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Rectangular white dinner plate with a New England style shrimp roll on a hot dog bun with a bowl of crunchy slaw on a wooden table top with a glass of rose and a checkered napkin.

New England-Style Shrimp Roll

creamy summer coleslaw

STARS

Sweet white shrimp mixed with celery, shallots, mayonnaise, and spices. It's like a classic lobster roll, but with snappy shrimp highlighted by crisp lettuce and a warm toasted bun. Serve with creamy coleslaw that you can eat on the side, or add to the sandwich, if you're so inclined.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  15 minutes
Ingredients

New England Shrimp Roll

  • 2 pounds shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 scallions, sliced thinly
  • 1 cup mayonnaise
  • 1 tablespoon Old Bay seasoning
  • ½ yellow onion, diced
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 3 celery stalks, diced
  • Salt and pepper 
  • 8 little gem lettuce leaves
  • 4 hot dog rolls, toasted

Coleslaw 

  • 2 tablespoons whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup mayonnaise
  • 2 cups shredded green cabbage
  • 1 cup matchstick cut carrots
  • 1 red onion, sliced thinly
Directions
1
Preheat the oven to 400°F. 
2
Toss the shrimp on a baking sheet with olive oil, salt and pepper. Roast for 5 minutes, or until cooked through and bright pink. Let cool.
3
In a large bowl, combine the scallions, mayo, Old Bay, onion, lemon juice, mustard, celery, salt and pepper. Fold in the shrimp. 
4
To make the coleslaw, in a large bowl, combine the mustard, vinegar, sugar, salt, pepper, and mayonnaise. Fold in the cabbage, carrots, and onion. Season with salt and pepper. 
5
Line the rolls with lettuce leaves, fill with shrimp salad and serve with coleslaw. 

New England-Style Shrimp Roll

creamy summer coleslaw

STARS

Sweet white shrimp mixed with celery, shallots, mayonnaise, and spices. It's like a classic lobster roll, but with snappy shrimp highlighted by crisp lettuce and a warm toasted bun. Serve with creamy coleslaw that you can eat on the side, or add to the sandwich, if you're so inclined.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

New England Shrimp Roll

  • 2 pounds shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 scallions, sliced thinly
  • 1 cup mayonnaise
  • 1 tablespoon Old Bay seasoning
  • ½ yellow onion, diced
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 3 celery stalks, diced
  • Salt and pepper 
  • 8 little gem lettuce leaves
  • 4 hot dog rolls, toasted

Coleslaw 

  • 2 tablespoons whole grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup mayonnaise
  • 2 cups shredded green cabbage
  • 1 cup matchstick cut carrots
  • 1 red onion, sliced thinly

Directions

1
Preheat the oven to 400°F. 
2
Toss the shrimp on a baking sheet with olive oil, salt and pepper. Roast for 5 minutes, or until cooked through and bright pink. Let cool.
3
In a large bowl, combine the scallions, mayo, Old Bay, onion, lemon juice, mustard, celery, salt and pepper. Fold in the shrimp. 
4
To make the coleslaw, in a large bowl, combine the mustard, vinegar, sugar, salt, pepper, and mayonnaise. Fold in the cabbage, carrots, and onion. Season with salt and pepper. 
5
Line the rolls with lettuce leaves, fill with shrimp salad and serve with coleslaw.