East Coast Mermaid’s New Brunswick Coldwater Shrimp Roll Recipe

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Summer has arrived in the Maritimes, and while I could eat New Brunswick lobster rolls all day every day, a mermaid’s got to switch things up from time to time.

You’ve likely heard the saying “Mermaids don’t lose sleep over the opinions of shrimp?”

It’s because we just make shrimp rolls out of them 😎

New Brunswick is known for many incredible seafood delicacies: our incredible lobster, Bay of Fundy scallops, crab, wild sturgeon & caviar, oysters, bar clams, soft shell clams, you name it. Heck, I even enjoy a fresh razor clam from time to time. It’s true!

We have some of the best seafood in the world on our shores, and yet it always surprises me how very few people know about New Brunswick’s absolutely divine coldwater shrimp.

Dan and I are incredibly passionate about knowing where our seafood comes from and how it was fished, caught, or harvested. This is why purchasing New Brunswick seafood is #1 for us. So we’ve known about the secret New Brunswick coldwater shrimp for years now.

But it wasn’t until recently that I thought, ‘what if instead of a lobster roll, we made a shrimp roll?’ And what if we threw all of our favourite garnishes and ingredients—many of which are local to New Brunswick—into said shrimp roll, making it extra epic?

Nom nom for us!

What is Coldwater Shrimp?

Coldwater shrimp call the waters of the North Atlantic ocean home and are harvested and available year-round. As Seafood in Canada so perfectly shared, “Our coldwater shrimp features a distinctively rich flavour, with delicate sweetness, and juicy, firm texture, making them the perfect addition to any dish.”

In my own words: they are freaking delicious and I could eat them for breakfast.

While coldwater shrimp are much smaller than those you might see in Florida, the Pacific Ocean, or the frozen foods section of your local grocery store—they’re actually considered to be much more flavourful. Not to mention, in many ways, more sustainable.

Coldwater shrimp are Marine Stewardship Council (MSC) certified and because they are harvested and processed right here in New Brunswick, so you can feel good about the shrimp you’re eating.

A Mermaid’s Shrimp Roll Recipe

Now let’s get to the salty, good stuff! What can you do with your New Brunswick coldwater shrimp? Well, the ocean floor is the limit. From pasta dishes to party dips and shrimp salad to chilled spring rolls, if you can dream it up, you can make it happen with some shrimp and your favourite ingredients.

This is exactly where I started when I decided I was going to create a shrimp roll fit for a mermaid!

One of my go-to ingredients to add to any lobster roll is dill, so my first stop was my garden to pick some fresh dill that I could chop up and throw into the mix. While I was out there, I realized some fresh chives would add the perfect amount of crunch without overpowering the taste of the shrimp, so I grabbed some of those too.

Next, I thought about seasoning. A little sea salt and pepper were obvious, but I made sure to sprinkle in plenty of Slocum & Ferris dulse flakes to add some ocean back into the recipe.

Feeling inspired by some recipes I saw online, I made a last-minute decision to add in a spoonful of grated horseradish. It was easily one of the best decisions I’ve made all year because it took the overall flavour of the shrimp roll to the next level.

I whipped everything together with some mayo and just as quickly as the Bay of Fundy tide rolls in, I was ready to scoop my shrimp mix into a warm, fresh, sourdough baguette from Oliver’s German Bakery in Hillsborough, also available at the Dieppe Market.

Want to give your Shrimp Roll a French flare? A fresh croissant definitely takes it up a notch and is perfect for beach picnics!

I topped the shrimp roll with some microgreens from Local by Atta and served with a side of New Brunswick’s Covered Bridge Potato Chips (sea salt flavor, obviously!)

What I love about this recipe is that it’s not only quick and easy, it’s perfect for a hot summer day when you don’t want to turn on the oven or cook a hot meal. It’s also an excellent option for picnics, road trips, and island hopping.

And I’m happy to share, that the only ingredients that were not locally made in New Brunswick were the mayonnaise, pepper, and horseradish!

Here’s an easy peasy lemon squeezy step-by-step guide to make your own!

I can’t even begin to explain how easy this recipe is and how quickly you’ll impress your friends or guests when you serve a uniquely New Brunswick shrimp roll at your next cottage party, backyard BBQ or beach picnic.

Just pick up your local ingredients at your favorite Farmer’s Market (we love the Dieppe Market) from some of New Brunswick’s beloved farmers and producers and stop by one of the following locations in New Brunswick to catch your coldwater shrimp.

• Épicerie Pointe Rocheuse (Caraquet)
• IGA/COOP Caraquet
• IGA/COOP Paquetville
• IGA/COOP Tracadie
• IGA/COOP Shediac
• Poissonnerie Arseneau (Nigadoo)
• Poissonnerie Bulger (Le Goulet)
• Poissonnerie du Creek (Pokemouche, Caraquet, Tracadie)
• Poissonnerie Port Royal (Lameque)
• L’Indépendant (Beresford)
• L’indépendant (Petit Rocher)
• Mcleans Fish Market (Bathurst)
• Moncton Fish Market (Moncton)

And happy shrimp rollin! 😎

Disclaimer: This post is a paid partnership with New Brunswick Food & Beverages, however, all opinions, the recipe, and general obsession with these shrimp are mine!

Check them out on Instagram to discover amazing NB food & beverage producers!

Et en français: @alimentsboissonsnb!