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–+ servings
a closeup image of shrimp rolls on a tray, with creamy shrimp filling

The Best Classic Shrimp Rolls Recipe (video)

20 minutes prep + 5 minutes cook
6 rolls
The best classic shrimp rolls recipe, with creamy and zesty shrimp served on soft brioche buns! Great for lunch, dinner, or as a appetizer!

Ingredients 
US Customary - Metric

  • 1 1/2 lbs jumbo shrimp
  • 6 brioche buns
  • 2 tbsp butter, for toasting bread
  • 2 large lemons, for serving

For Creamy Dressing:

  • 3 sticks celery
  • 2 green onions
  • 2 tbsp fresh chopped parsley
  • 2 tbsp fresh chopped chives
  • 2 tbsp fresh chopped dill
  • 2 tbsp capers
  • zest from 1 lemon
  • 2 to 3 tbsp fresh lemon juice
  • 3 large garlic cloves
  • 1 tbsp red wine vinegar
  • 1 1/2 tbsp Dijon mustard
  • 1/2 cup mayonnaise
  • 1 1/2 tsp sea salt
  • 1 tsp dried onion powder
  • 1 tsp paprika
  • ground black pepper

Instructions

Making the Dressing:

  • Prepare the dressing first. Finely dice the celery and green onions and add to a large mixing bowl. Chop the fresh herbs and add them in next. Grate or press in the garlic cloves.
  • Next, zest the lemon, then squeeze in a couple tablespoons of lemon juice. Add the mayonnaise, Dijon mustard, red wine vinegar, capers, and season with salt, pepper, dried onion powder, and paprika.
  • Whisk everything together until a uniform and creamy sauce forms. Keep the sauce chilled until ready to use.

Cooking the Shrimp:

  • Next, cook the shrimp. Bring a large pot of salted water up to a boil. While you’re waiting for the water to boil, peel and clean the shrimp.
  • Drop the cleaned shrimp into boiling water and cook for 2 to 3 minutes, just until the shrimp is no longer translucent.
  • Remove the cooked shrimp from the water with a skimmer and drop into a bowl of ice to stop the shrimp from cooking.
  • Chop the cooled shrimp into small, bite sized pieces and drop it into the prepared dressing. Toss to coat the shrimp.

Making & Serving Shrimp Rolls:

  • You can make the shrimp rolls right away or refrigerate the filling until you’re ready to make the rolls.
  • Preheat a large frying pan over medium heat and melt the butter. Add 3 to 4 brioche rolls at a time, coat them lightly in the butter, then toast until warm.
  • Fill each brioche bread roll with a generous amount of creamy shrimp filling. Garnish with extra fresh herbs, if desired.
  • I recommend enjoying the shrimp rolls right away with a squeeze of fresh lemon juice over the top. These rolls are best when the buns are warm.

Nutrition

Serving: 1shrimp roll | Calories: 445kcal | Carbohydrates: 26g | Protein: 22g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 233mg | Sodium: 1698mg | Potassium: 281mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1029IU | Vitamin C: 27mg | Calcium: 119mg | Iron: 1mg