New England-Style Shrimp Rolls
with lettuce / tomatoes / chips
Buttery lobster rolls are a seasonal specialty across New England. Our version uses shrimp for a more approachable meal you can enjoy any time. Just a few simple ingredients come together fast to deliver a truly indulgent treat!
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Garlic - 1 clove , chopped
- Parsley, fresh - 2 Tbsp , chopped
- Lemons - 1 , wedges
- Lettuce, butterhead - 1 head , leaves separated
- Tomatoes, medium - 1 , sliced
- Butter - 1 Tbsp + 3 Tbsp
- Hot dog buns, gluten-free - 4 (sub any gluten-free sandwich buns)
- Water - 2 Tbsp
- Lemon juice - 2 tsp
- Mayonnaise (opt) - 2 Tbsp , for serving
- Hot sauce (opt) - for serving
- Chips, any gluten-free type - 4 cups , for serving
Prep
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Shrimp - Defrost, pat dry, and season with some salt and pepper.
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Garlic / Parsley / Lemons / Lettuce / Tomatoes - Prep as directed.
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Make
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Heat a large, nonstick skillet with first portion of butter over medium-low heat. When butter melts, add buns and heat until lightly browned and toasted on all sides. Set aside and wipe out the pan.
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Return skillet to heat. Add water and second portion of butter. When butter melts, add garlic and cook until fragrant, 1 to 2 minutes. Add shrimp to the pan and cook gently for 3 to 4 minutes until opaque and cooked through, turning shrimp occasionally to baste both sides with butter. Sprinkle lemon juice over shrimp and toss with parsley.
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Spread buns lightly with mayonnaise (if using). Fill each bun with lettuce, tomatoes, and shrimp and top with hot sauce (if using).
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Serve shrimp rolls with lemon wedges and chips on the side. Enjoy!
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