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Shrimp Salad Sandwich Recipe

American · Main course · 20 min total

A light and creamy shrimp salad sandwich, perfect for a quick lunch or picnic. This recipe uses tender shrimp, crunchy celery, and a zesty lemon-dill dressing.

Ingredients

• 1 pound cooked shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste
• 8 slices bread (white, whole wheat, or brioche)
• 4 leaves lettuce
• 4 slices tomato (optional)

Instructions

1. Chop the cooked shrimp into small pieces (about 1/2-inch chunks).
2. In a medium bowl, whisk together mayonnaise, lemon juice, and Dijon mustard until smooth.
3. Add the chopped shrimp, celery, red onion, and dill to the bowl. Stir gently to combine. Season with salt and pepper to taste.
4. Toast the bread slices if desired. Place a lettuce leaf on 4 slices of bread, then top with a generous portion of shrimp salad. Add a tomato slice if using, then close with the remaining bread slices.
5. Serve immediately, or wrap tightly and refrigerate for up to 4 hours.

Tips

• For extra flavor, add a pinch of Old Bay seasoning or paprika.
• Use fresh or frozen shrimp; if using frozen, thaw and pat dry before chopping.
• Serve on croissants or rolls for a different texture.

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