Shrimp Rolls Recipe
Seafood is one of my favorite ingredients to cook with, and this classic Shrimp Rolls Recipe is a great mix of creamy, crunchy, and savory in every bite. I make it with fresh shrimp, butter, celery, lemon, green onions, pickles, mayonnaise, Greek yogurt, buns, and a few simple seasonings. They come together in less than an hour and are perfect for lunch, dinner, or even a hearty snack.
Summer picnics have been a big thing the last couple of weeks, and this shrimp rolls recipe has seriously saved me more than once when I ran out of ideas for what to make for my crew. They’re easy, tasty, and the kids never leave a bite behind. If you’re already picking up shrimp, I say grab a little extra and make some bacon wrapped shrimp too. Shrimp is just one of those ingredients that works in a ton of ways. I even toss together a quick shrimp salad with whatever’s left, and it makes the perfect side or lunch the next day.
Table of contents
Shrimp rolls might be a New England favorite, but I say they’re too good not to enjoy anywhere. These creamy and savory sandwiches are perfect for a beach snack, poolside lunch, or an easy dinner with your favorite sides. They’re a little like lobster rolls, but way easier on the budget and just as tasty. I cook the shrimp in butter, then mix them with crunchy veggies, fresh herbs, and a few simple condiments. Definitely print this one out so you have it ready to go, and don’t be surprised if friends start asking you for the recipe too.
Why you will love this recipe
- Full of fresh shrimp flavor: I cook the shrimp in butter for extra richness, then mix them with lemon juice, crunchy celery, pickles, and green onions so it is seriously super creamy and fresh.
- Quick and easy to make: These come together in under an hour, which is perfect when I need something simple but still satisfying for lunch or dinner.
- Perfect for warm days: I love serving them poolside, packing them for a picnic, or pairing them with salad for a cool and easy meal at home.
- Budget-friendly and family-approved: They’re a great alternative to lobster rolls and everyone in my house enjoys them, even the picky eaters.
What you will need
- Butter: I use unsalted butter, but if I’m using salted, I just taste the filling and adjust the seasoning.
- Fresh shrimp: I go for peeled and deveined pink shrimp to make things quick and easy.
- Celery: I always use fresh celery for that crisp texture that gives the filling a nice crunch.
- Lemon juice: I squeeze fresh lemons for the best flavor.
- Green onions: I slice up fresh green onions, but chives work great too if that’s what I have on hand.
- Pickles: I’ve tried both dill and sweet pickles with this, and they each give it a great little twist.
- Mayonnaise: I usually use store-bought mayo, but homemade is great too if you want to go that route.
- Greek yogurt: I make sure to use plain Greek yogurt with no flavoring so it doesn’t mess with the mix.
- Buns: Brioche hot dog buns are my favorite for this, but regular buns do the job just fine too.
How to make
1. Sauté the shrimp: I melt the butter in a large skillet over medium-high heat, then add the shrimp and season them how I like. They only need about two minutes per side, and once they’re no longer translucent, I take them off the heat so they stay tender and not chewy.
2. Cool and prep the mix-ins: After cooking the shrimp, I transfer them to a large bowl, cover it with plastic wrap, and let them cool in the fridge for 20 to 30 minutes. While they’re chilling, I chop up the celery, green onions, and pickles so everything’s ready to mix.
3. Mix everything together: Once the shrimp have cooled, I take them out of the fridge and add in the celery, green onions, pickles, mayonnaise, Greek yogurt, and lemon juice. Then I stir it all up and season with salt and pepper
4. Serve the rolls: I spoon the shrimp mixture generously into each bun, making sure to overfill them so every bite is packed with flavor and crunch.
Expert tip
Timing matters for shrimp
The best expert tip for this shrimp rolls recipe is to not overcook the shrimp. I always keep a close eye and cook them just until they turn opaque and pink, usually about two minutes per side. Overcooked shrimp turn rubbery fast, so the key is pulling them off the heat the moment they’re no longer translucent. That’s how I keep them tender and juicy every time.
More tips to consider:
- I always try to use fresh shrimp, crisp celery, and bright green onions. The fresher the ingredients, the better the texture and flavor.
- Letting the shrimp salad chill for a bit helps the flavors come together. I usually give it at least 20 to 30 minutes in the fridge.
- I like to lightly toast the buns in a skillet with a little butter. It adds just the right crunch and keeps them from getting soggy.
- I always taste the filling before serving and adjust the salt, pepper, or lemon juice if needed. It’s the little tweaks that make it perfect.
- If you cannot get fresh shrimp, frozen will work. Just make sure it is completely thawed out before cooking. Also, instead of running water over the shrimp to thaw it, just place it in a bowl of cold water for five minutes. Pat the shrimp dry before adding them to the pan or it can make your dressing watery.
Recipe variations:
- Chop bite-sized: I sometimes slice the shrimp in half or chop them into bite-sized pieces if I want a smoother, less chunky filling. It makes the rolls easier to eat too.
- Flavored mayo: For extra flavor, I use 2 tablespoons of garlic or onion mayo instead of plain.
- Sweeten it up: If I want a touch of sweetness, I mix in 1 teaspoon of sugar. It’s a small change but makes a difference in flavor.
- Change up the yogurt: I swap the plain Greek yogurt for a flavored one like lemon or almond to give it something different. Just make sure it’s not too sweet.
- Healthier version: I skip the mayo and use all Greek yogurt or sometimes mix in sour cream. When I have time, I make a batch of homemade tzatziki and use that instead.
- Buffalo-style: I toss the shrimp in buffalo sauce and top the rolls with crumbled blue cheese. It’s perfect for game day or whenever we want something bold and tangy.
Serving suggestions
When I serve these shrimp rolls at a summer gathering, I like to keep the rest of the menu light and fresh. My creamy tomato salad is a delicious option and pairs so well with the buttery shrimp and toasted buns. On really hot days, I bring out a big pitcher of my Detox Water to keep everyone cool and hydrated.
If we’re eating outside, I love adding a side of my grilled potatoes for something hearty. And if you want to offer a fun starter or something refreshing on the side, my cold summer soup, the Russian Okroshka, is perfect straight from the fridge and full of flavor.
How to store leftovers:
- Refrigerate: I store any leftover shrimp filling in an airtight container in the fridge for up to two days. I always give it a quick stir before serving again.
- Freezing: I don’t usually freeze the shrimp filling because the texture changes once thawed, especially with the mayo and yogurt. It’s best enjoyed fresh or refrigerated.
- Reheating: I serve the shrimp rolls cold or at room temperature, so there’s no need to reheat.
Frequently asked questions
Yes, sometimes I boil the shrimp instead of cooking it in butter, especially if I want to make the recipe a little lighter. I just drop them into a pot of gently boiling water for about two to three minutes until they turn pink and are no longer translucent, then drain and cool them right away.
Yes, and it’s such a fun way to change things up. Sometimes I skip the buns completely and serve the shrimp mix as a dip with crackers, toasted bread slices, or crunchy veggies like celery and cucumbers.
Not at all. I love brioche because they’re soft and slightly sweet, which goes really well with the creamy shrimp filling. But I’ve also used regular hot dog buns, sandwich rolls, or whatever I had in the pantry and they still worked. The most important thing is to toast them with a little butter so they don’t fall apart and add that nice golden crust.
More picnic recipes:
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Shrimp Rolls Recipe
Ingredients
- 4 tablespoons unsalted butter
- 2 pounds fresh shrimp peeled and deveined, if frozen thaw them first
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 6 stalks of celery chopped
- Juice of 1 large lemon
- 2 tablespoons chopped green onions
- 3 tablespoons very finely chopped pickles
- 1 tablespoon diced dill
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
To serve:
- 8 hot dog buns
- 1 teaspoon smoked paprika
Instructions
Cook the shrimp:
- Place a large skillet, over medium-high heat. Add butter and melt it.
- Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side. Don't overcook it or it will be tough and rubbery. If it is not translucent anymore, it's done!
- Using a slotted spoon, scoop out the shrimp and place it in a large bowl. Cool a bit and after that, cover it with plastic wrap and chill in the fridge for 20-30 minutes.
Combine:
- Once shrimp has relatively cooled, chop it and add it back to the bowl with the rest of the ingredients. Stir until all ingredients are well coated. Season with salt and pepper, to taste.
Serve:
- Scoop the filling into regular or brioche hot dog buns and sprinkle smoked paprika on top. If you want, add some chopped chives or green onions on top.
- Serve with lemon wedges on the side and french fries or a light salad.
Video
Notes
Timing matters for shrimp
The best expert tip for this shrimp rolls recipe is to not overcook the shrimp. I always keep a close eye and cook them just until they turn opaque and pink, usually about two minutes per side. Overcooked shrimp turn rubbery fast, so the key is pulling them off the heat the moment they’re no longer translucent. That’s how I keep them tender and juicy every time.More tips to consider:
- I always try to use fresh shrimp, crisp celery, and bright green onions. The fresher the ingredients, the better the texture and flavor.
- Letting the shrimp salad chill for a bit helps the flavors come together. I usually give it at least 20 to 30 minutes in the fridge.
- I like to lightly toast the buns in a skillet with a little butter. It adds just the right crunch and keeps them from getting soggy.
- I always taste the filling before serving and adjust the salt, pepper, or lemon juice if needed. It’s the little tweaks that make it perfect.
- If you cannot get fresh shrimp, frozen will work. Just make sure it is completely thawed out before cooking. Also, instead of running water over the shrimp to thaw it, just place it in a bowl of cold water for five minutes. Pat the shrimp dry before adding them to the pan or it can make your dressing watery.