I love how these shrimp rolls capture everything I want in a summer meal. I start with soft, buttery brioche buns and fill them with a creamy shrimp salad that feels light, fresh, and satisfying at the same time. The mix of tender shrimp, bright lemon, and fresh herbs comes together quickly, making this recipe perfect for relaxed dinners, picnics, or casual gatherings when I still want something special on the table.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together fast without sacrificing flavor. The shrimp cook in just a few minutes, and the creamy mixture is simple yet full of freshness from lemon and herbs. I also like how versatile it is, since it works just as well for a family meal as it does for entertaining guests. The balance of buttery buns and zesty shrimp salad always makes it feel like a treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the shrimp salad
1.5 lbs raw shrimp, cleaned and deveined
1 lemon
3 dill weed sprigs
2 bay leaves
1 tbsp kosher coarse salt
1 tsp whole peppercorns
2 quarts water
For the creamy mixture
2 celery ribs, diced
3 tbsp scallions, diced
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp fresh minced parsley
1 tbsp fresh minced dill weed
1/2 tsp paprika
1/8–1/4 tsp black pepper
1/2 tsp kosher coarse salt
For serving
4–5 brioche hot dog buns
2 tbsp salted butter, melted
Directions
I begin by bringing a large pot of water to a boil with lemon slices, dill sprigs, bay leaves, salt, and peppercorns. Once the water is boiling, I add the shrimp and cook them for about 3 to 5 minutes, just until they turn pink and opaque. I drain them immediately and let them cool.
While the shrimp cool, I prepare the creamy mixture. In a large bowl, I combine the diced celery, scallions, mayonnaise, lemon juice, apple cider vinegar, parsley, dill, paprika, black pepper, and salt. I whisk everything together until smooth and well blended.
After the shrimp have cooled, I chop them into bite-sized pieces and gently fold them into the creamy mixture, making sure they are evenly coated.
Next, I heat a skillet over medium heat. I brush melted butter on both sides of each brioche bun and toast them until golden and lightly crisp.
To finish, I generously fill each toasted bun with the shrimp salad and serve them right away while they are still warm.
Servings And Timing
I usually get about 4 servings from this recipe, depending on how full I like the rolls.
Prep time is about 10 minutes, and cook time is around 15 minutes, so everything is ready in roughly 25 minutes from start to finish.
Variations
I sometimes swap part of the mayonnaise for Greek yogurt when I want a lighter texture. For extra crunch, I like adding finely diced bell peppers or cucumbers. When I want more richness, I mix in a little chopped avocado. A pinch of cayenne or smoked paprika also works well when I’m craving a bit of heat.
Storage/Reheating
I store the shrimp salad in an airtight container in the refrigerator, where it keeps well for up to 2 days. I prefer storing the buns separately so they stay fresh. When reheating, I gently warm the buns in a skillet or oven and use the shrimp salad cold or slightly chilled, since reheating the shrimp too much can make them tough.
FAQs
What makes shrimp rolls different from other seafood sandwiches?
I find shrimp rolls lighter and fresher than many seafood sandwiches because the shrimp are simply cooked and paired with lemon and herbs rather than heavy sauces.
Can I make the shrimp salad ahead of time?
I often prepare the shrimp salad a few hours in advance and let it chill in the fridge, which actually helps the flavors develop even more.
Can I use frozen shrimp for this recipe?
I use frozen shrimp when fresh ones aren’t available, as long as they are fully thawed and well drained before cooking.
What kind of buns work best?
I prefer brioche buns because they are soft and slightly sweet, but regular hot dog buns also work if that’s what I have on hand.
Is this recipe good for gatherings?
I like serving these shrimp rolls at gatherings because they are easy to assemble and always popular with guests.
Conclusion
This shrimp rolls recipe is one I come back to whenever I want something quick, fresh, and comforting. The combination of tender shrimp, creamy dressing, and buttery buns never disappoints, and I love how easy it is to adapt with different flavors. It’s a simple dish that feels special every time I make it.
These Shrimp Rolls feature tender, poached shrimp tossed in a creamy, herby dressing and served in toasted buttery brioche buns. They’re quick to make, full of fresh flavor, and perfect for summer meals, casual gatherings, or picnics.
Total Time:25 minutes
Yield:4 servings
Ingredients
For the shrimp salad:
1.5 lbs raw shrimp, cleaned and deveined
1 lemon, sliced
3 dill sprigs
2 bay leaves
1 tbsp kosher coarse salt
1 tsp whole peppercorns
2 quarts water
For the creamy mixture:
2 celery ribs, diced
3 tbsp scallions, diced
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp fresh minced parsley
1 tbsp fresh minced dill
1/2 tsp paprika
1/8–1/4 tsp black pepper
1/2 tsp kosher coarse salt
For serving:
4–5 brioche hot dog buns
2 tbsp salted butter, melted
Instructions
In a large pot, bring 2 quarts of water to a boil with lemon slices, dill sprigs, bay leaves, salt, and peppercorns.
Add the shrimp and cook for 3–5 minutes, or until pink and opaque. Drain and let cool.
In a bowl, mix celery, scallions, mayonnaise, lemon juice, apple cider vinegar, parsley, dill, paprika, black pepper, and salt until smooth.
Chop the cooled shrimp into bite-sized pieces and gently fold them into the creamy dressing.
Heat a skillet over medium heat. Brush brioche buns with melted butter and toast until golden.
Fill each toasted bun generously with shrimp salad. Serve immediately.
Notes
Substitute part of the mayo with Greek yogurt for a lighter version.
Add finely diced bell pepper or cucumber for extra crunch.
Mix in chopped avocado for a richer texture.
A pinch of cayenne or smoked paprika adds heat and depth.
Chill shrimp salad before serving to enhance flavor.
