You don’t need to drive to the coast to get cold, lemony shrimp rolls that taste like peak New England summer. Out of desperation – and the inability to get back anytime soon – we figured out how to make the real thing at home. When the craving hits and a road trip isn’t happening, this is the fix.
This recipe takes about 15 minutes: the shrimp cook fast in butter and lemon until just pink, cool down, get chopped, then tossed with a mayo-Dijon dressing loaded with celery and fresh parsley. Pile it all into toasted split-top buns and suddenly you’ve got that authentic East Coast seafood roll situation happening in your own kitchen.
The thing that makes these taste amazing is not overcooking the shrimp. You want them barely pink and opaque, then fully chilled before they ever touch the mayo. That’s the what really makes these shrimp rolls that taste like lunch at a seaside shack on the crisp New England coast.
Split-top buns are the pro move if you can find them, because you can sear both sides in butter, but brioche works if that’s what you’ve got. Either way, you get the cold seafood roll vibe without leaving your house.
🔪 Ingredients for the best shrimp rolls
Shrimp
- Shrimp, peeled and deveined: Choose medium to large shrimp. You want a real bite, not popcorn shrimp energy. If your shrimp are watery, your rolls will be bland. Pat them dry. If they curl into tight little O’s while cooking, you’ve overcooked them.
- Butter: This isn’t about richness; it’s about flavor and speed, so choose unsalted butter to help you control the taste. Butter helps the shrimp cook fast and clean without drying out.
- Lemon: Fresh only. Bottled lemon can taste flat and metallic, and on a delicate protein like shrimp, you notice.
- Salt & black pepper: Season lightly while cooking, then again after mixing.
Dressing
- Mayonnaise: Use a full-fat, neutral mayo. This should coat the shrimp, not smother them or slide off. If it looks gloopy, you’ve added too much.
- Dijon mustard: Just enough to add flavor. You shouldn’t taste “mustard,” only balance.
- Lemon juice: Acidity adds freshness and balance to the dressing to help lighten it.
- Celery, finely diced: Dice it small to add texture and crunch to the shrimp rolls.
- Fresh parsley: Bright, clean, and modern. If parsley isn’t your thing, chives are the safe, classic swap.
- Salt & black pepper: Season lightly so that when it all comes together, you have room to adjust.
For Serving
- Split-top hot dog buns or brioche rolls: Split-top buns are the move — more surface area for butter, more structure, less collapse. Brioche works, but toast aggressively.
- Extra herbs: Fresh herbs wake everything up.
- Lemon wedges: Optional, but highly encouraged. A squeeze right before the bite makes everything sharper.
Equipment
- Skillet
- Cutting board + knife
- Mixing bowl
📝 Step-by-Step: How to Make New England Shrimp Rolls
- Cook the shrimp. Melt butter in a skillet over medium heat. Add shrimp, a squeeze of lemon, salt, and pepper. Cook just until pink and opaque. The second they curl tight, you’re late.
- Let them cool. Warm shrimp melt the mayo and ruin the texture. Give them a few minutes to rest.
- Chop. Cut the cooked shrimp into big bite-sized pieces.
- Build the dressing. Mix mayo, Dijon, lemon juice, celery, herbs, salt, and pepper. Taste it. Adjust as needed.
- Fold, don’t mash. Gently fold shrimp into the dressing until coated, but not drowning in it. Make the shrimp salad 30–60 minutes ahead and refrigerate it lightly covered. This lets the flavors settle and gives you that classic cold, cohesive shrimp salad texture.
- Toast the buns. Butter the cut sides and toast until golden. This is where the magic lives.
- Fill and finish. Load the buns, sprinkle with fresh minced herbs on top, and serve with lemon wedges.
🔄 Substitutions & Variations
- No Dijon? A small spoonful of whole grain mustard works. In a pinch, a tiny splash of white vinegar can mimic the tang, but go easy.
- Add a little heat: A pinch of cayenne, a shake of Old Bay, or a few dashes of hot sauce. Keep it background heat, not “ruin the shrimp” heat.
- Make it more “New England”: Add chives, and serve with extra lemon. Simple, clean, coastal.
- Make it richer: Add a spoonful of melted butter to the dressing. It’s irresponsible in the best way.
- Make it brighter: Add a little lemon zest to the dressing (zest first, then juice).
💡 Meat Nerd Tips
- Shrimp vs lobster? Shrimp hold their texture better once dressed. Lobster meat softens over time, but if you’re feeling flush, check out our buttery lobster roll recipe.
- Celery size matters. Too big and it takes over the bite. Dice it fine for a good added crunch.
- Season twice. Lightly salt the shrimp; final seasoning after mixing. That way, you don’t overdo it and can add more if needed.
🍽️ What to Serve With Shrimp Rolls
- Add kettle chips, pickles, or corn on the cob slathered in butter.
- Best paired with:
- A crisp lager
- A pale ale
- Or whatever’s cold and in your fridge
🧊 How to Store Leftovers
- Store shrimp salad only: Keep the shrimp mixture in an airtight container in the fridge for up to 24 hours.
- Do not store assembled rolls: The buns will go soft. Toast buns fresh and build when you’re ready to eat.
- Stir before serving: The dressing can settle a bit – give it a quick fold and taste for extra salt or lemon
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
East Coast Shrimp Rolls Recipe
These East Coast-style shrimp rolls hit all the cold seafood roll notes you crave—buttery seafood, crisp celery, bright lemon—but they're ready in 15 minutes and cost about $12 to make at home versus $28+ at a seafood shack. The secret is cooking the shrimp just until pink in butter and lemon juice, then chilling them before tossing with mayo so they stay tender instead of rubbery.
Recommended Equipment
- skillet
- cutting board
- Knife
- mixing bowl
Ingredients
Shrimp
- 1 lb shrimp peeled and deveined
- 1 tbsp butter
- Salt and black pepper to taste
- 1/2 lemon juiced
Dressing
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 celery stalk finely diced
- 1 tbsp fresh parsley chopped
- Salt and black pepper to taste
For Serving
- 4 split-top hot dog buns or brioche rolls
- Extra chopped parsley for topping, add fresh chives too
- Lemon wedges
Instructions
Cook the shrimp
- Melt butter in a skillet over medium heat. Add shrimp, lemon juice, salt, and pepper and cook for 3–4 minutes until shrimp are pink and opaque. Remove from heat and let cool slightly.
- Chop the shrimp into bite-size pieces.
Make the dressing
- In a bowl, mix mayonnaise, Dijon mustard, lemon juice, celery, parsley, salt, and pepper.
- Fold the chopped shrimp into the dressing until evenly coated.
Build the sandwiches and serve
- Fill buns with the shrimp mixture, sprinkle with extra parsley, and serve with lemon wedges.
Notes
- Shrimp size matters: Medium- to large-sized shrimp give you real texture without over-chopping. Avoid tiny shrimp; you want a meaty bite.
- Don’t overcook the shrimp: Pull them from the heat as soon as they turn pink and opaque. Tight curls mean they’re already past their prime.
- Chill for best texture: Let the shrimp cool slightly before folding into the dressing so the mayo stays thick and creamy. After mixing, refrigerate the shrimp salad for 30–60 minutes to let flavors settle, and the dressing tighten.
- Dress lightly: The shrimp should be coated, not swimming. You can always add more dressing, but you can’t take it back, so start with less and add more as needed.
- Toast the buns: Butter the split-top buns and toast them until golden. This adds flavor and keeps the rolls from getting soggy.
- Season twice: Lightly salt while cooking the shrimp, then add the final seasoning after mixing for balanced flavor.
- Best served fresh: Shrimp salad holds for a day in the fridge, but the rolls are best assembled right before serving.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 19g | Protein: 27g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 198mg | Sodium: 485mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg
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❓ FAQs
Can I use frozen shrmp for shrimp rolls?
Yes. Thaw completely and pat dry before cooking.
Should shrimp rolls be served warm or cold?
The shrimp salad should be cool; the buns should be warm.
What buns are best for shrimp rolls?
Split-top hot-dog buns, buttered and toasted until golden.
Can I make shrimp rolls ahead of time?
You can prep the shrimp salad a few hours ahead, but assemble right before serving.
What’s the difference between shrimp rolls and lobster rolls?
Shrimp rolls are more forgiving, more affordable, don’t require a trip to Red’s, and are easier to make right at home.
