Tasty Shrimp Roll
The classic New England Lobster Roll gets a budget friendly makeover in this tasty Shrimp Roll sandwich.
Today’s Shrimp Roll is based on the well-known Lobster Roll, a delicious and classic New England sandwich. The darling of sea-side events, I decided it’s also perfect in the Fresh Coast Midwest.
Well, truthfully, I’d be happy to eat one anywhere.
You start by making a chunky, light shrimp salad. Then you stuff the tasty mixture into a buttery grilled hotdog bun.
With a light, lemony dressing, creamy seafood and buttery crunchy bun, a Shrimp Roll may be the perfect summer sandwich.
Why You’ll Love This!
Flavorful. The light dressing highlights rather than overpowers the big chunks of shrimp in the filling. Then the buttered and grilled hot dog bun adds crunch and richness. So good!
Economical. Shrimp (even jumbo) are more economical than lobster. So, save your lobster for Valentine’s Day and have this for, um… Saturday?
Casually Elegant. This may be the best food you’ll eat and still feel it’s appropriate to wear shorts and flip flops.
Step by Step Overview
Saute shrimp on both sides in half of the butter until cooked through. Do not overcook. Refrigerate until chilled, about 30 minutes.
Cut shrimp into large chunks (2 or 3 pieces for larger shrimp), then toss with the mayonnaise, onions, celery, and lemon juice. Add salt and pepper to taste.
Spread the sides of the hot dog bun with soft butter .
Grill briefly a couple minutes until golden.
Spoon the shrimp salad into the toasted buns, Sprinkle with paprika or Old Bay seasoning if desired.
Variations
A Shrimp Roll is ideally served on a split top hot dog bun. This variation on the standard grocery store bun has its opening cut into the top and flat sides that are perfect for grilling. Soft and tender, it’s often made with a rich, flavorful brioche dough.
Since I happened to have these from my Wildgrain bread subscription, that’s what I used. And I was amazed how much flavor this added.
But for an upcoming vacation, I’m taking some shrimp “up north” where my bread options will be limited. So I’ll be working on carving up standard hot dog buns to see how they work for grilling.
Tips & FAQs
We enjoyed our Shrimp Rolls cold. But it’s also acceptable to serve them warm.
A Lobster Roll is traditionally served with French fries or potato chips. I’d encourage adding a scoop of Cole slaw to round out the meal. Or perhaps some carrots and dip. (“Count your veggies!”)
Do you enjoy making homemade soups? If you buy shell-on raw shrimp, consider saving your shrimp shells in the freezer, then making stock when you have enough. A seafood stock can add so much flavor to Oyster Chowder and other seafood soups.
Sandwich Recipes
- Blackstone Steak Sandwich from Jen Around the World
- Chicken Fajita Sloppy Joes from A Kitchen Hoor’s Adventures
- Chicken Walnut Pesto Sandwich from Creative Cynchronicity
- Shrimp Roll from Art of Natural Living
- Waldorf Chicken Salad Sandwich from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Shrimp Roll
Ingredients
- ½ pound raw shrimp peeled
- 2-3 Tablespoons butter softened, divided
- 2 Tablespoons chopped onion
- 2 Tablespoons chopped celery about ½ large stalk
- 3 Tablespoons reduced fat mayonnaise or regular
- ½ Tablespoon lemon juice
- salt, pepper to taste
- 2 hot dog buns ideally split top
Instructions
- Saute shrimp on both sides in half of the butter until cooked through. Do not overcook. Refrigerate until chilled, about 30 minutes.
- Cut shrimp into large chunks (2 or 3 pieces for larger shrimp), then toss with the mayonnaise, onions, celery, and lemon juice. Add salt and pepper to taste.
- Spread the sides of the hot dog bun with soft butter . Grill briefly a couple minutes until golden.
- Spoon the shrimp salad into the toasted buns, Sprinkle with paprika or Old Bay seasoning if desired.