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Shrimp Rolls with a savory and creamy tender shrimp filling served inside a warm & toasted, buttery brioche bun. This shrimp roll recipe is similar to a classic lobster roll but instead it’s made with more economical, and easier to find shrimp.
For another delicious shrimp recipe try these Honey Garlic Shrimp! Made in a skillet pan with the best sweet & savory sauce.
Shrimp Rolls Recipe
These shrimp rolls take all the goodness of a classic lobster roll but makes it even easier using shrimp! Shrimp is much easier to find at any grocery store, won’t completely bust your grocery budget, and shrimp is very simple to work with.
The best part about a classic shrimp roll is that buttery toasted brioche bun. The toasted bun paired with the creamy and perfectly seasoned shrimp roll filling is just really delicious.
Ingredients Needed To Make Shrimp Rolls
- Pre-Cooked Small Shrimp – Make sure the shrimp is labeled as pre-cooked and that it’s peeled, deveined, and the tails are off. You will find this in the freezer section. Let the shrimp thaw in the fridge before making this recipe.
- Celery
- Green Onions – If wanted, substitute with freshly chopped chives inward of using green onion.
- Fresh Dill
- Mayonnaise – For the best creamy texture and taste I only recommend using full-fat mayonnaise in this recipe.
- Fresh Lemon Juice
- Dijon Mustard
- Old Bay Seasoning
- Kosher Salt
- Ground Black Pepper
- Brioche Hot Dog Buns – Use the brioche buns that are split at the top of the bun (rather than regular hot dog buns that are split at the side).
- Melted Butter
How To Make Shrimp Roll Recipe (Step-by-Step Directions)
- Make sure the shrimp is thawed and then chop it up into smaller chunks. Place the chopped shrimp into a large mixing bowl.
- Add the celery, green onions, and fresh dill into the shrimp and stir. Set aside.
- In a small mixing bowl, whisk together all the creamy sauce ingredients; mayonnaise, lemon juice, dijon mustard, old bay seasoning, kosher salt, and black pepper. Whisk until creamy and combined well.
- Pour the creamy dressing over top the shrimp and veggies inside the large mixing bowl. Gently mix with a spoon or spatula until mixed.
- Melt the butter in the microwave. Place the brioche buns on a baking sheet. Brush the melted butter all over the buns (remember to get inside too). Broil for 1-2 minutes or until toasted.
- Generously stuff the shrimp salad mixture into each brioche bun and serve!
The Key : Buttery Toasted Brioche Bun & Fresh Herbs
A shrimp rolls is basically a creamy shrimp salad stuffed inside a toasted buttery brioche bun. Don’t skip toasting the brioche buns! It just won’t taste the same without it.
This shrimp roll recipe uses fresh dill, green onion, crunchy celery bits, dijon mustard, and old bay seasoning to perfectly season the shrimp. The fresh dill gives it a fresh and bright flavor while the old bay seasoning rounds out all the flavors in the creamy shrimp salad.
Toasting the brioche buns takes just a few minutes but it will make a huge difference in the final taste of the shrimp roll. Simply melt the butter and then brush the melted butter generously all over the brioche buns. Broil in the oven for just a few minutes and that’s it!
The buns are the split-top buns, meaning that they are split down the top instead of at the side like a classic hot dog bun. Which makes it really easy to fill them up with that savory and creamy shrimp salad filling.
Use Pre-Cooked Shrimp, Cold Leftover Shrimp, or Boil Fresh Shrimp To Make Shrimp Rolls
- Pre-Cooked Shrimp : The recipe calls for this because I find that it’s the easiest way to make this recipe. Look for a bag of pre-cooked small shrimp that is labeled as ‘deveined, tail off, and peeled’. If all you can find are the frozen bags of cooked shrimp, make sure that you thaw them in the fridge before using.
- Cold Leftover Shrimp : These shrimp rolls are a great way to use up leftover shrimp that might otherwise not get used… I always think shrimp is much better made into something else as leftovers. Use up extra shrimp from shrimp cocktail or from a Shrimp Macaroni Salad. Make sure that it is cooked, deveined, peeled, and that the tail is off.
- Boil Fresh Shrimp : If you can’t find the frozen pre-cooked shrimp, or maybe you just prefer fresh, then go ahead and boil fresh shrimp for these shrimp rolls. Boiling is the quickest method to get from raw shrimp to cold shrimp. Bring a pot of water to a rolling boil over high heat. Boil the shrimp for 2 minutes and then remove the shrimp to an ice bath. The ice bath stops the cook process (so the shrimp don’t overcook) and it gets the shrimp cooled down for the recipe. Chop up the shrimp into smaller chunks and it’s ready to go.
How To Store Leftover Shrimp Rolls
It’s best to store the buns separately at room temperature. If there are leftovers then place the buns into an airtight bag or container, and store at room temperate for 2-3 days.
Store any leftover shrimp salad inside an airtight container, in the fridge, for up to 3 days. Leftovers are great eaten as is, over top a salad, or inside a roll or leftover toasted buns.
Recipe Tips
- Toasted Brioche Buns : You will find this brioche buns near the bakery area of the grocery store. Brioche buns have a buttery and slightly sweeter flavor. Plus, they are split-top buns which are perfect for stuffing the shrimp salad into. Brushing the buns in melted butter and then broiling them, gets the buns warm, toasted, and buttery. I don’t recommend skipping this step!
- Full-Fat Mayonnaise : I only recommend using full-fat mayo for this recipe. It makes such a huge difference in the final taste and creamy rich texture of the shrimp salad. If needed, use a vegan mayonnaise to make it dairy-free. Lite mayo or olive oil mayo will also work in this recipe if that’s what you prefer.
- Fresh Herbs : The fresh dill really takes the flavor over the edge. It’s bright and fresh. If you want more fresh herby flavor then substitute freshly chopped chives for the green onions.
More Shrimp & Seafood Recipes
Shrimp Rolls
Equipment
Ingredients
Shrimp Salad
- 1.5 pounds pre-cooked small shrimp (peeled, deveined, tails-off)
- 2 stalks celery finely diced
- 2 green onions thinly sliced
- 2 tablespoons chopped fresh dill
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice (about 1/2 a lemon)
- 1 tablespoon dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Shrimp Roll Buns
- 4-6 split-top brioche hot dog buns
- 2 tablespoons butter melted
Instructions
- Chop the shrimp into small, bite-sized chunks. Place the chopped shrimp into a large mixing bowl.1.5 pounds pre-cooked small shrimp (peeled, deveined, tails-off)
- Add the celery, green onions, and fresh chopped dill into the shrimp. Stir to combine everything together. Set aside.2 stalks celery, 2 green onions, 2 tablespoons chopped fresh dill
- In a small mixing bowl, stir together the mayonnaise, fresh lemon juice, dijon mustard, Old Bay seasoning, kosher salt, and black pepper until combined.1/3 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon dijon mustard, 1 teaspoon Old Bay seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Pour the dressing over top the shrimp mixture and stir to combine well. * I actually prefer to refrigerate the shrimp salad for 1-3 hours before serving it inside the brioche buns. If you want, cover the bowl with a lid and refrigerate the salad before serving. Toast the buns just prior to serving.
- Place the split-top brioche buns onto a baking sheet lined with parchment paper. Melt the butter in the microwave for about 15-20 seconds. Brush the melted butter generously onto each bun, making sure to get all over and inside.* If you want generously stuffed shrimp rolls then use 4 buns. For more servings, with less shrimp filling (but still a good amount) use 6 buns.4-6 split-top brioche hot dog buns, 2 tablespoons butter
- Place the buns in the oven and broil for 1-2 minutes or until toasted to your preference.
- Generously stuff the toasted warmed buns with the shrimp salad. Enjoy!
Notes
- Frozen Pre-Cooked Shrimp Prep : If using frozen pre-cooked shrimp (this is what I use for this recipe), make sure it’s thawed completely before using. I recommend putting it in the fridge overnight. I then like to dump it into a colander to drain the juices and rinse the shrimp off in cold water.
- Raw Shrimp : If using raw shrimp, bring a pot of water to a boil over high heat, and then boil the shrimp for 2 minutes. Place the shrimp into an ice bath to stop the cooking process and cool it down.
- Cold Leftover Shrimp : Use leftover cold shrimp from a shrimp cocktail or other recipe.
Nutrition
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