Shrimp Tacos
Yewande Komolafe
2241 ratings with an average rating of 5 out of 5 stars
2,241
35 minutes
Connecticut-Style Shrimp Rolls
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6tablespoons chilled unsalted butter, cut into tablespoons
- 4top-split hot dog buns
- 1garlic clove, minced
- 1pound large peeled and deveined shrimp
- Kosher salt (such as Diamond Crystal)
- ¼ cup chopped chives
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
374 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 27 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer flat sides until golden, about 1 minute per side; transfer to a plate. Wipe out skillet.
- Step 2
Add 2 tablespoons of water to the skillet and reduce heat to low. Add 1 tablespoon of the butter and stir constantly until melted; repeat with the remaining 4 tablespoons of butter, 1 tablespoon at a time, until all of the butter is incorporated.
- Step 3
Stir in garlic, then add shrimp in an even layer and season with salt. Increase heat to medium-low and cook, without stirring, until shrimp turn opaque around the edges, about 3 minutes; reduce heat to low if butter starts to bubble too vigorously. (It should stay at a very low simmer.) Flip shrimp and cook until opaque throughout and cooked through, about 2 minutes longer. Turn off heat and stir in chives.
- Step 4
Divide shrimp among toasted buns and drizzle the butter sauce on top. Serve warm, with lemon wedges for squeezing over the shrimp.
Private Notes
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Cooking Notes
Candace Rapf
New England style split top hot dog buns, classic for lobster rolls, have flat sides.
Linda M
Only had brioche hot dog buns from TJ’s which are no crust outside, so I doubted but made them anyway. Rockstar! The toasty outer sides work fine, with each toasty bite giving way to the buttery, sweet shrimp. MMMMM! Served w/oven fries and bag of southwest slaw, all done in 20 mins if you start with ingredients at hand and put a convection oven on 450 for 20 mins for the fries. Def 5 stars!
Cstarch
You can’t put mayonnaise (or aioli) in or on this and call it “Connecticut-style”. The whole idea of Connecticut-style is real hot dog rolls (top cut) and warm butter.
Gale Griffin
I am not clear on what "outer flat sides" of the buns means. Aren't the outer sides rounded?
Patti B
Split top rolls are flat on the sides. The opening for the shrimp is a slit on the top. Some call them New England hot dog rolls.
Haz Zarpe
I was born and raised in CT and I've never heard of a "shrimp roll"...lobster rolls..well that's a different story
Laura from NH
New England, top-split buns: https://newengland.com/today/food/new-england-made/new-england-style-hot-dog-rolls/
Alexandra
Made this exactly to recipe and it was unbeatable. Great hosting food (especially as you can cut the buns into smaller bites). Be careful to not overcook the shrimp and be liberal with the butter sauce at the end.
OnlyInNY
This recipe saved the day! The cupboards were nearly bare....I was so happy to find this simple recipe. I had every ingredient. Delicious!
judy
Unfortunately used brioche NE hot dog buns that became mushy with the butter sauce. The shrimp were good, but I’ll use a firmer roll (maybe slice off the outer crusts before pan grilling) next time.
De Gustibus
It’s a hot dog bun badly repurposed for lobster and shrimp simply because it was ubiquitous in the summer. The slot is shallow and narrow. Your lobster or shrimp roll looks great because most of it is outside the bun. Take my New Englander advice: use a toasted burger bun or a brioche roll. Fill it up. Enjoy. You’re welcome.
drit
need to find good USA shrimp
Danvillerose
Easiest. Dinner. Ever. Shrimp scampi on a bun. User defrosted cooked shrimp bc that’s what I had - just warmed in the butter/garlic/chives. Toasted the buns in a bit of the garlic butter first. (Used soft artisan “sausage rolls” for the buns; in SoCal that’s what we have.) Served with Cole slaw and baked yam fries. All very tasty!
Trish
While shrimp is not a Connecticut thing, what makes this “Connecticut style” is that it’s served warm with butter. New England style or Maine style would be cold with mayo. So if you order a lobster roll “Connecticut style” it will be served with hot butter and lemon.
Haz Zarpe
I was born and raised in CT and I've never heard of a "shrimp roll"...lobster rolls..well that's a different story
Beverly
This was very easy and quick to make for a group of 8. Used brioche split top buns from Trader Joes and frozen shrimp. 2 lbs. of shrimp yielded 11 rolls since the rolls are on the smaller side. Will make this again. I had two skillets to cook each pound of the shrimp. It was a big hit.
sukanya
Easy and reasonably tasty. Subbed tarragon for chives because that’s what I had — I think this would be better with chives.
Alexandra
Made this exactly to recipe and it was unbeatable. Great hosting food (especially as you can cut the buns into smaller bites). Be careful to not overcook the shrimp and be liberal with the butter sauce at the end.
amoryst
no need to dredge the shrimp in corn starch, per this recipe.
The Meshugana Gadfly
Where does it say that?
Cstarch
You can’t put mayonnaise (or aioli) in or on this and call it “Connecticut-style”. The whole idea of Connecticut-style is real hot dog rolls (top cut) and warm butter.
Michele
Simple and fantastic. Mimics a New England lobster roll.
Erica
I never thought a toasted hot dog bun wouldn’t do it for me but I took a bite and immediately boiled some pasta to eat the shrimp with instead.
Gaye Stathis
I use brioche top split buns. I serve this cold and sometimes chop the shrimp (if they're very large) into bite size pieces. I sometimes add a little aioli and toss it around keeping everything else in the recipe the same. Delish and as good as any lobster roll if you get fresh caught local shrimp which is in abundance here on the SC Coast.
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