Mini Buttery Shrimp Rolls with Old Bay
Succinct New England-style shrimp rolls reimagined as appetizers or light lunch bites. Plump shrimp are poached until tender, then tossed in herbed butter with garlic and Old Bay seasoning before nestling into toasted hot dog buns. The magic lies in the simplicity: buttery coating, briny shrimp, and a whisper of lemon brightness. Perfect for casual entertaining, summer entertaining, or easy weeknight dinners. This version skips the mayo-heavy tradition in favor of pure butter and aromatics, letting the shrimp shine. Toasted buns provide textural contrast and prevent sogginess. Make them for game day spreads, beach picnics, or when you want elegant comfort food without fuss.
Ingredients
Instructions
- 1
Heat water in a medium pot to a boil.
- 2
Remove and discard tail shells from thawed shrimp.
- 3
Add shrimp to boiling water and cook until pink and fully cooked.
- 4
Drain shrimp and let cool slightly.
- 5
In a microwave-safe bowl, combine butter, garlic, and Old Bay seasoning.
- 6
Cover with vented plastic and microwave in intervals until butter melts.
- 7
Chop the cooked shrimp and add to the butter mixture with lemon juice.
- 8
Toss until well coated and season with salt and pepper.
- 9
Divide shrimp mixture among toasted bun halves.
- 10
Garnish with chopped chives.
Tips
Thaw shrimp in the refrigerator overnight or under cold running water for 15 minutes to preserve texture and prevent bacterial growth. Pat dry before cooking to ensure even cooking.
Toast buns lightly before filling to create a barrier that prevents sogginess while adding textural contrast to the tender shrimp filling.
Cook shrimp just until pink to avoid rubbery texture. Overcooked shrimp becomes tough. Cooling slightly before mixing prevents butter from becoming greasy.
Good to Know
Assembled rolls best served immediately. Shrimp mixture can be refrigerated in an airtight container up to 2 days. Reheat gently before serving.
Prepare shrimp butter mixture and toast buns up to 4 hours ahead. Assemble just before serving to maintain bread texture.
Serve at room temperature or slightly warm with lemon wedges, hot sauce, and a crisp salad or coleslaw on the side.
Common Mistakes
Overcook shrimp to avoid tough, rubbery texture that ruins the tender bite.
Skip toasting buns to avoid soggy bread from the warm shrimp mixture.
Use cold butter straight from the fridge to avoid greasy, separated coating.
Substitutions
Dairy-Free Swaps
General Alternatives
2
FAQ
Can I make these rolls ahead for a party?
Prepare the shrimp butter mixture and toast buns up to 4 hours in advance. Assemble rolls 15-20 minutes before serving to keep buns crisp. Keep filling refrigerated until assembly time.
What if I don't have Old Bay seasoning?
Substitute with Cajun seasoning, seafood seasoning, or a blend of paprika, celery salt, black pepper, and cayenne in equal parts. Maintain the same quantity for similar flavor depth.
Can I freeze leftover shrimp rolls?
Freeze the shrimp mixture separately from buns up to 1 month. Thaw overnight in the refrigerator and reheat gently. Assemble with fresh or toasted buns for best texture.