This Amazing Shrimp Roll Recipe screams of the coast but can be made delicious in any home anywhere! The creamy dill shrimp salad marries perfectly with the buttery fried crisp roll. This will be a recipe that your family asks for on a regular basis.
If you want more shrimp recipes, then try our Coconut Shrimp Recipe, Garlic Butter Shrimp Pasta, Shrimp Scampi, Lemon Garlic Shrimp Skewers, Creamy Lobster Shrimp Stuffed Shells, or Ruth’s Chris Copycat BBQ Shrimp.
I know you want to reach right in and grab a shrimp roll to indulge in! That first bite will have you falling in love forever.
Helpful Items For This Recipe
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New England Split-top Frankfurter Hot Dog Bun or Lobster Rolls – Pack of 6, 12, or 24 count
What is in a Shrimp Roll?
This delicious New England-style shrimp roll cuts the cost of a lobster roll significantly without it lacking in any flavor or deliciousness. The buttered, toasted bun adds so much to this shrimp roll, so do not skip this simple step.
All of the ingredients are easily accessed at your local grocery store. Watch for shrimp when it goes on sale, and stock up the freezer to make these amazing rolls. The rolls may be harder to find, but in the summer months, a top split hot dog bun is more readily available. If you can’t locate those, any good quality hot dog bun will do, preferably a Brioche bun, as they are the best.
Ingredients
1 pound of raw shrimp, peeled and deveined (16-20 count)
1 lemon, quartered
Ice bath
2 stalks of celery, finely diced
¼ cup green onions, chopped (just the green parts)
2 tsp lemon juice
Kosher salt (to taste)
Fresh ground pepper (to taste)
½ cup mayonnaise
1 tsp Dijon mustard
1 ½ tbsp fresh dill, chopped (substitute chopped chives if you like)
Dash of your favorite hot sauce (I like Tabasco sauce for this recipe)
8 Brioche hot dog buns or lobster roll buns (with the cut on the top of the bun)
Butter for buns
Kettle chips for serving, optional
How to Make a Shrimp Roll
Bring a large pot of salted water to a boil. Add the quartered lemons to the water.
Add the raw shrimp to the pot and boil for 2 – 3 minutes or until they are pink (be careful not to over-cook as they will become rubbery).
Transfer the shrimp to a large bowl filled with ice water; this will stop the cooking process and have them ready and cooled for your shrimp salad.
Drain the shrimp well and pat them dry with a paper towel.
Chop the cooked shrimp into about ½-inch bite-sized pieces and place them in a medium mixing bowl.
To the chopped shrimp, add the diced celery, chopped green onion, lemon juice, Kosher salt, fresh ground pepper, mayonnaise, Dijon mustard, and chopped dill to the bowl and gently mix.
Refrigerate the shrimp mixture for 15 – 30 minutes.
Cut the ends off each bun, so they are flat, and then cut the buns in half; see photos.
Butter both ends of the buns and place them standing on end in a non-stick fry pan over medium heat.
Lightly toast both ends of the bun to a golden brown, be careful not to burn them. Allow the buns to sit at room temperature to cool. Alternatively, butter the bottom of the hot dog bun or the sides of a lobster roll and toast using the same method as above.
Gently open the buns and spoon the shrimp mixture into each, overfilling them, so the shrimp are piled on top of the bun.
Top with hot sauce if you like. Best served with kettle chips.
Serve immediately. Bring the napkins and enjoy!
Can you Substitute Shrimp in a Lobster Roll?
Well, yes and no! This recipe was designed more for shrimp as opposed to lobster. It has wonderful dill, green onion, and celery mixture that is added to a mayonnaise base. A true lobster roll is butter, salt, pepper, and lemon with loads of lobster, but there are other variations that use a butter/mayonnaise combination too.
So we have morphed a lobster roll into something different to marry the shrimp into a whole new delicious look. We have also added Dijon mustard and hot sauce to amp up the tang. The result is a shrimp roll you will want to make again and again.
Pin it HERE!!
Pin it HERE!!
Amazing Shrimp Roll Recipe
Ingredients
- 1 pound of raw shrimp peeled and deveined (16-20 count)
- 1 lemon quartered
- 2 stalks celery finely diced
- ¼ cup green onions chopped (just the green parts)
- 2 tsp lemon juice
- Kosher salt to taste
- Fresh ground pepper to taste
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 1 ½ tbsp fresh dill chopped (substitute chopped chives if you like)
- Dash of your favorite hot sauce I like Tabasco sauce for this recipe
- 8 Brioche hot dog or lobster roll buns with the cut on the top of the bun
- Butter for buns
Instructions
- Bring a large pot of salted water to a boil. Add the quartered lemons to the water.
- Add the raw shrimp to the pot and boil for 2 – 3 minutes or until they are pink (be careful not to over-cook as they will become rubbery).
- Transfer the shrimp to a large bowl filled with ice water; this will stop the cooking process.
- Drain the shrimp well and pat them dry with a paper towel.
- Chop the shrimp into about ½-inch pieces and place them in a medium mixing bowl.
- Add the diced celery, chopped green onion, lemon juice, Kosher salt, fresh ground pepper, mayonnaise, Dijon mustard, and chopped dill to the bowl and gently mix.
- Refrigerate the shrimp mixture for 15 – 30 minutes.
- Cut the ends off each bun, so they are flat, and then cut the buns in half; see photos.
- Butter both ends of the buns and place them standing on end in a non-stick fry pan over medium heat.
- Lightly toast both ends of the bun, be careful not to burn them. Allow the buns to sit at room temperature to cool. Alternatively, butter the bottom of the hot dog bun or the sides of a lobster roll and toast.
- Gently open the buns and spoon the shrimp mixture into each, overfilling them, so the shrimp are piled on top of the bun.
- Serve immediately. Bring the napkins and enjoy!
Comments & Reviews
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