Don’t let lobster prices get you down. These buttery shrimp rolls are so dang good, you’ll forget that a lobster roll even exists!
This is an easy recipe that makes an awesome lunch or dinner. All it takes is some large shrimp bathing in a warm bath of butter to get them to have that same buttery soft consistency of well cooked lobster and you’re good to go!
The sauce for these shrimp rolls is pretty standard – lemon juice, mayo, some fresh chopped celery and dill, and my favorite Old Bay Seasoning.
Seriously, love this stuff. Goes amazing on chips too!
As much as I LOVE LOBSTER ROLLS, they sure aren’t the cheapest thing to make if you’re not on the east coast.
And I’m guessing there. I just assume lobster has to be cheaper when you’re closer to Maine.
And when lobster and shrimp have such a simliiar taste and texture, shrimp rolls are a no-brainer.
The trick is not to cook the shrimp on too high of heat. Just let them simmer on low in a bath of butter, strain from the butter and chop up into bite size bits.
Mix them up in the mayo lemon mixture and stuff in a roll. You may just stop using lobster for these sandwiches from here on out!
Buttery Shrimp Rolls
- 1 lb shrimp 16-20 count works best
- 6 tbsp butter
- 1/2 cup mayonaise
- 1/2 lemon juiced
- 1 stalk celery
- 1/2 tsp old bay seasoning
- 2 sprigs fresh dill
- 2 whole brioche rolls
- In a medium pan on low heat melt your butter. Add shrimp into the pan and cook until red and opaque. Strain from the butter, then chop into bite size pieces and set aside.
- While the shrimp is cooling, chop your celery, and dill and place in a bowl with mayonnaise, lemon juice, salt and old bay. Stir together and add in shrimp.
- Lightly butter brioche buns and toast on a pan. Load up each but with shrimp mixture. Garnish with extra dill and Old Bay seasoning and serve with a wedge of lemon. Enjoy!