Smashed Shrimp Rolls (Easy Butter-Poached Shrimp Rolls

This shrimp roll recipe is everything I love about a classic New England lobster roll, but made with buttery poached shrimp instead!

If you’ve been around here for a while, you know my smashed lobster rolls are one of my favorite summer recipes that my family has been making for generations.

The idea is simple: take a buttery bun, smash it on a hot griddle until it’s deeply golden and crisp on the outside, then fill it with something cool, creamy and ridiculously delicious.

This shrimp roll recipe was inspired by that same concept, but uses butter-poached shrimp instead of lobster for a much more budget-friendly version. The shrimp are gently poached in butter with shallot and fresh tarragon, which keeps them incredibly tender and juicy because the protein sets slowly, which keeps them juicy and plump while being fully cooked through.

Then they’re chopped, lightly smashed for texture and mixed with mayonnaise, lemon, chives and more tarragon before being piled into crispy griddled buns.

I wanted to make these because lobster meat is SO expensive, and when you get large shrimp it really does have so many similarities to a lobster tail. Why not try and make a budget friendly version?!

Why you’ll love this recipe

• Budget-friendlier: This shrimp roll recipe gives me all the summer seafood-roll vibes without the lobster price tag. Ha!
• Butter-tender texture: Butter-poaching creates incredibly tender shrimp that taste much more luxurious than a quick saute.
• Caramelized bun: The crispy griddled bun makes lobster rolls so addictive.
• Great for a gathering: You can make shrimp salad ahead.
• SO delicious: Every bite is buttery, creamy, bright, herby and packed with shrimp.
• They are actually SO easy to make: But also, really special.

Ingredients

• Large shrimp: I love using black tiger shrimp here because of their meaty texture, but any large shrimp will work.
• Butter: You’ll use this to gently poach the shrimp.
• Shallot: I love how this flavors the butter.
• Fresh tarragon: For that classic seafood-roll flavor.
• Mayonnaise: Binds everything together.
• Fresh chives: I love adding them for a little freshness.
• Lemon juice: Fresh versus bottled, if possible.
• Potato or brioche buns: These both work really well for a smashed shrimp roll recipe.

Tips that matter

• Gently simmer the butter: If it’s bubbling aggressively, the shrimp can overcook.
• Shrimp cook fast: Pull the shrimp as soon as they turn opaque.
• Let the shrimp cool completely: So the dressing stays creamy instead of greasy.
• Lightly smash some of the shrimp: It helps the filling hold together and creates a texture closer to lobster.
• Freshly griddled buns: Griddle the buns right before serving for maximum crunch.

Substitutions and swaps

• Shrimp sub: Jumbo easy-peel shrimp work beautifully if you can’t find black tiger shrimp.
• Seasoning: Add a pinch of Old Bay if you like that vibe.
• Celery add-in: Finely diced celery adds extra crunch!
• Mayo swap: Greek yogurt can replace part of the mayonnaise for a lighter filling.
• Dill alternative: Use tarragon instead.

What to serve this with

• Kettle chips and cold pickle spears.
• Watermelon, corn on the cob or a summer fruit salad.
• Coleslaw or a crisp cucumber salad.
• French fries if you’re fully committing to the seaside lunch fantasy.
• Ice-cold lemonade, sparkling water or a crisp white wine.

When should I make this?

• Summer weekends when lunch deserves a little extra attention.
• Casual outdoor dinners.
• Backyard gatherings.
• Warm weather nights when turning on the oven sounds offensive.
• Anytime you’re craving a lobster roll but want a more affordable Shrimp Roll Recipe instead.

Make ahead, storage & reheating

Make ahead: The butter-poached shrimp and shrimp salad can be made up to a day ahead and stored in the refrigerator.

Wait to griddle the buns until just before serving so they stay crisp.

Store: Store the shrimp salad in an airtight container in the refrigerator for up to 2 days.

The flavor actually improves as the herbs and lemon have time to mingle.

Reheat: The shrimp salad in this Shrimp Rolls Recipe is meant to be served cold.

Simply griddle fresh buns with butter and fill them with the chilled shrimp salad right before serving.

Common Mistakes and How to Avoid Them

• The shrimp turn rubbery: The butter got too hot or the shrimp cooked too long. Keep the heat low and remove them as soon as they’re opaque.
• The shrimp salad feels greasy: The shrimp weren’t cooled completely before mixing with the mayo.
• The filling feels bland: It usually needs more lemon juice, salt, or fresh herbs.
• The buns aren’t crispy enough: Use enough butter and press firmly while griddling.
• The shrimp salad feels too chunky: Lightly smash a portion of the shrimp while chopping to help everything hold together.
• The rolls get soggy: Assemble them right before serving for the best texture and contrast.

More Shrimp Recipes:

Lemon Shrimp Orzotto

Elote Shrimp Tacos

Cream of Corn and Tomato Orzo

Shrimp Caesar Salad