East Coast Shrimp Rolls recipe

Ah, the classic East Coast shrimp roll—a true summer staple. There’s just something about that creamy shrimp filling tucked into a buttery toasted bun that immediately makes me think of salty ocean air and lazy afternoons by the beach. If you’re a fan of seafood (or even if you’re a newbie to it), this recipe is one of those must-tries that feels like a little getaway in every bite. It’s light, tangy, and oh-so-satisfying. Whether you’re enjoying it during a backyard BBQ or as a quick weeknight meal, this shrimp roll is always a crowd-pleaser.

I first fell in love with shrimp rolls on a spontaneous road trip up the New England coastline with a few friends. We were hunting down the best seafood shacks, and, at one stop, I was handed this impossibly fresh, lemony shrimp roll. I remember the crunch of the toasted bun, the cool, tangy dressing, and the perfectly tender shrimp—it was love at first bite. I’ve been tinkering with my own version ever since, and while I can’t say mine’s the same as those seaside shacks, I’d like to think I’ve come pretty close.

East Coast Shrimp Rolls recipe

🍤 Why this shrimp roll is the ultimate summer meal

What makes this shrimp roll stand out is the balance of flavors and textures. The shrimp, cooked just right, stays tender and juicy. The dressing is a creamy, herby dream that complements the sweetness of the shrimp without overpowering it. And the toasted, buttery hot dog bun? That’s what takes it over the top! It’s simple enough to whip up quickly, but fancy enough to make you feel like you’re dining on the coast. Plus, the ingredients are super accessible, and it’s easy to adapt if you’re missing a thing or two.

A quick dive into shrimp roll history

Shrimp rolls are the lesser-known cousin to the famous lobster roll. While lobster rolls have long been celebrated in places like Maine, shrimp rolls are a bit more casual and often more affordable—perfect for the home cook. Their origin is tied to the abundance of seafood along the Eastern Seaboard, where local shellfish has been a dietary staple for centuries. Shrimp rolls likely evolved as a convenient way to enjoy fresh shrimp, with the buttery bun acting as the perfect vehicle for that creamy filling. Over time, recipes have morphed, but the essence of fresh seafood wrapped in a soft, toasted roll has remained.

Let’s talk ingredients: the essentials and easy swaps

The magic of this recipe lies in its simplicity, but it’s all about getting each ingredient to shine. Here’s what we’re working with:

  • Shrimp: Fresh shrimp is key here. Look for ones that are plump and sweet. If you’re not near the coast and have to go frozen, just make sure you defrost them thoroughly. If you’re out of shrimp, I’ve tried this with crab or even lobster for a fancier twist.
  • Celery: The crunch of diced celery adds texture and a slight bitterness that offsets the creaminess of the mayo. If you’re not a fan, you could swap this for finely diced cucumber or even jicama for a refreshing bite.
  • Green onions, dill, and parsley: These herbs bring freshness to the dressing. If you don’t have dill, you can use fresh tarragon or even cilantro for a different flavor profile.
  • Mayonnaise: The base of any good seafood roll dressing. For a lighter option, you could use half mayo, half Greek yogurt. It’ll still be creamy but with a tangy twist.
  • Capers and Dijon mustard: These add a slight brininess and sharpness to cut through the richness of the mayo. If you’re out of capers, a dash of lemon zest and a few finely chopped pickles can do the trick.
  • Hot dog buns: Go for soft, top-split buns if you can find them. They toast beautifully and cradle the filling perfectly. If you’re feeling adventurous, try brioche or even a crusty baguette for a different texture.
East Coast Shrimp Rolls recipe

Kitchen gear: What you need (and what you can skip)

For this recipe, you won’t need anything too fancy. Just a few basic kitchen tools:

  • A large pot: For boiling the shrimp. A sturdy, wide pot will give you enough space to cook the shrimp evenly.
  • A colander and an ice bath: After boiling, you’ll need to cool the shrimp quickly to stop them from cooking further. Trust me, you don’t want rubbery shrimp.
  • Broiler (or a pan for toasting buns): To get that perfectly golden-buttery bun. If your broiler gives you anxiety (I’ve definitely burned a few too many rolls in my day), you can toast the buns on a skillet with a little butter. It’s safer and still delicious!

Step-by-step: Foolproof method (with a few hard-learned lessons)

  1. Prep the shrimp: First things first, bring your large pot of salted water to a boil. While waiting, grab your shrimp. If you haven’t already, make sure they’re cleaned, deveined, and ready to go. Once the water’s boiling, toss in the shrimp and cook them for about 2-3 minutes. You’ll know they’re done when they turn a beautiful pink and start to curl slightly. Any longer, and they’ll get tough—trust me, I’ve made that mistake a few times!
  2. Ice bath time: Transfer the shrimp to an ice bath immediately. This step stops the cooking process and keeps the shrimp tender. Give them a couple of minutes to chill out.
  3. Mix the dressing: While the shrimp cool, it’s time to whip up that delicious dressing. In a medium bowl, combine the mayonnaise, diced celery, green onions, dill, chives, parsley, capers, Dijon mustard, red wine vinegar, lemon zest, garlic, paprika, garlic salt, onion powder, sea salt, and fresh cracked pepper. (Yes, that’s a lot, but they all bring their A-game!) Stir it all together until smooth and creamy.
  4. Chop the shrimp: Once the shrimp are cool, remove them from the ice bath and give them a rough chop. You want bite-sized pieces here—big enough to taste the shrimp, but small enough to mix evenly with the dressing.
  5. Toast the buns: This is one of my favorite parts. Butter the inside and tops of your hot dog buns generously. Then, pop them under the broiler for just 1-2 minutes until golden. (But watch closely—it’s easy to go from golden to burnt in the blink of an eye. I’ve been there.)
  6. Assemble the rolls: Now comes the fun part! Mix the chopped shrimp with the dressing, and spoon it generously into your toasted buns. Squeeze a little fresh lemon juice over the top and finish with a sprinkle of sea salt, cracked pepper, and parsley. Done!
East Coast Shrimp Rolls recipe

How to switch it up: Variations I’ve tried (and loved)

  • Gluten-free: Swap out regular buns for gluten-free hot dog buns. I’ve even made this using lettuce wraps for a lighter, low-carb version. Butter lettuce works great here!
  • Spicy kick: Add a few dashes of hot sauce or a sprinkle of red pepper flakes to the dressing for a little heat. I’ve tried it with Sriracha mayo once—definitely a winner if you love spice.
  • Seafood mix-up: As I mentioned earlier, you can easily sub out the shrimp for crab, lobster, or even a mix of both for a seafood lover’s dream roll.
  • Seasonal twists: In the summer, I love adding fresh corn kernels or diced avocado to the filling for extra texture and flavor. In the winter, I’ve been known to throw in some crispy bacon bits (because, well, bacon).

How to serve and plate like a pro

When serving these shrimp rolls, presentation matters—especially if you’re making them for guests! I like to line the rolls on a platter with extra lemon wedges and a light sprinkling of fresh herbs. You could also serve them with a side of homemade potato chips or a crunchy coleslaw to keep things light and beachy.

Drink pairings

These rolls pair beautifully with something crisp and refreshing. I love a light, citrusy white wine like Sauvignon Blanc or a dry Riesling. If you’re more of a beer person, go for a cold, hoppy IPA or a light lager. And if you’re feeling fancy, a sparkling rosé never hurts!

Storage and reheating tips

If you have leftovers (rare, but it happens!), store the shrimp filling separately from the buns. The filling will keep in the fridge for about 2 days. When you’re ready to eat, just toast up some fresh buns and spoon in the chilled filling. I don’t recommend freezing this—it just doesn’t thaw well.

Scaling up or down: Easy adjustments

This recipe makes enough for about 8 shrimp rolls, but it’s super easy to adjust. If you’re making it for just a couple of people, halve the recipe, and it’ll work just fine. Just watch the amount of salt and seasoning in the dressing—it’s easier to add more than to take away.

East Coast Shrimp Rolls recipe

Common questions about shrimp rolls

1. Can I use frozen shrimp?
Absolutely! Just make sure you thaw them completely before cooking.

2. How do I keep my shrimp tender?
Don’t overcook them. Two to three minutes in boiling water is all you need, and immediately transfer them to the ice bath.

3. Can I make this ahead of time?
You can make the shrimp filling a few hours in advance, but don’t assemble the rolls until just before serving to keep the buns from getting soggy.

4. What if I don’t have capers?
You can skip them or substitute with a little extra lemon zest or finely chopped pickles for a similar briny flavor.

5. How do I keep the buns from burning under the broiler?
Keep a close eye on them! Broilers can be unpredictable, so check them after 1 minute and stay nearby.

Give this shrimp roll a try!

This East Coast shrimp roll is a breezy, delicious dish that will transport you to the beach with every bite. Whether you’re whipping it up for a weekend lunch or serving it at a backyard party, it’s sure to be a hit. Feel free to play around with the ingredients and make it your own—cooking should be fun and flexible. So grab some shrimp, toast those buns, and get rolling!

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East Coast Shrimp Rolls recipe

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These East Coast shrimp rolls are packed with fresh shrimp, a tangy herb dressing, and buttery toasted buns—perfect for summer!

  • Total Time: 25 minutes
  • Yield: 8 rolls 1x

Ingredients

Scale
  • 8 hot dog buns
  • 1 tsp butter per bun

For the dressing mix

  • 1 cup mayonnaise
  • 1 cup diced celery
  • 1/2 cup chopped green onions (Bottoms)
  • 1/3 cup chopped dill
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley
  • 2 tsp chopped capers
  • 2 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • Zest of 1 lemon
  • 4 cloves garlic, grated or pressed
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • Fresh Cracked Pepper

Instructions

  • Prep the shrimp: First things first, bring your large pot of salted water to a boil. While waiting, grab your shrimp. If you haven’t already, make sure they’re cleaned, deveined, and ready to go. Once the water’s boiling, toss in the shrimp and cook them for about 2-3 minutes. You’ll know they’re done when they turn a beautiful pink and start to curl slightly. Any longer, and they’ll get tough—trust me, I’ve made that mistake a few times!
  • Ice bath time: Transfer the shrimp to an ice bath immediately. This step stops the cooking process and keeps the shrimp tender. Give them a couple of minutes to chill out.
  • Mix the dressing: While the shrimp cool, it’s time to whip up that delicious dressing. In a medium bowl, combine the mayonnaise, diced celery, green onions, dill, chives, parsley, capers, Dijon mustard, red wine vinegar, lemon zest, garlic, paprika, garlic salt, onion powder, sea salt, and fresh cracked pepper. (Yes, that’s a lot, but they all bring their A-game!) Stir it all together until smooth and creamy.
  • Chop the shrimp: Once the shrimp are cool, remove them from the ice bath and give them a rough chop. You want bite-sized pieces here—big enough to taste the shrimp, but small enough to mix evenly with the dressing.
  • Toast the buns: This is one of my favorite parts. Butter the inside and tops of your hot dog buns generously. Then, pop them under the broiler for just 1-2 minutes until golden. (But watch closely—it’s easy to go from golden to burnt in the blink of an eye. I’ve been there.)
  • Assemble the rolls: Now comes the fun part! Mix the chopped shrimp with the dressing, and spoon it generously into your toasted buns. Squeeze a little fresh lemon juice over the top and finish with a sprinkle of sea salt, cracked pepper, and parsley. Done!

Notes

How to serve and plate like a pro

When serving these shrimp rolls, presentation matters—especially if you’re making them for guests! I like to line the rolls on a platter with extra lemon wedges and a light sprinkling of fresh herbs. You could also serve them with a side of homemade potato chips or a crunchy coleslaw to keep things light and beachy.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner

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