Shrimp Rolls with Herb-Infused Butter

Rich, buttery, and bursting with fresh herbs, these herby buttery shrimp rolls are a delightful twist on a classic seafood favorite. The tender shrimp tossed in a flavorful herb butter mix, nestled in soft rolls, create a satisfying bite, perfect for summer lunches, casual dinners, or entertaining guests. Simple to make but packed with taste, these rolls are sure to become a new favorite.

Why This is Delish

These shrimp rolls are everything you want in a warm-weather meal — buttery, herby shrimp tossed with a creamy, tangy dressing and tucked into a golden, toasted bun. The garlic-tarragon butter infuses the shrimp with so much flavor right from the start, and the fresh dill, chives, and lemon keep everything bright and summery. Plus, the shrimp salad chills while you prep everything else, so most of the work is hands-off.

How to Make Shrimp Rolls with Herb-Infused Butter

In a large skillet over medium heat, melt the butter. Add the grated garlic, lemon zest, lemon juice, and a generous pinch of salt and pepper. Toss in a few sprigs of tarragon and let them infuse the butter for 1 to 2 minutes.

Add the shrimp and cook, stirring occasionally, until just pink and opaque, about 3 to 4 minutes depending on size. Remove from heat, discard the tarragon sprigs, and let the shrimp cool slightly. Once cooled, chop into 1-inch pieces.

In a large bowl, combine the chopped shrimp, mayonnaise, triple crunch mustard, dill, chives, lemon zest, lemon juice, celery, and red onion. Season generously with salt and pepper. Mix well, cover, and chill in the refrigerator for at least 15 to 30 minutes to let the flavors meld.

In a nonstick skillet over medium heat, melt the butter. Toast the trimmed sides of the brioche buns (or cut sides of King’s Hawaiian rolls) until golden brown, about 1 to 2 minutes per side. Remove and set aside.

Spoon the chilled shrimp mixture into the toasted buns. Garnish with extra chopped chives and a crack of black pepper or flaky salt. Serve with lemon wedges on the side, and enjoy!

Variations That Spice Shrimp Rolls with Herb-Infused Butter Up

• Swap the tarragon for fresh basil or parsley for a different herb profile.
• Add a dash of hot sauce or Old Bay to the shrimp salad for a little kick.
• Use lobster or crab meat instead of shrimp for an even more decadent roll.

Substitutions For Your Dietary Needs

• Use gluten-free buns to make this recipe gluten-free.
• Swap the mayonnaise for a dairy-free or avocado oil-based mayo if needed.
• Use a plant-based butter alternative for the herb butter and bun toasting to make it dairy-free.

Recipe Hacks & Tips

• Don’t skip infusing the butter with tarragon — it adds so much flavor to the shrimp.
• Chop the shrimp once cooled so the salad holds together better.
• Chill the shrimp salad for at least 15 minutes (or longer) for the best flavor.
• Trim the sides of the brioche buns for maximum surface area to toast and crisp.

Serve These Delicious Dishes

• Shrimp Caesar Salad Toasts
• Creamy Tomato Shrimp Pasta
• Honey Mustard & Feta Spring Orzo Salad with Buttery Garlic Shrimp

How to Store Leftovers

Store the shrimp salad in an airtight container in the fridge for up to 2 days, separate from the buns to prevent sogginess. Toast fresh buns when ready to serve. The shrimp salad is best enjoyed cold and is not recommended for freezing.

Common Questions

Shrimp Rolls with Herb-Infused Butter

Buttery, herb-infused shrimp tossed in a creamy lemon-dill dressing and tucked into toasted brioche buns — these shrimp rolls are a fresh, flavorful twist on a classic seafood favorite, perfect for summer entertaining.

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Yields: 4 people

Ingredients

For the Shrimp

• 1 ¼ Pounds Raw Shrimp peeled and deveined
• ¼ Cup Unsalted Butter
• 1 Bunch Fresh Tarragon
• 1 Clove Garlic grated
• ½ Lemon zested and juiced
• Kosher salt and freshly ground black pepper

For the Rolls

• 6 Brioche Hot Dog Buns sides trimmed
• 1 Tablespoon Unsalted Butter

For the Filling

• ⅓ Cup Mayo
• 2 Tablespoons Fresh Dill chopped
• 2 Tablespoons Fresh Chives chopped
• ½ Lemon zested and juiced
• 1 Tablespoon Triple Crunch Mustard
• 1 Stalk Celery finely diced
• ¼ Red Onion finely diced
• Kosher salt and freshly ground black pepper

For Serving

• Lemon wedges
• Chopped chives
• Flaky sea salt or additional black pepper

Instructions

Cook the Shrimp

• In a large skillet over medium heat, melt the butter.
• Add the grated garlic, lemon zest, lemon juice, and a generous pinch of salt and pepper.
• Toss in a few sprigs of tarragon and let them infuse the butter for 1 to 2 minutes.
• Add the shrimp and cook, stirring occasionally, until just pink and opaque, about 3 to 4 minutes depending on size.
• Remove from heat, discard the tarragon sprigs, and let the shrimp cool slightly.
• Once cooled, chop into 1-inch pieces.

Make the Shrimp Salad

• In a large bowl, combine the chopped shrimp, mayonnaise, triple crunch mustard, dill, chives, lemon zest, lemon juice, celery, and red onion.
• Season generously with salt and pepper.
• Mix well, cover, and chill in the refrigerator for at least 15 to 30 minutes to let the flavors meld.

Toast the Buns

• In a nonstick skillet over medium heat, melt the butter.
• Toast the trimmed sides of the brioche buns (or cut sides of King’s Hawaiian rolls) until golden brown, about 1 to 2 minutes per side.
• Remove and set aside.

Assemble the Rolls

• Spoon the chilled shrimp mixture into the toasted buns.
• Garnish with extra chopped chives, a crack of black pepper or flaky salt.
• Serve with lemon wedges on the side.
• Serve and enjoy!