Description

This 30-Minute Warm Buttery Shrimp Rolls recipe features tender, juicy shrimp grilled to perfection and tossed in a flavorful blend of melted butter, fresh herbs, and lemon. Served in toasted New England-style buns, this dish offers a delightful combination of rich, buttery textures and bright, fresh flavors—perfect for a quick, satisfying lunch or dinner.

Ingredients

Shrimp and Marinade

1 lb extra large shrimp (raw, peeled, deveined, tails removed)
2 Tbsp extra virgin olive oil
2 Tbsp fresh tarragon (finely chopped, divided)
1 tsp Kosher salt
¼ tsp freshly ground black pepper

Shrimp Dressing

3 Tbsp unsalted butter (melted and hot)
1 Tbsp mayonnaise
1 Tbsp fresh lemon juice (or splash of white wine vinegar)
2 Tbsp chives (thinly sliced, plus more for serving)
1 Tbsp chopped fresh tarragon
1 Tbsp fresh dill (finely chopped)

Buns and Toppings

4 New England-style top split buns
2 Tbsp unsalted butter
Lemon wedges (for serving)
Pinch of paprika (for garnish)

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Instructions

Prep the shrimp. Preheat a grill or grill pan over medium-high heat. If you don’t have a grill, you can pan-sear or poach the shrimp in butter. While the grill is preheating, place the shrimp in a large bowl and drizzle with 2 tablespoons of olive oil. Season with 1 tablespoon of finely chopped tarragon, 1 teaspoon Kosher salt, and ¼ teaspoon freshly ground black pepper. Toss well to coat the shrimp evenly. Thread the shrimp onto skewers, leaving 1-2 inches at the bottom of each skewer. It’s okay if the shrimp are close together or touching.
Cook the shrimp. When the grill is hot, lightly coat it with nonstick cooking spray. Place the shrimp skewers on the grill in a single, flat layer. Cook the shrimp until opaque and just cooked through, about 2 minutes on the first side and 1-2 minutes on the second side. Remove the skewers from the grill and allow the shrimp to cool slightly.
Toast the bread. While the shrimp cool, heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter and let it melt. Toast the split buns in the butter for approximately 1-2 minutes on each side, until golden brown. Add more butter as needed to get an even toasting.
Chop the shrimp. Once the shrimp are cool enough to handle, remove them from the skewers and place them on a cutting board. Chop the shrimp into bite-size pieces, then transfer to a large clean bowl.
Dress the shrimp. Add the melted butter, mayonnaise, fresh lemon juice, chives, chopped tarragon, and dill to the chopped shrimp. Stir gently until well combined. Taste the mixture and adjust seasoning if necessary.
Assemble and serve. Spoon the dressed shrimp evenly into the toasted buns. Garnish each shrimp roll with a slight sprinkle of paprika and additional chives. Serve immediately with lemon wedges on the side along with your favorite chips or coleslaw for a complete meal.

Notes

You can substitute white wine vinegar for lemon juice if preferred.
To avoid skewers burning, soak wooden skewers in water for 20 minutes before grilling.
If you don’t have fresh herbs, dried tarragon and dill can be used but reduce quantity to half and adjust to taste.
For an easier cleanup, line your grill pan with aluminum foil and poke holes before grilling.
This recipe is easily doubled or halved depending on serving needs.
Use fresh lemon wedges for added brightness right before serving.
Leftover shrimp mixture can be refrigerated for up to 1 day but is best served fresh.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Grilling
Cuisine: American