Name: East Coast Shrimp Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled, deveined, cooked, and chopped; 1/3 cup mayonnaise; 1 tablespoon fresh lemon juice; 1/2 teaspoon lemon zest; 1/4 cup celery, finely diced; 1 tablespoon fresh chives and/or dill, finely chopped; 1 teaspoon Dijon mustard (optional); 1/4 teaspoon Old Bay seasoning or smoked paprika (optional); Kosher salt and black pepper, to taste; 2 tablespoons unsalted butter, for toasting; 4 New England–style top-split hot dog buns or brioche buns; Butter lettuce leaves (optional, for lining buns)

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I bring the best of a New England summer to my table with these creamy, lemony, herb-kissed shrimp rolls. I tuck chilled chopped shrimp into buttery, griddled, top-split buns so every bite tastes fresh, bright, and seaside-special.

East Coast ShrEast Coast Shrimp Rollsimp Rolls

Why You’ll Love This Recipe

I get that lobster rolls get all the glory, but I love how approachable and weeknight-friendly these shrimp rolls are. I poach or quickly sauté the shrimp, toss them with a zesty herb mayo, and slide everything into warm, toasted buns—done. I control the vibe too: classic and cool with mayo and celery, or Connecticut-style with warm butter. Either way, I make a crowd-pleaser in minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined (medium or large), cooked and chopped
Mayonnaise
Fresh lemon juice and zest
Celery, finely diced
Fresh chives and/or dill, finely chopped
Dijon mustard (optional)
Old Bay seasoning or smoked paprika (optional)
Kosher salt and black pepper
Unsalted butter, for toasting buns
New England–style top-split hot dog buns or brioche buns
Butter lettuce leaves (optional, for lining the buns)

Directions

I bring a pot of salted water to a gentle simmer and poach the shrimp just until pink, 2–3 minutes, then I drain, cool, and chop them into bite-size pieces. (When I’m in a rush, I sauté them in a little butter instead.)
In a bowl, I whisk together mayonnaise, lemon juice (and a bit of zest), Dijon, a pinch of Old Bay, salt, and pepper.
I fold in the celery and herbs, then I add the chopped shrimp and toss until everything is glossy and well coated. I chill the salad for 10–15 minutes while I prep the buns.
I heat a skillet or griddle over medium and melt butter. I split the buns and toast the sides (and insides) until golden.
I line each bun with a lettuce leaf (if I’m using it) and spoon in the chilled shrimp salad. I finish with extra chives and a squeeze of lemon, then I serve right away.

Servings and timing

I get 4 hearty shrimp rolls from this recipe. I plan about 10 minutes of prep and 10 minutes of cooking/toasting, so I’m serving in roughly 20 minutes total.

Variations

Warm Connecticut-style: I skip the mayo and gently toss the hot shrimp with melted butter, lemon, and chives; then I pile them into the toasted buns.
Spicy kick: I whisk a little Sriracha or hot sauce into the mayo and add a pinch more Old Bay.
Extra-herby: I double the chives and add parsley for a greener, brighter roll.
Lighter swap: I replace half the mayo with Greek yogurt and add more lemon.
Add-ins I love: finely minced red onion, diced dill pickles, or capers for briny pops.

storage/reheating

I keep the shrimp salad covered in the refrigerator for up to 2 days and the buns at room temperature. I don’t reheat the salad (it can turn greasy), but I do re-toast the buns in butter right before serving. If I want a warm version later, I gently warm plain cooked shrimp in butter and lemon and build fresh rolls.

FAQs

Can I use frozen shrimp?

I do—often. I thaw them under cold running water, pat them dry, and cook just until opaque so they stay tender.

How do I avoid watery shrimp salad?

I drain and pat the cooked shrimp dry and go easy on the lemon at first, adding more to taste. If celery is very juicy, I blot it too.

What buns work best?

I love top-split New England hot dog buns because they toast beautifully on the sides and hold the filling, but soft brioche buns also work.

Can I make the filling ahead?

I mix the dressing and chop the add-ins ahead, then I fold in the shrimp up to a few hours before serving so the texture stays perfect.

What should I serve with shrimp rolls?

I serve with kettle chips or fries, a simple green salad, or corn on the cob. A few lemon wedges and extra herbs make everything pop.

Conclusion

I reach for these East Coast shrimp rolls whenever I want a fast, fresh, and coastal-comfort meal. I keep the method simple, toast the buns in butter, and balance creamy, citrusy, and herbaceous flavors so every roll tastes like a beach day—no travel required.