Butter Poached Shrimp Rolls (Lobster Roll Style)

Shrimp Rolls with Salt and Vinegar Chips and Watermelon

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Butter Poached Shrimp Rolls (Lobster Roll Style)

These shrimp rolls are inspired by classic Connecticut-Style buttery lobster rolls, but are made with sweet, tender Argentinian red shrimp that taste remarkably like lobster. The shrimp is gently poached in butter, then spooned into toasted, buttery buns and finished with a squeeze of lemon. Simple and perfect for an extra easy summer recipe!

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

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

US Customary - Metric

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