These shrimp rolls come together in about 15 minutes: a creamy shrimp salad with crisp celery and a touch of heat, tucked into warm, buttery brioche buns. Using tiny cooked salad shrimp means there’s no peeling or cooking required—just thaw, dry, and toss with the dressing. Fresh lemon keeps the filling bright, and toasting the flat sides of top-split buns gives a lightly golden, crisp edge that contrasts perfectly with the cool filling. They make an easy lunch or light dinner, and if you love lobster rolls, this is a quicker, more affordable alternative you’ll enjoy.
The Easiest Way to Make Shrimp Rolls at Home
These New England–style shrimp rolls capture everything you want from a seafood roll—tender seafood, a silky dressing, and a buttery toasted bun—without the fuss. I rely on tiny cooked salad shrimp because they are already bite-sized, sweet, and tender. Thaw them, pat them very dry, and fold them into a light, flavorful dressing.
I keep the mayonnaise modest so the shrimp shine through rather than being drowned by sauce. A little Dijon and fresh lemon add brightness and tang, and finely diced celery gives satisfying crunch. For heat I use sriracha or a prepared wasabi cream—either adds a pleasing kick without overpowering the shrimp. Toasting the buttered sides of brioche buns until golden keeps the bread crisp and warm; the contrast of warm bun and chilled filling is key to what makes these shrimp rolls irresistible.
Helpful Tips and Variations
- Use cooked shrimp labeled “ready-to-eat.” This recipe depends on cooked tiny salad shrimp that are already peeled and bite-sized. Thaw them overnight in the refrigerator or, for a quick option, submerge the sealed bag in cold water. Avoid thawing on the counter or in hot water and don’t microwave them—those methods can make shrimp tough.
- Dry the shrimp thoroughly. Thawed shrimp often release water that will thin the dressing and could make the buns soggy. Drain well and blot with paper towels until no visible moisture remains.
- Have raw shrimp instead? Cook them first, then cool completely before mixing with the dressing so they don’t warm or loosen the mayonnaise. Sauté in butter or use a simple garlic-butter method, cooking until shrimp are pink and opaque. Chop larger shrimp into bite-sized pieces.
- Choose top-split brioche buns. These are traditional for New England-style seafood rolls because they stand upright, hold plenty of filling, and provide flat sides for buttering and toasting. Regular hot dog buns will work if needed—just butter and toast the sides until golden.
- Assemble just before serving. Keep the shrimp mixture cold until the buns are toasted and then build the rolls at the last minute. This keeps the filling chilled and the buns warm and crisp rather than soggy.
Shrimp Rolls
Equipment
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Mixing bowl
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Nonstick skillet
Ingredients
- ¼ cup mayonnaise
- 1½ tsp sriracha or prepared wasabi cream
- ¼ tsp Dijon mustard
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- 1 rib celery, finely diced
- 1¼ pounds cooked tiny salad shrimp, thawed if frozen
- 2 Tbsp butter, softened
- 4 top-split brioche hot dog buns
- 1 Tbsp minced chives (about 6 chives)
Instructions
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In a mixing bowl, whisk together the mayonnaise, sriracha (or wasabi cream), Dijon mustard, lemon juice, salt, and pepper until smooth.
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Gently fold in the diced celery and the shrimp until everything is evenly coated. Cover and refrigerate the filling while you prepare the buns.
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Spread the softened butter evenly over the flat, top sides of the brioche buns.
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Toast the buttered sides in a nonstick skillet over medium-high heat until crisp and golden, about 2–3 minutes per side depending on your pan.
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Divide the chilled shrimp mixture among the warm buns and fill each roll generously.
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Garnish with minced chives and an extra squeeze of fresh lemon, then serve immediately while the buns are still warm.
Notes
Choose your heat. Prepared sriracha and creamy wasabi offer different flavor profiles—sriracha brings chile and garlic notes while prepared wasabi cream gives a sharper, wasabi-style heat. Use whichever you prefer, or omit it entirely for a milder roll.
Nutrition
Nutritional information is an estimate and can vary with the exact ingredients and portions you use.
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How to Make Shrimp Rolls Step by Step
Gather your ingredients so everything is ready: mayonnaise, sriracha or wasabi cream, Dijon, lemon, salt and pepper, celery, cooked tiny shrimp, butter, brioche buns, and chives for garnish.
Make the dressing: Whisk ¼ cup mayonnaise, 1½ tsp sriracha or prepared wasabi cream, ¼ tsp Dijon, 2 tsp lemon juice, ¼ tsp salt, and ¼ tsp pepper until smooth. The result should be creamy and spoonable.
Add the shrimp and celery: Fold in 1 finely diced celery rib and 1¼ pounds cooked tiny salad shrimp (thawed and patted dry if frozen). Stir gently so the shrimp remain intact and everything is evenly coated. There should be no watery pooling—if the shrimp released liquid, blot and drain before adding. Cover and chill the filling while you toast the buns.
Toast the buns: Spread the softened butter over the flat, top sides of the 4 top-split brioche buns, making sure the butter reaches the edges. Heat a nonstick skillet over medium-high and place the buns butter-side down, working in batches if needed so each bun contacts the pan fully. Toast until the surface is lightly golden and crisp, about 2–3 minutes—watch the color and lower the heat if the butter begins to brown too quickly.
Assemble and serve: Fill each warm toasted bun with the chilled shrimp mixture. Sprinkle with minced chives and finish with an extra squeeze of fresh lemon. Serve immediately to enjoy the contrast of warm bread and cool, creamy shrimp filling.
Serving Suggestions
Keep sides simple: crunchy potato chips and a dill pickle spear give a classic seafood-shack feel. Coleslaw is a cool, crisp choice, and fresh corn pairs nicely—try a light tomato and mozzarella salad if you want something bright without more cream. For a heartier plate, a classic potato salad makes a satisfying companion for picnics and cookouts.
Storing Leftovers and Meal Prep
Refrigerator
Keep leftover shrimp filling in an airtight container in the fridge for up to 2 days. Store the buns separately so they don’t become soggy. The filling is best cold—toast a fresh bun when ready to serve.
Meal Prep
For lunches, portion the filling into small airtight containers and pack the bun separately. Keep the filling chilled and assemble right before eating. If you do toast buns in advance, let them cool completely to avoid trapped steam softening the bread. Pack garnishes and sides separately.
Freezing
Avoid freezing assembled rolls or the prepared filling. Cooked shrimp that have been frozen and thawed should not be refrozen for quality and safety reasons.
More Seafood Sandwich Recipes
- Shrimp Po’ Boy: Golden fried shrimp with crunchy vegetables and zesty remoulade on a soft roll.
- New England-Style Salmon Rolls: Salmon with avocado, cucumber, and a creamy wasabi dressing in toasted buns.
- Crab Salad: A versatile sandwich filler made with creamy dressing, celery, red onion, and lemon.
I hope you enjoy this easy and flavorful recipe—if you make it, consider leaving a review. Follow the author’s social channels for more recipes and updates.