Butter Poached Shrimp Rolls (Lobster Roll Style)
Updated Aug 31, 2025, Published on Jul 17, 2025
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If you love Connecticut-style buttery lobster rolls but don’t love the price tag or the idea of breaking down a whole lobster then this recipe is for you! These Butter Poached Shrimp Rolls are made with Argentinian red shrimp, which taste surprisingly similar to lobster. They're gently poached in butter, then tucked into toasted split-top brioche buns (you can grab both at Trader Joe's!) for your new favorite summer dinner.
Looking for more recipes using Trader Joe’s favorites? Try this Viral Trader Joe's Lobster Bisque Pasta next!
Watch how to make it here!
Why You'll Love these Butter Poached Shrimp Rolls
- Tastes like lobster, but more affordable: Argentinian red shrimp have a naturally sweet, delicate flavor that’s surprisingly similar to lobster, but without the high price tag.
- Quick and easy to make: The whole meal is ready in about 10 minutes, making this a perfect weeknight dinner or elevated weekend lunch.
- Buttery, indulgent, and summery: Poaching the shrimp in butter makes every bite rich and flavorful, especially when served in toasted, golden buns. A sprinkling of lemon zest plus a squeeze of fresh lemon juice balances out the rich butter.
- Trader Joe’s friendly: You can find both the Argentinian shrimp and split-top brioche buns at Trader Joe’s, so your shopping list is easy and streamlined.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Argentinian Red Shrimp: These wild-caught shrimp are naturally pink even when raw. They have a sweet, delicate flavor that’s often compared to lobster. You can find them in the frozen section at Trader Joe’s. Make sure to thaw and pat dry before using.
- Split-Top Hot Dog Buns: For that classic lobster roll feel, use split top hot dog buns. Their shape holds the shrimp mixture beautifully. Trader Joe's sells split-top brioche hot dog buns that you can grab in the same trip along with the Argentinian shrimp!
Butter Poached Shrimp Rolls (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Chop the thawed shrimp.
- Melt butter in a saucepan.
- Brush butter on the buns to toast. Stir the chopped shrimp into the melted butter to poach.
- Spoon the shrimp and some extra melted butter into the toasted bun. Garnish with chives and serve with lemon wedges.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Butter Poached Shrimp Rolls FAQs
Don’t toss it! Strain the leftover butter through a fine mesh sieve and store it in an airtight container in the fridge for up to a week. It’s full of flavor from the shrimp and perfect for tossing with pasta or sautéing vegetables.
Yes! You can poach the shrimp in advance and store them right in the butter. When you're ready to serve, just reheat gently before assembling the rolls. Toast the buns fresh for best texture.
These are best served warm, right after assembling. Pair them with salt and vinegar chips (so good together!), watermelon slices, coleslaw, corn on the cob, or a simple green salad.
Shrimp rolls are best enjoyed fresh, but you can store any leftover poached shrimp (without the buns) in an airtight container in the fridge for up to 2 days. To reheat, warm the shrimp and butter gently in a saucepan over low heat until just heated through.
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Butter Poached Shrimp Rolls (Lobster Roll Style)
Equipment
Ingredients
- 1 pound Argentinian Red Shrimp, raw; peeled and deveined (Trader Joe's is my favorite!)
- 16 tablespoons Butter, 2 sticks
- 4 Split-Top Hot Dog Buns, Trader Joe's sells Brioche Split-Top Buns
- 1 Lemon, zest and juice divided
- Kosher Salt & Black Pepper, to taste
- Fresh Chives, finely chopped to serve
Instructions
- If using frozen shrimp, thaw completely, then pat dry with paper towels. Chop each shrimp into 2–3 bite-sized pieces.
- In a medium saucepan, melt the butter over medium-low heat. Brush a bit of the melted butter onto one side of each bun and toast in a skillet until golden. Flip, brush the other side, and toast again. Set aside.
- Add the chopped shrimp directly to the pot of melted butter. Stir to coat and make sure the shrimp are mostly submerged. Cook over medium-low heat for 4–5 minutes, stirring occasionally, until the shrimp are just cooked through and opaque.
- Stir in the zest of 1 lemon and season with salt and pepper to taste.
- Divide the shrimp between the toasted buns. Spoon a bit of the melted butter from the pot over the top. Garnish with chopped chives and serve with lemon wedges for squeezing.
Video
Notes
- Butter: You won’t use all of the poaching butter. Strain and save the extra for buttery pasta or sautéed veggies.
- Prep Ahead: Poach the shrimp ahead and store in the butter. Reheat gently before assembling.
- Serving Suggestions: Serve with salt & vinegar chips, coleslaw, or watermelon for a classic summer combo.
- Storage & Reheating: Leftover shrimp (without buns) will keep for up to 2 days in the fridge. Reheat gently in a pan with the butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
