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Putting a little Southern spin on classic New England lobster rolls with these simple and delicious shrimp rolls! On a warm summer day, there’s just nothing better than a chilled sandwich and a cold beverage. Make them ahead if you’re entertaining, or whip up the no-cook meal in about 15 minutes. These easy shrimp rolls are a delicious lunch or dinner when served alongside coleslaw, potato chips, hush puppies or pickles!

Overhead image of shrimp rolls on a table with a side of lemon and fresh parsley

Shrimp Roll Recipe

After a lifetime of summer vacations spent on the Vineyard, my mom has mastered the art of the New England lobster roll — served on a buttered, toasted, split hot dog bun with just a touch of mayo to let the lobster shine. Since we live in the southeast, however, where lobster is not exactly easy to come by, I’m putting a Southern spin on one of our favorite summer meals with these New England-style shrimp rolls. After all, shrimp is abundant around here, it’s more affordable than lobster, and it’s absolutely delicious when turned into a shrimp sandwich filling!

Ingredients

This is a quick overview of the simple ingredients that you’ll need to make your own shrimp rolls at home. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Buttered hot dog buns: buttered, griddled rolls serve as the vehicle for your shrimp sandwich filling.
  • Shrimp: you’ll need peeled, deveined, and cooked shrimp for this recipe. I typically take a shortcut and purchase fresh or frozen pre-cooked shrimp, but you can also cook your own shrimp for this recipe (see those instructions below).
  • Celery and green onions: for savory flavor and a little bit of crunch.
  • Mayonnaise: the base of the shrimp salad dressing. Pick a high-quality mayonnaise (we prefer Duke’s brand, another Southern touch to this New England-inspired meal).
  • Lemon juice and white vinegar: acidic components that cut the richness of the dressing and give the dish a bright flavor.
  • Fresh dill: for extra flavor, although you can omit this herb if desired.
  • Old Bay: a classic seafood seasoning blend that this Virginia girl just couldn’t forget!
  • Kosher salt, black pepper and sugar: just a touch of each to enhance the other flavors in the dish.
Horizontal front shot of a platter of the best New England shrimp roll recipe

The Best Shrimp for a Shrimp Roll Recipe

You have plenty of options when it comes to the shrimp that you use in this recipe. You’ll need peeled, cooked and deveined shrimp that are diced into bite-sized pieces. I typically take a shortcut and purchase fresh or frozen pre-cooked shrimp so that all I have to do is chop them up. I like the meatier texture of large or extra-large shrimp, but any size will work fine.

If you’re starting with raw shrimp, you will need to cook them before proceeding with the recipe. To do so, bring a large pot of salted water to a boil. Once the liquid boils, turn off the heat. Add the shrimp to the hot water and allow the shrimp to poach, uncovered, for a couple of minutes (stirring occasionally) just until they turn pink.

While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl. When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to sit in the ice bath for 10 minutes. Drain, pat dry, and peel (if necessary). Pat dry again, cover, and refrigerate until ready to use.

Side shot of a platter of New England shrimp rolls

How to Make Shrimp Rolls

Shrimp rolls, which you might also call shrimp sandwiches or shrimp salad sandwiches, are a delicious combination of cooked, diced shrimp, celery and green onion in a mayonnaise-based dressing. The filling is traditionally served in hot dog buns, but you can eat the shrimp sandwich filling on its own, over lettuce greens, with crackers, or tucked inside a croissant. It’s versatile, easy, and always a hit!

  1. Pat the shrimp dry and place in a large bowl.
  2. Add the celery and green onions; toss gently to combine.
  3. Whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar.
  4. Add the mayonnaise mixture to the shrimp mixture; toss to coat.
  5. Taste and season with salt and pepper.
  6. Butter the cut sides of the hot dog buns, and then griddle them in a cast iron pan until they’re golden brown, about 3 minutes.
  7. Fill each bun with the shrimp sandwich filling and garnish with fresh dill or parsley.
Process shot showing how to make shrimp rolls
Mayonnaise dressing mixture in a large measuring cup with a whisk
Bowl of shrimp sandwich filling
Horizontal overhead image of a tray of shrimp rolls on a picnic table

What to Serve with Shrimp Rolls

Offer a couple of quick sides to round out the meal and your summer picnic is complete! Here are some easy options that go well with the shrimp rolls:

Plus, don’t forget a cold drink! A chilled beer, a glass of white wine, a pitcher of sweet tea or freshly-squeezed lemonade will all be perfect.

Side shot of a plate of shrimp rolls

Storage

  • Prep ahead: Assemble the shrimp filling in advance, cover and refrigerate until you’re ready to enjoy. Leftover shrimp will last in the refrigerator for up to 2 days.
  • Toast the buns and assemble the sandwiches just before serving.
  • I do not recommend freezing this dish. The thawed mayonnaise-based dressing will have an undesirable texture.

Shrimp Rolls – Recipe Variations

  • Seafood Roll: You can use just about any seafood that you prefer in this dish. Swap out the shrimp and replace it with imitation crab, real crabmeat, or lobster meat. You can also use a combination of seafood — for instance crabmeat and shrimp. Just make sure that you have a total of 1 pound of cooked seafood for the recipe.
  • Add finely diced red onion instead of the green onion for a little bit of zesty flavor.
  • Swap out the dill for other fresh herbs, such as parsley, basil, thyme or oregano.
  • Add horseradish to the dressing for a bit of spice.
  • Instead of toasted hot dog buns, serve the shrimp salad mixture on croissants, sandwich rolls, pita bread, with crackers, or on top of salad greens.
Front shot of shrimp rolls on a serving platter with a side of lemon

Tips for the Best Shrimp Roll Recipe

  • Pat the shrimp dry so that it doesn’t water down the dressing.
  • I use large or extra-large cooked shrimp. The larger shrimp have a meatier texture, but you can substitute with any size shrimp that you prefer.
  • Use a high-quality mayonnaise (we prefer Duke’s brand) for the best flavor.
  • Scale the recipe up or down to suit the size of your family. For instance, if you’re feeding a larger group, double all of the ingredients.
  • For a classic New England-style preparation, use top-split hot dog buns like these.
  • Old Bay is a seafood seasoning that we love in Virginia, but you can omit that ingredient if you don’t have it on hand.
Overhead shot of two New England shrimp rolls on a platter with a blue and white checked cloth

More Shrimp Recipes to Try

Overhead image of shrimp rolls on a table with a side of lemon and fresh parsley

Shrimp Rolls

5 from 2 votes
Prep: 15 minutes
Total: 15 minutes
Servings 4 people
Calories 414 kcal
Putting a little Southern spin on classic New England Shrimp Rolls with this simple and delicious sandwich recipe!

Ingredients
  

  • 1 lb. peeled and deveined cooked shrimp, chopped into bite-size pieces (see note below if starting with raw shrimp)
  • 1 stalk celery, finely diced
  • 2 green onions, thinly sliced
  • cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white vinegar
  • 1 tablespoon minced fresh dill
  • ¼ teaspoon Old Bay seasoning
  • ¼ teaspoon sugar
  • Kosher salt and freshly-ground black pepper, to taste
  • 4 hot dog buns, split
  • 2-3 tablespoons salted butter, at room temperature
  • Optional garnish: fresh parsley or additional dill

Instructions

  • Pat shrimp dry and place in a large bowl. Add the celery and green onions; toss gently to combine.
  • In a separate bowl or large measuring cup, whisk together the mayonnaise, lemon juice, vinegar, dill, Old Bay and sugar. Add the mayonnaise mixture to the shrimp mixture; toss to coat. Taste and season with kosher salt and pepper. Cover and refrigerate until ready to serve.
  • Butter the cut sides of the hot dog buns. On a griddle or in a cast iron skillet, toast the buns buttered-side down, until golden brown. Fill each bun with shrimp salad. Garnish with additional dill or freshly-chopped parsley.

Notes

  • Pat the shrimp dry so that it doesn’t water down the dressing.
  • I use large or extra-large cooked shrimp. The larger shrimp have a meatier texture, but you can substitute with any size shrimp that you prefer.
  • Use a high-quality mayonnaise (we prefer Duke’s brand) for the best flavor.
  • Scale the recipe up or down to suit the size of your family. For instance, if you’re feeding a larger group, double all of the ingredients.
  • For a classic New England-style preparation, use top-split hot dog buns like these.
  • Old Bay is a classic seafood seasoning that we love in Virginia, but you can omit that ingredient if you don’t have it on hand.
  • If you’re starting with raw shrimp, you will need to cook them before proceeding with the recipe. To do so, bring a large pot of salted water to a boil. Once the liquid boils, turn off the heat. Add the shrimp to the hot water and allow the shrimp to poach, uncovered, for a couple of minutes (stirring occasionally) just until they turn pink. While the shrimp cooks, prepare an ice bath by combining cold water and a lot of ice in a large bowl. When the shrimp is just pink and opaque, transfer the shrimp to the ice bath to immediately chill and stop the cooking process. Allow the shrimp to sit in the ice bath for 10 minutes. Drain, pat dry, and peel (if necessary). Pat dry again, cover, and refrigerate until ready to use.

Nutrition

Serving: 1shrimp rollCalories: 414kcalCarbohydrates: 23gProtein: 28gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 309mgSodium: 1271mgPotassium: 195mgFiber: 1gSugar: 4gVitamin A: 296IUVitamin C: 7mgCalcium: 251mgIron: 4mg
Keyword: new england shrimp roll, shrimp rolls
Course: Dinner, Lunch
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    I made these last night and left out the vinegar and sugar, used chives in place of green onions (because that’s what I have). They were delicious! Thanks for a great recipe!

  2. 5 stars
    Made this for a quick weekend lunch. It was great! I only subbed out green onions for regular onions because that’s what we had on hand. We used king hawaiian sub rolls. We will definitely add this to our meal rotation.