Juicy shrimp cooked in rich garlic butter, tucked into buttery toasted rolls, and finished with melty cheese, lemon, and fresh herbs. These shrimp rolls are quick, flavorful, and perfect for lunch, dinner, or a seafood appetizer. The combination of garlic butter, toasted bread, shrimp, and lemon is also used in several established shrimp-roll preparations.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
4 rolls
Ingredients
For the Shrimp
1½ lb (680 g) large shrimp, peeled, deveined, and tails removed
3 tbsp unsalted butter
1 tbsp olive oil
5–6 cloves garlic, finely minced
½ tsp paprika
½ tsp Italian seasoning
¼ tsp red pepper flakes, optional
½ tsp salt, or to taste
½ tsp freshly ground black pepper
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, chopped
For the Rolls
4 brioche or New England-style split-top rolls
2 tbsp softened butter
1 small garlic clove, minced
½ cup shredded mozzarella
¼ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Optional Toppings
Extra Parmesan
Lemon wedges
Chopped green onions
A pinch of red pepper flakes
Instructions
- Prepare the Shrimp
Pat the shrimp very dry with paper towels. Season with paprika, Italian seasoning, salt, black pepper, and red pepper flakes.
Dry shrimp are important because excess moisture can prevent them from getting a good sear.
- Make the Garlic Butter
Melt 3 tablespoons butter with the olive oil in a large skillet over medium heat.
Add the minced garlic and cook for about 30–60 seconds, just until fragrant. Do not let the garlic burn.
- Cook the Shrimp
Add the shrimp in a single layer.
Cook for about 1½–2 minutes per side, tossing occasionally, until the shrimp are opaque and cooked through.
Add the lemon juice, lemon zest, and parsley. Toss everything together so the shrimp become coated in the garlic butter.
- Prepare the Rolls
Mix the softened butter with the minced garlic.
Spread the garlic butter over the cut sides of the rolls.
Toast them in a skillet over medium heat for 2–3 minutes, cut-side down, until golden and crisp. Toasting helps keep the bread from becoming soggy.
- Stuff the Rolls
Divide the hot garlic-butter shrimp between the toasted rolls.
Sprinkle mozzarella and Parmesan over the shrimp.
Place the stuffed rolls under a broiler for 1–2 minutes, just until the cheese melts and becomes lightly golden. Watch closely so the bread doesn’t burn.
- Finish & Serve
Sprinkle with fresh parsley and an extra squeeze of lemon.
Serve immediately with the buttery pan juices for dipping.
Optional Extra-Garlic Butter Sauce
For an extra-rich finish, melt:
2 tbsp butter
1 minced garlic clove
1 tbsp lemon juice
1 tbsp chopped parsley
Cook for about 30 seconds, then drizzle over the finished shrimp rolls.
Recipe Tips
Use large shrimp: They stay juicy and are easier to fit into the rolls.
Don’t overcook: Shrimp become rubbery when cooked too long.
Pat shrimp dry: This gives them better browning and prevents watery garlic butter.
Toast the rolls well: A crisp surface helps the bread hold the juicy shrimp and sauce.
Fresh garlic tastes best in this recipe.
For extra heat, add more red pepper flakes or a little chili sauce.
For a lighter version, use less butter and skip the cheese.
Nut Information
Nuts in the recipe: None.
This recipe does not intentionally contain peanuts, almonds, walnuts, pecans, pistachios, cashews, or other tree nuts.
Allergy Note
Check the ingredient labels on brioche rolls, mayonnaise, cheese, and packaged seasonings if cooking for someone with a severe nut allergy.
Cross-contact can occur during commercial food production.
Shrimp is a shellfish allergen and should be clearly identified when serving guests.
Approximate Nutrition
Per 1 stuffed roll; estimates vary depending on bread, shrimp size, butter, and cheese.
Calories: ~520
Protein: ~43 g
Carbohydrates: ~35 g
Fat: ~25 g
Saturated Fat: ~12 g
Fiber: ~2 g
Sugar: ~5 g
Sodium: ~950 mg
Q&A
Q: Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, then pat them very dry before cooking.
Q: Can I use cooked shrimp?
Yes, but reduce the cooking time. Warm the cooked shrimp in the garlic butter for about 1–2 minutes rather than cooking them from scratch.
Q: What type of bread works best?
New England-style split-top rolls, brioche hot-dog buns, or soft French rolls all work well.
Q: Can I make these without cheese?
Absolutely. The shrimp and garlic butter are flavorful enough on their own. Simply omit the mozzarella and Parmesan.
Q: Can I make the shrimp spicy?
Yes. Add ¼–½ teaspoon red pepper flakes, or drizzle the finished rolls with hot sauce.
Q: Can I add vegetables?
Yes. Finely diced celery, roasted bell pepper, corn, or sautéed spinach can be added to the shrimp filling.
Q: How do I prevent soggy rolls?
Toast the bread until golden before filling it, drain excess liquid from the shrimp, and serve immediately.
Q: Can I prepare these ahead of time?
The shrimp can be cooked ahead, but the rolls are best assembled and toasted just before serving. This keeps the bread crisp.
Q: How should leftovers be stored?
Store leftover shrimp separately from the rolls in an airtight container in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet and toast fresh rolls before serving.
Q: Can I make this low-carb?
Yes. Serve the garlic-butter shrimp in lettuce cups, low-carb buns, or over cauliflower rice instead of regular rolls.
Q: What can I serve with shrimp rolls?
Try crispy potatoes, coleslaw, cucumber salad, roasted vegetables, corn, or a simple green salad. A lemon wedge on the side balances the richness of the garlic butter.
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