Grilled Shrimp Rolls

Name: Grilled Shrimp Rolls
Prep time: 20 min
Cook time: 10 min
Ingredients: 6 Croissants (lightly toasted ); 1 lb Shrimp (peeled and deveined ); 1 tsp Cajun Seasoning; 2 tsp Olive Oil; 1/3 cup Mayo; 2 tsp Dijon Mustard; 1/2 cup Celery (diced small); 3 Green Onions (sliced small ); 3 tbsp Fresh Chives (minced ); 3 tbsp Fresh Dill (minced ); 1/2 Lemon (Juiced ); 1/2 tsp Garlic Powder; 1/2 tsp Smoky Paprika; 1/2 tsp Salt; 1/2 tsp Black Pepper

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Enjoy a taste of coastal cuisine with this delicious grilled shrimp roll recipe, featuring succulent grilled shrimp chopped and mixed into a creamy mayo base, all nestled in a perfectly toasted croissant. These rolls are a delightful blend of rich flavors and satisfying textures, perfect for any summertime meal.

If you love the flavor of a classic lobster roll but not the price tag, this grilled shrimp roll recipe is for you. Grilled shrimp gets tossed in a creamy dijon dressing, piled onto crisp lettuce, and stuffed into a toasted croissant for a fast, coastal-style sandwich that costs a fraction of the real thing.

Why This Recipe Works

A true lobster roll alternative. Shrimp costs much less than lobster but delivers the same sweet, briny bite, so you get that coastal sandwich flavor without the splurge.
Dijon adds depth. A spoonful of Dijon mustard cuts through the mayo and brightens the whole dressing, so the shrimp doesn’t get lost under heavy sauce.
Fast active cooling. A quick trip to the freezer cools the grilled shrimp in minutes instead of waiting on the counter, so you can build your rolls sooner.
Croissant plus lettuce. Lining the toasted croissant with crisp lettuce before adding the shrimp salad keeps the bread from getting soggy and adds crunch in every bite.

Supplies Needed

Grill
Skewers
Mixing bowl

Ingredients

The Grilled Shrimp

Shrimp: Buy it already peeled and deveined to save time, or peel it yourself. Thaw frozen shrimp in a bowl of cold water first.
Cajun Seasoning: Tony’s is a good go-to, or swap in Old Bay.
Olive Oil: Just enough to coat the shrimp before it hits the grill.

For the Dressing

Mayo: The creamy base of the shrimp salad.
Dijon Mustard: Adds tang and depth so the dressing doesn’t taste flat.
Celery: For crunch.
Green Onions: A light, savory bite.
Fresh Herbs: Chopped dill and chives brighten the whole mix.
Lemon: Fresh juice for tanginess.
Spices: Garlic powder, smoky paprika, salt, and black pepper. Taste before adding salt since some Cajun blends are already salty.

Serving

Croissants: My favorite for this recipe. Brioche buns or lobster roll buns work too if you want something closer to the traditional shape.
Lettuce: A few leaves of green or red leaf lettuce line the croissant before the shrimp salad goes in.

How to Grill the Shrimp

Preheat and prep. Heat the grill to medium direct heat. If using wooden skewers, soak them for at least 20 to 25 minutes first.
Prep the shrimp. Thaw and rinse the shrimp. Make sure they’re peeled, deveined, and have their tails off. Pat dry with paper towels so they sear instead of steam.
Season. Toss the shrimp in a bowl with the Cajun seasoning and olive oil until evenly coated.
Skewer. Use two skewers per row of shrimp so they stay put and are easy to flip.
Grill. Place the skewers on clean, oiled grates. Cook for 2 minutes, then flip once the shrimp release easily from the grate.
Finish cooking. Cook the other side for 2 to 3 more minutes, until the shrimp is opaque and reaches an internal temperature of 145°F.
Cool fast. Pull the shrimp off the grill and set them in the freezer for about 10 minutes to cool quickly. This gets it ready for the salad faster than waiting at room temperature.

How to Make Grilled Shrimp Rolls

Chop the shrimp. Once cooled, remove the shrimp from the skewers and roughly chop them (this makes the salad easier for placing onto the roll). Add it to a large bowl.
Mix the dressing. Add the mayo, dijon mustard, celery, green onion, chives, dill, lemon juice, garlic powder, paprika, salt, and pepper. Stir until fully combined, then taste and adjust the seasoning.
Toast the croissants. Lightly toast the croissants in a toaster or oven, then slice through the middle to open them like a bun.
Layer and fill. Line each toasted croissant with a couple of leaves of green or red leaf lettuce, then scoop in the shrimp salad.
Garnish and serve. Top with a little extra fresh herbs, green onion, or paprika if you like. Serve right away.

Tips & Variations

Buns: Croissants are my go-to here for a rich, buttery bite, but if you want the more traditional shrimp roll shape, use brioche buns or lobster roll buns instead. Skip regular hot dog buns since they don’t hold up as well to the dressing.
Shrimp: Shrimp keeps this recipe budget-friendly, but langostino works as a substitute if you want to switch it up. Feeding a crowd? Double the recipe.
Dressing: Use low-fat mayo for a lighter version, or add a splash of hot sauce if you want more heat alongside the dijon.
Storage: Keep the shrimp salad in an airtight container in the fridge for 2 to 3 days. It’s also good on crackers or over shredded lettuce for a lighter meal.

What to Pair With Your Shrimp Rolls

Grilled shrimp rolls are perfect for summer get-togethers. Any of these bring a cookout feel without competing with the shrimp:

Sides to pair with grilled shrimp rolls.

FAQ

Can I make grilled shrimp rolls ahead of time?

Yes. Make the shrimp salad up to 2 days ahead and store it in an airtight container in the fridge. Toast the croissants and assemble right before serving so the bread stays crisp.

What’s the best bun for shrimp rolls?

A toasted croissant gives you a rich, buttery bite, but brioche buns or dedicated lobster roll buns are the more traditional choice if you want that classic shrimp roll shape.

Can I use frozen shrimp?

Yes. Thaw it in a bowl of cold water before seasoning and grilling. Pat it dry well so it sears instead of steams on the grill.

Why cool the shrimp in the freezer?

A quick 10 minute chill in the freezer cools the shrimp fast so you’re not waiting around before mixing the salad. Just don’t leave it in longer than that or it can start to toughen.

Can I make this without a grill?

Yes. Sear the shrimp in a hot skillet with a little olive oil for about 2 to 3 minutes per side, until opaque and cooked through, then follow the rest of the recipe the same way.

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