Shrimp Rolls New England Style

Shrimp rolls are a classic taste of summer and capture the fresh flavors of the New England coast. These rolls pack plump poached shrimp dressed simply with mayonnaise, lemon, and just enough celery and chives to add brightness and crunch, all stuffed in buttery toasted buns. This is the kind of recipe that makes you feel like you are at a seaside shack with salty air and sunshine.

I first made these when searching for a way to bring vacation vibes to a regular weeknight dinner and it instantly became a repeated request from friends.

Ingredients

• Shrimp: use fresh or high quality frozen for best flavor and texture
• Mayonnaise: choose a rich and creamy type for ideal dressing
• Celery: adds crunch and contrast seek out firm stalks without browning
• Fresh chives: provide gentle onion flavor always use bright green fresh chives if possible
• Fresh lemon juice: brings needed acidity go for juicy lemons that feel heavy for their size
• Black pepper and kosher salt: core seasonings for balanced taste freshly ground pepper gives a little bite
• Unsalted butter: essential for rich toasty buns use real butter and not margarine
• Top split hot dog buns: the classic vessel look for buns that feel soft and pillowy for best texture
• Baking soda: optional step for boosting shrimp plumpness use if you want a snappier bite

Step-by-Step Instructions

Prepare the Shrimp:

If you want extra snappy shrimp toss them with kosher salt and a sprinkle of baking soda in a bowl. Let sit in the refrigerator for about 15 to 30 minutes. This draws out a slightly firmer texture though it is optional for this recipe.

Poach the Shrimp:

Fill a medium saucepan with cool water and bring up to medium high heat. Once the water is at temperature between 165 and 170 degrees gently add shrimp and stir. Watch closely and use a thermometer to make sure the water never boils. Poach shrimp just until they look opaque and register 170 degrees then immediately remove them and place in a prepared ice bath.

Cool and Chop the Shrimp:

Let the shrimp chill fully in the ice bath until cold. Drain thoroughly and chop the shrimp into chunky bite sized pieces.

Make the Filling:

Mix the chopped shrimp in a bowl with the mayonnaise diced celery and minced chives. Add fresh lemon juice black pepper and salt to taste. Stir well and adjust seasoning if needed. The filling can stay chilled in the fridge if you are prepping ahead.

Toast the Buns:

Melt half the butter in a sturdy skillet over medium low heat. Place buns with the cut side down and move them around until they are golden and crisp. Flip and repeat with the rest of the butter for the second side.

Assemble the Shrimp Rolls:

Pile the shrimp filling generously into each bun while still warm from toasting. Serve right away for the best combination of warm bread and cool filling.

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Shrimp is my favorite seafood to work with because it cooks so quickly and never feels too heavy. The first time I made these rolls my sister came over and we ate them on the porch with lemonade and I still think of that day whenever I make them again.

Storage Tips

Once assembled shrimp rolls are best eaten immediately so the buns stay crisp and the filling is cool. If you want to prep ahead make the shrimp filling and keep it in an airtight container in the fridge for up to one day. Toast and fill buns just before serving for best results. Leftover filling makes a great salad topper.

Ingredient Substitutions

Cannot find top split hot dog buns Try soft bakery hoagie rolls and trim to fit No fresh chives Use thinly sliced scallion greens for a similar mild flavor Dairy free Swap in a plant based buttery spread for toasting buns If celery is out substitute with finely chopped fennel for a similar crunch and a mild licorice note

Serving Suggestions

Serve these shrimp rolls with classic potato chips crunchy slaw or a dill pickle spear for the full seaside effect. In cooler months you could pair with a simple chowder or tomato soup. For picnics wrap the finished rolls in parchment to keep everything tidy and fresh.

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Cultural Context

Shrimp rolls are a close cousin to the famous lobster roll of New England but use easier to find and more affordable shrimp. They have roots in simple seaside fare relying on the best local catches dressed simply to let the shellfish shine. Sharing these at gatherings evokes a little bit of ocean nostalgia and a relaxed summer spirit.

Recipe FAQs

→ What is the key to tender shrimp in these rolls?

Poach the shrimp gently and chill them promptly to retain their delicate texture and prevent overcooking.

→ Why add baking soda to shrimp?

A baking soda marinade can make shrimp plumper and snappier, but it's an optional step in this preparation.

→ Can I prepare the filling ahead of time?

Yes, the shrimp mixture can be refrigerated until your buns are toasted and you’re ready to assemble and serve.

→ What type of buns work best?

Top-split hot dog buns are ideal, as they toast well and hold the shrimp mixture securely without falling apart.

→ Are there substitutions for chives or celery?

Fresh parsley or dill can replace chives, and finely diced cucumber can be used in place of celery for added crunch.