The Best Mini Buttery Shrimp Rolls
Have you ever had a Lobster Roll on a warm soft buttered rolls? Made with Old Bay and a combo of creamy and savory ingredients on a charred garlic buttered Hawaiian roll, today I am sharing The Best Mini Buttery Shrimp Rolls recipe with YOU! This is a sandwich that you don’t want to miss! …
Notes: The Best Mini Buttery Shrimp Rolls
Do You Eat Shrimp Rolls Hot Or Cold
Just like the famous Lobster Roll, if it has mayonnaise it is served cold, if it is drizzled in butter it is served warm. Living in the south, I highly recommend the cold version for a summertime treat.
A few fun fact my Waterford, CT raised husband taught me…
The first lobster rolls were served in Connecticut not Maine with melted clarified butter. The major difference between Maine lobster rolls and Connecticut lobster rolls is the temperature of the meat. Maine lobster rolls have mayonnaise and finely chopped celery is served cold. Whereas, the Connecticut lobster roll is topped with warm butter and tarragon.
What To Serve With Shrimp Rolls
Hands down, kettle potato chips and a cold coca-cola in the bottle is perfection. BUT! There are of course other options!
- potato salad
- slaw
- corn on the cob
- tossed salad
When to Serve The Best Buttery Shrimp Rolls
4th of July | Summer Picnic | Weeknight Dinner | Pool Party | Shark Week | Seafood Party | Beach Party | Jaws Movie Watch Party | Brunch
The Best Mini Buttery Shrimp Rolls
Ingredients
- 1 pound medium fresh boiled unpeeled shrimp, heads removed
- 1 celery stalk. diced
- 1 scallion, thinly sliced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 3/4 cup full fat mayonnaise (AVOID MIRACLE WHIP! DUKES IF YOU CAN GET IT!)
- 1 teaspoon horseradish
- 1 teaspoon Old Bay seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons salted butter
- 8 Hawaiian rolls sliced in center 3/4 through or 4 potato hot dog buns cut in half
- 3 tablespoons parsley, chopped
- 5 cups kettle cook potato chips
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Instructions
Bring a medium pot of water to a boil over high heat. Remove the water from the heat, add the shrimp, and coved for 3 minutes until bright pink. Immediately drain and let the shrimp cool for 10 minutes. Peel and devein the shrimp. Roughty cut the shrimp into bite sized pieces. Set aside.
In a mixing bowl, add the celery, scallions, dill, lemon zest, lemon juice, mayonnaise, horseradish, Old Bay seasoning, salt and pepper. Stir to combine. Fold in the shrimp to coat.
Melt the butter in a skillet over medium heat. Place the rolls cut side down in butter for 30 seconds. Flip and cook for another 30 seconds.
WARNING! THE MAGIC IS ABOUT TO HAPPEN!
Scoop a big dollop of the shrimp salad into the bun, sprinkle with fresh parsley, and serve with kettle cooked potato chips.
SPARKLE TIP: CRUSH THE KETTLE POTATO CHIPS ON TOP AND SERVE WITH AN ICED COLD COCA-COLA IN THE BOTTLE
SO GOOD!
Love Seafood? How About A Seafood Extravaganza?!
- Spicy Bloody Mary Shrimp Shooters
- Spinach and Artichoke Stuffed Shrimp
- Retro Shrimp Dip with Ruffles Potato Chips
- Seared Red Snapper with Tangy Green Apple Citrus Slaw
- Spicy Shrimp Tacos
- Rainbow Pan Salmon
- Bite Size Southern Shrimp and Grits Appetizer
- Homemade Cocktail Sauce
- The Best Atlantic Beach Pie with a Saltine and Graham Cracker Crust
- Zesty Lime and Avocado Shrimp Salad
How To Make The Best Mini Buttery Shrimp Rolls
Ingredients
- 1 pound medium fresh unpeeled shrimp heads removed
- 1 celery stalk. diced
- 1 scallion thinly sliced
- 1 tablespoon fresh dill chopped
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 3/4 cup full fat mayonnaise AVOID MIRACLE WHIP! DUKES IF YOU CAN GET IT!
- 1 teaspoon horseradish
- 1 teaspoon Old Bay seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons salted butter
- 8 Hawaiian rolls sliced in center 3/4 through or 4 potato hot dog buns cut in half
- 3 tablespoons parsley chopped
- 5 cups kettle cook potato chips
Instructions
- Bring a medium pot of water to a boil over hight heat. Remove the water from the heat, add the shrimp, and coved for 3 minutes until bright pink. Immediately drain and let the shrimp cool for 10 minutes. Peel and devain the shrimp. Roughty cut the shrimp into bite sized pieces. Set aside.
- In a mixing bowl, add the celery, scallions, dill, lemon zest, lemon juice, mayonnaise, horseradish, Old Bay seasoning, salt and pepper. Stir to combine. Fold in the shrimp to coat.
- Melt the butter in a skillet over medium heat. Place the rolls cut side down in butter for 30 seconds. Flip and cook for another 30 seconds.
- WARNING! THE MAGIC IS ABOUT TO HAPPEN!
- Scoop a big dollop of the shrimp salad into the bun, sprinkle with fresh parsley, and serve with kettle cooked potato chips.
Nutrition
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Sooooo good! I’m from New England and love this!
Thank you Brenda!
OH MY GOSH BECKY! LOOK AT THOSE ROLLS! Made these this weekend! SO GOOD!
EMMA! MADE ME LAUGH OUT LOUD! THESE LITTLE SHRIMPPY’S DO HAVE A LITTLE BUTTER IN THE BACK! Glad you liked them! -gwyn