New England Style Shrimp Roll

New England-Style Shrimp Rolls

If you’re a fan of the East Coast classic, the lobster roll, these shrimp rolls will be right up your alley, with greater convenience and a more affordable price tag. Chives, tarragon, and sriracha flavor the filling. Fresh fennel and celery add crunch. And it all comes in at just 281 calories and 3 grams of saturated fat each. 

Course Dinner, Lunch
Prep Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 281 kcal
Author katiemorford


  • 12 ounces medium cooked, peeled, deveined shrimp, defrosted (about 36 shrimp)
  • ¼ cup Sprouts brand light mayonnaise
  • 2 tablespoons lemon juice
  • ½ cup diced celery
  • ½ cup diced fennel
  • 1 tablespoon minced fresh chives
  • 2 teaspoons finely chopped fresh tarragon
  • 1 teaspoon sriracha
  • 4 hot dog buns, ideally whole grain
  • 4 teaspoons salted butter


  1. If the shrimp have the tail shells still attached, pull them off. Cut each shrimp crosswise into thirds. Put into a medium bowl.

  2. Add the mayonnaise, lemon juice, celery, fennel, chives, tarragon, and sriracha. Stir well.

  3. Set a large skillet over medium-high heat. Wedge open the hot dog buns and spread the insides with butter. Lay the buns, butter-side-down, in the pan and cook until lightly browned. 

  4. Spoon the shrimp into the hog dog buns. Drizzle any dressing that remains in the bowl over the top. Serve immediately.