently poach the shrimp in water just below boiling, and chill immediately in an ice bath to prevent overcooking.
- → Is the baking soda marinade necessary?
No, it's optional. It creates a firmer, snappier texture, but the sandwiches are delicious without it.
- → What kind of buns should I use?
Top-split hot dog buns are ideal, especially when toasted with butter for a crisp, golden exterior.
- → Can I make the shrimp filling ahead?
Yes, you can refrigerate the filling until ready to serve. Assemble the sandwiches just before eating.
- → Are there substitutions for mayonnaise?
Greek yogurt or a light sour cream can be used, though the flavor and texture will slightly differ.