There’s nothing quite like a roll stuffed to the brim with sweet, tender seafood. While lobster often gets the spotlight, these shrimp rolls are every bit as indulgent, with the added bonus of being quick, affordable, and weeknight-friendly. Using Larry’s Catch coldwater shrimp (already cooked, peeled, and deveined), you’ll have a taste of the East Coast in minutes - no pots of boiling water or messy prep required.
Ingredients (Serves 2 generous rolls)
- 8oz Larry’s Catch coldwater shrimp, thawed and patted dry
- 2 tbsp mayonnaise (or Greek yogurt for lighter option)
- 1 tsp fresh lemon juice
- ½ celery stalk, finely diced
- 1 tbsp chives or green onion, finely chopped
- ½ tsp Old Bay seasoning (or a pinch of paprika + celery salt)
- Salt and freshly ground black pepper, to taste
- 2 brioche hot dog rolls (split-top preferred)
- 1 tbsp butter, softened
Instructions
- In a bowl, mix shrimp with mayonnaise, lemon juice, celery, chives, Old Bay, salt, and pepper. Stir gently until just coated.
- Spread butter on the outsides of the rolls and toast in a hot skillet or on a grill pan until golden and crisp.
- Spoon shrimp mixture into each roll until brimming. Garnish with extra chives and a squeeze of lemon.
Why You’ll Love It
This recipe transforms one pack of shrimp into two indulgent rolls - perfect for lunch, a quick dinner, or impressing guests. Sweet, buttery, and fresh, it’s a true taste of the East Coast with zero effort.