Grilled Shrimp Roll Recipe: Buttery Lobster-Style Sandwich at Home

This buttery grilled shrimp roll brings coastal flavors to your kitchen with a method I’ve perfected through countless summer cookouts. The key lies in high-heat grilling and a simple garlic-herb butter that transforms the shrimp into something extraordinary.

I use a quick marinade of lemon and Old Bay to enhance the shrimp’s natural sweetness before grilling. The result is tender, smoky shrimp that pair perfectly with a toasted, buttery split-top bun.

The assembly is just as important as the cooking. A light schmear of mayo, fresh lettuce, and a squeeze of lemon elevate each bite. It’s a dish that tastes like a seaside escape without leaving home.

This is the kind of meal that feels indulgent but comes together with minimal effort. Serve it with a side of crisp fries or a simple salad for a complete experience.

Ingredients for Grilled Shrimp Roll

A handful of fresh ingredients plus a quick marinade bring this coastal classic to life.

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The shrimp is the star, so splurge on large, wild-caught if your budget allows. Whole Foods or Costco have solid frozen options that thaw beautifully. Old Bay is non-negotiable—it’s the soul of this dish (and impossible to replicate with other spices). For the buns, New England-style split-tops are traditional, but any soft, buttery roll will do in a pinch.

No Old Bay? Combine paprika, celery salt, black pepper, and cayenne for a close substitute. Fresh parsley can be swapped with cilantro or chives. If you’re avoiding mayo, Greek yogurt with a squeeze of lemon works surprisingly well. The garlic-herb butter can be made ahead—just soften the butter first for easier mixing.

Leftover shrimp (ha!) keep in the fridge for 1-2 days, but they’re best eaten fresh. The garlic-herb butter can be stored in the freezer for up to 1 month. Toast the buns just before serving so they stay crisp.

Step-by-Step Instructions for Grilled Shrimp Rolls

This method delivers tender, flavorful shrimp and buttery rolls ready for the perfect bite.

Step 1: Season and Marinate the Shrimp

In a large bowl, toss the 1.5 lb Large Shrimp with 1 tbsp Old Bay Seasoning, 2 tbsp Lemon Juice, 2 tbsp Olive Oil, 0.5 tsp Salt, and 0.25 tsp Black Pepper. I use my hands here—it ensures every shrimp gets evenly coated with the marinade.

Let the shrimp marinate at room temperature for 10-15 minutes while you prep the rest. Don’t go longer than 20 minutes—the acid in the lemon juice will start to “cook” the shrimp, making it tough instead of tender.

Step 2: Prepare the Garlic-Herb Butter

In a small saucepan, melt the 0.5 cup Unsalted Butter over low heat. Once melted, remove from heat and stir in the 3 cloves Garlic Cloves (minced) and 2 tbsp Fresh Parsley (chopped). The residual heat will mellow the garlic’s bite without burning it.

Set this aside to infuse while you grill the shrimp. The aroma alone will have everyone gathering around the kitchen—this butter is the secret to that rich, lobster-roll flavor.

Step 3: Grill the Shrimp to Perfection

Heat your grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Grill the shrimp for 2-3 minutes per side until they turn opaque pink and develop light grill marks.

Watch closely—shrimp cook fast and can go from perfect to overdone in seconds. They’re ready when they curl into a loose “C” shape and feel firm to the touch. Brush the shrimp with some of the garlic-herb butter as they come off the grill for an extra layer of flavor.

Step 4: Toast the Buns and Assemble

Lightly toast the 4 whole Split-Top Buns on the grill or in a dry skillet until golden brown. Spread each bun generously with 0.5 cup Mayonnaise, then line with 1 cup Iceberg Lettuce (shredded) for crunch.

Pile the grilled shrimp into the buns, drizzle with more garlic-herb butter, and finish with a squeeze of 4 pieces Lemon Wedges. Serve immediately while the buns are still crisp and the shrimp are hot. Each bite should be buttery, briny, and packed with that smoky grill flavor.

Perfect Pairings for This Recipe

Crisp Side Dishes

I love serving these with shoestring fries—the crunch contrasts beautifully with the tender shrimp. Toss 1 lb frozen fries with 1 tbsp olive oil and ½ tsp Old Bay before baking at 425°F for 15-20 minutes. 🔥

Fresh Salad Pairings

A simple cucumber-tomato salad with red onion and lemon vinaigrette keeps it light. Toss 2 cups diced cucumber, 1 cup cherry tomatoes, and ¼ cup red onion with 1 tbsp olive oil and 1 tbsp lemon juice.

Beer Matches

A crisp pilsner like Samuel Adams cuts through the richness with its clean, slightly bitter finish. For something lighter, a wheat beer with citrus notes complements the lemon in the shrimp perfectly. 🍺

Wine Options

A chilled Sauvignon Blanc from New Zealand brings bright acidity that pairs wonderfully with the buttery buns. Pinot Grigio is another safe bet—its light body won’t overpower the delicate shrimp flavors.

Extra Garnishes

Set out small bowls of pickled jalapeños or hot sauce for guests who like heat. I always include extra lemon wedges—that final squeeze of citrus just before eating makes all the difference.

Frequently Asked Questions