Name: Shrimp Rolls with New England–Style Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 4 split-top or New England-style soft rolls or brioche buns; 1 pound cooked shrimp, peeled, deveined, roughly chopped; 1/3 cup mayonnaise; 2 tablespoons fresh herbs (chives, parsley, or dill), chopped; 1 tablespoon lemon juice (plus zest if desired); Salt and pepper to taste; 2 tablespoons unsalted butter (for toasting buns)

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A lighter, more budget-friendly twist on the classic lobster roll, these shrimp rolls deliver creamy, herb-flecked flavor packed into buttery, toasted buns. With minimal prep and maximum flavor, this dish is perfect for a quick lunch, picnic, or summer dinner party.

Why I’ll Love This Recipe

I like how simple yet satisfying this recipe is. It gives me the richness of a lobster roll without the hefty price tag. The shrimp is tender and juicy, while the lemon-herb mayo dressing adds brightness. I also enjoy how quickly it comes together—perfect when I want something impressive with minimal effort.

ingredients

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

Split-top hot dog buns or brioche rolls
Cooked shrimp, peeled, deveined, and chopped
Mayonnaise
Fresh herbs (such as chives, parsley, or dill)
Fresh lemon juice and optional zest
Salt and freshly ground black pepper
Unsalted butter (for toasting buns)

directions

Chop the cooked shrimp into bite-sized pieces and set aside.
In a bowl, mix the mayonnaise with lemon juice, fresh herbs, salt, and pepper to taste.
Add the chopped shrimp to the dressing and stir until everything is evenly coated.
Heat a skillet over medium heat. Butter the inside of the rolls and toast them until golden brown on each side.
Spoon the shrimp filling into the warm, toasted buns. Garnish with more herbs and a squeeze of lemon if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

Variations

I sometimes add a bit of celery for crunch.
For a spicy kick, I stir in a pinch of cayenne or a dash of hot sauce.
If I don’t have chives, I use green onions or even tarragon.
Occasionally, I swap mayonnaise with a mix of mayo and Greek yogurt for a lighter taste.
I’ve also served the shrimp salad over lettuce cups instead of buns for a low-carb version.

storage/reheating

I store leftover shrimp filling in an airtight container in the refrigerator for up to one day. I don’t recommend reheating the shrimp mixture—it tastes best chilled or at room temperature. The buns can be toasted fresh when ready to serve again.

FAQs

How long can I keep the shrimp filling in the fridge?

I keep it for up to 24 hours. After that, the texture and freshness begin to decline.

Can I use raw shrimp instead of pre-cooked?

Yes, but I always cook them first—either boil or sauté until pink—then chill before chopping and mixing with the dressing.

What if I don’t have split-top rolls?

I use regular hot dog buns or even brioche rolls. If needed, I trim the sides so they toast more evenly.

Can I prepare this ahead of time?

I often mix the shrimp and dressing a few hours in advance and store it in the fridge. I toast the buns just before serving.

Is there a dairy-free version?

Yes. As long as I use a dairy-free mayo and toast the buns with oil instead of butter, it’s easily made dairy-free.

Conclusion

This shrimp roll recipe is my go-to when I want something fresh, flavorful, and a little indulgent without spending hours in the kitchen. The creamy dressing, toasty buns, and tender shrimp make it a dish I return to again and again—especially when warm weather hits.

Shrimp Rolls with New England–Style Dressing

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Author: Sue
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Lunch
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

A lighter, budget-friendly twist on the classic lobster roll, featuring buttery split-top buns filled with chilled chopped shrimp in a creamy, herby lemon dressing.

Ingredients

4 split-top or New England-style soft rolls or brioche buns
1 pound cooked shrimp, peeled, deveined, roughly chopped
⅓ cup mayonnaise
2 tablespoons fresh herbs (chives, parsley, or dill), chopped
1 tablespoon lemon juice (plus zest if desired)
Salt and pepper to taste
2 tablespoons unsalted butter (for toasting buns)

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Instructions

Roughly chop the pre-cooked shrimp and set aside.
In a bowl, whisk together mayonnaise, lemon juice and zest, chopped herbs, salt, and pepper until smooth.
Add the chopped shrimp to the dressing and mix until evenly coated.
Heat a skillet over medium heat. Butter the insides of the rolls and toast until golden brown on both sides.
Spoon the shrimp filling into the warm buns. Garnish with additional herbs and a squeeze of lemon if desired. Serve immediately.

Notes

Optional additions include diced celery, scallions, capers, or a pinch of cayenne.
Use tarragon or other herbs if preferred.
Store leftover filling in the fridge for up to 1 day.
Bring shrimp filling to room temperature rather than reheating for best flavor.
Hot dog buns can be used in place of split-top rolls.