I’ve crafted a light, refreshing Shrimp Salad Sandwich that’s full of tender shrimp, crisp veggies, and zesty dressing—sandwiched between soft bread for a delightful bite any time of day.
Why You’ll Love This Recipe
I love this sandwich because it balances creamy, tangy flavors with juicy shrimp and vibrant crunch. It’s easy enough for a quick lunch yet elegant enough to serve at a brunch or light dinner. The ingredients come together in minutes, and it’s endlessly customizable.
ingredients
(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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cooked shrimp, peeled and diced
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mayonnaise
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Dijon mustard
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lemon juice
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finely diced celery
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finely diced red onion or green onion
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chopped fresh dill or parsley
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salt and pepper
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sandwich bread, croissants, rolls, or wraps
directions
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Prepare the shrimp – I dice cooked shrimp into bite-sized pieces and place them in a bowl.
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Mix the dressing – I whisk together mayonnaise, Dijon mustard, fresh lemon juice, salt, and pepper until smooth.
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Combine everything – I add the chopped celery, onion, and fresh herbs to the bowl with shrimp, then pour in the dressing and stir gently to coat.
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Adjust flavors – I taste the salad and add more lemon, salt, or herbs as needed to brighten the flavor.
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Assemble the sandwich – I toast or leave the bread as-is, then pile shrimp salad in the center, topping with lettuce or baby greens if desired.
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Serve – I cut the sandwich in half and serve immediately, or wrap it up to go.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Assembly time: 5 minutes
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Total time: 15 minutes
Variations
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Spicy twist: I stir in a dash of hot sauce or finely chopped jalapeño for heat.
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Crunchy upgrade: I add diced cucumber or chopped toasted nuts like pecans or almonds for texture.
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Herb-forward: I swap in tarragon or fresh chives for a different herbal note.
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Lightened version: I substitute Greek yogurt or half-light mayo to cut richness without sacrificing creaminess.
storage/reheating
I store leftover shrimp salad in an airtight container in the fridge for up to 2 days. Since seafood is best fresh, I don’t recommend keeping it longer. I assemble sandwiches just before serving to maintain crisp bread and fresh texture. If needed, I toast the bread again briefly before adding the chilled salad.
FAQs
Can I use frozen shrimp?
Yes—I thaw frozen shrimp overnight in the fridge or under cold running water, then pat them dry before dicing and mixing.
Can I make the shrimp salad ahead of time?
Absolutely—I prepare the salad up to a day in advance and keep it chilled. I assemble sandwiches just before eating to keep the bread firm.
What kind of bread works best?
I like soft sandwich bread, crusty rolls, croissants, or even wraps—each adds a different texture and feel.
Can I add vegetables to the sandwich?
Certainly—I love adding lettuce, spinach, sliced avocado, tomato, or cucumber for freshness and crunch.
What sides go well with this sandwich?
I serve mine with kettle chips, a light green salad, fresh fruit, or a cup of vegetable soup for a balanced meal.
Conclusion
I hope this Shrimp Salad Sandwich Delight brings a fresh and delicious twist to my lunch table. It’s easy, flavorful, and perfect for warm-weather meals or anytime I’m craving something bright and satisfying. Let’s dig in!