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Succulent Shrimp Buns

Featured in Appetizers & Snacks.

Savor the juicy goodness of shrimp wrapped in toasted, golden buns. Start by boiling shrimp with lemons and a pinch of salt, then chill them quickly in an ice bath. Coat the shrimp in a creamy mix of mayo, herbs, celery, and capers. Crisp up hot dog buns in a pan, stuff them generously, and add a splash of lemon with fresh parsley on top. Perfect for summer parties, quick dinners, or seafood lovers of all kinds.

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Updated on Mon, 02 Jun 2025 17:07:20 GMT
Plate topped with two shrimp-filled buns. Pin it
Plate topped with two shrimp-filled buns. | tasteofmoms.com

This coastal sandwich blends juicy shrimp with creamy dressing in a buttery roll. It's got that perfect mix of cool seafood and warm bread that makes it an ideal summertime meal - fancy enough for guests but simple enough for weeknight dinners.

I whipped these up during a family trip to the Atlantic shore and now they're what we crave every summer. The biggest win? My picky nephew who usually avoids seafood asks for seconds - that's when I knew I had a keeper!

Ingredients

  • Fresh shrimp: Go for wild-caught if you can find them - they taste sweeter and have better bite
  • Sea salt: Brings out the shrimp's natural flavor and helps them stay juicy
  • Fresh lemon juice: Cuts through the richness and wakes everything up
  • Mayonnaise: Binds all the ingredients into a smooth, velvety mixture
  • Celery: Gives that necessary snap against the soft shrimp
  • Fresh herbs: Dill, parsley and chives add brightness that you just can't get from the dried stuff
  • Dijon mustard: Adds a gentle kick without stealing the spotlight from the shrimp
  • Capers: Tiny flavor bombs that give salty pops in each bite
  • Hot dog buns: Look for flat-sided ones that toast up nicely and hold the filling better
  • Butter: For getting those buns golden and crispy before loading them up
A plate of shrimp sandwiches. Pin it
A plate of shrimp sandwiches. | tasteofmoms.com

Step-by-Step Instructions

Finish with Flourish:
Right before serving, squeeze some fresh lemon over the top, add a pinch of sea salt, some black pepper, and scatter a few parsley leaves. These last touches brighten everything up and make it look amazing.
Assemble the Rolls:
Cut the cooled shrimp into chunks and mix them gently into your mayo mixture. Then pile it high in each toasted bun. Don't be stingy - you want to see the filling peeking out the top.
Toast the Buns:
Spread butter on both the inside and tops of the hot dog buns. Stick them under the broiler and watch them like a hawk for 1-2 minutes until they turn golden. The warm crispy bun against the cool filling is what makes these so good.
Cook the Shrimp Perfectly:
Toss your clean shrimp into the boiling water for just 2-3 minutes until they turn pink and curl slightly. Then plunge them straight into ice water. This quick cooking stops them from getting tough.
Mix the Dressing:
While your water heats up, stir together all your dressing ingredients in a bowl. Doing this first lets all those flavors get friendly while you handle the other steps.
Prepare the Poaching Liquid:
Fill a big pot with water, then add sea salt and fresh lemon juice. This flavors the shrimp from the inside and helps keep their texture nice. Get it to a full boil before the shrimp go in.

Don't skip those capers - they're my little trick in this sandwich. My grandma always tossed them into her seafood dishes, and now whenever I taste that tangy little burst, I'm back on the East Coast watching her work magic with the morning's catch.

Make-Ahead Options

You can mix up the shrimp filling a full day before and keep it in the fridge in a sealed container. It actually gets tastier as it sits and the flavors blend together. Just save the bun toasting for right when you're ready to eat so you get that awesome contrast between warm bread and cool filling.

Perfect Pairings

These sandwiches work best with simple sides that don't try to steal the show. Try them with some crunchy potato chips, tangy vinegar slaw, or fresh cucumber salad. Drink-wise, go for something light like a chilled Sauvignon Blanc or a citrusy beer. Not into alcohol? Fizzy water with lemon or iced tea works great too.

Variations Worth Trying

The classic version rocks, but you can switch things up. Throw in some diced avocado for extra creaminess, sprinkle in Old Bay for a Maryland feel, or mix in some cooked corn for sweetness and texture. Want something lighter? Swap half the mayo for Greek yogurt - you'll get a nice tang with fewer calories.

A tray of shrimp sandwiches. Pin it
A tray of shrimp sandwiches. | tasteofmoms.com

Frequently Asked Questions

→ What's the best way to cook shrimp?

Simmer the shrimp with a bit of salt and lemon juice for a few minutes. Quickly pop them into an ice-water bath so they stay soft and juicy.

→ What kind of dressing works well?

Mix mayonnaise with mustard, parsley, garlic, dill, chives, celery, capers, and your favorite spices to create a rich and creamy base.

→ What bread is best for the buns?

Go for soft hot dog buns. Lightly toasting them adds a crunchy contrast to the creamy shrimp filling.

→ Can I make these ahead of time?

Prepare the shrimp mix beforehand and keep it in the fridge. Toast the buns and assemble them just before serving for the best taste.

→ Any fun extras to try?

Spice things up with diced jalapeños, a few drops of hot sauce, or some extra lemon zest for a little zing.

Succulent Shrimp Buns

Soft buns filled with tender shrimp and a creamy, flavorful spread. A light and refreshing pick-me-up.

Prep Time
10 Minutes
Cook Time
3 Minutes
Total Time
13 Minutes
By: Ashley


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

→ Shrimp

01 Half a lemon, squeezed for juice
02 2 teaspoons of salt
03 A big pot filled with hot, boiling water
04 2 pounds of shrimp, tails off and veins cleaned
05 A bowl of icy cold water

→ Hot Dog Buns

06 8 buns for hot dogs
07 Butter (about a teaspoon for each bun)

→ Dressing Mix

08 1 cup of mayo
09 1 cup finely diced celery
10 1/2 cup chopped green onion bottoms
11 1/4 cup freshly chopped parsley
12 1/4 cup fresh chives, chopped
13 1/3 cup roughly chopped dill
14 2 teaspoons capers, minced
15 2 tablespoons of Dijon mustard
16 1 tablespoon of red wine vinegar
17 Zest grated from one lemon
18 4 garlic cloves, crushed or grated
19 1 teaspoon smoked paprika
20 1/2 teaspoon garlic sea salt
21 1/4 teaspoon of onion powder
22 1/2 teaspoon of fine sea salt
23 Freshly cracked black pepper

Instructions

Step 01

Fill a large pot with water and bring it to boil on medium-high. Add salt and lemon juice to the water once it's hot.

Step 02

In a medium bowl, toss together mayo, celery, green onion bottoms, dill, parsley, chives, finely chopped capers, mustard, vinegar, lemon zest, minced garlic, paprika, garlic salt, onion powder, sea salt, and black pepper until blended.

Step 03

When the water hits a rolling boil, drop the shrimp in. Let them cook for 2-3 minutes, then scoop them out and toss them into an ice bath to cool fast.

Step 04

Spread some butter on the tops and insides of the buns. Pop them under the broiler for a quick 1-2 minutes, but make sure they don’t burn!

Step 05

Cut shrimp into small, biteable chunks. Stir them into the dressing mix and then load up the buns with the mixture.

Step 06

Right before serving, sprinkle the rolls with a little more lemon juice, cracked pepper, sea salt, and parsley.

Tools You'll Need

  • A big pot for boiling water
  • Mixing bowl (medium size)
  • Broiler or oven
  • Sharp knife for chopping

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shrimp (shellfish)
  • Butter (dairy)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350.5
  • Total Fat: 20.5 g
  • Total Carbohydrate: 32 g
  • Protein: 14.5 g