New England Style Shrimp Roll
User Reviews
3.8
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4
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Calories
502 kcal
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Course
Main Course
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Cuisine
American
New England Style Shrimp Roll
Description
This recipe starts with fresh or thawed shrimp which are steamed or sautéed just until cooked, then cooled and roughly chopped. The shrimp are combined with mayonnaise, finely minced onion and celery, freshly squeezed lemon juice, and fresh cracked salt and pepper, offering a balance of creaminess, crunch, and brightness. The mixture is refrigerated to meld flavors before serving.
The buns are buttered with melted butter and grilled until toasted, providing a crispy exterior that contrasts with the cool shrimp salad inside. A light sprinkle of paprika or Old Bay seasoning and fresh chives adds color and a hint of additional spice. Serving in top-split buns keeps the filling well contained and easy to eat.
Leftover shrimp salad can be refrigerated for up to two days. The recipe allows variations such as substituting part of the mayonnaise with Greek yogurt to reduce fat or adding pickled jalapeños for extra heat. It can also be served in lettuce cups with diced avocado for a low-carb option.
Ingredients
- 1 pound Shrimp fresh or frozen, uncooked
- 1/2 cup mayonnaise
- 1/4 cup onion minced
- 1/4 cup celery minced
- lemon juice of half
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 4 hot dog buns top split style
- 3 Tbsp butter melted
garnish
- paprika or Old Bay seasoning
- chives snipped
Instructions
- If your shrimp are frozen, thaw the shrimp under cool running water for a few minutes until softened, and then steam or sauté them just until cooked through. This doesn't take long, so don't over cook. Let cool then give them a rough chop.
- Put the shrimp in a bowl and toss with the mayo, onions, celery, lemon juice, and salt and pepper. Taste the salad to adjust any of the seasonings. Cover and refrigerate until needed.
- Melt the butter and brush onto the open buns. Grill for a few minutes until toasty.
- Serve the shrimp salad in toasted buns, topped with a sprinkle of paprika or Old Bay, and some snipped chives.
- Store any leftover shrimp salad in the refrigerator for up to 2 days.
Notes
- Use low-fat mayo or a mixture of Greek yogurt and mayo to reduce fat in the shrimp salad.
- Add pickled jalapeños for a spicy kick if desired.
- For a low-carb variation, serve the shrimp salad over lettuce or diced avocado instead of buns.
- Refrigerate leftover shrimp salad and consume within two days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 320mg | 107% |
| Sodium | 1352mg | 56% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 248mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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