Butter Poached Shrimp Rolls

5 from 2 votes

Butter Poached Shrimp Rolls

Shrimp rolls inspired by classic Connecticut-style lobster rolls. Made with sweet Argentinian red shrimp for a naturally lobster-like flavor, they're ready in just 10 minutes for an easy summer dinner.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: American

Keyword: 30 Minutes or Less, Lemon, Quick and Easy, Sandwich, Shrimp, Summer

Servings: rolls

Author: Carolyn Stilwell

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

US Customary - Metric

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