Shrimp Rolls (New England-Style Roll Recipe with Old Bay)

Move over lobster rolls—there’s a new king in town! These New England-style shrimp rolls are bursting with flavor and come together in just minutes. Whether you’re hosting a dinner party, heading to a picnic, or just craving something light and summery, this shrimp roll recipe is guaranteed to impress. Perfect for a hot summer day, these delicious shrimp rolls are your new go-to.

I’ve always had a soft spot for classic New England lobster rolls, especially from spots like Red Hook Lobster Pound and Cousins Maine Lobster Truck in New York. But let’s be honest—lobster meat can get pricey. So I swapped it for one of my other favorites: fresh shrimp. And guess what? These rolls still bring that same luxurious seafood flavor, without the splurge. You can serve these with my favorite maryland-style crab cakes for a lush seafood-themed gathering.

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Why You’ll Love This Recipe for Shrimp Rolls

This shrimp roll recipe is fast, flavorful, and simple. The only real “wait time” is chilling the shrimp salad mixture—but trust me, it’s worth it for the flavor development. Plus, the ingredients are fairly easy to find and flexible enough for entertaining or quick lunches.

Ingredients Notes

• Fresh shrimp: I use jumbo (16–20 count) shrimp, peeled, deveined, and tails removed. They’re seared in olive oil for 2 minutes per side, then cooled and chopped into bite-sized pieces.
• Old Bay seasoning: This signature seasoning blend from the coast of Maine is used twice — once to season the raw shrimp before cooking, and again in the salad.
• Mayonnaise: Classic and creamy — it brings the shrimp mixture together.
• Onion & celery: Adds essential crunch. I prefer finely minced for best results.
• Lemon: A fresh squeeze of lemon juice brightens the entire dish.
• Top-split hot dog buns or brioche buns: Toasted in melted butter until golden brown, just like a toasted brioche bun you’d find on the boardwalk.
• Lettuce & chives (or green onions): Lettuce keeps the bun crisp, while fresh herbs like chives add flavor and color.

Substitutions & Additions

• Want Connecticut-style shrimp rolls? Swap the mayo for warm melted butter and skip the chill time.
• Use potato rolls or brioche buns if top-split hot dog buns aren’t available.
• Add dijon mustard or hot sauce for a bit of zing. Add fresh dill or green onions as an additional garnish.
• Toast your buns — yes, it’s optional, but it’s the easiest way to elevate the flavor and texture.

Step by Step Instructions

In a large bowl, toss the raw shrimp with 1 teaspoon Old Bay.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the shrimp for 2 minutes per side, until pink and opaque. The shrimp cooks quickly — be careful not to overcook it.

Remove shrimp and let cool to room temperature.

On a cutting board, chop the cooked shrimp into bite-size pieces.

In a small bowl, mix together the shrimp salad mixture: the chopped shrimp, 1/2 cup mayo, 1/4 cup finely minced onion, 1/4 cup celery, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1 teaspoon Old Bay, and the juice of half a lemon.

Cover with plastic wrap and chill in the fridge for at least 30 minutes to let the flavors meld.

When ready to serve, melt 2 tablespoons butter in a small skillet or on a gas grill and toast the inside and outside of the buns over medium heat until golden brown, about 1 minute per side.

Line each toasted bun with lettuce, then spoon in the chilled shrimp mixture. Garnish with chives.

Chef Speshyl Tips

• For bite-sized appetizers, cut your hot dog buns in half before filling.
• Add a final squeeze of lemon juice just before serving for extra flavor.
• Using paper towels to pat your shrimp dry before searing will help you get that perfect golden brown sear.

Serving Suggestions

These seafood rolls are picnic-perfect! Serve alongside a potato salad or potato chips with guacamole, a crisp crudité platter, or a light green salad. Add a splash of hot sauce if you’re feeling bold.

Storage & Reheating Instructions

• Store the shrimp salad in an airtight container in the fridge for up to 3 days. The flavors improve overnight!
• Assemble your shrimp rolls just before serving to keep the toasted bun crisp.
• These are best enjoyed fresh—but if you’re planning ahead, just prep the components separately.

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