The Secrets to Creating the Most Delicious Shrimp Rolls

Shrimp rolls are a delicious, easy and affordable alternative to lobster rolls that are ideal for home cooks.

shrimp rolls made with bunsNothing beats a classic New England lobster roll but a good shrimp roll is a close second. Shrimp rolls are made with tender, freshly poached shrimp that’s tossed in a light mayonnaise dressing and generously spooned onto a buttered roll. Making shrimp rolls at home is easy and less expensive than lobster rolls. This recipe is perfect for a spring picnic or weeknight dinner.

The Secret to Making a Perfect Shrimp Roll

Using a gentle poaching method to cook the shrimp is the secret to making the best shrimp roll. Instead of adding shrimp to hot water that is simmering, start off your shrimp in a medium sauce pan with cool water. Heat up the water to no more than 170°F (77°C). Remove the shrimp immediately once it is white or opaque. Using this method prevents the shrimp from becoming tough or overcooked. If you are used to marinating shrimp in baking soda and salt to give it a snappier texture, it is a good idea to skip that step for this recipe. Shrimp in a shrimp roll should be more tender like lobster.

Shrimp Roll Recipe

Serves 4


1 1/4 pounds shrimp, shelled and deveined

1/4 cup mayonnaise

1 rib celery, finely diced

1 tablespoon fresh chives, minced

Fresh lemon juice, to taste

Freshly ground black pepper

Kosher salt

2 tablespoons unsalted butter, divided

4 top-split hot dog buns


1. Fill a large bowl with ice and water. Then set aside. (You will use this to give the shrimp an ice bath after it’s cooked.)

2. Rinse the shrimp and then add to a medium saucepan filled with cold water.

3. Cook over medium-high until the water reaches 170°F (77°C). Turn the heat down as needed. Remove the pan from the heat as soon as the shrimp are cooked through or no longer translucent.

4. Drain the shrimp and pour into the ice bath.

Bun stuffed Shrimp5. Remove shrimp from the ice bath once chilled. Then cut into bite size chunks.

6. In a medium bowl, stir together the mayonnaise, celery and chives. Once combined, add the shrimp and toss until each piece is well coated. Season with salt, pepper and lemon juice to taste. Then set aside or refrigerate.

7. Melt 1 tablespoon of butter in a large skillet over medium-low heat. Swirl the butter around in the pan so that it evenly coats the bottom. Place the buns in the pan, open and face down. Move the buns around the pan, pressing gently, until they are toasted. Then turn them over and toast the bottom.

8. Once both sides are toasted, remove the buns from the pan. Butter the inside of the buns with the second tablespoon of butter.

9. Spoon the shrimp filling into the buns, evenly dividing it between them, and serve.

You can make these delicious and simple shrimp rolls in just 30 minutes. Stop by City Fish Market to pick up the best fresh shrimp in Southern New England!

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