Description

Craving a taste of New England’s classic seafood rolls with a quick, flavorful twist? These Shrimp Rolls with New England–Style Dressing are your perfect solution! Featuring tender shrimp tossed in a creamy, tangy dressing with hints of Old Bay, celery, and fresh dill, these rolls are served in buttery, toasted split-top buns for a delightful crunch.

Ingredients

Here’s what you need to make these Shrimp Rolls with New England–Style Dressing. Each ingredient adds to the fresh, creamy, and coastal-inspired magic.

Kosher Salt and Freshly Ground Black Pepper (to taste): Seasons the shrimp and dressing.
Medium Shrimp (1 lb, peeled, deveined, fresh or frozen): Provides sweet, tender protein.
Mayonnaise (¼ cup): Creates a creamy, rich dressing base.
Lemon Juice (1 Tbsp, freshly squeezed): Adds bright, tangy freshness.
Dijon Mustard (1 tsp): Brings subtle sharpness to the dressing.
Old Bay Seasoning (½ tsp): Infuses classic New England seafood flavor.
Celery (2 small stalks, chopped): Adds crunchy texture and earthy flavor.
Fresh Dill (¼ cup, chopped): Provides vibrant, herbaceous notes.
Butter (2 Tbsp): Toasts the buns for rich, golden flavor.
Split-Top Rolls (4): Serves as the buttery, toasted vessel.
Fresh Chopped Chives (for serving): Adds a fresh, oniony garnish.

Substitutions and Variations

Shrimp: Swap with cooked lobster, crab, or scallops for a different seafood twist.
Mayonnaise: Use Greek yogurt or avocado mayo for a lighter or keto-friendly option.
Lemon Juice: Substitute with lime juice or white wine vinegar for a similar tang.
Old Bay: Replace with Cajun seasoning or a mix of paprika, celery salt, and black pepper.
Celery: Swap with chopped cucumber or green onions for a different crunch.
Dill: Use parsley, tarragon, or cilantro for varied herbaceous flavor.
Split-Top Rolls: Use lettuce wraps or keto-friendly buns for a low-carb/gluten-free version.
Add-Ins: Stir in diced avocado, capers, or a pinch of cayenne for extra flavor.
Keto Version: Use lettuce wraps instead of rolls and avocado mayo; reduce celery to lower carbs.

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Instructions

Step 1: Cook the Shrimp

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water as an ice bath.
Add 1 lb peeled, deveined shrimp to the boiling water and cook until bright pink and fully opaque, about 3 minutes.
Immediately transfer shrimp to the ice bath using a slotted spoon to cool.

Tip: Don’t overcook shrimp; they’re done when pink and opaque to stay tender.

Step 2: Make the Dressing

In a large bowl, whisk together ¼ cup mayonnaise, 1 Tbsp lemon juice, 1 tsp Dijon mustard, and ½ tsp Old Bay seasoning.
Season with kosher salt and freshly ground black pepper to taste.
Stir in 2 small stalks chopped celery and ¼ cup chopped fresh dill.

Tip: Whisk thoroughly to ensure a smooth dressing; taste and adjust seasoning as needed.

Step 3: Prepare the Shrimp

Remove shrimp from the ice bath and pat dry with paper towels.
Chop shrimp into bite-sized pieces and add to the dressing. Stir to combine.

Tip: Chop shrimp evenly for consistent texture in every bite.

Step 4: Toast the Buns

Melt 2 Tbsp butter in a large skillet over medium heat.
Place 4 split-top rolls in the skillet, cut side down, and toast until golden, about 30 seconds.
Flip and toast the other side for another 30 seconds until golden.

Tip: Watch closely to avoid burning; toast just until golden for a buttery crunch.

Step 5: Assemble and Serve

Transfer toasted rolls to a serving platter or individual plates.
Fill each roll with the shrimp salad mixture.
Top with fresh chopped chives and serve immediately.

Tip: For a polished look, pile the shrimp salad generously and sprinkle chives evenly.