Go Back
–+ servings
Shrimp Rolls with Garlic Herb Butter
Print

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.
Course dinner, lunch, Main Course
Servings 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!