A Fresh Take on Classic Seafood Rolls
- Servings: 4
- Total Time: 25 minutes
- Effort Level: Simple
These shrimp rolls take inspiration from classic New England lobster rolls but shift the flavor in a brighter direction inspired by Mexican cuisine. Lime-marinated shrimp, creamy avocado-cilantro mayo, and crisp jalapeños and scallions come together in toasted buns for a balanced mix of richness, citrus, and gentle heat.
What sets this version apart is the quick marinade of garlic, lime, and cumin, and the use of avocado in place of a heavier dressing. The result is a lighter, more layered alternative to traditional shrimp rolls – one that’s easy to prepare in about 25 minutes and well suited to a lunch or casual dinner.
Key Ingredients & Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Shrimp – Large or extra-large (16–20 count) shrimp work best – they stay juicy and hold their texture after cooking. If using frozen shrimp, thaw them in a bowl of cold water for about 30 minutes, then pat dry thoroughly before seasoning.
- Avocado – Hass avocados are ideal here for their creamy texture and richer flavor, which helps create a smooth, well-balanced mayo.
- Jalapeño – Adjust the heat to your preference by using more or less jalapeño. For a spicier version, substitute a serrano pepper.
- Cilantro – Cilantro adds a fresh, herbal note that complements the lime and avocado. If you prefer a milder flavor, flat-leaf parsley is a good alternative.
- Hot dog buns – Top-split buns are easier to fill and eat, but standard buns work just as well. Brioche-style buns add a subtle richness and soft texture that pairs nicely with the shrimp.
Prep Overview
How to Make Shrimp Rolls with Avocado Mayo
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by tossing the shrimp with lime juice, garlic, cumin, and olive oil, then set them aside briefly to absorb the flavor while you prep the other components. At the same time, mash the avocado with lime, garlic, and mayonnaise until smooth, then fold in the cilantro.
Cook the shrimp in a hot skillet, letting them sit undisturbed at first so they develop a light sear rather than steaming. Once they’re just cooked through, transfer them to a cutting board and let them cool slightly before chopping. This helps retain their juices and makes them easier to handle.
To assemble, spread the avocado-cilantro mayo inside lightly toasted buns, then layer in the chopped shrimp. Finish with jalapeño, scallions, and cilantro for contrast in texture and flavor.
Tips for the Best Shrimp Rolls
- Pat the shrimp dry before marinating to help the seasoning adhere evenly.
- Don’t overcrowd the pan. Cook in batches if needed to get a proper sear.
- Don’t overcook the shrimp. They should be just opaque and still tender.
- Toast the buns lightly for better flavor and a bit of contrast in texture.
More Mexican-Inspired Dinner Ideas
If you enjoyed this unique take on New England-style shrimp rolls, we have even more recipes that blend familiar favorites with Mexican-inspired flavor. Our Mexican Stuffed Peppers use a hearty filling to give a fresh take on a comfort food staple. The Mexican Chicken Caesar Salad updates the traditional salad with bold, southwest-style seasoning. For a quick and satisfying option, the Street Corn Flatbread brings the flavors of elote to a crisp, shareable base.
Shrimp Rolls with Avocado Mayo
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- 2 teaspoons freshly squeezed lime juice
- 1 clove garlic, finely minced
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 jalapeño pepper, seeded and thinly sliced
- 2 scallions, sliced
- cilantro leaves, or parsley
- 4 hot dog buns, lightly toasted
For the avocado-cilantro mayonnaise:
- 1 ripe Hass avocado, mashed
- 1 small clove garlic, very finely chopped
- 1-1/2 tablespoons lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a bowl, combine the shrimp, olive oil, lime juice, garlic, cumin, salt, and black pepper. Toss to coat and set aside for 10 to 15 minutes while you prepare the remaining ingredients.
- In a separate bowl, combine the avocado, garlic, lime juice, and mayonnaise. Mash with a fork or blend until smooth and creamy. Season to taste with salt and pepper, then stir in the cilantro. Set aside.
- Heat a heavy skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 1 minute per side.
- Transfer the shrimp to a cutting board and let cool for about 5 minutes, then chop into 3/4-inch pieces.
- Spread the avocado-cilantro mayonnaise inside each toasted bun. Divide the shrimp evenly among the buns, then top with scallions, jalapeño slices, and cilantro leaves if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely wonderful. I tried it a second time using lobster. And I put the the avocado, mayo, garlic, cilantro and lime juice in a blender for a smother blend. My family loved both ways.
Hi InaMarie,
I’m glad to hear you liked this recipe and appreciate you sharing your blender idea. It sounds like a nice touch, particularly with the lobster.
Now this I could do! I love lobster rolls…or at least I remember loving them. Lobster in Denver is more precious than gold; shrimp is a great idea.