New England Style Shrimp Rolls

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of…jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn’t get any better.

*Today I’m partnering with Marina Del Rey Foods ~ Marina Del Rey sells top quality wild, responsibly caught, frozen seafood.  Thanks for supporting me and the brands I work with, I only share this space with the very best ~ and that’s a promise.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

The first time I tasted Marina Del Rey Wild Caught Argentine Red Shrimp I got a flashback to the amazing lobster rolls I enjoyed every summer on the coast of Maine.  If you’ve ever spent any time in New England you’ll know all about lobster rolls.  People look forward to them for months, and they’ll drive all day and all night just to satisfy their craving.

Marina Del Rey shrimp is big and meaty, with a sweet taste that actually resembles the flavor of lobster, how cool is that?

Because these rolls are made with convenient frozen shrimp you can get that true New England experience anywhere and any time the craving strikes.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

This kind of minimal recipe makes perfect sense for top notch shellfish ~ you don’t want to overwhelm the delicate flavor or texture with lots of extras.  Purists will tell you that the classic New England roll is done in one of two ways ~ dressed with drawn butter, or with mayo ~ that is, with nothing else to interfere with the enjoyment of the pure shellfish.   Today I’m going the mayo route, but I’ll jazz it up a little bit ~ I can’t help myself.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

I love this meal because I don’t have to think very far in advance to get it on the table.

My Marina Del Rey shrimp is already peeled and deveined, so all I need to do is run the frozen shrimp under cool water for a couple of minutes to quick-thaw it.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

Cooking shrimp couldn’t be simpler.  I just put my thawed shrimp into the steamer insert of my big stockpot and add just enough water to come up to the holes of the basket.  Then I bring it to a boil, let it steam for a minute or two until the shrimp have started to curl and turn opaque, then shut off the heat, cover, and let sit for 5 minutes.  The shrimp are perfectly tender and delicious.  You could also saute them in butter for a more decadent flavor, but either way it takes just minutes.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

I want to have nice chunky pieces of shrimp for my rolls, so I only cut them in half for this recipe.  Easy peasy.

TIP: Pat the shrimp dry before you add them to the bowl.  Excess moisture will make the dressing watery.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

The final step, and it’s an important one ~ is to brush your rolls with melted butter and then grill or toast them.  That buttery crunch of the toasted roll is a big part of the magic of this dish, so don’t skip this step!

TIP: You’re supposed to use top split buns for a great shrimp roll.  Don’t ask me why, you just do, it’s tradition.  But as you can see I couldn’t find any around here, so I went with a regular hot dog bun.  Still great.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

Then stuff ~ and I do mean stuff ~ your bun with the shrimp salad.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

Add chips, dill pickles and a wedge of lemon.  You’re set.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

The ‘thing’ about New England shellfish rolls is their simplicity.  So for this salad I’m going for the absolute minimum, the basics, like good mayo, some finely minced onion and celery, a squeeze of lemon, a good handful of snipped chives, salt and pepper, and that’s it.  Could you get more creative?  Sure, check out my ‘Make it your own’ suggestions under the recipe.  But I suggest making the classic shrimp rolls before you mess with perfection ;)

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

Why choose wild?

  • Marina Del Rey shrimp is not farmed, it thrives in its natural habitat ~ the pure ice cold waters off the coast of Argentina, free from chemicals and pollutants.
  • Wild shrimp eat their natural diet, with no added hormones or color.
  • Wild caught shrimp actually has lower levels of sodium than farmed shrimp.
  • The pink hue is the result of the same pigments that color flamingos, salmon, lobster, and carrots

Whether you want your shrimp small, medium, or jumbo ~ peel on, or off ~ cooked or raw ~ Marina Del Rey has you covered, and you can check out all their products HERE.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

Cole slaw is a classic New England accompaniment to these shrimp rolls.  Any of mine from the blog would work perfectly, I’d suggest my VIDALIA ONION SLAW, (remember you can use any sweet onion for this) my RED CABBAGE & DILL SLAW, or, if you like a little kick, my SPICY RAINBOW SLAW.  Line your buns with the slaw before loading up with shrimp salad, or serve it on the side.

For lots more delicious wild caught seafood recipe inspiration follow Marina Del Rey on Facebook and Instagram.

Marina Del Rey Shrimp Roll

New England Style Shrimp Roll

Yield: serves 4

New England Style Shrimp Roll

Ingredients

    garnish
  • paprika or Old Bay seasoning
  • snipped chives

Instructions

  1. Thaw the shrimp under cool running water for a minute or so, and then steam it or saute it just until cooked through. Let cool then give them a rough chop.
  2. Put the shrimp in a bowl and toss with the mayo, onions, celery, lemon juice, and salt and pepper. Taste the salad to adjust any of the seasonings. Cover and refrigerate until needed.
  3. Melt the butter and brush onto the open buns. Grill for a few minutes until toasty.
  4. Serve the shrimp salad in toasted buns, topped with a sprinkle of paprika or Old Bay, and some snipped chives.
https://theviewfromgreatisland.com/new-england-style-shrimp-rolls-recipe/

Make it your own ~

  • To cut the fat in these New England style shrimp rolls use low fat mayo, or half Greek yogurt and half mayo.
  • Top with PICKLED JALAPENOS. 
  • Make this meal even easier by using Marina Del Rey cooked shrimp ~ simply thaw and chop!
  • For a low carb option line small bowls or glasses with lettuce and or diced avocado, and then spoon the shrimp salad over top.

New England Style Shrimp Rolls ~ this is the stuff foodie memories are made of...jumbo chunks of wild caught shrimp simply tossed with mayo and lemon and then stuffed into a butter toasted bun ~ life (and lunch!) doesn't get any better.

 

Don’t forget to pin these New England Style Shrimp Rolls

68 Comments

  • Reply
    Angelina
    November 23, 2017 at 8:27 am

    My family & I are originally from CT. We lived about an hour’s drive from the beaches on the Atlantic Ocean coast, and spent every summer weekend at our cottage in “Old Saybrook”. These Shrimp Rolls are (almost) how they were made there. There, they used “New England Style Hot Dog Buns” which were lightly buttered & toasted on each side, before filling them with that glorious shrimp mixture. The Shrimp Rolls were topped with a small sprinkle of Celery Salt when serving them, with a side of FFs & Cole Slaw. Also, Lobster Rolls were prepared in much the same way.

    • Reply
      Sue
      November 23, 2017 at 8:41 am

      You’re making my mouth water Angelina.

  • Reply
    Liz
    September 13, 2017 at 4:07 am

    PERFECT for us land locked folks! Your shrimp rolls look AMAZING!!!

  • Reply
    Marcelle/A Little Fish in the Kitchen
    September 12, 2017 at 5:57 am

    These shrimp rolls looks absolutely delicious! I love that they come together so easily too!

  • Reply
    Emily
    September 4, 2017 at 12:16 pm

    Hi! These look so great!!! A couple questions for you: 1) How do you advise us to grill the rolls? (novice cook here) and 2) Where did you buy this shrimp? Sounds like a delicious meal!

    • Reply
      Sue
      September 4, 2017 at 1:34 pm

      Hi Emily ~ I would butter the rolls and then cook them buttered side down on a hot grill pan, or even just a regular skillet, until they get toasty and browned. I bought the shrimp at Sam’s Club, and even if you don’t have a membership, which I don’t, you can get a day pass to purchase what you want. Marina Del Rey will be available in more locations in the US soon. If you’re in Canada the shrimp is available at more places, here’s the link to check that out.

  • Reply
    Lisa @ Wine & Glue
    September 4, 2017 at 5:20 am

    Totally drooling over these!

  • Reply
    Brianne @ Cupcakes & Kale Chips
    September 3, 2017 at 6:41 pm

    I want to put this shrimp salad into some lettuce wraps!

    • Reply
      Sue
      September 4, 2017 at 1:35 pm

      YES!!

  • Reply
    jenny
    September 2, 2017 at 7:33 am

    These look mouthwatering!!!! I love lobster rolls and these look just as good!!

    • Reply
      Sue
      September 2, 2017 at 9:47 am

      Definitely as good as lobster, Jenny, hope you try them!

  • Reply
    Liz
    September 1, 2017 at 4:59 pm

    I need to hunt down some of these shrimp! I’d make enough for lunch AND dinner!!!

    • Reply
      Sue
      September 1, 2017 at 6:01 pm

      Let me know how you LOVE them Liz ;)

  • Reply
    nocrumbsleft
    September 1, 2017 at 9:37 am

    Oh I can’t wait to try this myself! What a spectacular idea. So Delicious Sue.

    • Reply
      Sue
      September 1, 2017 at 9:46 am

      Thanks Teri <3

  • Reply
    Callen
    September 1, 2017 at 5:00 am

    We made these last night as directed, except served on fresh onion hot dog buns from our bakery, and also added tame pickled jalapenos. They were a hit! Delicious! Thank you for the recipe.

    • Reply
      Sue
      September 1, 2017 at 7:09 am

      LOVE this quick reporting ~ onion buns actually sound really good, I’m sure that added extra flavor, and you can never go wrong with jalapeños…thanks Callen, I’m so glad they worked out for you!

  • Reply
    Kim Beaulieu
    August 31, 2017 at 11:58 pm

    Oh my gosh, my kids would gobble these up SO fast. Gorgeous photos and delicious food!

  • Reply
    rachael
    August 31, 2017 at 4:09 pm

    I made this for lunch today, I couldn’t stop thinking about it after I saw it this morning! I love it, even though I didn’t have the shrimp you’re talking about, I did butter and toast the buns and it was soooooo good, thank you!

    • Reply
      Sue
      August 31, 2017 at 4:11 pm

      Wow you’re quick Rachael, I love that, I might have to make you an honorary New Englander. You’re going to have to try it with the Marina Del Rey next time :)

  • Reply
    Rachel
    August 31, 2017 at 3:18 pm

    These look excellent – have you tried them with crayfish? (http://www.rachelphipps.com/2015/06/recipe-classic-easy-summer-mini.html)

    • Reply
      Sue
      August 31, 2017 at 3:23 pm

      I haven’t tried this with crayfish ~ I never see them for sale around here, but they look delish, I love the mini brioche buns, too!

  • Reply
    Michelle @ Vitamin Sunshine
    August 31, 2017 at 3:07 pm

    This is such a lovely post Sue– and it’s really making me want to draw out summer! Those napkins are adorable. I think I would HAVE to add jalapenos to it– great suggestion. I am just not a purist :)

    • Reply
      Sue
      August 31, 2017 at 3:12 pm

      oh my gosh Michelle, you’re a woman after my own heart, we definitely need a jalapéno version next!

  • Reply
    Liz @ I Heart Vegetables
    August 31, 2017 at 2:42 pm

    My husband and my dad loooove shrimp and my dad is actually from the New England area. I know he’d love these!

    • Reply
      Sue
      August 31, 2017 at 3:21 pm

      I know your Dad would flip, any New Englander worth their salt loves a great seafood roll…

  • Reply
    colleen kennedy
    August 31, 2017 at 2:38 pm

    Yes! Shra-iiiiimp! My favorite, who needs lobster when shrimp exists? I’d happily inhale this beautiful sandwich!

  • Reply
    Kris
    August 31, 2017 at 2:21 pm

    Oh. My. Gosh. Seriously, these look delicious! And the photos are gorgeous, too (as per usual!).

    • Reply
      Sue
      August 31, 2017 at 2:55 pm

      Thanks Kris, I appreciate the support!

  • Reply
    Kristen @ The Endless Meal
    August 31, 2017 at 1:53 pm

    Those rolls look insane! You’re seriously making me so hungry! And I love that you’ve used Marina del Ray shrimp. They’re our family’s go to shrimp. Love them!

  • Reply
    mahy
    August 31, 2017 at 1:26 pm

    This looks incredible Sue!! I would be making this everyday–LOVE this!

  • Reply
    Jagruti
    August 31, 2017 at 1:26 pm

    I too love meals that you can easily bring to the table without much thought! Love your pictures of the recipe!

  • Reply
    Amy @ The Cook Report
    August 31, 2017 at 1:07 pm

    These look like my perfect meal, I adore shrimp and this is just up my street

  • Reply
    Tracy | Baking Mischief
    August 31, 2017 at 12:27 pm

    I didn’t know that about shrimp and their pink hue! Learn something new everyday. These look fabulous. I love how quick and easy they are and that you seriously stuffed those rolls! ;)

    • Reply
      Sue
      August 31, 2017 at 12:38 pm

      They’re like little flamingos, Tracy ;) Delicious flamingos…

  • Reply
    eat good 4 life
    August 31, 2017 at 12:00 pm

    I must make these for my family soon. They love shrimp so I know they will go wild for these!

  • Reply
    Cheyanne @ No Spoon Necessary
    August 31, 2017 at 10:29 am

    OMG, I am all about the lobster roll and I looove shrimp salad, so these are totally screaming my name!!! Given that this is the last weekend of unofficial summer, I’m thinking these delicious rolls are a MUST! I could definitely eat about 4 (possibly 5) of these in one sitting! SO good!! Pinned and sharing! Cheers, Sue!

    • Reply
      Sue
      August 31, 2017 at 10:32 am

      I don’t care what the season, with a bag of these shrimp in my freezer I’m going to be enjoying these all year long.

  • Reply
    Tania
    August 31, 2017 at 10:06 am

    Wow! I am drooling all over my computer now. I am an avid seafood lover, so I am definitely going to try these yummy shrimp rolls. Thanks!

  • Reply
    Guy23
    August 31, 2017 at 10:01 am

    Love this. It’s summer on a bun. And, oh, man, I HAVE to get some of those shrimp burgers in my freezer ASAP.

    • Reply
      Sue
      August 31, 2017 at 10:06 am

      I know, really! Those burgers are new, I think, I’ve got to get some too.

  • Reply
    Taylor
    August 31, 2017 at 9:43 am

    I can’t wait to try these rolls!!! How perfect are these for a picnic this weekend?!

    • Reply
      Sue
      August 31, 2017 at 9:49 am

      I can’t wait for this weekend, shrimp rolls here I come :)

  • Reply
    Donna
    August 31, 2017 at 9:38 am

    Which supermarkets in California stock these products? The rolls look amazing!

  • Reply
    Tom
    August 31, 2017 at 9:20 am

    Sue I learned from you, in another post, that frozen shrimp is actually fresher than the stuff you get at the seafood counter, and I’ve remembered that ever since. I’ll look out for this brand, thanks.

    • Reply
      Sue
      August 31, 2017 at 9:52 am

      I’m so glad that someone was listening, Tom ;)

  • Reply
    Jenn - Peas and Crayons
    August 31, 2017 at 9:07 am

    Hello lunch of my dreams!!!! Cannot wait to try this dish and these amazing pink shrimp — they look SO GOOD!

    • Reply
      Sue
      August 31, 2017 at 9:09 am

      I’m just filling my freezer with it, Jenn :)

  • Reply
    Robyn Gleason
    August 31, 2017 at 9:05 am

    Can you ever remember being so excited about seafood, Sue? I love the products from Marina del Rey and now they have shrimp burgers too! I’m in heaven, lol. And these will be on my table in no time. Beautiful photos!

    • Reply
      Sue
      August 31, 2017 at 9:10 am

      Those shrimp burgers are calling my name…thanks Robyn

  • Reply
    Jennifer @ Seasons and Suppers
    August 31, 2017 at 7:42 am

    Loving what you’ve done with this lovely shrimp! I can only imagine how delicious this is :) Will be trying this. Perfect for long weekend eating!

    • Reply
      Sue
      August 31, 2017 at 7:57 am

      These are really perfect for Labor Day, I can’t think of a more delicious way to get one last bite of Summer before the season ends!

  • Reply
    Lisa | Garlic & Zest
    August 31, 2017 at 7:20 am

    Shrimp sandwiches are right at the top of my list of seafood favorites. I love the care you’ve taken with buttering and grilling the rolls too. You’ve outdone yourself, Sue!

    • Reply
      Sue
      August 31, 2017 at 7:27 am

      Thanks Lisa, I have a lot of experience with wonderful rolls like this from my New England days…and one of the rules is you MUST butter and toast those buns :)

  • Reply
    Vicky @ Avocado Pesto
    August 31, 2017 at 7:17 am

    Shrimp is my favorite and having grown up in Massachusetts I am well familiar with the famous lobster rolls in New England! Love shrimp and mayo together – I even love to boil shrimp peel ’em and eat them hot dipped in mayo so this is my kind of dish right here!

    • Reply
      Sue
      August 31, 2017 at 7:30 am

      That’s a great idea Vicky, I love the idea of skipping the buns!

  • Reply
    Cali
    August 31, 2017 at 7:03 am

    Love this! I’m not sure why I don’t think of making lobster rolls, it is always something I enjoy ordering from a restaurant menu when I visit the East Coast.

    This looks like a simple recipe to make to enjoy the long weekend. Happy Labor Day!

  • Reply
    Angie@Angie's Recipes
    August 31, 2017 at 7:02 am

    I didn’t know these shrimp rolls exist until now…what an inspiring recipe! And the shrimp are so juicy and succulent!

    • Reply
      Sue
      August 31, 2017 at 7:09 am

      OMG Angie, you need to get some shrimp rolls in your life, STAT!

  • Reply
    Michelle | The Last Food Blog
    August 31, 2017 at 6:57 am

    Oh my word these look and sound so delicious! Prawn sandwiches are a thing here in the UK but I’ve never been fond of that idea but in a toasted roll?! Definitely making these!

    • Reply
      Sue
      August 31, 2017 at 8:21 am

      I was curious so I ‘googled’ prawn sandwich…they look pretty good to me! But I agree, a toasted bun makes everything so much better ;) Thanks for stopping by Michelle.

  • Reply
    Jagruti
    August 31, 2017 at 6:45 am

    Awesome pics and I enjoyed reading about this recipe, thanks for sharing.

  • Reply
    Julia @ Happy Foods Tube
    August 31, 2017 at 6:20 am

    I love shrimp but never tried stuffing a roll with it! Gotta give it a go! :) :)

    • Reply
      Sue
      August 31, 2017 at 6:21 am

      You need to try this Julia, you don’t know what you’re missing :)

  • Reply
    Tricia @ Saving Room for Dessert
    August 31, 2017 at 5:44 am

    I cannot wait to try this recipe Sue. The sweet shrimp, a bite from the lemon, the crispy buttery bun – oh boy am I hungry! Absolutely gorgeous way to enjoy this incredible shrimp. Marina del Rey products are our favorites.

    • Reply
      Sue
      August 31, 2017 at 6:24 am

      Thanks Tricia, I’ve already restocked my supply of Marina Del Rey and I’m looking forward to doing something warm and cozy with it next time.

  • Reply
    Chris Scheuer
    August 31, 2017 at 3:37 am

    I love the idea of shrimp so sweet they taste like lobster. And what a wonderful way to use these beauties! I can’t wait to try this recipe, love how simple yet incredibly delicious it looks! Pinning and sharing!

    • Reply
      Sue
      August 31, 2017 at 6:25 am

      Thanks for the shares Chris <3

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