New England Shrimp Rolls with Garlic Butter and Fresh Herbs
Sweet, garlicky beer steamed shrimp piled into buttery toasted rolls, this East Coast inspired shrimp roll recipe is a fast, fresh seafood lunch that tastes like a day at the shore.
Why You Will Love These Shrimp Rolls
There is something about a warm, buttery roll piled high with cool, garlicky shrimp salad that instantly feels like summer, even if you are making it on a random Tuesday in your kitchen. This shrimp roll recipe takes inspiration from classic New England shrimp rolls and East Coast shrimp rolls, but it comes together in under 30 minutes using simple ingredients you can find at any grocery store.
The shrimp gets a quick beer steamed treatment, which keeps it juicy and infuses it with a subtle malty depth, then it gets tossed in a warm garlic butter before being folded into a creamy, lemony dressing. Pile that into a griddled, golden bun and you have a fresh seafood roll that tastes like it came straight from a seaside shack.
Before we get cooking, the right tools and a few quality ingredients really do make a difference here. A good heavy bottomed pot helps the beer steamed shrimp cook evenly without scorching, a sturdy griddle or cast iron skillet gets those split top buns perfectly golden and crisp, and using good quality mayonnaise and fresh lemon juice keeps the dressing bright instead of heavy. These are the kinds of small upgrades that take a recipe from good to genuinely memorable.
The Secret to Perfectly Steamed Shrimp
The beer steamed shrimp method is what gives this recipe its signature flavor and texture. Simmering shrimp in beer with a sprinkle of Old Bay seasoning infuses them with a savory, slightly sweet aroma that plain boiled shrimp simply cannot match. The key is timing. Shrimp cook incredibly fast, usually in just 2 to 3 minutes, and they go from tender to rubbery in the blink of an eye.
Watch for the shrimp to turn from translucent gray to an opaque pink with a slight curl, that is your cue to pull them off the heat immediately.
Chef's Tip: Spread the cooked shrimp out on a sheet pan instead of leaving them in a pile. This stops the residual heat from continuing to cook them and helps them cool quickly so they are ready to chop and dress.
Building That Garlicky, Creamy Dressing
While your shrimp are cooling, this is the perfect moment to make the warm garlic butter that gets tossed through the chopped shrimp first. That little step infuses every bite with rich, savory flavor before the creamy dressing even comes into play.
For the dressing itself, you want a balance of:
- Mayonnaise for that classic creamy base
- Fresh lemon juice to cut through the richness and brighten everything up
- Celery for a satisfying crunch in every bite
- Fresh chives for a mild oniony, herby finish
This combination is what separates a true New England style shrimp roll from a basic shrimp salad sandwich. It is rich but not heavy, creamy but still bright.
Toasting the Buns Just Right
Do not skip this step, even if you are tempted to save time. Split top hot dog buns brushed with melted butter and griddled until golden add a crisp, buttery contrast to the cool, creamy shrimp filling. If you cannot find split top buns, regular hot dog buns work too, just slice a thin section off each side so they sit flat in the skillet and toast evenly.
Ready to make it? Here is the full step-by-step recipe:
New England Shrimp Rolls with Garlic Butter and Fresh Herbs
Sweet, garlicky beer steamed shrimp piled into buttery toasted rolls, this East Coast inspired shrimp roll recipe is a fast, fresh seafood lunch that tastes like a day at the shore.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 cup beer, any light lager works well
- 3 garlic cloves, minced
- 4 tbsp unsalted butter, divided, plus extra for toasting buns
- 3/8 cup mayonnaise, good quality
- 1 tbsp lemon juice, freshly squeezed
- 1/4 cup celery, finely diced, optional for crunch
- 2 tbsp fresh chives, chopped, plus more for garnish
- 1 tsp old bay seasoning, or to taste
- 4 split top hot dog buns, New England style if you can find them
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
Instruction
In a large pot or saucepan, bring the beer to a simmer over medium high heat.
Add the shrimp, Old Bay seasoning, salt, and pepper, then cover and steam for 2 to 3 minutes, just until the shrimp turn pink and opaque. Do not overcook.
Drain the shrimp and spread them on a baking sheet to cool slightly for a few minutes.
While the shrimp cool, melt 2 tablespoons of butter in a small skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant but not browned, then remove from heat.
Roughly chop the cooled shrimp into bite sized pieces and place in a mixing bowl.
Pour the warm garlic butter over the shrimp and toss to coat evenly.
Add the mayonnaise, lemon juice, diced celery, and chopped chives to the shrimp. Stir gently until just combined, taking care not to mash the shrimp.
Taste and adjust seasoning with extra salt, pepper, or a squeeze more lemon juice if needed.
Melt the remaining 2 tablespoons of butter in a large skillet or griddle over medium heat. Brush the outsides of the buns with butter and toast for 1 to 2 minutes per side until golden and crisp.
Generously fill each toasted bun with the shrimp salad, letting some spill over the edges.
Garnish with extra chopped chives and a wedge of lemon, then serve immediately.
Equipment
- Large saucepan or pot with lid
- Small skillet
- Large skillet or griddle
- Mixing bowl
- Sharp knife and cutting board
Notes
Serving, Storing, and Tasty Variations
These shrimp rolls are best served immediately while the buns are still warm and the filling is cool, creating that perfect contrast of temperatures and textures. They pair wonderfully with a simple side of kettle chips, a light coleslaw, or a crisp green salad.
If you want to switch things up, this base recipe is incredibly versatile. Try one of these ideas:
- Swap the shrimp for chopped cooked lobster for a true shrimp lobster roll mashup
- Add a diced avocado for extra creaminess and healthy fats
- Stir in a spoonful of finely diced jalapeno for a spicy kick
- Serve the shrimp salad over a bed of greens for a lighter, bun free option
A Quick Note on Leftovers: The shrimp salad keeps well in the fridge for up to two days, making it a great option to prep ahead for an easy weekday lunch. Just toast a fresh bun whenever you are ready to eat so it does not lose its crunch.
However you serve them, these garlic shrimp rolls bring a little taste of the coast to your table, no matter where you live. Once you try this beer steamed shrimp method, it might just become your go to way to cook shrimp for good.
