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These shrimp rolls are a delicious twist on the New England classic Lobster Roll, swapping in jumbo shrimp and topping them off with a creamy avocado-cilantro mayo. Each bite delivers bright lime, smooth avocado, a hint of heat and crunch from jalapeños, and crisp fresh scallions layered inside buttery, toasted buns.
What sets this version apart is the lime-and-cumin marinade and rich avocado mayo that balance perfectly with the shrimp’s natural sweetness. Easy to prepare, highly customizable, and perfect for a summer lunch or casual dinner, these shrimp rolls are destined to become a new favorite. All you need to finish the meal is a side of coleslaw, potato or tortilla chips, and extra lime wedges!
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.


SHRIMP: We frequently use frozen peeled and deveined shrimp in our recipes; about 30 minutes before you’re about to start the meal, place the frozen shrimp in a bowl of cold water to defrost. Once they’ve thawed fully, pat them dry before seasoning them. Use extra large or jumbo shrimp so they stay juicy.
AVOCADO: Hass are a little creamier and richer than other avocado varieties, so they’re ideal for emulsifying the mayo mixture.
JALAPEÑO: You have complete control over the heat of this dish – add as much or as little as you wish. If you like things a little spicier, you can swap out a serrano pepper.
CILANTRO: Cilantro adds a fresh herbal note to this dish, but we know not everyone is a fan. Flat leaf parsley is the perfect substitution if cilantro isn’t your thing.
HOT DOG BUNS: We prefer top-sliced buns because they’re easier to assemble and eat. Brioche buns are our favorites because of their buttery flavor and pillowy texture.
Overview
How to Make Shrimp Rolls with Avocado Mayo
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
Start by tossing the shrimp with olive oil, lime juice, garlic, cumin, salt, and pepper. Let that sit while you put together the avocado-cilantro mayo. Just use a fork (or a food processor, if you want) to mash the avocado with garlic, lime juice, and mayo until smooth, then season with salt and pepper and stir in the cilantro.


Sauté the shrimp in a hot skillet until just cooked through, then give them a few minutes to cool before chopping into bite-sized pieces. To assemble, spread the avocado mayo on toasted buns, pile on the shrimp, and finish with scallions, jalapeño, and a little extra cilantro if you like.

More Mexican Twists on Classics
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, very finely chopped
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 jalapeño pepper, seeded and thinly sliced
- 2 scallions, sliced
- Cilantro leaves, optional
- 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
- Combine the shrimp, olive oil, lime juice, garlic, cumin, a pinch of salt and a little black pepper in a bowl.
- Toss the mixture to coat the shrimp and set aside while you prepare the other ingredients.
- Make the avocado-cilantro mayonnaise by combining the avocado, garlic, lime juice and mayonnaise in a bowl.
- Mash with a fork or blend in a food processor until the mixture is creamy and smooth. 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 and cook until pink and opaque, about 1 minute per side.
- Transfer shrimp to a cutting board, allow to cool for 5 minutes, then chop into 3/4-inch pieces.
- Spread a portion of the avocado mayo on each hot dog bun.
- Add shrimp, then top with scallions, jalapeño and a few 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.