Spicy East Coast Shrimp Rolls

My parents ran a beautiful restored 140 year old home bed and breakfast in Shediac, New Brunswick back in the day.  It was always fun to go out to visit them.

Canadian Eastern Provinces Rock!

Not only is Shediac a lovely fishing village with a quaint charm, it is also the Lobster Capital of the World!  Yes, it was nothing back then to go down to the pier and purchase entire lobsters for $5 a piece! We ate lobster, mussels and shrimp till I couldn’t manage any more garlic buttered dipped dinners! I had an aunt that lived right near the Bay of Fundy, so visiting out east was always filled with the most majestic scenery.  And we always made sure to pop over to Prince Edward Island (home of Anne of Green Gables) Along with Nova Scotia and Newfoundland and Labrador, these east coast provinces have a special beauty, are rich in history, and are home to a very down to earth and lovely group of people.  There is a quirky, artistic vibe to this side of Canada that I hold dear.  I’ve often said to Jim, if I couldn’t live in Toronto, I would be in Nova Scotia.

Shrimp Rolls are the new Lobster Roll

These shrimp rolls are a tribute to all those visits out east.  I decided to take the classic, more traditional Lobster Roll, and give it a twist that is more accessible to most of us.  Lobster meat is amazing.  It is rich and sweet, plump and juicy.  And it isn’t inexpensive.  So I rarely purchase it.  However, large Tiger Shrimp (aka jumbo, or at least the 16-20 per pound size) have a similar plump, juicy flesh.  So I think these are a worthy substitute.

Traditionally, a good lobster or shrimp roll consists of the cooked meat cut up into a large dice and tossed with either a creamy or buttery dressing.  I actually like a creamy dressing in this setting.  Mayonnaise, finely diced celery and red onion, dill and lemon juice are the main ingredients.  You can of course add chives if you want.  Salt and pepper round out your basic dressing.  I like to add a little kick.  So along with the salt and pepper, I add cajun spice blend.  If you have a favourite hot sauce, feel free to use this instead. Or just use some dried chilli flakes or paprika. Toss everything together and chill till needed.

To prepare the shrimp for these rolls, I give the shrimp a quick sauté in butter and olive oil, lemon juice and finish them with Old Bay seasoning, salt and pepper.  These can even be made the day before and stored in the fridge.  Yes, you could just poach them, but I think that having the shell on and hitting them in the heat with the garlic and butter gives them a bit more flavour.  

Taking These Rolls to the Next Level

The buns are cut open and buttered on the inside.  Place them on a grill or under the broiler to crisp up the insides.  Now, most people would be happy to spoon the shrimp filling into the warmed buttered buns and call it a classic New England style Shrimp Roll.  I’m taking a cue from Louisiana Shrimp Po’Boys, and adding shredded cabbage and sliced tomatoes.  A Shrimp Po’Boy consists of battered and fried shrimp and the sandwich is usually dressed with lettuce or cabbage, tomatoes, pickles and remoulade sauce. They just make the sandwich a bit more interesting.  And while you could just use shredded cabbage, I think that giving it a quick toss in a simple oil and vinegar dressing softens it and gives it its own presence.  In fact, I say just pick up a container of pre-shredded cabbage and carrots from the grocery store- the work is done and then you’ll have more prepped cabbage if you want to make coleslaw later in the week.

Final Thoughts

Have the shrimp filling ready to go, as well as the cabbage and tomato slices.  Butter and grill the buns and fill.  Serve these with chips and pickles and listen to the silence.  Yes, these are so good, that all talking will have stopped as everyone is too busy eating to stop!  This is a perfect summer weekend meal, transporting you to Eastern Canada or New England.  You can practically smell the sea salt in the air, and hear the waves crashing against the shore. If you are feeding a crowd, and have more on the menu, feel free to cut the buns in half so that everyone gets a mini version.

If you want a great shrimp salad to serve on the side, or as part of a charcuterie board, just combine the shrimp filling with the cabbage and shredded carrots. Toss and serve!  It’s so good that I will eat any leftover filling this way for breakfast the next day!

I hope that one day, if you haven’t visited already, that you make it to Canada’s east coast.  It will be unforgettable, I promise.

See my Mango and Avocado Salad with Shrimp for another great summer meal using my sautéed jumbo shrimp.

Love Jen

5 from 2 votes

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Spicy East Coast Shrimp Rolls

A classic treat of a creamy, spicy shrimp filling dressed with coleslaw and tomatoes and served up in a buttered bun. Yum!

Course Main Course

Cuisine North American

Keyword brown butter, cajun, coleslaw, shrimp

Prep Time 20 minutes

Cook Time 5 minutes

Servings 4

Ingredients

• 1 1/4 lb jumbo shrimp sautéed as per the recipe below.

Dressing

• 1/3 cup mayonnaise
• 1 tsp Tabasco or other favourite hot sauce, preferably Cajun or Creole, use more if desired
• 1/2 tsp dijon mustard
• 1/4 cup finely minced celery
• 1/4 cup finely minced red onion
• 1 tbsp finely chopped dill
• 1 tsp lemon zest
• 1/4 tsp smoked paprika, or more if desired
• 2 tsp lemon juice, or more if needed
• Salt and pepper to taste
• chopped chives for garnish, optional
• 4 hot dog buns
• 2 tbsp butter, melted
• 1/2 to 2/3 cups shredded cabbage or prepared coleslaw
• 2 tsp olive oil
• 1 tsp white wine vinegar
• 1/4 tsp each salt and pepper
• 2 medium Roma tomatoes

Instructions

1. Prepare the Shrimp as per the recipe below. These can be prepared in advance and stored in the fridge till needed

2. Pat the shrimp dry. Peel the shrimp and cut into a large dice. Place these in a large bowl.
3. In a separate bowl combine the mayo, hot sauce, mustard, celery, onion, dill and lemon zest and paprika. Mix with a spoon. Add the lemon juice and taste. Adjust seasoning if desired. Add to the shrimp in the large bowl and toss gently. This can be stored in the fridge till needed.
4. Slice the bun in half and brush with the melted butter. Place on a baking sheet with the cut sides up and place under the broiler to warm them through. These can also be grilled lightly on your bbq if desired.
5. Combine the shredded cabbage with the olive oil, white wine vinegar and salt and pepper. Taste and re-season if desired.
6. Slice the tomatoes into thin rounds.
7. Spread the cabbage/coleslaw on one side of each bun. Spoon the shrimp filling equally between the buns. Top with tomato rounds.
8. Serve with potato chips and pickles.

Recipe Notes

Here is the original recipe for the Shrimp
I like to use Roma or plum tomatoes in this case. They are more meaty, and less watery than other tomatoes.
Feel free to serve with chips and your favourite pickle. In this setting I really like a bread and butter pickle (the crunchy sweet kind) but use dill pickles if you prefer.

Shrimp, can be made in advance and chilled in the fridge.

• 1 1/4 lb jumbo shrimp, de-veined, shells on  
• 2 tbsp butter, divided
• 1 tbsp olive oil  
• 1 garlic clove, thinly sliced
• 1 tsp chilli flakes  
• 2 tbsp lemon juice
• 1 tsp Old Bay seasoning
•  salt and pepper 

1. Place 1 tbsp butter and 1 tbsp olive oil in a large skillet set over medium to medium high heat. Add the garlic and chilli flakes. Warm the garlic through, so that it starts flavouring the butter. But don't brown the garlic. Adjust the heat if necessary.
2. Lay out the shrimp in the skillet and cook on one side for 1 1/2 minutes. Use tongs to turn the shrimp over. Cook another 1 1/2 minutes.

3. Add the lemon juice and remaining butter and cook the shrimp 1-1/2 minutes more, depending on the size of the shrimp.

4. Sprinkle the Old Bay seasoning and salt and pepper over all the shrimp.
5. Chill them till needed, then peel before proceeding with the recipe above.