Swap ordinary chicken salad for a bright, creamy Shrimp Salad Sandwich. This fresh, flavorful sandwich is perfect for summer picnics and backyard barbecues. It comes together in under 15 minutes and can be made a day ahead for easy serving.
Start with boiled shrimp tossed in a simple dressing of mayonnaise, fresh dill, Dijon mustard, and lemon. Fold in crunchy celery and red onion for texture. Spoon the mixture into soft brioche buns for an easy, satisfying summer sandwich that seafood lovers will enjoy.
The first bite echoes classic chicken salad but with a seafood twist that makes this dish special. I often bring a big batch to family gatherings because it’s quick to prepare and travels well.
Ingredients and substitutions
- Shrimp – Tiny frozen pre-cooked shrimp are ideal because they’re bite-sized and cook quickly when thawed. You can use any shrimp you prefer; adjust cook time for larger shrimp.
- Lemon – Boiling a quartered lemon with the shrimp adds subtle flavor, and fresh lemon juice brightens the dressing. Fresh juice is recommended over bottled.
- Mayo-based dressing – This salad uses a creamy, tangy mayonnaise base. Avocado mayonnaise works well for a lighter flavor, but any good-quality mayo will do. Dijon mustard, black pepper, and fresh dill add depth.
- Vegetables – Red onion and celery add savory crunch. If raw red onion is too strong, soak it in cold water for 10 minutes or substitute green onion or chives.
- Buns – Soft brioche buns pair beautifully with shrimp; their slightly sweet, buttery flavor complements the filling.
How to make a shrimp salad sandwich
This quick recipe is great for a picnic lunch or meal prep. You’ll need fresh ingredients and under 15 minutes to assemble:
Step 1: Bring a large pot of water to a boil, add a quartered lemon and salt. Add the shrimp and cook for 1 minute only, then transfer immediately to an ice bath to stop cooking.
Step 2: Whisk together mayonnaise, lemon juice, fresh dill, Dijon mustard, and black pepper until smooth to make the dressing.
Step 3: Pat the cooled shrimp dry and toss them with the dressing. Stir in finely chopped celery and red onion. Chill the mixture in the refrigerator to let the flavors meld.
Step 4: To assemble, slice brioche buns halfway through and spoon generous portions of shrimp salad into each bun. Finish with a small pinch of sea salt if desired, then serve.
Make ahead and storing
Making ahead: Prepare the shrimp salad at least 30 minutes before serving to let flavors come together. You can make it the night before and keep it in a sealed container in the fridge.
To store: This recipe yields enough filling for six sandwiches. Store any leftovers in an airtight container in the refrigerator and use within three days.
If you enjoy light shrimp salads, try this sandwich when you want something more portable and filling for a picnic. It’s quick, fresh, and a crowd-pleaser.
Shrimp Salad Sandwich Recipe
Ingredients
- 2 lb frozen, pre-cooked tiny shrimp (any size will work)
- 1 whole lemon, plus 2 tbsp lemon juice
- 1 cup avocado mayo (or other quality mayonnaise)
- 4 tbsp fresh dill, thinly minced
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 cup celery, thinly chopped
- 1/2 cup red onion, chopped
- 1 tbsp sea salt
- 6 brioche buns
Instructions
- Bring a large pot of water to a boil. Add one lemon sliced into quarters and the salt. When the water boils, add the shrimp and cook for 1 minute only. Remove with a slotted spoon and transfer to an ice bath to cool.
- In a medium bowl, whisk the mayonnaise with 2 tablespoons lemon juice to thin slightly. Add fresh dill, black pepper, and Dijon mustard and whisk until combined. Set aside.
- Finely chop the celery and red onion.
- In a large bowl, combine the drained shrimp, dressing, chopped celery, and red onion. Fold gently to combine.
- When ready to serve, slice brioche buns halfway through and add a few generous scoops of shrimp salad.
- Store leftovers in an airtight container in the refrigerator and use within 3 days.
Notes
Making ahead: Prepare at least 30 minutes before serving, or assemble the night before and refrigerate in a sealed container.
To store: Keeps up to 3 days in the refrigerator in an airtight container.
Nutrition
Carbohydrates: 10 g |
Protein: 21 g |
Fat: 3 g
Nutrition information is an approximation.
Keyword: Shrimp Salad, Shrimp Salad Sandwich
Course: Lunch
Cuisine: American
