Shrimp Rolls with New England–Style Dressing
A quick and classic New England shrimp roll made with buttery sautéed shrimp, fresh dill, and a zesty mayo dressing, perfect for warm summer nights.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 rolls
- Category: Main Course
- Method: Stovetop
- 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)
Instructions
Lightly season shrimp with salt, pepper, and Old Bay.
Sauté shrimp in butter over medium heat for 3–4 minutes, until pink and opaque. Let cool slightly.
In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, chopped celery, and dill.
Stir in the cooled shrimp, tossing gently to coat.
Toast split-top rolls in a pan or oven until golden and crisp.
Fill each bun with shrimp mixture and garnish with chopped chives.
Serve immediately while warm and buttery.
Notes
Make ahead: Prepare the shrimp filling ahead and chill until ready to serve.
Herb variation: Swap dill for parsley or tarragon.
Spice it up: Add a dash of cayenne or smoked paprika.
Dairy-free version: Use plant-based butter and mayo.
Serve cold: Chill shrimp mixture after cooking for a refreshing cold version.
