New England Shrimp Rolls

A classic New England shrimp roll on a toasted bun, garnished with chopped herbs and served with lemon wedges and crispy potato chips, delivers the ultimate seafood experience.

New England Shrimp Rolls

These New England Style Shrimp Rolls are a simple summer seafood sandwich made with tender chilled shrimp, a light lemony mayo dressing, and buttery toasted buns. They’re easy to make ahead and perfect for warm-weather lunches, dinners, or casual entertaining.

Prep Time20

Total Time20

Servings: servings

Calories: 353kcal

Author: Stephanie Wilson

Ingredients

1 pound fresh or frozen shrimp uncooked
½ cup mayonnaise
½ teaspoon Dijon mustard
¼ cup finely chopped green onion
¼ cup minced celery
juice of ½ lemon
salt and fresh cracked black pepper to taste
4 hot dog buns top split style if available
3 tablespoon butter melted

Garnish

paprika or Old Bay seasoning
snipped chives

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Instructions

If your shrimp are frozen, thaw the shrimp under cool running water for a few minutes until softened, or immerse them in cold water for several minutes.
Steam the fresh or thawed shrimp for 3-6 minutes. They are done when they turn bright pink, become opaque, and slightly curl into a "c" shape. Large jumpo shrimp can take 5-7 minutes and smaller shrimp 3-4 minutes. Immediately immerse the shrimp in an ice water bath. For a more decadent preparation, saute in butter until cooked. Chill until cold.
Once cooked, chop the shrimp into large pieces. If they are medium-sized, I like to halve them. If they are larger shrimp, cut them into a large dice. This is a perfect make-ahead step. When stored properly in an airtight container, cooked shrimp will last in the refrigerator for 2-3 days.
Combine the mayo, Dijon mustard, green onions, celery, lemon juice, and salt and pepper. Taste and season with salt and pepper as needed. Mix in the shrimp, cover, and refrigerate until ready to serve. Refrigerating the filling gives the seasoning time to marinate for the best flavor.
Toast the buns: Melt the butter and brush it onto the open buns. Grill for a few minutes until toasty and nicely browned.
Serve the shrimp salad in toasted buns, topped with a sprinkle of paprika or Old Bay and snipped chives or chopped parsley, if desired. I highly recommend sprinkling Old Bay over the top; it's delicious!
Store any leftover shrimp salad in the refrigerator for up to 2 days.

Notes

Make it lighter: For a lighter version of these New England-style shrimp rolls, use light mayo, olive oil mayo, or half Greek yogurt and half mayo.
Reduce carbs: The shrimp roll filling make delicious lettuce wraps served on bib lettuce or butter lettuce leaves.
As an appetizer: Serve the shrimp filling in small serving glasses, and top with diced avocado.
Make Ahead: The shrimp can be steamed and chilled up to 1 day ahead. For best texture, mix the shrimp with the dressing shortly before serving, or a few hours ahead, and keep refrigerated.
Shrimp: Fresh or frozen shrimp both work well. If using frozen shrimp, thaw completely before steaming and pat dry before mixing with the dressing.
Buns: Split-top buns are traditional for New England-style rolls, but regular hot dog buns work well too. Brushing them with melted butter and toasting until golden adds the best flavor and texture.
Serving: Fill the buns just before serving so they stay warm, buttery, and lightly crisp around the edges.
Storage: Store leftover shrimp filling in an airtight container in the refrigerator for 2 to 3 days. Keep chilled until ready to serve and do not leave at room temperature for more than 2 hours, or 1 hour outdoors in very warm weather.

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