Shrimp Roll with Buttery Brioche

This creamy fresh shrimp roll has become my signature sandwich each summer especially when lobster is out of reach For a family picnic or a relaxing dinner at home these rolls are easy yet feel so special With flavorful shrimp cooked at home and layered into warm buttery brioche buns it is everything I crave in a seafood sandwich and so easy to make ahead

This was my original go to shrimp salad that turned into a sandwich Over the years I learned that simple fresh ingredients made all the difference and my family still begs for these at every summer gathering

Ingredients

• Shrimp: fresh or frozen then thawed choose wild caught for best flavor cooking at home with aromatics adds even more taste
• Fresh lemon: adds brightness and helps season the shrimp select heavy juicy lemons for best results
• Herbs such as dill and parsley: provide freshness use crisp green bunches for full flavor
• Celery: gives crunch pick firm even sticks avoid soft spots
• Scallions: mild onion note many swap for more or less depending on taste look for bright greens
• Mayonnaise: creamy binder for the salad classic variety works best opt for one with minimal additives
• Brioche hot dog buns: soft and buttery for the ultimate base fresh bakery or premium packaged versions are best
• Unsalted butter: for toasting the buns gives golden crispy flavor use European style for deeper taste
• Salt and pepper: essential for seasoning use freshly cracked if possible

Instructions

Prepare the Shrimp:

Bring a large pot of water to a gentle boil and add several lemon slices plenty of salt and a handful of herbs to infuse the water Slide in the peeled and deveined shrimp Let the shrimp simmer gently until just opaque This takes two to three minutes maximum Overcooking will make them rubbery Remove the shrimp right away

Cool and Chop:

Transfer cooked shrimp to a bowl of ice water to stop the cooking Drain well and pat shrimp dry with a towel Once cool chop into bite sized pieces This step helps the salad blend evenly and fit inside your buns

Mix the Salad:

In a large bowl combine cooled chopped shrimp diced celery thinly sliced scallions chopped fresh herbs mayonnaise a squirt of lemon juice and salt and pepper Stir gently to coat everything evenly Taste and adjust seasoning especially lemon for brightness or mayo for creaminess

Toast the Buns:

Set broiler to high or heat a wide skillet over medium Brush the inside and outside of each brioche hot dog bun with softened butter Lay buns open faced on a baking sheet under the broiler or on the hot pan Toast until golden brown and slightly crispy on both sides Watch closely as they brown quickly Remove and let cool slightly

Assemble the Rolls:

Spoon generous amounts of shrimp salad into each warm toasted bun Pack it in so each bite is nicely filled Serve right away while the bread is still slightly warm

Fresh dill has become my favorite herb for these rolls Every time I sprinkle it over the shrimp salad I remember my kids helping me in the kitchen snipping fresh dill from our backyard pots It adds a lively flavor that just feels like summer for us

Storage Tips

Shrimp salad keeps well in an airtight container in the refrigerator for up to two days but always store the salad separate from the bread to prevent sogginess Only fill the rolls right before serving If you want to get ahead cook and chop the shrimp then mix the salad the day before for a stress free meal

Ingredient Substitutions

If celery is not a favorite swap for diced cucumber or finely shredded fennel For a lighter dressing you can use Greek yogurt in place of half the mayonnaise Brioche buns are classic but soft New England style hot dog buns work beautifully too

Serving Suggestions

Serve with crunchy kettle chips fresh corn salads or pickles For a heartier spread pair with a cool soup like gazpacho or a crisp green salad For a fun party platter cut the finished rolls in half and set out with lemon wedges and extra herbs on the side

Cultural and Historical Context

Shrimp rolls take inspiration from the classic lobster roll which hails from the New England coast Many seafood shacks up and down the East Coast now offer shrimp as a budget friendly alternative making these sandwiches a beloved staple outside lobster regions too

Seasonal Adaptations

Use fresh summer herbs like tarragon basil or chives in place of dill for a new spin Grill the shrimp for an extra smoky note during cookout season Tuck in a few fresh spinach leaves or sliced radishes for crunch Making these with local garden herbs has made every summer feel more vibrant and the tradition has stuck through every picnic season

Success Stories

I have shared these shrimp rolls at friend gatherings and family picnics and they are always the first thing gone Even folks who claim not to like seafood go for seconds The creamy tangy shrimp salad nestled in a buttery bun just wins over everyone every time

Freezer Meal Conversion

While shrimp salad itself does not freeze well cooked shrimp can be frozen for up to three months Thaw in the refrigerator chop and proceed with the salad when ready This comes in handy if you want to meal prep in advance for a busy week or surprise guests

Shrimp rolls bring bright summer seafood flavor in such an easy package Make extra—they always disappear fast

Common Recipe Questions

→ What type of bread works best?

Buttery brioche rolls or hot dog buns are ideal for their rich flavor and soft texture.

→ How do I prevent overcooked shrimp?

Cook shrimp just until opaque, then immediately remove and cool to avoid rubbery texture.

→ Can I make the shrimp mixture ahead?

Yes, the shrimp filling can be made a day in advance and stored chilled until ready to serve.

→ Is it necessary to toast the buns?

Toasting adds delicious flavor and improves texture, helping hold the creamy shrimp filling.

→ Can I substitute celery?

Try chopped scallions or omit celery entirely if you prefer a different crunch or flavor.