30-Minute Warm Buttery Shrimp Rolls
Warm, buttery shrimp rolls are a classic summer treat. They're made with plump, juicy shrimp grilled with fresh tarragon and are then chopped and tossed in a butter-based sauce. We add a tiny bit of mayo for a creamy texture, but don't be fooled, these Connecticut-style rolls are all about the melted butter. Serve in toasted split-top brioche buns for a quick lunch or snack that's perfect on hot days!
Servings: 4 servings
Calories: 491kcal
Video
Equipment
Grill or grill pan (can use a skillet, if preferred)
Skewers (either metal or wooden, see note below)
Ingredients
For the shrimp
- 1 lb extra large shrimp raw, peeled, deveined, tails removed
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh tarragon finely chopped
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the dressing
- 3 Tbsp unsalted butter melted and hot
- 1 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice or a splash of white wine vinegar
- 2 Tbsp chives thinly sliced, plus more for serving
- 1 Tbsp chopped fresh tarragon
- 1 Tbsp fresh dill finely chopped
- Lemon wedges for serving
Remaining ingredients
- 4 New England-style top split buns these look like hot dog buns, but are cut along the top instead of on the side – you may need to trim the sides off (see note)
- 2 Tbsp unsalted butter
Instructions
- Prep the shrimp. Preheat a grill or grill pan over medium-high heat. (If you don’t have a grill, you can pan-sear or poach the shrimp in butter.) While the grill is preheating, place shrimp in a large bowl. Drizzle with 2 Tbsp olive oil, then season with 1 Tbsp finely chopped tarragon, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Toss well. Place shrimp on skewers, leaving at least 1-2 inches at the bottom of each skewer. It’s okay if they’re close and touching.
- Cook the shrimp. When the grill is hot, coat with nonstick cooking spray. Add shrimp skewers in a flat even layer. Cook until the shrimp is opaque and just cooked through, about 2 minutes on the first side and 1-2 minutes on the second side. Remove the skewers and allow to cool slightly.
- Toast the bread. While the shrimp are cooling, toast the buns. Heat a large skillet over medium-high heat. When hot, add 2 Tbsp unsalted butter. Once melted, toast the buns for about 1-2 minutes per side, or until golden brown. Add more butter, if needed.
- Chop the shrimp. Once the shrimp are cool enough to handle, remove them from skewers. Place on a cutting board then chop into bite-size pieces. Transfer to a large clean bowl.
- Dress the shrimp. To the shrimp, add 3 Tbsp melted butter, 1 Tbsp mayonnaise, 1 Tbsp fresh lemon juice, 2 Tbsp chives, 1 Tbsp chopped tarragon, and 1 Tbsp chopped dill. Taste and adjust seasoning as needed, then divide evenly between toasted buns. Garnish each shrimp roll with a slight sprinkle of paprika and more thinly sliced chives. Serve immediately with lemon wedges and chips or coleslaw.
Notes
- Make ahead: Shrimp can be grilled and dressed up to 1 day ahead, but best enjoyed fresh.
- Storage & reheating: Store shrimp separate from buns; refrigerate up to 3 days. Reheat shrimp gently, toast buns in butter, then assemble. Freezing is not recommended.
- Tips: Trim crusted sides of top-split buns so they toast evenly. Avoid pre-cooked shrimp—they tend to be overcooked.
- Swap: For lobster rolls, use 1 lb lobster meat (fresh-cooked or thawed frozen) and toss with the dressing.
Nutrition
Serving: 1shrimp roll | Calories: 491kcal | Carbohydrates: 40g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1719mg | Potassium: 389mg | Fiber: 2g | Sugar: 5g | Vitamin A: 939IU | Vitamin C: 6mg | Calcium: 230mg | Iron: 4mg
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