These shrimp rolls are a delicious, budget-friendly twist on a classic lobster roll. Made with garlic butter shrimp and served two ways—Maine-style with a creamy herb dressing and Connecticut-style with warm butter. They’re tucked into toasted brioche buns for the ultimate summer bite. Perfect for easy lunches, backyard dinners, or casual entertaining.
The cravings are strong, but these grocery prices are even stronger. I needed to satisfy my craving in a budget-friendly way, and these shrimp rolls did not disappoint!
What you’ll need for these Buttery Shrimp rolls
Here’s what you’ll need to make these Buttery Shrimp Rolls:
- Shrimp: cleaned and deveined.
- Brioche top-split buns: soft, buttery buns perfect for lobster-style rolls.
- Seasonings: Onion powder, garlic powder, Old Bay seasoning, smoked paprika, black pepper
- Olive oil: extra virgin olive oil
- Garlic: freshly minced for the best flavor. Use this tool to make your life easier
- Unsalted butter: use a quality butter.
- Parsley
For the Maine-Style Shrimp
- Celery: diced. For crunch and freshness
- Shallot: diced. Adds a mild onion flavor
- Kewpie Mayo: extra creamy, umami-rich mayo I love to use with seafood
- Stone-ground Dijon Mustard: adds a slight tang and depth
- Lemon juice: freshly squeezed for brightness
- Hot sauce: one of my favorite hot sauces
- Fresh herbs: dill and parsley.
- Dill pickles: finely diced. Dill relish will also work.
- Worcestershire sauce
- Old Bay seasoning: classic seafood seasoning for that signature flavor
- salt + black pepper: to taste
What to Serve with Shrimp Rolls
- Cajun fries
- Zesty Shaved Brussels Sprouts Caesar Salad
- The Ultimate Summer Salad
- Kettle chips
- Homemade Strawberry Lemonade
- Frozen Peach Daiquiri
More Summer Sandwich Recipes
Crispy Fried Chicken Sandwich
Ultimate Summer BLT Sandwich
Ranch Grinder Sandwich
Fried Fish Sandwich
Cajun Butter Lobster Rolls
If you try these Buttery Shrimp Rolls Two Ways, tag me @cookwithci or use #cookwithci. I love seeing your recreations!
Shrimp Rolls Two Ways
Ingredients
For the shrimp:
- Brioche top split buns
- 1 1/2 lbs shrimp cleaned and deveined
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Old Bay
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1 tsp olive oil
- 2 cloves garlic minced
- 4 tbsp unsalted butter
- 1/2 tsp Parsley
Maine-style shrimp rolls
- 2 stalks of celery diced
- 1/4 shallot minced
- 1/3 cup Kewpie mayo
- 1 tbsp stone ground mustard
- Juice of 1/2 lemon
- 1-2 tsp hot sauce
- 1 tsp Fresh dill
- 1 tsp Fresh chives
- 2 tbsp chopped dill pickles
- 1 tsp W sauce
- 1/4 tsp Old Bay
- Salt + Black pepper to taste
Instructions
- Start by seasoning the shrimp with onion powder, garlic powder, Old Bay, paprika, black pepper, and a drizzle of olive oil.
- Heat a pan over medium heat, then melt the butter and add the minced garlic. Add the shrimp and cook until they are pink, tender, and fully cooked through. About 2-3 minutes per side, depending on the shrimp's size.
- Finish with a sprinkle of parsley. Once cooked, divide the shrimp into two portions and chop into bite-sized pieces.
for the Connecticut-style roll
- Chop one portion of the garlic butter shrimp into bite-sized pieces. Keep the second portion warm in the garlic butter they were cooked in, then add a little extra melted butter for richness and flavor.
for the Maine-style shrimp roll
- In a bowl, combine Kewpie mayo, stone-ground mustard, lemon juice, hot sauce, celery, shallots, fresh dill, chives, dill pickles, Worcestershire sauce, Old Bay, salt, and black pepper to taste. Add the chopped shrimp and mix until everything is fully coated and combined.
- Toast the buns in butter and olive oil mix until golden and lightly crisp on the inside.
- Fill each toasted bun with the prepared shrimp mixture. For the Maine-style roll, spoon in the chilled shrimp salad. For the Connecticut-style roll, add the warm garlic butter shrimp + more garlic butter.
- Top with a sprinkle of fresh chives if desired. Serve immediately and enjoy warm or chilled.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
