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East Coast Shrimp Rolls Recipe
Youssef Hb

East Coast Shrimp Rolls

Tender shrimp marinated in a zesty lemon mayonnaise filling are tucked into warm steamed buns for a fast, no-fry New England-style shrimp roll that’s bursting with flavor and satisfying simplicity.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American (New England)
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb wild-caught shrimp (unpeeled or neck-on optional)
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 cup mayonnaise (egg-free or aquafaba option acceptable)
  • 2 tbsp lemon juice (freshly expressed recommended)
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp chopped green onions
  • 1 tsp Dijon mustard
  • Kosher salt, to taste

Method
 

  1. Pat shrimp dry with paper towels.
  2. Heat a skillet over medium heat until it reaches 275°F (approximately 135°C) to prevent sticking.
  3. Add the butter and olive oil hybrid and heat to 100°C. Gently sauté shrimp until just pink and opaque, about 2 minutes per side.
  4. In a bowl, whisk the mayonnaise, lemon juice, parsley, green onions, and Dijon mustard to create a zesty dressing.
  5. Fold the warm cooked shrimp into the dressing, coating evenly. Taste and adjust salt if needed.
  6. Toast or steam your preferred buns until warm and slightly soft.
  7. Divide the shrimp mixture among the buns and serve immediately for the best texture.

Notes

Raw shrimp is recommended for the best flavor, but cooked shrimp may be used in a pinch.
Substitute ghee for a dairy-free option.
Use plain Greek yogurt in place of mayonnaise if a lighter texture is preferred.
Shallots can replace green onions for a milder flavor.
Avoid using iodized salt for the best taste.
Store leftovers in the refrigerator for up to 24 hours.