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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 mins
Cook Time5 mins
Additional Time20 mins
Total Time35 mins
Course: Lunch
Servings: 4
Author: the communal feast


  • 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


  • 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!