4 shrimp rolls lined up on a green plate next to fresh chives

Shrimp Rolls

Shrimp Rolls

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4 shrimp rolls lined up on a green plate next to fresh chives

Shrimp rolls are exactly what I think about when the warm weather starts to kick in. Jumbo shrimp cooked in butter then tossed in mayo with crispy celery and zesty lemon juice all stuffed into a buttery brioche hot dog bun. So much yum!

There seems to be quite the debate on what lobster rolls and shrimp rolls should be made with. Purists will either say dressed in butter only or mayo only. I may or may not have broken that purist mentality and did both? So, I guess you can’t call this “authentic,” but it sure is tasty and definitely something to make when the warm weather strikes.

Why You’ll Love This

  • Simplicity. There isn’t much that goes into these shrimp rolls and that’s because we want to keep it as simple as possible.
  • Budget-friendly. It helps save airfare from having to go to New England so I call that a budget-friendly meal! In all seriousness, the short ingredient list has no-fuss ingredients that you likely already have or are easy to source.
  • Creamy and flavorful. With jumbo shrimp tossed in mayo and lemon juice then topped with chives, this sandwich yields fresh and bright flavors.
ingredients for shrimp rolls

Ingredients for Shrimp Rolls

  • Butter
  • Shrimp – you can use fresh or frozen. Just make sure they’re large or jumbo shrimp.
  • Celery – I love adding celery into my salads. The texture and crunch it gives is so satisfying!
  • Lemon – for that added brightness and zest.
  • Mayo – for a lighter alternative, try using plain Greek yogurt in combination with mayo.
  • Chives
  • Buns – if you can find it, opt for split top brioche hog dog buns. They make filling the rolls a lot easier and I love the buttery flavor of brioche buns.


  • Make it lighter. As mentioned above, if you are trying to go for a lighter dish, you can substitute plain Greek yogurt for the mayo or you can do half Greek yogurt and half mayo. Keep in mind if you substitute for all Greek yogurt, it might be tangier than if you used mayo.
  • Opt for all butter. This would make for a different type of shrimp roll, more specifically a Connecticut-style one. To make that, dress your shrimp in all butter instead of the mayo.
shrimp rolls in a diagonal line on a green plate

How to Make Shrimp Rolls

  • Cook the shrimp. Melt butter in a large skillet over medium-high heat and cook the shrimp until cooked through, pink, and no longer translucent.
  • Allow the shrimp to cool. Add cooked shrimp in a bowl, cover, and place in the refrigerator for 30 minutes.
  • Make the filling. Once shrimp have cooled, add celery, lemon juice, chives, and mayo to the bowl. Toss to incorporate.
  • Assemble the shrimp rolls. Stuff hot dog buns with shrimp filling and serve.
overhead image of shrimp rolls on a green plate sprinkled with fresh chives on top


Can i use frozen shrimp for shrimp rolls?

Yes, you may use frozen shrimp in this recipe. Prior to cooking, make sure you defrost the shrimp and pat it dry before adding to the skillet.

Serving Suggestions

Shrimp rolls pair really well with some potato chips! I also love serving my dill potato salad and Mexican street corn with these tasty rolls as well. A tuna pasta salad is such a great pairing too.

Storage and Reheating Instructions

Shrimp rolls are best eaten immediately and the day of. If you do end up having leftovers, put leftovers in an airtight container and keep in the refrigerator for up to 2 days max. There is honestly no good way to reheat this because of the mayo so I suggest eating it cold or room temperature.

shrimp rolls in a diagonal line on a green plate


Shrimp Rolls

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Take a trip to New England without having to buy airfare! These shrimp rolls are easy to recreate at home and will be devoured in no time!

Course Main CourseCuisine AmericanKeyword seafood recipe, shrimp recipe, shrimp rolls

Prep Time 30 minutes Cook Time 15 minutes Total Time 45 minutes

Servings 4 rolls
Calories 264kcal
Author Julie Chiou


  • 2 tablespoons unsalted butter
  • 1 pound fresh shrimp peeled and deveined
  • Salt and pepper to season
  • 3-4 stalks of celery chopped
  • Juice of 1 lemon
  • Handful of freshly chopped chives
  • ¼ cup mayonnaise
  • 4 brioche hot dog buns

US Customary – Metric


  • In a large skillet, melt butter over medium-high heat. Place shrimp in the skillet and season with salt and pepper. Cook about 2 minutes on one side then flip and cook another 2-3 minutes. You don’t want to overcook it or it will be tough. If you don’t see anymore translucency in the shrimp, it’s done!shrimp being cooked in a skillet with butter
  • Using a slotted spoon, scoop out the shrimp and place in a large bowl. Cover with plastic wrap and put in the fridge for 20-30 minutes.
  • Once shrimp has relatively cooled, add celery, juice of 1 lemon, chives, and mayo to a bowl. Stir to incorporate until all is coated. Season with additional salt and pepper, to taste.shrimp, mayo, black pepper, celery, chives, and seasonings all in a clear bowl
  • Serve in brioche hot dog buns and sprinkle paprika on top for color and more chives, if desired.shrimp roll ingredients mixed together with a metal spoon laying next to an assembled shrimp roll


Serving: 1roll (225 grams) | Calories: 264kcal | Carbohydrates: 21g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 302mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g

Photographs by Eat Love Eat


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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.