Easy New England Style Shrimp Rolls – creamy, luxurious shrimp salad tossed in an herb aioli bundled up in a buttery, toasted brioche bun. It truly doesn’t get much better than this on a hot summer day!

While we love eating lobster rolls throughout the summer on a warm sunny day.. I mean is there anything better? We know that this isn’t sustainable for most people so the next best thing is juicy shrimp rolls. Jumbo chunks of shrimp stuffed into a brioche bun .. now that’s my kind of lunch!

Shrimp rolls are more approachable, they are very similar to lobster rolls, we’re basically swapping out the lobster for shrimp so if you have a go to lobster roll recipe that you love you have made our lobster rolls before you can follow the same recipe. https://thecommunalfeast.com/2020/06/brown-butter-maine-style-lobster-rolls/

For this shrimp roll we made an herb aioli and tossed our shrimp in the herb aioli to amp up our cold shrimp salad.

You can even grill the shrimp instead of warming it in butter before making the cold shrimp salad and this will add another depth of flavor to your shrimp rolls!

The base of the shrimp salad is the herb aioli which is simply mayo with fresh lemon zest, lemon juice, fresh dill, fresh parsley, chives and garlic. To the salad we’re adding some celery for a bit of crunch and red onion. You can’t have a lobster roll or shrimp roll without Old Bay Seasoning so we’re adding some into the cold salad and of course as a garnish when ready to serve.

The shrimp roll is best served when the shrimp salad is cold. We recommend chilling the shrimp salad for at least 20 minutes if not closer to 30 minutes.

For serving, simply warm up your brioche buns on the grill or in the oven, slather some butter on the inside and fill them up with your shrimp salad. Garnish with extra Old Bay Seasoning and green onions.

Cheers!

Print Recipe

SHRIMP ROLLS ON BRIOCHE BUNS

Easy New England Style Shrimp Rolls – creamy, luxurious shrimp salad tossed in an herb aioli bundled up in a buttery, toasted brioche bun. It truly doesn’t get much better than this on a hot summer day!

Prep Time10 minutes mins

Cook Time5 minutes mins

Additional Time20 minutes mins

Total Time35 minutes mins

Course: Lunch

Servings: 4

Author: the communal feast

Ingredients

• 1 ½ lbs jumbo shrimp peeled and deveined
• ¾ cup mayo
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh chopped parsley
• 2 tbsp fresh chopped dill
• 1 tbsp chopped chives
• 2 cloves of garlic minced
• 2 tbsp Old Bay Seasoning
• Salt + pepper
• 1 celery stalk finely diced
• ¼ cup finely diced red onion
• 2 tbsp butter
• Brioche buns
• Garnish:
• Chopped green onions
• Old Bay Seasoning

Instructions

• 1. Thaw shrimp
• 2. Combine mayo with lemon juice, lemon zest, parsley, dill, chives, garlic, set aside
• 3. Optional to chop the shrimp into large chunks or leave whole. In a pan, melt butter and then heat the shrimp for about 2 minutes.
• 4. To a bowl, add the shrimp, herb aioli, chopped celery, chopped red onion, 2 tsp each of Salt + pepper, Old Bay and mix together. Chill the shrimp salad for at least 20 minutes.
• 5. To serve, warm the buns in the oven or on the grill -quick toast for a few seconds. Brush melted butter inside the buns and fill with the shrimp salad
• 6. Garnish with chopped green onions and Old Bay Seasoning
• Enjoy!
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