Name: Shrimp Rolls with New England–Style Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: Kosher salt; Freshly ground black pepper; 1 pound peeled, deveined medium shrimp (fresh or frozen); 2 tablespoons butter; ¼ cup mayonnaise; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon Dijon mustard; ½ teaspoon Old Bay seasoning; 2 small celery stalks, chopped; ¼ cup fresh chopped dill; 4 split-top hot dog rolls; Fresh chopped chives (for garnish)

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Why You’ll Love This Recipe

I appreciate how this recipe delivers all the richness of a classic roll but is more affordable and quicker. In under 20 minutes, I can whip up satisfying handhelds with fresh herbs and a light yet flavorful mayo-based dressing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Kosher salt and freshly ground black pepper
1 pound peeled, deveined medium shrimp (fresh or frozen)
¼ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
½ teaspoon Old Bay seasoning
2 small celery stalks, chopped
¼ cup fresh chopped dill
2 tablespoons butter
4 split-top rolls
Fresh chopped chives, for serving

Directions

Lightly season the shrimp with salt, pepper and Old Bay.
Sauté the shrimp in butter over medium heat for about 3–4 minutes, until pink and opaque. Let them cool slightly.
In a bowl, combine mayonnaise, lemon juice, Dijon mustard, chopped celery and dill.
Stir in the cooled shrimp, tossing gently to coat.
Lightly toast the split-top rolls in a pan or oven until golden.
Spoon the shrimp mixture into each bun, garnish with chives.
Serve immediately while still warm and buttery.

Servings and timing

Servings: 4 rolls
Preparation time: ~15 minutes
Cooking time: ~5 minutes
Total time: ~20 minutes PureWow

Variations

Herb swap: I sometimes replace dill with parsley or tarragon for a different herbal note.
Spicy kick: A pinch of cayenne or paprika adds warmth.
Dairy-free option: I use vegan butter and mayo to make it dairy-free without sacrificing creaminess.
Make-ahead filling: I prepare the shrimp mixture a few hours ahead and refrigerate it to let the flavors meld—then toast the buns just before serving

Storage / Reheating

I store leftover shrimp filling in an airtight container in the fridge for up to 2 days. I only assemble the rolls when ready to serve so the buns stay crisp. If I want the filling warm, I gently reheat it in a skillet over low heat; then spoon into freshly toasted buns.

FAQs

1. Can I use frozen shrimp?

Yes—I thaw them fully, pat dry, and cook as usual. They work just as well and save time.

2. Can this be served cold?

Absolutely. I often chill the shrimp mixture after cooking and serve it cold in toasted buns—fantastic for summer lunches.

3. Can I use a different seasoning than Old Bay?

Sure! I swap in Cajun seasoning or a pinch of smoked paprika when I want a different flavor profile.

4. What’s the best roll to use?

I prefer classic New England–style split-top hot dog buns for their soft interior and crisp edges when toasted.

5. How do I prevent soggy buns?

I toast the buns lightly and assemble the rolls right before eating—the heat and crispness make all the difference.

Conclusion

These shrimp rolls are one of my go-to summer treats. They come together quickly, are budget-friendly, and the balance of creamy, herby, buttery flavors is always a hit. I hope preparing them brings you as much joy—and deliciousness—as they bring me!