Description
Creamy, lemony East Coast shrimp rolls with tender chopped shrimp, fresh herbs, and a zesty mayo dressing, served in buttery toasted buns for a taste of New England summer at home.
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)
Instructions
- Bring a pot of salted water to a gentle simmer and poach the shrimp for 2–3 minutes until pink. Drain, cool, and chop into bite-size pieces. Alternatively, sauté in butter.
- In a bowl, whisk together mayonnaise, lemon juice and zest, Dijon, Old Bay, salt, and pepper.
- Fold in the celery and herbs, then add chopped shrimp and mix to coat. Chill for 10–15 minutes.
- Heat a skillet or griddle over medium heat and melt butter.
- Split the buns and toast the sides and insides until golden brown.
- Line each bun with lettuce (if using), fill with shrimp salad, top with extra chives and a squeeze of lemon, and serve immediately.
Notes
Use thawed frozen shrimp for convenience—cook just until opaque.
Pat shrimp and celery dry to avoid a watery salad.
Top-split buns toast better and hold the filling nicely.
Mix the dressing ahead and add shrimp closer to serving for best texture.
Serve with chips, salad, or corn for a full meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 shrimp roll
- Calories: 370
- Sugar: 2g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 155mg