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East Coast Shrimp Rolls Recipe
Ash Tyrrell

East Coast Shrimp Rolls Recipe

When I first made these East Coast Shrimp Rolls, I felt like I was right on the shores of New England! The buttery toasted buns, tender shrimp, and a creamy herb dressing came together to create pure magic.
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Prep Time 10 minutes
Cook Time 3 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound shrimp peeled and deveined: Fresh or high-quality frozen shrimp work best for tender bites.
  • 1 teaspoon sea salt: Enhances the natural sweetness of your shrimp.
  • Juice of half a lemon: Adds a bright zesty note to the shrimp.
  • 2 cups ice water: Stops the shrimp from overcooking by immediately cooling them.
  • ½ cup mayonnaise: Acts as the creamy base for the herby dressing.
  • 1 celery stalk finely chopped: Adds a crunch to the creamy mix.
  • 2 green onions thinly sliced: Brings gentle onion-like sharpness to the dressing.
  • 1 tablespoon fresh dill chopped: Its herbaceous, citrusy notes lift the overall flavor.
  • 1 tablespoon parsley chopped: Fresh and vibrant, it pairs beautifully with seafood.
  • 1 tablespoon chives chopped: A subtle garlicky hint complements the shrimp.
  • 1 teaspoon capers drained and chopped: Adds a salty, tangy edge.
  • 1 teaspoon Dijon mustard: Brings a mild tangy sharpness to the dressing.
  • 1 teaspoon red wine vinegar: Balances out the richness of the mayo.
  • Zest of 1 lemon: Gives bursts of citrusy freshness in every bite.
  • 1 garlic clove minced: A bold punch of flavor for the dressing.
  • ½ teaspoon paprika: Adds warmth and mild spice to the mix.
  • ¼ teaspoon garlic salt: Seasons both the dressing and shrimp lightly.
  • ¼ teaspoon onion powder: Enhances the savory depth of the dressing.
  • ¼ teaspoon black pepper: A little heat rounds out the flavors.
  • 4 hot dog buns: Soft buns with a split top hold the filling perfectly.
  • 2 tablespoons butter melted: Creates a golden, crispy finish on the buns.

Method
 

  1. Start by bringing a large pot of salted water to a boil. Squeeze in the juice of half a lemon to enhance the shrimp’s flavor.
  2. Add the shrimp and cook for 2-3 minutes, just until they’re pink and firm. Watch closely to avoid overcooking, which can make shrimp rubbery.
  3. While the shrimp cook, prepare a large bowl of ice water. Once the shrimp are done, transfer them to the ice water immediately. This halts the cooking process and locks in their tenderness. Leave them in the ice water for about 2-3 minutes.
  4. Butter the inside and outer tops of your hot dog buns generously. Place them under the broiler for 1-2 minutes until golden and slightly crisp. The buttery toasting boosts both the flavor and texture of each bite.
  5. While the shrimp cool, prepare the creamy herb dressing. Combine mayonnaise, celery, green onions, dill, parsley, chives, capers, Dijon mustard, red wine vinegar, lemon zest, paprika, garlic salt, onion powder, black pepper, and minced garlic in a mixing bowl. Stir thoroughly to create a smooth, flavorful mixture.
  6. Remove the shrimp from the ice bath, pat them dry, and chop into bite-sized pieces. Add them to the dressing and toss until evenly coated.
  7. Fill your toasted buns with the shrimp mixture. Garnish with a sprinkle of parsley and a squeeze of fresh lemon before serving.

Notes

  • Use Fresh Herbs: The flavors in fresh dill, parsley, and chives can’t be beaten, so avoid dried herbs if you can.
  • Avoid Overcooking Shrimp: Keep a close eye on your shrimp while boiling; it can go from perfect to overcooked fast!
  • Chill the Dressing: Make the herb mayo a few hours ahead to allow the flavors to mingle and deepen.
  • Toast Perfectly: Keep an eye on your buns under the broiler, as they can burn quickly.