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Shrimp Rolls

The New England classic sandwich with succulent creamy shrimp

Happy Fourth of July! Hope everyone is having a great day celebrating with family and friends. If you need a last minute dish to bring to the BBQ, check out these Shrimp Rolls. It’s a spin on a lobster roll with the fresh, grilled summer flavors. I served mine up alongside Grilled Potatoes after finally cleaning the grill yesterday. Get ready for a lot more grilled dishes this summer!

Lobster rolls are a classic summer dish in New England, and Shrimp rolls can be found there too. Plus, Shrimp is a lot more affordable and easy to find for anyone not in New England.

Prep Time: 10-15 mins

Cook Time: 10 mins

Makes 4 Shrimp Rolls


4 GF sub rolls

1.5 lbs shrimp peeled and deveined

Salt to taste

Pepper to taste

1 c mayo

3 T lemon juice

Parsley dry for garnish

2 scallions chopped

2 celery stalks chopped

1 T dill dry

GF paprika garnish

2 T butter melted

Lettuce shredded

Grilled potatoes for serving


1. Heat grill. Season shrimp with salt and pepper on both sides.

2. Grill shrimp for 2-3 mins per side. Let shrimp cool 5 mins and place in bowl.

3. Combine mayo, lemon juice, scallion, celery, dill and mix. Pour over shrimp and toss to coat.

4. Brush rolls with butter and toast/grill.

5. Place lettuce on toasted bread, top with shrimp. Sprinkle with paprika and parsley on top. Serve with potatoes.

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