Best East Coast Shrimp Rolls Recipe with Creamy Herb Mayo

East Coast Shrimp Rolls are one of those meals that solve a very real problem in my house: I want something that feels like a special seaside lunch, but I do not want to cook for an hour or dirty every dish I own. These rolls are buttery, a little messy in the best way, and loaded with juicy shrimp plus a creamy herb mayo that tastes fresh and bright. I started making them after a beach trip when I could not stop thinking about that classic New England style vibe. Now I make them whenever I need a quick win for lunch, easy entertaining, or a fun weeknight dinner that still feels like a treat. If you have shrimp in the freezer and a few pantry basics, you are already halfway there.

Why You’ll Love This Easy East Coast Shrimp Rolls Recipe

I love this recipe because it is simple but it still hits all the comfort food notes. You get that warm toasted roll, the cool creamy filling, and the sweet pop of shrimp all in one bite. Also, it is surprisingly flexible, so you can keep it classic or make it your own depending on what is in your fridge.

Here is what makes it a repeat in my kitchen:

• Fast: you can pull it off in about 25 minutes if your shrimp are already thawed.
• Bright and creamy: the herb mayo is the secret that makes everything taste fresher.
• Great for guests: it feels fancy without being fussy.
• No heavy cooking skills needed: if you can stir and toast bread, you are good.

And if you are planning a little gathering, these rolls fit right in with snacky party food. I sometimes pair them with ideas from these Easter party finger foods and call it a casual make your own plate situation.

Ingredients You’ll Need for the Best Shrimp Rolls

Nothing wild here, which is part of the charm. The goal is clean, simple flavor with a creamy sauce that does not drown the shrimp.

For the shrimp filling:

• 1 and 1/2 pounds shrimp, peeled and deveined (medium or large)
• 1 tablespoon olive oil or melted butter
• 1/2 teaspoon kosher salt, plus more to taste
• Black pepper
• 1/3 cup finely chopped celery (for crunch)
• 2 tablespoons finely chopped red onion or scallions (optional but nice)

For the creamy herb mayo:

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice (more if you like it brighter)
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 small garlic clove, grated or finely minced
• Pinch of salt and pepper

For serving:

• 4 to 6 split top hot dog buns (New England style if you can find them)
• 2 to 3 tablespoons butter for toasting the buns
• Extra herbs or lemon wedges

Little note: split top buns make the whole experience feel like a true East Coast Shrimp Rolls moment, but regular buns work too. You just want something soft that toasts well.

How to Choose the Best Shrimp for Shrimp Rolls

If you have ever eaten a shrimp roll that tasted rubbery or watery, it usually comes down to shrimp choice and how it was cooked. I have learned this the hard way, unfortunately.

My best tips:

Go for medium or large shrimp. Small shrimp get lost in the bun and the texture is not as satisfying.

Frozen is totally fine. Honestly, frozen shrimp are often fresher than shrimp sitting in the seafood case for days. Look for shrimp that are already peeled and deveined to save time.

Avoid pre cooked shrimp for this. They can work in a pinch, but they tend to be a little tough and do not soak up flavor as well.

Watch the label. If it says “soaked” or has a lot of additives, it can release water and make your filling runny. You want shrimp that smell clean and mild, not fishy.

And if shrimp is your current obsession, you will probably also like this cozy dinner situation: creamy garlic shrimp recipe. Different vibe, same happy feeling.

Kitchen Tools You’ll Need

You do not need anything fancy. I like keeping this recipe low stress.

Here is what I use:

Skillet or saute pan: for cooking the shrimp quickly.

Mixing bowl: for the creamy herb mayo and tossing everything together.

Cutting board and knife: to chop celery, herbs, and onion.

Zester or microplane: optional, but great for grating garlic and adding lemon zest if you want extra zing.

Spatula or tongs: to flip shrimp and toast buns.

How to Make East Coast Shrimp Rolls Step by Step

This is the part where it all comes together fast. I like to make the sauce first so the flavors get a minute to hang out together.

Step 1: Make the creamy herb mayo

In a bowl, stir together mayo, lemon juice, Dijon, dill, parsley, garlic, salt, and pepper. Taste it. If it feels a little flat, add a pinch more salt or an extra squeeze of lemon.

Step 2: Cook the shrimp

Pat the shrimp dry with paper towels. This helps them sear instead of steam. Heat olive oil or butter in a skillet over medium high heat. Add shrimp in a single layer, season with salt and pepper, and cook about 1 to 2 minutes per side until pink and just cooked through. Do not overthink it. As soon as they curl and turn opaque, pull them off.

Step 3: Chop and mix the filling

Let shrimp cool for a few minutes, then chop them into bite size pieces. Toss shrimp with celery and onion or scallions. Add the herb mayo and stir until everything is coated but not swimming. If you like it extra creamy, add another spoonful of mayo.

Step 4: Toast the buns

Spread butter on the sides of the buns and toast in a skillet until golden. This is not optional in my world. Toasting makes the whole roll taste like something you would pay too much for at a seaside shack.

Step 5: Fill and serve

Spoon the shrimp mixture into warm buns. Top with extra herbs and serve with lemon wedges. This is peak East Coast Shrimp Rolls energy right here.

Expert Tips for Perfect New England-Style Shrimp Rolls

I have made these enough times to know where things can go sideways. Here is what actually helps:

Dry your shrimp before cooking. It is the easiest way to avoid watery filling.

Cool shrimp before mixing. If you mix hot shrimp with mayo, the sauce can get oily and weird.

Do not overdo the mayo. The shrimp should be the star, not the sauce.

Toast right before serving. Warm buns plus cold filling is the best contrast.

Chop herbs fresh if you can. Dried herbs are fine in a pinch, but fresh dill and parsley make the creamy herb mayo taste like summer.

Easy Recipe Variations and Customizations

I stick to the classic most of the time, but it is fun to switch things up.

Make it a little spicy: add a pinch of cayenne or a spoonful of sriracha to the herb mayo.

Add crunch: finely diced pickles or a tiny bit of chopped cucumber adds a nice snap.

Try a different herb combo: basil and chives are great if you do not have dill.

Make it lighter: swap half the mayo for plain Greek yogurt. It is tangy and still creamy.

Go extra lemony: add a little lemon zest for a brighter flavor.

What to Serve with East Coast Shrimp Rolls

These are rich enough that I like simple sides. Think picnic style, not fussy.

My go tos:

• Kettle chips or fries
• Crunchy slaw with a light vinaigrette
• Corn on the cob
• Pickles and extra lemon
• A simple green salad

If you are doing a seafood dinner night, I love adding one more shrimp dish on the table, like cheesy shrimp crab alfredo lasagna roll ups for the comfort food people. It is a different direction, but everyone wins.

How to Store, Refrigerate, and Make Shrimp Rolls Ahead

East Coast Shrimp Rolls are best when the buns are freshly toasted, but you can absolutely prep the filling ahead.

To refrigerate: store the shrimp filling in an airtight container for up to 2 days. I would not push it longer because seafood is seafood.

To make ahead: mix the herb mayo and chop your celery and onion earlier in the day. Cook shrimp, cool, and mix everything up. Then toast buns right before serving.

Do not freeze the mayo based filling. The texture gets strange when it thaws.

Pro move: if you know you will have leftovers, keep the shrimp mixture separate from the buns so nothing gets soggy.

Common Mistakes to Avoid When Making Shrimp Rolls

I have made every mistake on this list so you do not have to.

Overcooking the shrimp: they turn chewy fast. Cook just until pink and firm.

Mixing hot shrimp with mayo: it can break the sauce. Let shrimp cool a bit.

Skipping the toast: untoasted buns can taste bland and fall apart quicker.

Watery add ins: if you add cucumber or pickles, pat them dry first.

Underseasoning: shrimp and mayo both need salt and lemon to taste their best. Taste the filling before you stuff the buns.

More Easy Seafood Sandwich and Shrimp Recipes to Try

If you love the whole shrimp sandwich thing, you are in good company. I rotate these kinds of meals all summer because they are quick and they do not heat up the kitchen too much.

When you are craving something sweet after your seafood dinner, I swear baking is the best finish. These best apple cinnamon rolls are ridiculously comforting, especially if you have friends over and want to put something warm on the table.

And if you are keeping it seafood focused, think simple shrimp bowls, shrimp tacos, or a garlicky skillet shrimp you can scoop up with bread.

Recipe Notes, Nutrition, and Helpful Substitutions

Servings: usually 4 to 6 rolls, depending on how stuffed you make them.

Nutrition: it depends a lot on bun size and how much mayo you use. Shrimp is naturally high in protein and pretty lean. Most of the richness here comes from the mayo and butter toasted buns.

Gluten free option: use gluten free hot dog buns or serve the shrimp salad over lettuce for more of a shrimp salad bowl moment.

Dairy free option: toast buns with olive oil instead of butter and use a dairy free mayo.

No fresh herbs: use 1 teaspoon dried dill plus 1 teaspoon dried parsley, but fresh really does taste better if you can swing it.

Extra flavor idea: a tiny pinch of Old Bay style seasoning is very on theme here, just do not let it overpower the herbs.

Common Questions

1) Can I use pre cooked shrimp?
Yes, in a pinch. Just chop and mix with the sauce. But the texture is usually better when you cook shrimp yourself because it stays juicier.

2) How do I thaw frozen shrimp quickly?
Put shrimp in a colander and run cold water over them for 5 to 10 minutes, tossing once or twice. Then pat dry really well.

3) What buns are best for East Coast Shrimp Rolls?
Split top hot dog buns are the classic. They toast beautifully on the sides and hold the filling without falling apart.

4) Why does my shrimp filling get watery?
Usually it is because the shrimp were not dried before cooking, or you added watery veggies without draining them. Cooling shrimp before mixing also helps.

5) Can I make the creamy herb mayo the day before?
Absolutely. It actually tastes even better after a few hours in the fridge. Just stir it again before using.

A fun, simple seaside dinner you can actually pull off

If you want a meal that feels like a mini vacation, East Coast Shrimp Rolls really do deliver with minimal effort. Keep the shrimp tender, toast the buns, and let that creamy herb mayo do its thing, and you will be very happy. If you want to compare approaches, I found this helpful East Coast Shrimp Rolls recipe – Sugar Maple Farmhouse and this deeper dive from Serious Eats, Shrimp Rolls (New England–Style Seafood Sandwiches) Recipe. Now go grab some napkins and make a batch, then tell me if you are team extra lemon or team extra herbs.

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