How to Make an Authentic New England Shrimp Roll
Capture the essence of a seaside shack with simple ingredients and minimal fuss.
If there’s one sandwich that captures the breezy, ocean-salted spirit of the New England summer, it’s the shrimp roll. While lobster rolls get most of the coastal acclaim, the shrimp roll stands as a humble, equally delicious, and more accessible rival. With plump, juicy shrimp lightly tossed in a creamy dressing, nestled within a buttery, griddled split-top hot dog bun, this sandwich epitomizes everything right about simple seaside fare. In this comprehensive guide, we break down the secrets to achieving shrimp roll perfection—right in your own kitchen.
What Is a New England Shrimp Roll?
At its core, a New England shrimp roll is a sandwich consisting of tender boiled or steamed shrimp, gently mixed with a light, creamy dressing, and served in a top-split, buttered, and toasted hot dog bun. While lobster rolls have cornered the market of iconic New England sandwiches, shrimp rolls trace a similar lineage—substituting more affordable, sweet shrimp for lobster and resulting in a sandwich that’s no less craveworthy.
Key Characteristics
- Plump, tender shrimp: Generally, small or medium-sized shrimp work best for a delicate bite.
- Light, creamy dressing: Mayonnaise forms the base, but is typically used sparingly to avoid overpowering the shrimp’s flavor.
- Minimal add-ins: Celery, fresh chives or scallions, lemon juice, salt, and pepper.
- Top-split bun: The authentic New England-style “split-top” or “New England Style” hot dog buns, toasted in butter.
Why Make a Shrimp Roll?
Shrimp rolls offer an approachable alternative to lobster rolls, both in terms of cost and preparation. With a relatively short ingredient list and less prep time, you can serve up a taste of New England no matter where you live. Shrimp are sweeter and more tender than most expect, and their subtle flavor pairs beautifully with straightforward seasonings. Plus, they cook quickly, meaning you can have dinner ready in under thirty minutes.
The Anatomy of Shrimp Roll Perfection
Choosing the Right Shrimp
The star of the show needs to be top-notch. Here’s what to look for:
- Fresh or Frozen: Unless you have access to shrimp boats, frozen, wild-caught shrimp are an excellent choice. They are usually frozen immediately after being caught, preserving their sweetness and texture.
- Size: Small shrimp (51–60 per pound) yield that classic New England mouthfeel, but medium or large shrimp chopped into bite sizes are fair substitutes.
- Peeled vs Unpeeled: Peeled shrimp make prep easier, but shells preserve more shrimp flavor during cooking. For best results, buy shrimp with shells and peel them yourself.
- Deveined: Remove the vein if present for the cleanest taste and presentation.
How to Cook Shrimp for a Roll
Simplicity is key here. The best methods retain the shrimp’s succulence while infusing just enough seasoning:
- Poaching: Bring salted water with aromatics (like bay leaf, peppercorns, or lemon) just to a simmer. Add shrimp, remove from heat, and let them poach gently until opaque, about 2–3 minutes. Do not boil vigorously—overcooking makes shrimp rubbery.
- Shocking: Immediately transfer cooked shrimp to an ice bath to halt cooking and lock in tenderness.
The Ideal Shrimp Roll Dressing
Unlike some deli salads, the shrimp in a New England roll shine because the dressing is minimal and subtle. The goal: juicy, lightly dressed shrimp—not a mayonnaise-heavy spread.
Basic Dressing Ingredients
- Mayonnaise: The creamy backbone. Use just enough to coat, not drown the shrimp.
- Lemon juice: For brightness and acidity.
- Celery: Adds delicate crunch and freshness.
- Fresh herbs: Chives, parsley, or scallions for a pop of green and vegetal notes.
- Salt and pepper: To taste.
Optional Twists
- Dijon mustard or whole grain mustard for tang and complexity.
- Dill or tarragon for herbal lift.
- Old Bay seasoning for a classic seafood shop vibe.
- Finely diced red onion for a sharper bite.
About the Bun: Embracing the New England Style
The bun can make or break your shrimp roll experience. A classic New England-style split-top bun, designed to stand upright and perfectly cradle fillings, is essential. Its soft yet slightly chewy crumb absorbs the shrimp juices, while the exposed sides allow for the all-important golden-browned, buttery toast. If unavailable, substitute regular hot dog buns, but try to trim the sides to get the same effect.
What others are reading
How to Prepare the Bun
- Butter the sides generously with softened butter.
- Toast, cut sides down, in a dry skillet over medium heat until golden and crisp.
- Let cool just enough to handle, then fill immediately to serve warm.
Step-by-Step: Assembling the Shrimp Roll
- Cook the shrimp: Poach gently, then chill in ice water. Drain thoroughly.
- Chop and dress: If using large shrimp, cut into bite-sized pieces. Toss with dressing and chill briefly, allowing flavors to meld.
- Toast the bun: Butter, then griddle or toast until the sides are nicely browned.
- Fill and serve: Heap the shrimp salad into the warm bun. Garnish with additional herbs or celery leaves if desired. Serve immediately.
Classic Shrimp Roll Recipe
Here’s a standard recipe for four shrimp rolls, inspired by generations of New England seafood shacks.
| Ingredient | Amount |
|---|---|
| Small shrimp (peeled, deveined) | 1 pound (about 450g) |
| Mayonnaise | 3 to 4 tablespoons |
| Celery, finely diced | 2 ribs |
| Fresh lemon juice | 1 tablespoon |
| Fresh chives or scallion, minced | 2 tablespoons |
| Salt and freshly ground black pepper | To taste |
| New England split-top hot dog buns | 4 |
| Unsalted butter, softened | 2 tablespoons |
Instructions
- Poach the shrimp: Bring a pot of salted water (optionally with aromatics like bay leaf and lemon) to a simmer. Add shrimp, remove from heat, and let stand until opaque and just cooked, about 2–3 minutes. Transfer to an ice bath, cool, then drain thoroughly.
- Mix the filling: Chop shrimp if large. In a bowl, combine mayonnaise, celery, lemon juice, and chives or scallion. Add shrimp and toss gently to coat. Season generously with salt and black pepper. Chill briefly if desired.
- Prepare the buns: Butter split-top buns liberally on both sides. Toast in a skillet over medium heat until deep golden brown—a couple of minutes per side.
- Assemble: Divide shrimp mixture among buns. Top with more herbs if available. Serve immediately, ideally with a side of potato chips or pickles.
Tips and Variations
- Don’t over-dress: The flavor of sweet shrimp should remain front and center—add just enough mayo to bind.
- Use high-quality buns: Seek out true New England split-tops for the right texture and structure.
- Extra-bright flavor: Add a tiny pinch of zest to your lemon juice or a dash of hot sauce for a subtle kick.
Alternative Add-Ins
- Avocado: For richness and a modern touch.
- Old Bay seasoning: For classic seafood shop flavor.
- Lettuce leaves: For extra crunch and color—though purists might skip it.
Serving Suggestions
Shrimp rolls are best enjoyed fresh, with crisp sides and tangy accompaniments. Try with:
- Kettle-cooked potato chips
- Crispy pickles
- Coleslaw
- Lemon wedges
Make-Ahead and Storage
- Shrimp salad: Can be made up to 4 hours ahead and refrigerated. Always dress lightly before storing to prevent sogginess.
- Buns: Toast just before serving for best texture.
- No freezing: Assembling the rolls in advance or freezing is not recommended; the salad weeps and buns get soggy.
New England Shrimp Roll: The Ultimate Summer Sandwich
Few seafood creations are as crowd-pleasing and stress-free to prepare as the New England shrimp roll. With its harmonious combination of sweet crustacean, creamy yet light dressing, and toasty, buttery embrace, it’s no wonder this humble cousin of the lobster roll is a regular at clam shacks and backyard gatherings. Make a batch this weekend, and give yourself a taste of coastal summer—no matter where you are.
Frequently Asked Questions (FAQs)
Q: Can I use pre-cooked shrimp?
A: Yes, but for best flavor and texture, poach raw shrimp yourself—pre-cooked can sometimes be rubbery or bland.
Q: What’s the difference between a shrimp roll and a lobster roll?
A: Shrimp rolls use small, sweet shrimp instead of lobster. The dressing is similar (mayonnaise-based), and both are served in buttery split-top buns. Shrimp rolls are more affordable and milder in flavor.
Q: Are there non-mayo versions?
A: Some seafood shops make “Connecticut-style” rolls with melted butter and lemon only—no mayonnaise. You can absolutely try this with shrimp, for a lighter, dairy-forward version.
Q: Can I add lettuce?
A: While traditional versions don’t use lettuce, it can add an appealing crunch. Choose tender, mild greens like Bibb or butter lettuce if desired.
Q: How do I find New England-style buns outside the Northeast?
A: Check specialty grocers or online stores for “New England split-top” hot dog buns. In a pinch, slice the sides off a standard bun for more surface area to butter and toast.
References
Similar Articles
Read full bio of Sneha Tete
