Lemon-Herb Shrimp Rolls with Dill Mayo

Why You’ll Love This Recipe

• Bright, zesty flavors: lemon, dill, and chives make the shrimp sing without feeling heavy.
• Fast and weeknight-friendly: 25 minutes, start to finish.
• Perfect texture contrast: buttery toasted brioche, crisp celery, and juicy shrimp.
• Light but satisfying: a mayo that’s freshened with yogurt and herbs.

Grocery List

• Produce: 1 lemon, garlic, fresh dill, fresh chives, 1 large celery stalk, extra lemon for wedges
• Dairy: Unsalted butter, mayonnaise, plain Greek yogurt
• Pantry: Large shrimp (1 lb), olive oil, Dijon mustard, sweet paprika, kosher salt, black pepper, red pepper flakes (optional), 4 brioche split-top rolls

Full Ingredients

Lemon-Garlic Shrimp

• 1 lb large shrimp (16/20 count), peeled and deveined, tails removed
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 3 garlic cloves, finely minced (about 1 tbsp)
• 1 lemon, zested (about 1 tsp) and juiced (2 tbsp), plus wedges for serving
• 1/2 tsp sweet paprika, plus extra for finishing
• 1/2 tsp kosher salt, divided (use 1/4 tsp for shrimp; reserve 1/4 tsp for sauce)
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Light Dill Mayo

• 1/3 cup mayonnaise
• 2 tbsp plain Greek yogurt (or sour cream)
• 2 tbsp finely chopped fresh dill
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/4 tsp kosher salt

To Assemble

• 4 brioche split-top rolls (lobster-roll style), split
• 2 tbsp unsalted butter, melted (for toasting buns)
• 1/2 cup finely diced celery (about 1 large stalk)
• 2 tbsp finely chopped fresh chives, plus extra for garnish
• Extra dill, paprika, and lemon zest for finishing

Step-by-Step Instructions

Step 1: Prep the shrimp and aromatics

Pat the shrimp very dry with paper towels. In a bowl, toss shrimp with 1/4 tsp kosher salt, black pepper, and sweet paprika. Finely mince the garlic. Zest the lemon (about 1 tsp) and juice it (2 tbsp). Finely dice the celery and chop the dill and chives. Keep everything close to the stove so the process moves quickly.

Step 2: Whisk the light dill mayo

In a small bowl, whisk together the mayonnaise, Greek yogurt, dill, Dijon, 1 tsp lemon juice, and the remaining 1/4 tsp kosher salt until smooth. Taste and adjust with a touch more lemon if you like extra brightness. Set aside; you’ll use most for the filling and a little to drizzle.

Step 3: Butter-toast the brioche

Brush the cut sides of the split-top brioche with the melted butter. Toast in a large skillet over medium heat until the interiors are deeply golden, about 1–2 minutes per side. Alternatively, broil cut-side up on the middle rack at 500°F for 60–90 seconds. Keep warm on a plate, tented loosely with foil.

Step 4: Sear the shrimp

Heat a large skillet over medium-high heat. Add the olive oil and 1 tbsp of the butter. When the butter foams, add the shrimp in a single layer. Cook 1–2 minutes until the undersides are pink and lightly seared. Flip, add the garlic and red pepper flakes (if using), and cook 1–2 minutes more until shrimp are opaque and just cooked through. For safety, an instant-read thermometer inserted into the thickest shrimp should read 145°F.

Step 5: Finish with lemon and butter

Turn off the heat. Add the remaining 1 tbsp butter, the lemon juice, and half of the zest. Toss to coat, scraping up any flavorful bits on the pan. Transfer shrimp to a cutting board and roughly chop into generous bite-size pieces to make the rolls easier to eat.

Step 6: Toss the filling

In a mixing bowl, combine the warm chopped shrimp with the diced celery and chives. Fold in 3–4 tbsp of the dill mayo—just enough to lightly coat without weighing the shrimp down. Taste and adjust with a pinch of salt or an extra squeeze of lemon if desired.

Step 7: Build and garnish the rolls

Stuff the warm, toasted brioche rolls generously with the shrimp mixture. Drizzle a little of the remaining dill mayo on top. Finish with a light dusting of sweet paprika, the remaining lemon zest, and a sprinkle of chives or dill. Serve immediately with lemon wedges.

Pro Tips

• Pat the shrimp very dry before searing; moisture prevents browning.
• Toast the brioche until deeply golden—this adds flavor and structural support.
• Use the dill mayo sparingly at first; you can always add more, but you can’t take it away.
• Chop shrimp into large chunks so you get meaty bites that don’t tumble out of the roll.
• Cook shrimp quickly over medium-high heat to keep them juicy, not rubbery.

Variations

• Spicy Cajun: Replace paprika with 1 tsp Cajun seasoning and add hot sauce to the dill mayo.
• Brown Butter-Caper: Brown the butter for the shrimp and stir in 1 tbsp chopped capers with the lemon juice.
• Avocado-Lime: Swap dill for cilantro, use lime zest/juice, and fold in diced avocado just before stuffing.

Storage & Make-Ahead

Make the dill mayo up to 3 days ahead and refrigerate in a covered container. Dice celery and chop herbs up to 1 day ahead (store herbs wrapped in a slightly damp towel). Cooked shrimp can be made up to 1 day ahead; refrigerate and gently re-warm in a skillet over low heat with a splash of water and a pat of butter. Toast brioche just before serving. Assembled rolls are best eaten immediately; leftover filling keeps 1–2 days in the fridge. Do not freeze.

Nutrition (per serving)

Approximate: 600–620 calories; 29 g protein; 35 g carbohydrates; 35 g fat; 1 g fiber; 6 g sugar; 980 mg sodium. Values will vary based on bun size and exact amounts of sauce used.