These Shrimp Sandwiches (Lobster Roll Style) are made in both of the two classic New England styles: warm with melted butter and cold mixed with mayonnaise, dill, lemon and chives. They both taste just like these 2 classic and iconic lobster sandwiches.

Shrimp inside hot dog buns

Are you a Maine Lobster Roll lover or a Connecticut Lobster Roll lover? What is the difference? Read more on this below. 

I know lobster is a delicious treat, but it’s also an expensive one.  To get around this, I’m swapping the lobster for shrimp as it’s a cost effective way to get the same style of sandwich with the same luscious flavor.

Similarly, these shrimp sandwiches are just as tasty as their expensive cousins. Trust me on this!

Cooked shrimp mixed with mayonnaise in a bun with lettuce

If you’ve ever had a classic lobster roll (whether Maine Style or Connecticut Style) they are an incredibly flavorful combination of fresh lobster, typically mixed with a light dressing or with warm melted butter and served in a buttered and toasted split-top roll. 

How to make a Shrimp Sandwich Roll taste as good as a Lobster Roll

It’s all about simplicity with both styles of lobster roll or, in this case, the shrimp sandwich (shrimp roll?). To make them even tastier and as good or better as a lobster roll, I poached the shrimp in butter. Yep, it’s all about the butter here so don’t be shy.

A white enamel pan of melted butter cooking shrimp

Shrimp Sandwich Bread

The bread is the same as used for lobster rolls. They are cut across the top (versus a hot dog bun cut on the side) The classic split top roll allows the shrimp to sit on top of the sandwich. The outside is toasted with butter which is a classic prep method. 

Cooked shrimp mixed with mayonnaise in a bun with lettuce

Maine Style Lobster Roll

This version is always served cold with mayonnaise (like the one above). I’ve had some that have way too much mayo, and you just don’t need to smother it that much.

All this one needs is just clean, simple flavors of dill, chives and lemon juice (sometimes even celery) and really good seafood. 

Lined with lettuce to prevent a soggy bun (and who wants a soggy bun?). It’s served quite simply on a buttered, toasted roll.

Shrimp poached in butter inside a lobster roll bun

Connecticut Style Lobster Roll

This version could be considered a bit more decadent by some as it’s served hot with melted butter on a buttered, toasted roll. Yeah, lots of butter!

Shrimp vs. Prawns

This recipe is for U.S/American size shrimp. For my U.K friends, shrimp are prawns in regards to this recipe.

Optional Shrimp/Lobster Roll additions

If you so choose you can add pickles, chopped celery, tarragon or scallions (spring onions). Any of these additions will help bolster the flavor and make the dish a little more playful for you. 

Recipe note:

This recipe is for 4 sandwiches total, prepared either style, but not 4 sandwiches of both style.

Yield: 4

Shrimp Sandwiches (Lobster Roll Style)

2 lobster roll style shrimp sandwiches

2 shrimp sandwiches prepared lobster roll style. 1 with warm butter, the other chilled with mayonnaise, lemon, dill and chives.

Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes


  • 4 split top rolls
  • 20 medium-size shrimp, shell removed, deveined cut in to bite-size pieces (*see note)
1 cup/2 sticks (226 grams) salted butter
  • 8 tablespoons melted butter
  • For chilled shrimp:
  • 2 tablespoons mayonnaise (plus more if desired)
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons fresh dill, chopped
  • 1 teaspoon chives, chopped
  • Salt and pepper to taste
  • 4 soft lettuce leaves


  1. To toast the rolls
    Heat a cast iron pan or heavy frying pan over medium-high heat. Brush each side of the rolls with melted butter and toast on each side until browned. Set aside.
  2. To poach the shrimp:
    To a large saucepan add the butter and melt over medium heat. Once melted, add enough shrimp so they are all covered by the butter. Poach until they just turn pink, then remove from the butter. If making warm sandwiches keep them warm in foil. If making chilled sandwiches, transfer them to a bowl to cool. Poach the rest of the shrimp in butter and either keep the rest warm or allow to cool in the refrigerator.
  3. To serve warm:
    Fill each roll with shrimp and drizzle warm butter over. Serve immediately to partake in all that warm buttery goodness.
  4. To serve chilled:
    Add the mayonnaise, lemon juice, dill and chives to the chilled shrimp, mix well. You can adjust the amount of mayonnaise to your liking. Taste for seasoning and add salt and pepper.
    To the toasted rolls add a lettuce leaf to each and divide the shrimp evenly amongst them.


You can add more shrimp depending how full you want your sandwiches

Nutrition Information



Serving Size


Amount Per Serving Calories 577Total Fat 55gSaturated Fat 31gTrans Fat 2gUnsaturated Fat 20gCholesterol 178mgSodium 808mgCarbohydrates 15gFiber 2gSugar 1gProtein 9g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.