New England Style Shrimp Rolls
Last Updated on July 11, 2023 by Annie
These New England style shrimp rolls are a quintessential summer food that are happily dairy free! They are light and refreshing like a summer breeze!
These shrimp rolls came to be a thing in our house last year. Jason and I had been on a lobster roll bender. Ok, that was a bit of an exaggeration, but we ate every lobster roll we could get our hands on. So lobster rolls were on the brain one late summer afternoon when it hit me. Why not make our own?
Rather than paying the price of buying lobster at the grocery store, we went with something we already had… shrimp.
When it comes to New England style shrimp rolls there are two lines of thought. There are the people who believe they should be slathered in a lemony-butter finish. This is the way Jason prefers to eat his shrimp rolls. Then there are those who believe a lightly mayo-ed finish is the way to go. I believe in mayo, all the way. It just so happens that the mayo route is also the dairy free path.
With a house divided on this issue there is basically only one solution…chef’s choice! However, as a compromise, I have added some of that lemony finish to this shrimp roll and there are no complaints here.
Pro Tips for New England Style Shrimp Rolls
- You can boil the shrimp in advance, so assembly is a snap!
- Double the batch if you are making these for a crowd!
- Keep the shells on when you boil them, this keeps the moisture in keeping them from getting too tough.
More Summer Shrimp Recipes
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New England Style Shrimp Rolls
A classic summer New England recipe with a refreshing dairy free spin.
Ingredients
- 1 lb Frozen Shrimp
- 2 Tbsp Mayo
- ½ tsp Lemon Juice
- 2 Green Onion stalks
- 1 Garlic Pod Microplaned
- Salt and Pepper to taste
- 4 Hot Dog Buns
- Lettuce for garnish
- Lemon Wedges for garnish
- Chive for garnish
Instructions
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Place the shrimp in a medium sauce pan, fill with water, leaving about two inches in the pan. Boil the shrimp until they are pink (about 5-8 minutes).
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Remove the shrimp from the stove, drain, and allow the shrimp to cool. Once the shrimp are cool, peel the shells off and cut the shrimp into thirds.
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In a medium bowl stir together chopped shrimp, mayo, lemon juice, garlic. Season with salt and pepper.
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Meanwhile, toast the hot dog buns in the oven until they are your desired level of toasty!
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Assemble the shrimp rolls by filling with lettuce, shrimp roll mixture, and topping with an extra squeeze of lemon and a sprinkle of chive.
Recipe Notes
Make sure you check the ingredients listed on the hot dog bun package to be sure they are made without milk.
You can boil the shrimp in advance and then peel/ assemble when you are ready for the shrimp rolls.
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