These New England-style shrimp rolls are packed with flavor, easy to make, and perfect for summer picnics, lunch parties, or quick weeknight dinners

Scale

1 pound large shrimp, peeled & deveined, with tails removed

2 teaspoons Old Bay seasoning, divided

2 tablespoons of olive oil

1/2 teaspoon ground black pepper

1/2 teaspoon smoked paprika

1/2 cup mayonnaise

1/4 cup onion, minced

1/4 cup celery, minced

juice of 1/2 lemon

8 top split hot dog buns

2 tablespoons unsalted butter

lettuce, for serving

chives for garnish, sliced thin

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In a large bowl, toss the raw shrimp with 1 teaspoon of Old Bay.
Heat 2 tablespoons of 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. 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 of 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.

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.