Description

This Shrimp Roll with New England flair is a light, fresh, and fuss-free spin on the classic lobster roll. Succulent shrimp are gently poached, then tossed in a creamy, lemony dressing with a whisper of celery crunch and tucked into butter-toasted top-split buns. Perfect for picnics, summer lunches, or a seaside-inspired dinner that comes together quickly and delights every palate.

Ingredients

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Shrimp Filling

1 lb (450g) large shrimp, peeled and deveined
1 cup water
1 tablespoon Old Bay seasoning
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 celery stalk, finely diced
2 tablespoons fresh chives or parsley, finely chopped
Salt and freshly ground black pepper, to taste

Rolls

4 New England-style top-split hot dog buns
2 tablespoons unsalted butter, softened

To Serve

Lemon wedges, for garnish
Chopped fresh dill or chives, for garnish (optional)

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Instructions

Poach the Shrimp: In a medium saucepan, bring 1 cup water and Old Bay seasoning to a simmer. Add the shrimp, cover, and cook until just pink and opaque (about 2-3 minutes). Immediately transfer shrimp to an ice bath to cool, then drain and chop into bite-sized pieces.
Make the Dressing: In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, diced celery, and chopped chives or parsley. Season with salt and pepper to taste.
Combine Shrimp and Dressing: Add the cooled, chopped shrimp to the bowl with the dressing. Gently fold until evenly coated. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
Toast the Buns: Heat a large skillet over medium heat. Spread the softened butter on the sides of each hot dog bun. Place buns butter-side down and toast until golden brown, about 1-2 minutes per side.
Assemble the Rolls: Generously fill each toasted bun with the shrimp mixture. Garnish with extra herbs and serve with lemon wedges on the side.

Notes

If you can’t find top-split buns, use regular hot dog buns and trim the sides for that authentic New England touch.
The shrimp mixture can be made up to 1 day in advance and stored covered in the refrigerator.
Try adding a dash of hot sauce or a pinch of Old Bay in the dressing for extra kick.
Serve with potato chips, coleslaw or a crisp salad for a classic pairing.

Nutrition

Serving Size: 1 shrimp roll
Calories: 350
Sugar: 3g
Sodium: 730mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 18g
Cholesterol: 180mg