Main Course / May 12, 2026

hot and spicy dill shrimp rolls

Name: hot and spicy dill shrimp rolls
Prep time: 10 min
Total time: 10 min
Ingredients: 1 lb cooked extra large shrimp, chopped; 1/3 cup vegan or regular mayonnaise; 1/4 cup dill pickles, chopped; 2 tbsp celery, chopped; 2 tbsp pickle brine; 1 tsp hot sauce; 1 tsp Old Bay seasoning; 1 tsp dried dill; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper; 6 large green leaf lettuce leaves; 6 brioche hot dog buns; 2 tbsp butter; potato chips, for serving

Lobster is expensive, and that’s where shrimp enters the chat.

Happy Tuesday, all! I’m feeling less inclined to preheat the stove or oven lately. That’s when you know summer is here: cranking the temperature up in the house via appliance has very little appeal.

So, I’ve been leaning into no-or-minimal-cook recipes, like today’s. Ones that taste stupendous but won’t cause me to break just as much a sweat as if I raced a 5K. Which I’ll be doing in about a month. Yikes.

Our Hot and Spicy Dill Shrimp Rolls are a firecracker of a meal. Easy as tying a shoe. If you buy pre-cooked shrimp, this recipe whips up in 15 minutes or less, with minimal addition if you do need to toss the shrimp in a boiling pot beforehand. A briny, spicy dill sauce coats each crustacean, and mounds of the simple filling are stuffed into buttery brioche rolls with a little lettuce for color.

These rolls are a poolside delight, perfect for carting to the park or by the water on a sunny afternoon. Don’t forget to toss in a bag of your favorite potato chips!

Dill Mill

Pre cooked shrimp usually isn’t pricier than raw shrimp, but if you happened to have or prefer to buy uncooked shrimp, you can easily pink ’em up with minimal fuss.

Boil a pot of water, then throw the raw shrimp in for 2-3 minutes, just until opaque. Drain into a collander and run cool water over the dudes for a few minutes, then toss them into a bowl of ice water for about 10 minutes to chill completely. You may need to refresh the ice once or twice. Once the shrimp are cold, drain the water and dry them very well with paper towels.

In fact, if the shrimp is pre-cooked, you also need to ensure as much moisture is removed from the surface as possible. This prevents your luscious sauce from getting too wet.

The rest of the sandwich build is stupid easy. Chop up your shrimp and toss in a bowl with mayonnaise, pickles and celery, pickle brine, hot sauce, Old Bay, dill, garlic and onion powders, cayenne, and a pinch of salt and pepper. Stir until the shrimps are well coated.

Now, toast the buns. I bought a pack of brioche-style hot dog buns; locate your favorite brand at the store. Brown a little butter in a skillet and toast both sides of the bun for about a minute each.

Stuff a lettuce leaf into the toasty bun, then pile in the shrimp. I like a little extra dill on top, a lemon wedge, and lots of potato chips on the side!

Leftovers? These buns hold up well for about 3 days, especially if you toasted the buns. If you stow the shrimp mixture by itself, it will hold up for 5 days, but you may need to drain some liquid from the bowl.

Freezing? Yeah, wouldn’t do that, due to the creamy sauce.

What should I eat with shrimp rolls? Old Bay Summer Snack Mix is A+! A pile of crispy French fries are also primo.

File this away for the weekend. Enjoy!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

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