There’s something magical about East Coast Shrimp Rolls that instantly transports me to breezy beach days and salty sea air. It’s a recipe that perfectly blends simplicity with indulgence—a buttery, toasted bun packed with juicy shrimp coated in a tangy, herby mayo mix. Whether you’re preparing these for a summer barbecue or just for a cozy weekend lunch, they always manage to deliver a bite of seaside comfort. And what I love about this recipe? It’s versatile, quick, and perfect for casual gatherings. Once you take that first bite, trust me, you’ll be hooked!

I first encountered shrimp rolls on a trip to Maine, where they’re as common as lobster rolls but sometimes (dare I say it?) even more flavorful. What caught my attention wasn’t just the shrimp—it was how everything came together: the soft, buttery bun with the light crunch of celery, the hint of dill, and that creamy dressing. After tweaking the recipe a few times at home, I realized this version might just be my favorite way to enjoy shrimp.

My first taste of shrimp rolls: a beachside epiphany 🌊

I’ll never forget the first time I had a shrimp roll. I was in a little seafood shack on the Maine coast, the kind of place where the breeze smells like the ocean and the picnic tables are worn smooth from years of salty air. As soon as I bit into that warm, buttery bun, with fresh shrimp dressed in a lemony mayo mix, I was sold. It was fresh, zesty, and comforting all at once—like summer in a bite. Ever since then, this recipe has been my go-to for capturing those flavors at home, no matter the season.

Whenever I make these rolls, I’m right back there, sitting by the water, feet in the sand, watching the seagulls swoop by. And I want to share that same feeling with you through this recipe. Let’s dive in!

A bit about shrimp rolls (or how they’ve become my beach day staple)

Shrimp rolls, much like their famous cousin the lobster roll, hail from the East Coast, particularly New England. While lobster rolls might get all the glory, shrimp rolls have quietly earned their place in seafood lovers’ hearts for their lightness and punchy flavor. They’re often preferred by those who want something a bit more affordable but still luxurious. Traditionally, these rolls are served in soft, split-top buns that are buttered and toasted—crunchy on the outside, tender on the inside.

Over the years, shrimp rolls have seen a few variations. Some people add a little heat with cayenne, while others skip the garlic and go for a more minimalist approach. What makes this recipe unique is its blend of fresh herbs, the zing from capers, and the brightness of lemon zest, all balanced by the creamy mayo dressing.

Let’s talk ingredients: where the magic happens

The beauty of shrimp rolls is that they’re made with just a handful of fresh ingredients, but each plays a key role in creating that perfect bite. Here’s a breakdown of the essentials:

Shrimp: The star of the show! You’ll want to use fresh or frozen shrimp that’s been cleaned and deveined. I find large shrimp work best, and you can substitute lobster if you’re feeling fancy. Shrimp is a great source of lean protein, and its slightly sweet flavor pairs beautifully with the tangy dressing.
Mayo mix: This is where the magic happens. The mayo provides a creamy base, but it’s the additions—like diced celery for crunch, green onions for a little bite, and dill for that unmistakable fresh flavor—that take things to the next level. I’ve played around with this combo over the years, but I always come back to this blend of Dijon mustard, garlic, and lemon zest to brighten everything up.
Herbs & capers: Dill, chives, parsley, and capers provide freshness and a briny contrast to the richness of the mayo. You can swap out the dill for tarragon if you prefer, but personally, I love dill’s subtle, grassy flavor here.
Buns: You can’t have a shrimp roll without a perfectly toasted bun! I prefer soft, top-split hot dog buns because they’re easy to fill and get that perfect golden-brown crust. If you’re out of hot dog buns, brioche rolls or even sliced baguettes make a great alternative.

Kitchen gear: what you need (and what you can totally skip)

You don’t need any fancy gadgets to make shrimp rolls, which is one of the reasons I love this recipe. However, a few key tools can make the process smoother:

Large pot: You’ll need this to boil the shrimp quickly and evenly. Any sturdy pot will do, as long as it’s big enough to hold about 2 pounds of shrimp comfortably.
Ice bath: This is crucial for stopping the shrimp from overcooking. Just grab a large bowl, fill it with ice water, and you’re set.
Baking sheet: For toasting those buns. Make sure to keep a close eye on them when they’re under the broiler—trust me, I’ve burned my fair share by walking away for “just a second.”

That’s really it! This is a simple recipe that doesn’t require too many tools, but if you want to save time, you could use a garlic press for the garlic and a microplane for the lemon zest.

Step-by-step: how to make your shrimp rolls (with a few tips)

Let’s get into the nitty-gritty of how to make these shrimp rolls happen. It’s easy, but there are a few little things I’ve learned along the way that can make a big difference.

Boil the shrimp
Start by bringing a large pot of water to a rolling boil. Add 2 teaspoons of sea salt and a squeeze of lemon juice for flavor. Drop in the shrimp, and cook them for about 2-3 minutes, until they’re pink and firm to the touch. Don’t walk away—shrimp cook fast! Once they’re done, immediately transfer them to an ice bath to stop the cooking process. This step ensures they stay perfectly tender and don’t turn rubbery.
Prepare the mayo dressing
While the shrimp cool, mix up your mayo dressing. Combine the mayo, diced celery, green onions, chopped herbs (dill, chives, parsley), capers, Dijon mustard, red wine vinegar, lemon zest, garlic, paprika, garlic salt, onion powder, sea salt, and some fresh cracked pepper. Give it all a good stir until well-combined. Taste and adjust the seasoning if necessary—sometimes I add an extra pinch of salt or squeeze of lemon juice for brightness.
Toast the buns
Butter each bun, both inside and out. Broil them for 1-2 minutes until they’re golden brown. Keep a close eye on them, as they can go from perfect to burned in a flash. The toasty crunch of the bun is key to a great shrimp roll, so don’t skip this step!
Assemble the rolls
Once the shrimp have cooled, chop them into bite-sized pieces and toss them into the mayo mixture. Give everything a good stir, making sure the shrimp are well-coated. Then, stuff the mixture into your toasted buns, and top with a squeeze of lemon juice, a sprinkle of sea salt, fresh cracked pepper, and a little extra parsley.

Variations to try (because who doesn’t love a twist?)

I’ve played around with a few variations of this recipe, and here are some of my favorite tweaks:

Spicy shrimp rolls: Add a teaspoon of sriracha or a pinch of cayenne pepper to the mayo mix for a little heat. It’s a fun twist if you like your rolls with a kick.
Gluten-free option: Swap the hot dog buns for gluten-free rolls or lettuce wraps for a lighter, low-carb version. Romaine lettuce works well because it’s sturdy and adds a nice crunch.
Vegan “shrimp” rolls: Try using hearts of palm or jackfruit in place of shrimp. You can season and cook them similarly to give them a seafood-like texture, and then toss them in the mayo mix.
Seasonal swaps: In the summer, fresh corn kernels make a sweet and crunchy addition. In the fall, you could try adding roasted butternut squash for a heartier roll.

How to serve these shrimp rolls at your next gathering

When it comes to serving, I like to keep things casual but still a little elevated. You can wrap the rolls in parchment paper for a picnic feel, or serve them on a large platter with lemon wedges and a sprinkle of extra herbs for a pop of color. Pair the shrimp rolls with a light green salad, coleslaw, or some kettle-cooked chips for a crunchy contrast.

Drink pairings: what goes best with shrimp rolls? 🍷

If you’re wondering what to drink with your shrimp rolls, you can’t go wrong with something light and refreshing. A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the tangy flavors of the mayo dressing and shrimp. For beer lovers, a light lager or a hoppy IPA works well. And if you’re looking for something non-alcoholic, a sparkling lemonade or iced tea is always a good choice.

Storage tips and making these rolls ahead of time

These shrimp rolls are best enjoyed fresh, but you can make the shrimp mixture ahead of time if you’re planning to serve them later. Store the mayo-coated shrimp in an airtight container in the fridge for up to a day. When you’re ready to serve, just toast the buns and assemble. Leftovers? They’ll keep for a day or two in the fridge, but the buns will get soggy, so it’s best to keep the shrimp and buns separate.

Scaling the recipe (and feeding a crowd)

Need to adjust the servings? This recipe makes about 8 rolls, but it’s easy to scale up or down. If you’re doubling the recipe for a party, make sure you have a large enough pot to boil all the shrimp in batches. I’ve found that the mayo mix holds up well, even when made in larger quantities.

FAQs (because I know you’ve got questions)

1. Can I use frozen shrimp?
Yes! Just make sure to thaw them completely before cooking, either in the fridge overnight or in a bowl of cold water for about 30 minutes.

2. Can I use pre-cooked shrimp?
You can, but the flavor and texture won’t be as fresh. If you’re short on time, pre-cooked shrimp is a fine substitute—just be sure to chop them into bite-sized pieces and mix them with the dressing.

3. Can I skip the capers?
Absolutely! If you’re not a fan of capers, feel free to leave them out. You can also substitute them with chopped pickles for a similar briny bite.

4. What can I use instead of mayo?
Greek yogurt or a combination of Greek yogurt and mayo works well for a lighter version. You can also try avocado or a vegan mayo alternative.

5. Can I grill the shrimp instead of boiling?
Yes! Grilling adds a smoky flavor that works really well with this recipe. Just toss the shrimp in a little olive oil and grill for 2-3 minutes per side until opaque.

I hope this recipe brings a little taste of the coast to your kitchen! It’s one of those dishes that’s perfect for sharing but also totally fine to enjoy on your own (I won’t judge). Whether you’re serving these at a summer cookout or a casual weeknight dinner, I’m sure they’ll quickly become a favorite. Enjoy, and don’t forget the extra squeeze of lemon!

East Coast Shrimp Rolls recipe