Easy New England Style Shrimp Salad Rolls

overhead view of 3 new england style shrimp rolls surrounded by potato chips and lemon wedges.

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.


  • 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


  1. 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. 
  2. Pat shrimp dry and cut into bite-sized pieces.
  3. 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.
  4. Heat a skillet over medium-low heat. Spread both sides of each bun with butter. Toast on each side until golden.
  5. Fill rolls with shrimp salad. Sprinkle with celery leaves and chopped green onion (optional).


  • 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