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Chesapeake Bay Mini Shrimp + Corn Rolls are inspired by the iconic flavors of the region with sweet shrimp, corn, creamy dressing and a medley of aromatic spices + fresh ingredients!

Miniature shrimp rolls arranged on red and white plaid paper on a white wood table.

Our Favorite Shrimp Roll Recipe

Anywhere land meats sea, seafood boils are going to happen. From a New England clam bake to a Louisiana cajun crab boil, and all the way to the west coast. One thing they all seem to have in common is corn, potatoes and great regional seasonings (in the Chesapeake Bay area, you can’t have a seafood boil without Old Bay).

But this post isn’t about seafood boils.

It’s about shrimp rolls! Mini shrimp rolls. How cute are they?

This recipe has everything you expect from a classic shrimp roll, and a few bits from the aforementioned seafood boil: Old Bay, corn, potato roll (and that’s your potato!).

Am I stretching this a bit? Maybe. 😂

Anyway…these little guys are the perfect dish to serve up on a hot summer day for your poolside parties and outdoor picnics. As a snack or part of a delicious meal, they’ve become one of our favorite recipes and I bet you’ll love them, too.

Gather Your Ingredients

You’ll find exact measurements and all that jazz in the recipe card at the bottom of the post!

Shrimp — I prefer wild-caught. Use frozen or fresh shrimp. Size doesn’t really matter for this recipe, so anything from medium to jumbo shrimp will be fine.
Corn — frozen or fresh corn! Frozen is super easy, especially if you’re making it on the stove top. If you plan to grill, grab an ear of fresh corn.
Old Bay seasoning blend — or your favorite Chesapeake Bay seafood seasoning.
Olive oil — to sauté the shrimp + corn.
Creamy dressing ingredients — light mayonnaise, Dijon mustard, fresh lemon juice.
Fresh produce — celery, green onion, jalapeño.
Potato dinner rolls — according some research done by a jewelry company (what?), potato bread happens to be the most popular bread in both Maryland + Virginia. How apropos?
Unsalted butter — gotta have a little butter for those rolls!
Black pepper — no salt, though…there’s plenty of it in the Old Bay.
Herbs – fresh parsley or chives or both are great.

Potato dinner rolls stuffed with old bay shrimp salad.

How To Make These Easy Mini Shrimp + Corn Rolls

Cook the shrimp + corn — toss raw shrimp with olive oil and Old Bay seasoning. Cook the shrimp in a nonstick skillet or grill pan over medium heat for 2-3 minutes on each side. Remove to a plate to cool. Add a little more oil to the pan and cook the corn until the edges begin to brown; just a couple more minutes. Remove the corn to the plate.
Make the shrimp salad — in a medium bowl, whisk together mayo, Dijon, lemon juice and pepper to make a creamy dressing. Stir in the celery, green onions and jalapeño. Chop the sauteed shrimp into smaller pieces, then fold it and the corn into the salad.
Split + toast the dinner rolls — split the top if each dinner roll so it resembles a little hot dog bun. Brush the tops with melted butter then toast them in the skillet , buttered side down, until golden brown.
Fill + serve — divide the shrimp mixture evenly between the rolls and garnish with fresh herbs.

Sauteed shrimp and corn kernels cooling on a plate.

Grill it!

Cook the shrimp and corn on the grill (if you’re using a fresh ear of corn!). Thread the shrimp on skewers to make it easier to handle. Once the corn is cool, simple slice the kernels off the cob. While the grill is warm, toast the buttered rolls on there, too!

Substitution Ideas

Seasoning blend — you can omit the Old Bay altogether, or use your favorite seafood, creole, or cajun blend.
Rolls — use potato hot dog buns (cut them in half to make them ‘mini’), regular buns, Hawaiian rolls or any dinner roll you like.
Jalapeño — by the time you remove the seeds and ribs, some jalapeños are not all that spicy, but do provide a crunchy, fresh bite and flavor. You can omit, or green bell pepper makes a great option.

Make It Ahead

Mix the shrimp salad ahead of time, then store in the refrigerator in an airtight container. You can toast the rolls ahead of time, too; cover and set aside on your counter. Assemble the sandwiches just before serving.

This option makes it ideal for transporting to potlucks, picnics, the pool or the beach, and for saving precious prep time before a party!

What to Serve with Mini Shrimp + Corn Rolls

Admittedly, these are a ‘heavy’ appetizer, but imagine a spread with all kinds of summer picnic favorites. Of course, potato chips are a classic combo with shrimp or lobster rolls. All kinds of salads would be great: potato, pasta or fresh greens. Grill up some corn on the cob or summer squash. And, don’t forget all the summer fruits…especially refreshing watermelon!

What to Sip With Shrimp Rolls

A chilled glass of white wine is the perfect sipper. Go with a dry, crisp white to offset the rich, creaminess of the shrimp salad. Or, opt for a sweeter white to compliment the sweet shrimp and potato roll. If you’re looking for a beer, I’m feeling like an IPA with its hoppy bitter undertones would provide a nice contrast.

If it’s mocktails you’re after, I don’t think you can go wrong with Blueberry Hibiscus Lemonade or Pineapple Lemonade — both refreshing and tart.

We’ve Got More Shrimp Recipes for You!

Chesapeake Bay Mini Shrimp + Corn Rolls Appetizer

Linda Feller

Chesapeake Bay Mini Shrimp + Corn Rolls are inspired by the iconic flavors of the region with sweet shrimp, corn, creamy dressing and a medley of aromatic spices + fresh ingredients!

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Appetizer, Sandwich

American

mini rolls

185 kcal

Ingredients

¾ pound wild caught shrimp, peeled + deveined
1 tablespoon olive oil, divided
½ teaspoon Old Bay seasoning blend
¾ cup corn kernels, if frozen, thaw first (one ear, if using fresh)
¼ cup light mayonnaise
1 teaspoon Dijon mustard
2 tablespoon lemon juice
fresh cracked black pepper
1 rib celery, diced
3 tablespoon green onions, thinly sliced
1 jalapeno, seeded, minced
12 potato dinner rolls, like Martin's or Schmidt
2 tablespoon unsalted butter, melted
1 tablespoon flat leaf parsley or chives, minced

Instructions

Toss the shrimp with 2 tsp olive oil + Old Bay. Heat a skillet or grill pan over medium heat. Cook the shrimp for 2 to 3 minutes on each side until just cooked. Remove to a plate to cool. Add the remaining teaspoon of oil to the skillet, then cook the corn until some of the edges are slightly golden. Remove corn to the plate and cool. (See notes for grilling instructions.)
In a mixing bowl, whisk together mayo, Dijon, lemon juice and a few grinds of black pepper. Stir in the celery, scallions, and jalapeno.
Rough chop the cooled shrimp, then add that to the bowl along with the corn. Fold everything together.
Split the top of each dinner roll to resemble small hot dog buns. Brush the tops with melted butter. Wipe out the skillet then return it to medium heat. Toast the rolls, buttered side down, until golden brown.
Divide the shrimp salad evenly between the toasted rolls + garnish with fresh herbs.

Video

Notes

To grill: thread the shrimp on skewers for ease. Grill the corn directly on the grates. Once the corn is cool, simple slice the kernels off the cob.
Make ahead: make the shrimp salad and store in an airtight container in the refrigerator. Toast the rolls, cover and set aside on the counter. Assemble just before serving.