Move over lobster rolls—these garlicky, buttery shrimp rolls are here to steal the show.
Ok I’m just kidding…they don’t really compare because they’re both so different. BUT, they’re a great cost effective, shellfish roll option to have on deck this summer!
If you’re a shrimp scampi fan or a garlic bread enthusiast (hi, same), you’re going to be obsessed with these shrimp scampi rolls. Think: buttery garlic bread buns stuffed with lemony, wine-slicked shrimp that are sautéed until tender and tossed with just enough butter and parsley to make the whole thing feel fresh, balanced and decadent.
This is the kind of summer recipe that tastes like a treat, but comes together in under 30 minutes. Perfect for hosting, perfect for a weeknight dinner, and honestly… perfect straight out of the skillet.
Why You’ll Love These Shrimp Scampi Rolls
- A fresh take on lobster rolls – still seafood-forward, but more affordable and weeknight-friendly.
- Bold garlic butter flavor – like shrimp scampi met your favorite garlic bread and fell in love.
- Great for summer dinners or backyard hangs – just add chilled wine or lemony iced tea.
- Easy to prep ahead – marinate the shrimp in advance and toast the buns when you’re ready to serve.
Shrimp Scampi Rolls
Ingredients
For the Shrimp Scampi:
- 2 lb large shrimp peeled, deveined, and chopped into ½ -1 inch pieces
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 1/2 cup dry white wine
- 2 tbsp lemon juice plus more if desired
- 4 tablespoons cold butter
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon red pepper flakes optional, or to taste
For the Garlic Bread Rolls:
- 6 hot dog buns halved horizontally to make them shorter for appetizer sized rolls
- ½ cup salted butter softened (or use unsalted and add salt to taste)
- 4 cloves garlic minced
- Salt to taste
Directions
For the Shrimp:
- Marinate the shrimp 30 minutes ahead of cooking for maximum flavor. Toss in minced garlic with a splash of olive oil and a pinch of salt. Set in the fridge until ready for use. While the shrimp is marinating, work on the garlic bread rolls and the rest of your ingredient prep for the shrimp.
- NOTE: Marinating is always optional but I prefer it with shrimp, since they soak up lots of flavor!
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped shrimp and garlic to the skillet. Cook on one side for 1 minute to develop a crust, then sauté for another 2-4 minutes until the shrimp turn pink and are cooked through and the garlic is fragrant.
- Reduce the heat to low. Pour in the white wine and lemon juice. Cook for another 2-3 minutes, allowing the liquid to simmer and reduce slightly. Finish with cold butter to emulsify the sauce and finely chopped parsley. Taste to ensure you like the levels of saltiness/acidity and adjust to your taste, if needed.
For the Garlic Bread Rolls:
- Preheat the broiler on high.
- In a small bowl, combine the softened butter and minced garlic.
- Spread the garlic butter mixture evenly on the cut sides of each hot dog bun. If you have crumbly or dry bread like I did in my video tutorial, feel free to butter the outside and lay the rolls on their sides.
- Place the buns, buttered side up, on a baking sheet.
- Toast for 2-3 minutes until golden brown. Keep an eye on them to prevent burning because every broiler is different.
- Assemble the rolls right before serving. Place a generous amount of the shrimp scampi into each toasted garlic bread hot dog bun. Serve the rolls immediately, with lemon wedges on the side for squeezing over the shrimp.
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