These easy New England-style shrimp rolls are sure to be a hit this summer! Inspired by New England lobster rolls, these buttery rolls filled with creamy shrimp salad are make ahead-friendly and affordable.
Grab a beach hat and a cold beverage, because these shrimp rolls will give you all kinds of coastal vibes! When you're craving New England-style seafood, a lobster roll might be on your mind, but it's not always easy or practical to make lobster rolls. So I made you the next best thing - creamy shrimp salad rolls!
Why You'll Love These Shrimp Rolls
These shrimp rolls are incredibly simple to make with just a few ingredients - no fussing with sourcing fresh lobster or cracking the shells! The creamy shrimp salad is light and refreshing, a delicious contrast to a warm, buttery toasted split-top bun. The shrimp salad is make-ahead friendly, perfect for easy-breezy summer lunches and dinners outdoors.
The Ingredients
- Raw shrimp - Buy peeled, deveined shrimp for minimal prep. Make sure to remove the tails, too!
- Mayonnaise - You can also use plain Greek yogurt.
- Celery
- Green Onion
- Lemon Juice
- Salt & Pepper
- Split-Top Buns - For a classic New England style roll! Find them with the hot dog buns.
- Butter - For toasting the buns.
Tip: Using frozen shrimp? No problem! Thaw it before cooking. To thaw frozen shrimp quickly, place it in bowl and run cool water over it until thawed.
How To Make New England Style Shrimp Rolls
- Make sure shrimp are completely peeled, tails and all! Place the shrimp in a saucepan and cover with water. Bring to a boil over medium heat and boil 3-5 minutes, or until the shrimp are opaque.
- Drain the shrimp well. Pat with a paper towel to remove excess moisture - you don't want watery shrimp salad!
- Cut the shrimp into bite-sized pieces if they are larger. If they're small, no need to cut them.
- Add the shrimp to a bowl with the celery, green onion, mayonnaise, lemon juice, salt and pepper. Stir well to combine everything.
- Toast the buns. Spread butter on the outsides of each bun. Place buttered side down in a warm skillet over medium heat until golden, then flip and toast the other side.
- Fill each bun with the shrimp salad and garnish with celery leaves and chopped green onion.
Can They Be Made In Advance?
The shrimp salad can be made up to 2 days ahead. Store it in an airtight container in the refrigerator. Toast the buns right before eating.
More Delicious Shrimp Recipes:
- Grilled Shrimp and Jicama Melon Salad With Herb Vinaigrette
- Shrimp, Orange and Avocado Quinoa Salad
- Easy Grilled Caesar Shrimp Burgers
- Green Chile Cheddar Shrimp and Grits
- Easy Pesto Pasta with Shrimp and Broccolini
If you made this recipe, please leave a star rating in the comments!
PrintEasy New England Style Shrimp Salad Rolls
ese easy New England-style shrimp rolls are sure to be a hit this summer! Inspired by New England lobster rolls, these buttery rolls filled with creamy shrimp salad are make ahead-friendly and affordable.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: seafood
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 stalk celery, diced
- 1 green onion, chopped
- 2 tbsp mayonnaise or plain Greek yogurt
- 1 tbsp freshly squeezed lemon juice
- Pinch sea salt
- Pinch freshly cracked black pepper
- 4 split-top buns
- 1 tbsp butter
- For garnish: roughly chopped celery leaves, chopped green onion
Instructions
- Place raw shrimp in a small saucepan and cover with water. Bring to a boil over medium heat and boil until shrimp are pink, about 3-5 minutes. Drain well and cool.
- Pat shrimp dry and cut into bite-sized pieces.
- Place shrimp in a bowl with celery, green onion, mayonnaise, lemon juice salt and pepper. Stir to combine. Refrigerate, covered, until you're ready to eat.
- Heat a skillet over medium-low heat. Spread both sides of each bun with butter. Toast on each side until golden.
- Fill rolls with shrimp salad. Sprinkle with celery leaves and chopped green onion (optional).
Notes
- Drain the shrimp well and pat dry with paper towels to prevent watery shrimp salad.
- Shrimp salad may be made up to 2 days ahead. Store in the refrigerator in an airtight container.
Keywords: shrimp salad rolls, new england style shrimp rolls, creamy shrimp salad
This post was originally published June 2018 and has been updated.
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