Butter Poached Shrimp Rolls (Lobster Roll Style)
Updated Jul 03, 2026
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Butter Poached Shrimp Rolls are inspired by classic Connecticut-style lobster rolls, but made with sweet Argentinian red shrimp for a naturally lobster-like flavor. The shrimp is gently poached in butter and served on toasted split-top buns. They’re ready in just 10 minutes for an easy summer dinner.
Looking for more easy shrimp recipes? Try my Viral Trader Joe’s Lobster Bisque Pasta or Tomato, Boursin, and Shrimp Baked Orzo next.
🐝 Quick Look: Butter Poached Shrimp Rolls
- What it is: Connecticut-style butter-poached shrimp rolls made with sweet Argentinian red shrimp served on toasted split-top buns.
- Why you’ll love it: Ready in just 10 minutes with only a handful of ingredients, but special enough for summer entertaining.
- Time: 5 minutes prep, 5 minutes cook, 10 minutes total.
- Main ingredients: Argentinian red shrimp, butter, split-top hot dog buns, lemon.
- Best for: Summer dinners and cookouts.
Why You’ll Love This Recipe
- Lobster roll flavor for less: Sweet Argentinian red shrimp have a naturally delicate, lobster-like flavor without the high price tag. Try them in my Lobster Bisque Pasta as well.
- Ready in just 10 minutes: Butter-poached shrimp cook in minutes, making these rolls perfect for an easy summer lunch or quick weeknight dinner. Check out my Burst Tomato Pasta with Seared Scallops for another 30 minutes or less summer recipe.
- Rich, buttery, and fresh: Poaching the shrimp in butter keeps them incredibly tender, while lemon zest and fresh lemon juice balance the richness.
- Trader Joe’s friendly: You can find both the Argentinian red shrimp and split-top brioche buns at Trader Joe’s, making this an easy recipe to shop for.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Argentinian Red Shrimp: These wild-caught shrimp have a naturally sweet, delicate flavor that’s often compared to lobster. Trader Joe’s carries them in the frozen seafood section, and they’re my favorite for this recipe.
- Split-Top Hot Dog Buns: Split-top buns give these shrimp rolls their classic Connecticut-style look and toast beautifully in butter. Trader Joe’s brioche split-top buns are an easy option if you’re shopping there.
Tips and Substitutions
- Use Argentinian red shrimp: I recommend Trader Joe’s Raw Argentinian Red Shrimp because they’re naturally sweet and have a lobster-like flavor. Trader Joe’s Langostino Tails also work well, or substitute another medium or large raw shrimp.
- Keep the butter gentle: Don’t let the butter brown. Butter-poaching works best over medium-low heat so the shrimp stay tender and juicy.
- Use split-top buns: Split-top hot dog buns toast evenly and hold the shrimp beautifully. Brioche buns are my favorite for their buttery flavor.
- Fresh lemon makes a difference: Use fresh lemon zest and juice instead of bottled lemon juice to brighten the rich butter.
- Save the extra butter: You’ll have leftover poaching butter. Strain and refrigerate it to drizzle over seafood, vegetables, potatoes, or pasta.
How to Make Butter Poached Shrimp Rolls
See the recipe card below for full instructions and exact amounts.
- Pat the shrimp dry and chop into 2–3 bite-sized pieces.
- Melt the butter in a medium saucepan over medium-low heat.
- Brush the split-top buns with butter and toast until golden. Add the shrimp to the remaining butter and gently poach until just cooked through.
- Fill the toasted buns with the butter-poached shrimp, spoon a little warm butter over the top, garnish with chives, and serve with lemon wedges.
Recipe FAQs
Don’t toss it! Strain the butter through a fine mesh sieve and refrigerate it in an airtight container for up to 1 week. It’s packed with flavor and delicious drizzled over seafood, vegetables, potatoes, or pasta.
Yes. You can poach the shrimp up to 1 day ahead and store them in the butter in the refrigerator. Reheat gently over low heat, then assemble the rolls just before serving. Toast the buns fresh for the best texture.
Salt and vinegar chips are my favorite pairing. They’re also delicious with watermelon, coleslaw, corn on the cob, potato salad, or a simple green salad for an easy summer meal.
These rolls are best enjoyed fresh, but leftover butter-poached shrimp (without the buns) can be refrigerated in an airtight container for up to 2 days. Reheat gently in the butter over low heat before assembling fresh rolls.
Yes! This recipe also works with lobster. If using cooked lobster meat, warm it gently in the butter before assembling the rolls.
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Butter Poached Shrimp Rolls
Ingredients
- 1 pound Argentinian Red Shrimp, thawed if frozen, peeled and deveined
- 16 tablespoons Unsalted Butter, 2 sticks
- 1 Lemon, zested and cut into wedges
- 4 Split-Top Hot Dog Buns
- 2 tablespoons Fresh Chives, finely chopped
- Kosher Salt & Black Pepper, to taste
Instructions
- Prep the shrimp: Pat the shrimp dry and chop each shrimp into 2-3 bite-sized pieces.
- Toast the buns: Melt the butter in a medium saucepan over medium-low heat. Brush one side of each bun with the melted butter and toast in a skillet until golden. Flip, brush with more butter, and toast the other side until golden. Set aside.
- Poach the shrimp: Add the shrimp to the remaining butter and stir to coat, making sure they're mostly submerged. Cook over medium-low heat, stirring occasionally, until just opaque, about 4–5 minutes.
- Finish the shrimp: Stir in the lemon zest and season with kosher salt and black pepper to taste.
- Assemble: Divide the shrimp among the toasted buns. Spoon a little of the warm butter over each roll and garnish with fresh chives. Serve immediately with lemon wedges for squeezing over the top.
Video
Notes
- Butter: You won’t use all of the poaching butter. Strain and refrigerate the leftover butter to use for seafood, vegetables, potatoes, or pasta.
- Shrimp: I recommend Trader Joe’s Argentinian Red Shrimp because they’re naturally sweet and have a lobster-like flavor. I usually cut each shrimp into about 2–3 bite-sized pieces. Trader Joe’s Langostino Tails also work well, or substitute another medium or large raw shrimp.
- Poaching: Keep the butter over medium-low heat so it gently poaches the shrimp rather than boiling. This keeps the shrimp tender and buttery.
- Buns: Split-top hot dog buns toast evenly and hold the butter-poached shrimp best. Trader Joe’s brioche split-top buns are a good option.
- Make Ahead: The shrimp can be poached up to 1 day ahead and stored in the butter in the refrigerator. Reheat gently over low heat before assembling the rolls.
- Storage: Store leftover shrimp (without the buns) in an airtight container in the refrigerator for up to 2 days. Reheat gently in the butter over low heat. The assembled shrimp rolls are best enjoyed fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s hard to believe this recipe only takes 10 minutes! It’s one of my favorite summer dinners and I hope you love it too!
So yummy! Thank you for sharing
I’m glad you enjoyed the recipe! Thanks so much for leaving a review.