New England-Style Shrimp Rolls
with Apple Salad- Shrimp
- Barley
- Wheat
- Mustard
- Egg
- Milk
Inspired by New England's famous lobster rolls, this shrimp spin packs a similar creamy, zesty, lemon-pepper punch (without the trip across the border!). A crisp apple salad alongside adds fresh, tart sweetness.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
2 unit
Sandwich Bun
(Contains: Barley, Wheat)
3 unit
Celery
7 g
Dill
1.5 tsp
Dijon Mustard
(Contains: Mustard)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 unit
Lemon
1 unit
Gala Apple
56 g
Spring Mix
2.5 tsp
Lemon-Pepper Seasoning
1 tsp
Garlic Powder
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
2 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Dill Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly!Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy! Add 6 cups water, half the Lemon-Pepper Seasoning and 2 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, halve celery lengthwise, then cut into 1/4-inch pieces. Roughly chop dill. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Core, then cut apple into 1/4-inch slices. Using a strainer, drain and rinse shrimp.
Add shrimp to the boiling water. Cook until shrimp just turn pink, 1-2 min.** Using a clean strainer, drain shrimp, then run cold water over shrimp until cool. (TIP: Plunge shrimp into ice water for faster results.) Pat shrimp dry with paper towels.
Meanwhile, add 1/2 tbsp lemon juice, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Split buns in half lengthwise, leaving the centre intact. Open up buns like a book. Spread 2 tbsp softened butter (dbl for 4 ppl) on cut sides. Arrange buns on an unlined baking sheet, cut-side up. Toast in the middle of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Meanwhile, add shrimp, celery, mayo, Dijon, lemon zest, 1/4 tsp sugar, 1/2 tsp lemon juice (dbl both for 4 ppl), garlic powder, 1 tsp Lemon-Pepper Seasoning and 1 tsp dill to another large bowl. (NOTE: Reference dill and heat guides.) Season with salt and pepper, to taste, then toss to combine.
Add apples and spring mix to the bowl with vinaigrette, then toss to coat. Divide salad between plates. Spoon shrimp filling into buns and serve alongside. Sprinkle with any remaining dill, if desired. Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The shrimp filling is a clear highlight, with the dill, lemon, and lemon-pepper seasoning earning consistent praise. Some reviewers found the overall seasoning a touch salty or the flavours slightly one-dimensional.
- Ease of prep: Most reviewers found this recipe straightforward and quick to pull together, though a few noted it took longer than expected.
- Suggestions: Start with half the lemon-pepper seasoning and adjust to taste to avoid oversalting; add a squeeze of extra lemon juice to brighten the filling. Some reviewers added red onion, green onion, or a pinch of extra dill to deepen the flavour. Consider chopping the shrimp into smaller pieces so the filling stays in the bun more easily. Pat the shrimp thoroughly dry before mixing to help keep the sauce from becoming too runny.
- Leftovers: The shrimp filling keeps well and some reviewers noted the flavours improved the next day, making it a solid option for lunch the following afternoon.
- Salad: The apple salad received mixed feedback; the apple slices were a welcome touch, but several reviewers found the dressing too simple or slightly bitter. Adding nuts, seeds, or a drizzle of honey can help round out the flavour.
- Buns: Soft, pillowy buns work best here; reviewers consistently found that firmer or denser buns split apart and caused the filling to spill out.
