A lobster roll is a dish best eaten at a seafood shack with a view of the water, prepared by someone with all the time in the world to boil and break down a full fresh lobster. But a shrimp roll? That you can easily make at home. In this recipe, the only true cooking required is a quick lemony poach on the shrimp and a brief toast of the buns; you’ll build the roll filling with mayonnaise, Dijon mustard, a leaf of tender butter lettuce, and a shower of fresh chives. For an even faster sprint to the dinner table, use precooked frozen shrimp instead—simply thaw, chop, and proceed with the recipe as written.
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What you’ll need
Paring Knife
$10 At Amazon
4-Cup Measuring Cup
$10 At Amazon
Large Pot
$55 $48 At Amazon
Pastry Brush
$6 At Amazon
Large Skillet
$74 At Amazon
Recipe information
Total Time
25 minutes
Yield
4–6 servings
Ingredients
3
1
4
1
1
⅓
⅓
2
6
1
Preparation
Step 1
Pour 12 cups water into a large pot. Cut 2 lemons in half and squeeze juice into pot through a sieve or your hand to catch the seeds; toss in spent lemon halves. Season water with kosher salt; bring to a boil.
Step 2
Remove pot from heat and add 1 lb. large shrimp, peeled, deveined. Let sit, uncovered, until shrimp are pink and cooked through, 1–2 minutes. Using a slotted spoon, transfer shrimp to a medium bowl of ice water. Drain shrimp. Coarsely chop, then place in a large bowl.
Step 3
Finely grate zest from remaining 1 lemon to yield 2 tsp., then cut lemon in half and squeeze out 1 Tbsp. juice. Reserve any remaining juice for another use.
Step 4
Heat 4 Tbsp. salted butter, cut into small pieces, and 1 garlic clove, finely grated, in a small microwave-proof bowl in a microwave until butter is melted, about 30 seconds. Pour half over shrimp and toss to coat. (Don’t worry if butter solidifies.) Add lemon zest and juice, 1 celery stalk, finely chopped, ⅓ cup ¾"-long pieces chives, ⅓ cup mayonnaise, and 2 tsp. Dijon mustard and toss to coat. Taste and season with salt if needed. Chill shrimp mixture while you toast the buns.
Step 5
Heat a dry large skillet, preferably cast iron, over medium. Brush insides of 6 hot dog buns, split, with remaining garlic butter. Working in batches, toast buns, cut side down, in pan until golden brown underneath, about 30 seconds per batch.
Step 6
Line insides of buns with 1 small head of butter lettuce, leaves separated, and fill with chilled shrimp mixture.
Leave a Review
Reviews (6)
Back to TopThis was an extremely good recipe, and very easy. I agree with Jeff Winett’s comments below about the shrimp step. Just barely poached, and DMC’s on keeping the shrimp in good-sized chunks. Added some hot paprika. Other than that, right on point.
Eric S
PHILA
8/2/2023
This was a fantastic meal. I used 21-25 count Shrimp, and found 1 minute of steeping to be the ticket....the control over shrimp doneness in this manner is so important to the final result....the cloaking in garlic butter before the other ingredients certainly added to the whole. I halved the recipe for two. Rather than Hot Dog buns, I chose Brioche burger buns, to create a sandwich. Will be making this on a regular basis. So satisfying....especially since I am using the recipe as a template for 4 servings, versus 6.
Jeff Winett
Sherman Oaks, California
7/9/2023
This recipe is absolutely delicious. I added way more garlic and some paprika to the mix. Used long chiffons off of spring onion greens as I couldn’t find chives Also used used fresh baked mini sub buns from the local grocery., subbed the butter lettuce for the leaves of Romaine. I made sight changes, but overall , it did not disappoint. The shrimp mixture is on point!! Keep your chop on the shrimp fairly on corse! Tastes even better the next day!
DMC
WPB, fl
6/24/2023
Delicious! A big hit. Made exactly according to the recipe. They are the taste of summer.
Sophie
Ashland, OR
6/18/2023
This was delicious! Added some old bay to the poaching liquid, but other than that followed this recipe to a T. Next time, I’ll double the amount of celery. Truly a wonderfully easy recipe and the butter step definitely gives it a lobster vibe!
Ryan M
Nyack, NY
6/13/2023
SO good. 100% recommend.
Anonymous
6/6/2023
I had some shrimp in the freezer and a couple of extra hot dog buns so I made this on a whim and Wow! Maine on a plate! I can't stop thinking about how good it was (and how it would be even better with a slightly more substantial bun). Aside from that, don't change a thing! I bought more shrimp this weekend so I can make it again soon.
Cindy Heyd
Edmond, OK
5/30/2023