Classic New England Shrimp Rolls

If you’re looking for a fresh, satisfying seafood sandwich that’s simple to prepare yet impressive enough for entertaining, these Classic New England Shrimp Rolls are an excellent choice. Tender shrimp are gently cooked until perfectly juicy, then tossed in a creamy herb dressing with crisp celery, bright lemon, and fresh herbs. The chilled shrimp salad is piled into warm, buttery brioche buns for a meal that’s rich, refreshing, and packed with flavor.

Shrimp rolls are a beloved coastal favorite, especially throughout New England, where seafood is celebrated for its freshness and simplicity. Unlike heavily seasoned seafood dishes, these rolls let the sweet flavor of shrimp shine while complementing it with just enough creamy dressing, herbs, and citrus to create a balanced bite.

Whether you’re preparing a summer lunch, a light dinner, or serving guests at a backyard gathering, this recipe is easy to make ahead and always receives rave reviews. Pair the rolls with crispy fries, potato chips, coleslaw, or a simple green salad for a complete meal.

Why You’ll Love This Recipe

There are plenty of reasons to make these shrimp rolls again and again.

• Ready in about 30 minutes.
• Loaded with juicy shrimp in every bite.
• Fresh herbs provide vibrant flavor.
• Creamy dressing is light and tangy.
• Perfect for lunch, dinner, picnics, or parties.
• Easy to prepare ahead of time.
• Uses simple ingredients found in most grocery stores.
• Easily customized with your favorite herbs and seasonings.

Ingredients

For the Shrimp Filling

• 2 pounds jumbo shrimp, peeled and deveined
• ⅔ cup mayonnaise
• 2 celery stalks, finely diced
• 3 green onions, thinly sliced
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 2 garlic cloves, finely grated
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon red wine vinegar
• 1 tablespoon chopped capers
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and freshly ground black pepper, to taste

For Serving

• 6 to 8 brioche hot dog buns
• Melted butter for brushing
• Lemon wedges
• Extra chopped herbs for garnish

Ingredient Notes

Shrimp

Large or jumbo shrimp work best because they remain juicy after cooking. Fresh shrimp are excellent when available, but high-quality frozen shrimp thawed overnight in the refrigerator work beautifully as well.

Brioche Buns

Soft brioche buns add a rich buttery flavor that pairs perfectly with the shrimp. Split-top buns are ideal because they hold more filling and toast evenly.

Fresh Herbs

Fresh dill, parsley, and chives give the shrimp salad its bright, garden-fresh flavor. Dried herbs won’t provide the same freshness.

Capers

Capers contribute a pleasant salty tanginess. If you prefer a milder flavor, simply reduce the amount or omit them entirely.

Lemon

Fresh lemon juice and zest brighten the dressing and enhance the natural sweetness of the shrimp.

Kitchen Equipment

Before starting, gather the following tools:

• Large pot
• Mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Citrus zester
• Lemon juicer
• Slotted spoon
• Ice bath
• Pastry brush
• Skillet or grill pan

How to Cook Perfect Shrimp

Perfectly cooked shrimp make all the difference.

Bring a large pot of generously salted water to a rolling boil. While waiting, peel and devein the shrimp if necessary.

Prepare a large bowl filled with ice and cold water.

Add the shrimp to the boiling water and cook for approximately 2 to 3 minutes. The shrimp should become pink and opaque while remaining tender.

Immediately transfer the shrimp to the ice bath. This stops the cooking process and keeps the shrimp from becoming rubbery.

Drain well and pat dry before chopping into bite-sized pieces.

Making the Creamy Herb Dressing

In a large bowl, combine the mayonnaise, Dijon mustard, lemon zest, fresh lemon juice, vinegar, garlic, paprika, onion powder, salt, and black pepper.

Whisk until smooth and creamy.

Fold in the diced celery, green onions, chopped parsley, dill, chives, and capers. Taste and adjust the seasoning if needed.

The dressing should taste creamy, fresh, and slightly tangy.

Assemble the Shrimp Salad

Add the chopped shrimp to the bowl with the dressing.

Using a spatula, gently fold everything together until every piece of shrimp is evenly coated.

Cover and refrigerate for at least 20 minutes. Chilling allows the flavors to blend together while keeping the filling nice and cold.

Toast the Buns

Lightly brush the outsides of the brioche buns with melted butter.

Heat a skillet over medium heat.

Toast the buns for 1 to 2 minutes per side until lightly golden.

The toasted buns add wonderful texture while remaining soft inside.

Assemble the Shrimp Rolls

Divide the chilled shrimp filling evenly among the toasted buns.

Garnish with extra chopped herbs if desired.

Serve immediately with fresh lemon wedges so everyone can add an extra squeeze of citrus before enjoying.

Helpful Tips

• Avoid overcooking the shrimp.
• Chill the shrimp salad before serving.
• Dry the shrimp thoroughly after cooking.
• Toast the buns just before serving.
• Use fresh herbs instead of dried.
• Taste the dressing before mixing with the shrimp.
• Don’t overmix the shrimp salad to keep the shrimp pieces intact.

Recipe Variations

Spicy Version

Add cayenne pepper, diced jalapeños, or a few dashes of hot sauce.

Avocado Shrimp Rolls

Fold diced avocado into the shrimp mixture just before serving.

Garlic Butter Rolls

Brush the buns with garlic butter before toasting.

Lettuce Wraps

Skip the bread and serve the shrimp salad inside crisp lettuce leaves for a lighter meal.

Lobster and Shrimp Rolls

Replace half of the shrimp with cooked lobster meat for an extra-special seafood sandwich.

What to Serve with Shrimp Rolls

These sandwiches pair well with many side dishes, including:

• French fries
• Sweet potato fries
• Potato chips
• Creamy coleslaw
• Corn on the cob
• Garden salad
• Pasta salad
• Pickles
• Fresh fruit
• Cucumber salad

For drinks, try iced tea, lemonade, sparkling water, or a crisp white wine.

Storage

Store leftover shrimp salad in an airtight container in the refrigerator for up to 2 days.

Keep the buns separate until ready to serve to prevent them from becoming soggy.

This recipe is not suitable for freezing because mayonnaise tends to separate after thawing.

Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw them completely and pat them dry before cooking.

Can I prepare the filling ahead?

Absolutely. The shrimp salad can be made one day ahead and refrigerated until serving.

What’s the best bread?

Soft split-top brioche buns are traditional, but potato rolls or toasted hot dog buns also work well.

Can I grill the shrimp instead?

Yes. Grill the shrimp over medium-high heat for about 2 minutes per side before chopping.

How do I know when shrimp are done?

They turn pink, opaque, and curl into a loose “C” shape. If they curl tightly into an “O,” they’re likely overcooked.