Shrimp Rolls With Brioche

Shrimp rolls are a summertime favorite in my home simple to pull together yet bursting with bright herby flavors and a creamy crunch. Warm buttery brioche buns cradle a tangy shrimp salad flecked with fresh lemon and chopped celery making every bite fresh and perfectly balanced. I love serving these on hot afternoons when something crisp and satisfying is the only thing that sounds good.

The first time I made shrimp rolls I was craving lobster but my grocery budget had other plans. I found shrimp worked just as well and the flavors took me straight back to seaside vacations. Now we make it every summer and it is always the dish that disappears first at the table.

Ingredients

• Fresh shrimp: look for wild caught or high quality frozen thawed for best texture and flavor
• Lemon zest and juice: brighten the salad with their tangy citrus note
• Fresh parsley and dill: lively herby flavor opt for vibrant unwilted bunches
• Celery: delivers crunch and cool freshness select stalks that are crisp and pale green
• Scallions: a mild onion flavor choose firm stalks free of slimy spots
• Mayonnaise: classic creamy binder use a good quality brand for a richer flavor
• Dijon mustard: adds a subtle tang and complexity
• Brioche rolls: the sweet buttery base toast for best flavor look for fresh bakery rolls
• Butter: for brushing on rolls choose real unsalted for toasting
• Salt and pepper: essential for seasoning bring out all the other flavors

Instructions

Prepare the Shrimp:

Bring a large pot of water to a gentle boil and add lemon slices parsley stems dill stems salt and a few peppercorns. Lower the shrimp into the fragrant water and simmer until just opaque and pink about 2 to 3 minutes. Do not overcook or you risk rubbery shrimp. Drain and cool until comfortable to handle.

Dice the Shrimp:

Once cooled chop shrimp into small uniform pieces about half inch for easy scooping and even flavor in every bite.

Mix the Shrimp Salad:

In a large bowl stir together mayonnaise Dijon mustard lemon zest and juice chopped parsley chopped dill celery and scallions. Blend until creamy then fold in the cooled diced shrimp. Taste and season with salt and pepper. Chill if you wish or use at room temperature.

Toast the Rolls:

Slice open the brioche buns but do not cut all the way through. Brush the inside and outside of each bun with soft butter. Set under a broiler or onto a hot skillet and toast until golden brown and fragrant watching closely so they do not burn.

Assemble the Rolls:

Spoon the shrimp salad generously into each warm toasted roll. Serve immediately for best taste and texture.

My secret to the best shrimp roll is to always cook the shrimp at home. Boiling with fresh herbs and lemon infuses so much flavor and makes the salad taste like something from a seaside shack. The dill from my own garden is my favorite touch and brings a burst of summer in every bite. My kids love those buttery toasted rolls so much they ask for extras just to eat with a swipe of the salad.

Storage Tips

Store the shrimp salad separately from the buns in an airtight container in the refrigerator. It holds up well for about one to two days. If prepping ahead toast the bread right before serving for the best texture. Avoid assembling far in advance since the bread will soak up moisture and get soggy.

Ingredient Substitutions

Crab meat or even poached white fish can be swapped in for shrimp for a different seafood twist. If you do not like celery try finely chopped cucumber for crunch. Greek yogurt is a lighter stand in for some or all of the mayonnaise. For gluten free eaters use your favorite soft gluten free roll.

Serving Suggestions

Serve with homemade potato chips dill pickles and plenty of lemon wedges on the side. A crisp leafy salad with vinaigrette matches perfectly with the creamy filling. For a party serve the shrimp salad chilled in lettuce wraps or mini rolls as sliders.

Cultural and Historical Context

Shrimp rolls borrow inspiration from the famous lobster roll of New England swapping the pricier lobster for accessible shrimp. While lobster salad rolls are usually found on the coast these have become a beloved summer treat in home kitchens everywhere. They reflect the creativity of home cooks making luxury comfort foods more budget friendly.

Seasonal Adaptations

Serve in lettuce cups for a lighter low carb summer lunch Mix in a spoonful of chopped fresh chives or tarragon when herbs are abundant Add diced ripe tomatoes for extra juiciness during peak tomato season

Success Stories

My family friends and even picky eaters rave about these rolls at our annual backyard cookout. Last year my neighbor was skeptical but after one bite she asked for the recipe to take home. Kids love getting involved with toasting the buns and even making their own little rolls at the table.

Freezer Meal Conversion

Shrimp salad is best enjoyed fresh since freezing changes the texture of mayonnaise and fresh herbs. However you can cook and cool the shrimp in advance and freeze just the shrimp for up to one month. Thaw overnight and proceed with the rest of the recipe just before serving.

Once you have made these shrimp rolls you may never look at deli counter sandwiches the same way again. Every time I make them I am reminded of bustling seaside towns and the ocean breeze but without ever leaving my own kitchen.

Common Recipe Questions

→ Why cook shrimp at home instead of using pre-cooked shrimp?

Homemade shrimp absorbs more flavor from lemon and herbs simmered in the cooking water, making the filling much richer than bland store-bought shrimp.

→ How do I prevent the rolls from becoming soggy?

Store the shrimp salad separately in an airtight container and assemble the sandwiches right before serving to keep the brioche rolls fresh.

→ What kind of bread works best?

Soft, buttery brioche buns are ideal. Toasting them adds extra flavor and helps hold the creamy shrimp filling.

→ Can I make the shrimp salad ahead of time?

Yes, you can prepare it a day ahead and refrigerate. Wait to fill the bread until serving for the best texture.

→ Are there alternatives to celery in the filling?

Scallions or diced cucumber can be used for crunch, but use sparingly to avoid overpowering the delicate shrimp flavor.