A riff on the traditional New England lobster roll, this prep-easy shrimp roll makes the iconic coastal summertime tradition accessible just about anywhere! And just wait until you bite into the succulent meat that has been bathed in lemony, miso and sesame mayo -- it will take you on a trip right to summertime umami heaven! (I can nearly hear the waves....) Add this to your repertoire for summertime entertaining -- it's a brilliant alternative to standard BBQ fare.
What I love about this unexpected entree is that it all can be prepared in advance of guests arriving -- even the day before. Refrigerate the shrimp roll filling and let it sit at room temperature for a half hour before filling the buns. Even those can be prepped in advance and warmed in the oven. (I would even serve this for a weeknight family dinner. It sure tasted good last night! My guinea pig taste-testers agreed!)
I was compelled to add shrimp rolls to my collection having been a Connecticut coastal dweller for half my life. (Oh how I miss those lobster rolls.) I nearly feel guilty presenting this in a mayo based dressing however, as most from the region know that a Connecticut lobster roll is traditionally served bathed in hot drawn butter. It isn't until you travel further up the coast toward Maine that mayonnaise makes an appearance.
I got over the guilt.
Serve this with:
- Lemony Mediterranean Buttermilk Coleslaw
- Ruth's Marinated Cucumber and Onion Salad
- Sweet Corn, Tomato, Avocado and Hearts of Palm Salad
- French Potato and Green Bean Salad
What is Miso?
Miso is the secret ingredient here. Miso is a traditional Japanese condiment used to season food. Traditionally made from fermented soybeans, there are different kinds of miso and traditionally are categorized by color. Here I have used white miso -- known in Japan as "shiro miso". It is milder and sweeter and is known for imparting "umami". According to Merriam-Webster, umami is a taste sensation that is meaty or savory and is considered one of the five basic tastes, along with sweet, sour, salty and bitter.
If you can't find white miso in your grocery store, Asian markets will have it. Amazon has many brands available and Trader Joe's also sells it. I had it on hand from using it in my Heirloom Tomato, Peach and Arugula Salad with Miso Buttermilk and Herb Dressing.
Ingredients
- XL 16/20 shrimp
- Old Bay seasoning (optional)
- mayonnaise
- white miso paste
- toasted sesame oil
- celery and celery leaves
- scallions
- lemons
- split-top style hot dog buns,
- butter
- salt and pepper, to taste
See recipe card for quantities.
Jump to RecipeInstructions
- Bring a pot of salted water to a boil. Add Old Bay if using. Add shrimp into the pot and cook for 3-4 minutes, until opaque.
- Immediately drain shrimp and run under cold water to stop cooking.
3. Cut shrimp into thirds and reserve.
4. Preheat broiler or grill.: Press into patties
5. In a medium bowl, whisk together the mayonnaise, miso and sesame oil.
6. Add celery, scallions, celery leaves, lemon zest and lemon juice.
7. Mix to combine.
8. Fold in reserved cooked shrimp and season with salt and pepper to taste.
9. Open up hotdog buns like a book and spread generously with butter. Arrange on a baking sheet and place under the broiler for a minute or two until lightly browned. Or grill cut side down until toasted.
10. Fill the buns with the shrimp mixture and serve with lemon.
Hint: Want to stay out of the kitchen? Fire up the grill and grill the shrimp and bread instead. I always think it works best to thread shrimp onto skewers when grilling -- it keeps them from falling through the grates of the grill. Thread shrimp onto skewers, brush with olive oil and salt and pepper. Grill for 3 to 4 minutes on each side until opaque.
When preparing shrimp -- on the grill or on the the stovetop -- always keep an eye on it. It can easily get overcooked which will produce shrimp with a rubbery texture. When cooking on the stovetop, it is suggested to immediately put it in an ice bath after draining -- it stops the cooking process and keeps them nice and tender.
Substitutions
- Shrimp - I used extra large fresh shrimp, but go ahead and skip the step of cooking the shrimp and buy it already cooked. Or, large and medium shrimp can be used and cut in half instead of thirds. Or use small shrimp and serve toss them into the dressing whole.
- Miso - Miso is what makes this recipe shine, but if you can't access it, replace the miso with a tablespoon of soy sauce.
- Red and Green Bell Pepper - celery add a traditional crunch factor here, but red or green bell pepper will add crunch and color. Finely chop half of a large red or green bell pepper and toss in with the shrimp and mayonnaise
- Chives or Shallots - replace the scallions with chives or a medium minced shallot
- Split Top Buns - split top buns make for a nice presentation and are the traditional "bun" of the lobster roll, but regular hot dog buns will work just fine.
- Gluten Free - use butter lettuce leaves instead of hot dog buns for a gluten free alternative
Variations
- Lobster - this is a riff on the traditional New England lobster roll, but who's to say you can't use the real thing here instead of shrimp!
- Bacon - crumble six slices of cooked bacon and toss it in with the shrimp and dressing -- or tuck a slice into the side of each bun
- Lettuce and Tomato - line each split top bun with a leaf of butter lettuce. Mix a diced fresh tomato into the shrimp and dressing for a juicy and slightly acidic taste that balances the rich nature of the shrimp and mayonnaise.
- Yuzu and Miso - instead of using the zest and juice of a lemon, add a teaspoon or two of yuzu kosho paste for a zing of citrus and pepper that works SO well with the miso.
- Avocado, Lime, Pepper and Tajin - combine the mayo, sesame oil and miso in a small food processor or blender with a the meat from a medium avocado and half of a diced seeded jalapeño. Replace the lemon zest and juice with the zest and juice from a lime. Thin with more lime juice. Finish the shrimp rolls with a sprinkle of Tajin.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
- sauce pan or stock pot
- microplane or rasp
- colander
- baking sheet
Storage
The shrimp filling can be stored in an airtight container in the refrigerator for up 3-4 days. This is a really great entree for casual summer dining. It can be made in advance -- and the buns can be toasted in advance. Simply assemble them when guests arrive.
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🍽️ Recipe
Lemon Miso Shrimp Rolls
Equipment
- large sauce pan/pot
- microplane or rasp
Ingredients
- 2 pounds 16/20 shrimp cleaned and deveined
- ¼ cup Old Bay seasoning optional
- ¾ cup mayonnaise
- 2 tablespoons white miso paste
- 1 teaspoon toasted sesame oil
- 1 celery rib finely chopped, about ½ cup
- ¼ cup loosely packed chopped celery leaves
- 5 scallions white and light green parts, thinly sliced
- Zest and juice of one large lemon
- 6 split-top style hot dog buns
- butter room temperature
- salt and pepper to taste
- lemon wedges for serving
Instructions
- Bring a pot of salted water to a boil. Add Old Bay if using. Add shrimp into the pot and cook for 3-4 minutes, until opaque.
- Immediately drain shrimp and run under cold water to stop cooking. Cut shrimp into thirds and reserve.
- Preheat broiler or grill.
- In a medium bowl, whisk together the mayonnaise, miso and sesame oil.
- Add celery, scallions, celery leaves, lemon zest and lemon juice and mix to combine. Fold in reserved cooked shrimp and season with salt and pepper to taste.
- Open up hotdog buns like a book and spread generously with butter. Arrange on a baking sheet and place under the broiler for a minute or two until lightly browned. Or grill cut side down until toasted.
- Fill the buns with the shrimp mixture and serve with lemon.
Kerstin O’Connor says
The shrimp dish is a sure winner. It will be served often!!!!
I will encourage my friends to check out Thesavorytart.com. Lynn has so many interesting recipes that need to be shared..