Shrimp Roll Recipe (4 Ways): New England Style, Hot Buttered, Shrimp Po-Boy & Asian Style Shrimp Roll Sandwich

Craving a Shrimp Roll, Shrimp Salad Sandwich or Shrimp Po-Boy Without the Lobster Roll Price Tag? I have 4 delicious ways to solve your craving when cooking for two.

When summer arrives, I start craving seafood sandwiches. The problem? A good lobster roll can easily cost as much as an entire dinner for two. That's when I started looking for a simpler way to recreate everything I love about a lobster roll-the sweet shellfish, the buttery toasted bun, and that luxurious seafood shack experience-without the fuss or expense.

Enter the shrimp roll.

Whether you prefer your shrimp rolls cool and creamy or warm and buttery, shrimp delivers all the sweet, briny flavor that makes a lobster roll feel special. Shrimp is easier to find, quicker to prepare, and much friendlier on the grocery budget.

This shrimp rolls recipe gives you four delicious options: a New England-style shrimp salad sandwich roll, a hot buttered shrimp roll, a shrimp po-boy inspired version, and an Asian-style shrimp salad roll with sriracha and lime. Each one is perfectly portioned for two and ideal for patio dinners, picnics, lake days, or anytime you're craving a seafood sandwich that feels a little indulgent.

Jump to:

• Why You'll Love These Shrimp Roll Recipes
• Why This Recipe Works
• What Goes In a Shrimp Salad Sandwich?
• How to Make Shrimp Rolls
• The menu - what goes with shrimp rolls?
• Shrimp Rolls Recipe (4 Ways): New England Shrimp Salad Sandwich, Hot Buttered Shrimp Roll, Shrimp Po-Boy & Asian Shrimp Roll Sandwich
• my new cookbook is here!

Why You'll Love These Shrimp Roll Recipes

Why settle for one shrimp roll when you can choose from four completely different flavor profiles?

Each variation starts with tender cooked shrimp, but from there they head in very different directions.

• The New England Shrimp Salad Sandwich is cool, creamy, and classic, with lemon, celery, and shallots highlighting the sweet flavor of the shrimp.
• The Hot Buttered Shrimp Roll skips the mayonnaise entirely, letting warm butter, fresh chives, and shallots take center stage for a warm shrimp roll sandwich.
• The Shrimp Po-Boy Roll borrows inspiration from the Louisiana favorite, but skips the traditional frying so it comes together quickly (and healthier too!). A tangy, slightly smoky dressing with bacon and toasted breadcrumbs delivers the iconic crisp texture without the extra work.
• The Asian Shrimp Salad Sandwich brings bold flavors to the table with lime, soy sauce, sriracha, carrots, and cilantro for a fresh, spicy twist.

Whether you're craving something traditional, buttery, crunchy, or packed with bright international flavors, there's a shrimp roll here to match the mood.

Four shrimp rolls. Four personalities. One delicious summer dinner for two.

What Goes In a Shrimp Salad Sandwich?

At its core, a shrimp roll includes:

• Large frozen shrimp (26-30 count per pound), peeled, deveined, and tails removed
• A store bought soft split-top bun or brioche hot dog bun
• Butter for griddling
• Acid such as lemon juice or lime juice
• Fresh herbs or aromatics
• Full-fat mayonnaise for a rich, creamy dressing (for the chilled shrimp roll variations)

One of my biggest tips is to finely chop ingredients like celery and shallots. Smaller pieces provide texture without competing with the shrimp.

How to Make Shrimp Rolls

Step 1: Choose Your Shrimp

For shrimp rolls, look for

• Large shrimp (26-30 count)

I prefer untreated shrimp because I like their natural flavor and texture. The ingredient list should simply say shrimp. However, if you can only find treated shrimp, which are often packed with salt or additives such as sodium tripolyphosphate, they will still work. Just plan to skip salting the cooking water since the shrimp may already contain added sodium.

Avoid tiny salad shrimp, which can disappear in the filling and can be easily overcooked and become rubbery, and jumbo shrimp, which can be awkward to eat in a sandwich.

Frozen shrimp work beautifully and are often fresher than "fresh" shrimp at the seafood counter.

---

Step 2: Cook the Shrimp

Bring 4 cups of water to a boil. Once the water is boiling, I stir in the shrimp along with salt (about 1 tablespoon for every 4 cups of water). My rule of thumb is for the water to taste like the sea. 

Then I cover the pot, remove it from the heat, and let the shrimp sit without peeking until they're firm and opaque, about 6 minutes. I like to give the pot a gentle shake halfway through to help everything cook evenly.

---

Step 3: Chop and Mix

For the best texture, cut about half of the shrimp into ½-inch pieces and coarsely chop the remaining shrimp a little smaller. This combination gives you some larger, meaty bites while the smaller pieces help hold the filling together, creating a shrimp roll that's easy to eat and packed with shrimp in every bite.

Then I combine them with the ingredients for whichever variation I'm making. One thing I've learned over the years is that it really pays to finely chop ingredients like celery, onion, or shallots. Small pieces add just the right amount of crunch and flavor without overpowering the shrimp or making the filling difficult to eat.

---

Step 4: Griddle the Buns

If there's one step worth taking the extra few minutes for, it's griddling the buns. Slather the outsides with softened butter, then place them in a warm skillet over medium heat. Let them toast until they're golden brown and lightly crisp. The contrast between the buttery toasted bun and the tender shrimp filling is what makes a shrimp roll feel like something you'd order at a seaside seafood shack.

Step 5: Assemble the Shrimp Rolls without Mayo or Shrimp Salad Sandwich

Tuck a Boston lettuce leaf into each toasted bun, if using. It's a simple addition, but it adds freshness and helps keep the bun from getting soggy when you're using one of the chilled shrimp salads.

Pile the shrimp mixture generously into each bun-you want those shrimp to be the star of the show. Serve with lemon wedges for squeezing over the top and finish with any extras that fit your chosen variation. A sprinkle of buttery panko gives the shrimp po-boy its signature crunch, while a spoonful of chili crisp adds a delicious spicy kick.

---

The menu - what goes with shrimp rolls?

Let's keep the menu simple and summery.

Salads

From this 5-minute Indian-style raw carrot salad to store-bought coleslaw these salads will go beautifully with the shrimp rolls.

Potato Sides

• Kettle chips
• Old Bay potato wedges
• French fries
• Sweet potato fries

Drinks

• Porto Tonico
• Watermelon Lime Mint Mocktail
• Crisp Sauvignon Blanc
• Pilsner-style beer

Dessert

• Rhubarb Custard Galette for Two
• Key Lime Dessert Cups
• Fresh berries with whipped cream