What would you like to know?
Share this Story

The grilled shrimp roll: Just like a lobster roll, only you'll like it more

Milagros is a writer, recipe editor, and recipe developer. Her passion for food began at a young age and her hunger to learn and grow has never simmered. She knows everything that she does about the industry from working with amazing ...

Quell your beachside cravings with grilled shrimp rolls

Everyone loves a good lobster roll. Why not take that same concept and make a grilled shrimp roll?

Simply grill the shrimp, make a flavorful mayo spread, toast off the New England-style buns, and you’ll have a delicious, light and refreshing grilled shrimp roll on the table in under 20 minutes. It’s the same concept as a lobster roll, but it’s just way less work, much less expensive and filled with so much more flavor.

More: How to peel and devein shrimp in seconds

Grilled shrimp rolls recipe

Prep time: 13 minutes | Cook time: 4 minutes | Total time: 17 minutes

Serves 4


  • 20 – 35 shrimp, peeled and deveined
  • Juice from 1 lemon, divided
  • 1-1/2 teaspoons paprika, divided
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 large celery stalk, peeled, finely diced, plus more for garnish
  • 4 scallions, thinly sliced
  • 1/4 yellow onion, finely diced
  • 1 tablespoon dill, plus more for garnish
  • 1 teaspoon white wine vinegar
  • 4 New England-style hot dog buns
  • 2 tablespoons butter
  • Salt, to taste
  • Pepper, to taste
  • Olive oil

More: 21 succulent shrimp tacos that upstage beef


  1. In a bowl, season your shrimp with salt and pepper to taste, the juice from 1/2 a lemon and 1 teaspoon of paprika.
  2. Skewer your shrimp. Add 1 skewer near the end of the shrimp and another skewer at the top of the shrimp. Continue skewering the shrimp until about 5 or 6 are on the skewer, about an inch apart.
  3. To your grill pan over high heat, add 1 tablespoon of olive oil. Once the grill pan is hot enough, add the shrimp skewers.
  4. Cook the shrimp for about 2 minutes on each side, until the shrimp turn a pinkish hue with grill marks. Take them off the grill, remove them from the skewers, and set them aside to cool.
  5. In the meantime, make the dressing. In a large bowl, combine the mayonnaise, Dijon mustard, celery, scallions, onion, dill, vinegar, the remaining lemon juice and paprika, salt and pepper. Mix until well combined, then set aside.
  6. To a sauté pan over medium heat, add butter. Toast the hot dog buns for 1 minute on each side until golden brown.
  7. Add the cooled grilled shrimp to the mayo mixture, and mix until well combined. Add about 6 shrimp to each hot dog bun.
  8. Garnish with more dill and chopped celery.
  9. Serve immediately.

More: 23 scrumptious shrimp recipes from around the world

New in Food & Recipes

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!