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New England-Style Shrimp Rolls

These easy New England-Style Shrimp Rolls – fresh, cool shrimp salad served on warm and buttery toasted buns – are perfect for a summer lunch or dinner, and they’re ready in just 30 minutes!

Inspired by classic lobster rolls but easier on the budget, easier to make, and kicked up with some extra herbs and spices, these shrimp rolls are just as delicious, and sure to become an instant favorite!

Shrimp lovers, rejoice! I’ve got not one, but two awesome summer shrimp recipes for you this week!

Which totally takes me back to watching Forrest Gump for the first time and hearing Bubba rattle off all the things you could make with shrimp…ending with what I thought was the funniest because it sounded sort of weird to me: shrimp sandwich.

Well, as it turns out, I was very wrong about that, and these shrimp rolls are the proof. Not only are they not at all weird…they’re fresh, flavorful and something you should definitely try!

We start with big chunks of tender shrimp, crunchy celery and green onions and toss them in a simple creamy dressing made with mayonnaise, lemon juice, dill, tarragon, and Old Bay seasoning.

Then we lightly butter and toast up some hot dog rolls until they’re golden brown.

Finally, we fill the toasted rolls with the shrimp salad, sprinkle them with some paprika for a little extra color, and they’re ready to enjoy.

Are they authentic? Not quite. Traditionally, some or all of the herbs and spices would probably be left out. But I think they make these shrimp rolls even more delicious!

shrimp salad in a bowl with sliced-open hot dog rolls and a serving spoon on the side

Ingredients you need:

Note: Ingredient amounts are in the recipe card below.

  • Frozen raw shrimp (I use 26/30-count easy-peel shrimp)
  • Mayonnaise
  • Celery
  • Green onions
  • Lemon juice (fresh or bottled)
  • Dried dill
  • Dried tarragon
  • Old Bay seasoning
  • Salt
  • Black pepper
  • Butter
  • Uncut bakery hot dog rolls (or good-quality potato or brioche hot dog rolls)
  • Paprika

Here’s a look at how to make New-England Style Shrimp Rolls:

Note: This is just a brief overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

2 images; one of shrimp cooking in a pan of boiling water with text that says cook shrimp in boiling salted water until cooked through; the other of the cooked shrimp in a bowl of ice water with text that says drain and immediately place in ice water to cool
2 images; one of peeled shrimp on a plate lined with paper towels and a bowl of the shrimp shells in the background with text that says drain and peel shrimp; the other of the shrimp being patted dry with a paper towel with text that says pat shrimp dry with paper towels
2 images; one of the chopped shrimp on a cutting board with a knife with text that says chop shrimp into bite-sized pieces; the other of the dressing in a bowl with a spoon with text that says in a bowl, mix mayonnaise, celery, green onions, lemon juice, and seasonings
2 images; one of the shrimp added to the bowl of dressing with text that says add the shrimp; the other of the shrimp and dressing being mixed together in a bowl with text that says stir to combine
2 images; one of toasted rolls on a baking sheet with text that says butter and toast the buns under the broiler; the other of the finished shrimp tolls on a plate with text that says put the shrimp on the buns, sprinkle with paprika, enjoy

Tips & Tidbits:

  • For me, easy-peel raw frozen shrimp are the way to go because they are usually deveined as well.
    • I like the 26/30 count size because they are less expensive – and since we are chopping them, there’s no need for the bigger ones – but you can use any size (adjust the cooking time accordingly).
  • You could use thawed frozen pre-cooked and peeled shrimp instead and skip the cooking, cooling, and peeling steps (you’ll just need to remove the tails).
  • I use frozen shrimp because that’s what’s available where I live, but if you have access to fresh shrimp, yes, please go ahead and use that (and lucky you!!).
  • Traditionally, these are served on split-top rolls, which can be a bit hard to find, so if I can’t get them, I try to get uncut hot dog rolls from the bakery section of my grocery store and slice them open on the top.
    • If they’re not available, I just use a good-quality hot dog bun like a potato or a brioche bun.
  • I made this recipe using dried herbs because that is what most of us usually have on hand, but you could absolutely use fresh dill and tarragon!
    • The standard ratio for using fresh herbs versus dried is 3:1 (meaning use 3 times the amount of fresh herbs as dried). This is just a guideline, so add more or less to suit your personal taste.
  • We also like to add a pinch or two of cayenne pepper for a little extra-spicy kick!
  • Change things up and make lobster or crab rolls by using cooked lobster or cooked crabmeat in place of the shrimp.
  • You can make the salad a few hours ahead of time, so all you have to do it toast the rolls when it’s time to eat.
  • Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 to 3 days.
New England style shrimp roll on a white plate with an ear of corn and two other plates with shrimp rolls in the background

I love serving these up with some fresh corn on the cob and potato chips (I can’t have a sandwich without chips!) and eating outside on the porch on a gorgeous summer evening.

And heads up…although this recipe makes 4 shrimp rolls and would certainly be enough to serve 4 people with sides, they’re so good that we can easily eat two per person. So you just might want to consider making a double batch!

Don’t forget…I’ve got another great summer shrimp recipe coming up later this week. Stay tuned!

I hope you try this New England-Style Shrimp Rolls recipe and love it as much as I do. Thanks for visiting today!

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Other Shrimp Recipes You Might Like…

If you make this recipe, I’d love to know how it went! Please leave a start rating and comment below. Thanks!

4 New England style shrimp rolls on a white plate sprinkled with green onions

New England-Style Shrimp Rolls

These easy New England-Style Shrimp Rolls – fresh, cool shrimp salad served on warm and buttery toasted buns – are perfect for a summer lunch or dinner, and they're ready in just 30 minutes!
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Author: Michelle / Now Cook This!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Estimated Calories: 372

Ingredients

  • 1 pound 26/30-count frozen raw easy-peel shrimp
  • ¼ cup mayonnaise
  • ¼ cup finely diced celery
  • ¼ cup thinly sliced green onions, white and green parts
  • 1 tablespoon fresh lemon juice, or bottled juice
  • ¾ teaspoon dried dill
  • ¼ teaspoon dried tarragon
  • 1 teaspoon Old Bay seasoning
  • salt, to taste
  • black pepper, to taste
  • 2 tablespoons softened butter, divided
  • 4 uncut bakery hot dog rolls, or you can use potato or brioche hot dog rolls
  • ¼ teaspoon paprika, for sprinkling on top

Instructions

  • Cook the frozen shrimp in boiling, lightly salted water for 2 to 3 minutes or just until they are pink, opaque and cooked through.
  • While the shrimp are cooking, get a large bowl of ice water ready and preheat the broiler.
  • Drain the shrimp and immediately place them in the bowl of ice water; let them sit for about 5 minutes or until they are completely cool; drain.
  • Peel the shrimp (and devein if needed); remove the tails as well.
  • Place the peeled shrimp on a paper towel-lined plate and pat them dry with paper towels (this helps ensure that your salad doesn't end up watery).
  • Cut the shrimp into large bite-sized pieces (for this size shrimp, I cut them in half) set aside.
  • In a medium to large bowl, mix together the mayonnaise, celery, green onions, lemon juice, dill, tarragon, and Old Bay seasoning.
  • Add the shrimp to the bowl and toss until the shrimp is evenly coated with the dressing. Taste and season with salt and pepper, if needed (the Old Bay seasoning has salt in it, so you may not need any extra).
  • Cut the rolls open on the top (if using rolls that are already cut, skip this step).
  • Butter the inside of each roll with ½ tablespoon of butter and place the rolls on a baking sheet, opening them up slightly. Place the rolls under the broiler until they are lightly golden brown and toasted (watch them carefully so they don't burn!).
  • Divide the shrimp mixture evenly among the toasted rolls and sprinkle with paprika. Serve immediately.

Notes

  • You could use thawed frozen pre-cooked and peeled shrimp instead and skip the cooking, cooling, and peeling steps (you’ll just need to remove the tails).
  • If you have access to super fresh shrimp, by all means, use it (adjust the cooking time as needed).
  • Traditionally, these are served on split-top rolls, which can be a little hard to find. Use them if you can get them!
  • Fresh dill and tarragon can be used instead of dried. The standard ratio for using fresh herbs versus dried is 3:1. This is just a guideline, so add more or less to suit your personal taste.
  • You can make the salad a few hours ahead of time, so all you have to do it toast the rolls when it’s time to eat.
  • Store any leftover shrimp salad in an airtight container in the refrigerator for up to 2 to 3 days.
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