East Coast Shrimp Rolls recipe

Imagine biting into a toasted, buttery bun packed with tender, chilled shrimp tossed in a creamy, herb-flecked dressing with a bright hit of lemon and fresh dill. East Coast Shrimp Rolls are the ultimate warm-weather seafood indulgence, bringing the flavors of a classic New England seafood shack straight to your kitchen. Unlike lobster rolls, this version delivers all the coastal charm at a fraction of the cost. You’ll learn how to perfectly cook shrimp, make a show-stopping mayo dressing, and assemble the best East Coast Shrimp Rolls you’ve ever tasted.

Why You’ll Love This Recipe

These East Coast Shrimp Rolls are everything a summer meal should be — fresh, satisfying, and surprisingly simple to pull together. The combination of plump, chilled shrimp and a creamy Dijon-spiked mayo dressing loaded with dill, chives, parsley, and capers creates a flavor profile that feels gourmet without requiring culinary school skills. The toasted, buttered hot dog buns add a golden crunch that contrasts beautifully with the cool, creamy shrimp filling. Whether you’re hosting a backyard cookout or craving a quick weeknight dinner with serious wow factor, this recipe delivers every single time. It comes together in under 30 minutes, uses accessible ingredients, and tastes like something you’d pay top dollar for at a seaside restaurant. Bright lemon zest, fragrant fresh herbs, and a touch of paprika give every bite layers of flavor that keep you coming back for more.

Ingredients List for the East Coast Shrimp Rolls

Gather these fresh, flavorful ingredients before you begin. Quality matters here — the better your shrimp and herbs, the more impressive your East Coast Shrimp Rolls will be.

• 2 tsp sea salt

• Juice from half a lemon

• Large pot of boiling water

• 2 lbs shrimp, cleaned with tails and veins removed

• Ice bath

• 8 hot dog buns

• 1 tsp butter per bun

• 1 cup mayonnaise

• 1 cup diced celery

• 1/2 cup chopped green onions (Bottoms)

• 1/3 cup chopped dill

• 1/4 cup chopped chives

• 1/4 cup chopped parsley

• 2 tsp chopped capers

• 2 Tbsp Dijon mustard

• 1 Tbsp Grape juice vinegar

• Zest of 1 lemon

• 4 cloves garlic, grated or pressed

• 1 tsp paprika

• 1/2 tsp garlic salt

• 1/4 tsp onion powder

• 1/2 tsp sea salt

• Fresh Cracked Pepper

Pro Tips

These three techniques are the difference between a good shrimp roll and a truly unforgettable one.

Don’t overcook the shrimp. Shrimp cook incredibly fast — just 2 to 3 minutes in boiling water is all they need. Pull them out the moment they turn pink and opaque. Overcooked shrimp turn rubbery and chewy, which will drag the whole roll down.

Use the ice bath immediately. The moment the shrimp come out of the boiling water, they go straight into an ice bath. This stops the cooking process instantly and keeps the shrimp tender and juicy. Skipping this step means carryover heat will overcook them even out of the water.

Watch your buns under the broiler. The difference between perfectly golden and burnt can be as little as 30 seconds under a broiler. Butter both the inside and top of your buns, place them under the broiler, and stay right there watching them. Never walk away.

Instructions

Step 1: Boil a large pot of water over a medium to high flame with 2 tsp of sea salt and juice from half the lemon.

Step 2: While waiting for it to boil, mix the mayonnaise dressing ingredients together in a medium sized bowl.

Step 3: Once the water is boiling add the shrimp for 2-3 minutes and then immediately remove and add them to the ice bath stop the cooking process.

Step 4: Butter then buns on the inside and on the top. Broil them for 1-2 minutes. Make sure to keep an eye on them because they can burn just going 30 seconds too long.

Step 5: Remove the shrimp from the ice bath and chop. Add it to the mayo mix and combine. Then stuff the hot dog buns.

Step 6: Top with an additional squeeze of lemon juice, sea salt, pepper and parsley.

Variations

One of the best things about shrimp rolls is how easily you can put your own spin on them.

Spicy Shrimp Rolls: Add a tablespoon of sriracha or a pinch of cayenne pepper to the mayo dressing for a fiery kick that pairs beautifully with the cooling herbs and lemon. This variation is perfect for those who love a little heat in every bite.

Avocado Shrimp Rolls: Fold in diced ripe avocado just before stuffing the buns for a creamy, buttery twist on the classic coastal shrimp roll. The avocado adds richness and pairs wonderfully with the dill and chives already in the dressing.

Old Bay Shrimp Rolls: Swap the paprika for a generous teaspoon of Old Bay seasoning in the dressing. Old Bay is a classic East Coast seafood spice blend and gives these rolls a deeply nostalgic, Maryland-style flavor profile that seafood lovers will absolutely adore.

Storage and Serving

Storage: Store the shrimp and mayo mixture separately from the toasted buns in an airtight container in the refrigerator for up to 2 days. The filling holds up well chilled, but the buns will become soggy if assembled too far in advance. Always toast and butter the buns fresh just before serving for the best texture and flavor.

Serving: East Coast Shrimp Rolls are best served cold or at room temperature, making them ideal for outdoor gatherings and summer entertaining. Pair them with classic sides like coleslaw, kettle chips, a light cucumber salad, or corn on the cob for a full coastal feast experience. A cold glass of lemonade or a crisp white wine makes the perfect drink pairing alongside these crowd-pleasing, flavor-packed rolls.

FAQs

Can I use frozen shrimp for East Coast Shrimp Rolls?
Yes, absolutely. Thaw frozen shrimp overnight in the refrigerator or run them under cold water until fully defrosted before boiling. Make sure they are fully cleaned with tails and veins removed before cooking.

What size shrimp works best for this recipe?
Medium to large shrimp work best. They have enough substance to hold up when chopped and mixed into the dressing without getting lost inside the bun.

Can I make the shrimp filling ahead of time?
Yes. The shrimp and mayo dressing mixture can be prepared up to 24 hours in advance and stored in the refrigerator. Toast the buns fresh right before serving for the best results.

What can I substitute for grape juice vinegar?
White wine vinegar or apple cider vinegar are excellent substitutes that provide a similar gentle acidity and balance to the creamy dressing without overpowering the other flavors.

Are these shrimp rolls served warm or cold?
East Coast Shrimp Rolls are traditionally served with the filling cold or at room temperature inside a warm, freshly toasted buttered bun — that contrast between warm bun and cool shrimp filling is part of what makes them so irresistible.

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