Easy Shrimp Salad Sandwich
This shrimp salad sandwich is easy to make and extra delicious! Plump shrimp tossed in a creamy dressing all served on a deliciously toasted roll- this sandwich will make you want seconds and thirds!
Servings: 4
Calories: 361kcal
Ingredients
Shrimp
- 1 lb shrimp medium shrimp peeled and deveined
- 1 lemon
- 1 tbs dill fresh is best
- 1 teaspoon salt
- 1 teaspoon pepper
Shrimp Salad
- 1 celery rib
- 2 green onions
- 2 teaspoon chopped chives
- 2 teaspoon chopped dill
- 5 tbs mayo
- 1 tbs lemon juice
- 2 teaspoon Worcestershire sauce
- 1 tbs Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon red pepper flakes optional
Shrimp Rolls
- 4 rolls or hot dog buns
- 1 tb butter
Instructions
Shrimp
- Cut lemon in half and squeeze the juice out of a half in a small bowl and set aside for the filling.1 lemon
- In a medium pot bring water to boil. Once boiling add the lemon halves, dill sprig, salt, and pepper.1 tbs dill, 1 teaspoon salt, 1 teaspoon pepper
- Add shrimp and boil until cooked. The shrimp will just be turning pink and opaque. This will take about 2-3 minutes.1 lb shrimp medium shrimp
- Once cooked remove shrimp from water and set aside to cool.
Shrimp Salad
- Dice celery, green onions, chives, and dill.1 celery rib, 2 green onions, 2 teaspoon chopped chives, 2 teaspoon chopped dill
- In a bowl add diced celery, green onions, chives, dill, mayo, reserved lemon juice, Worcestershire sauce, Dijon mustard, salt, pepper, and red pepper flakes. Stir until combined.5 tbs mayo, 1 tbs lemon juice, 2 teaspoon Worcestershire sauce, 1 tbs Dijon mustard, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon red pepper flakes
- Add shrimp and mix to coat. At this point you can cover and refrigerate for an hour to let the flavors meld or serve right away on toasted buns.
Sandwich
- Brush the buns with butter- both in the inside and outside. Place buns on a baking sheet and toast by broiling on low for a few minutes. Watch the buns closely so they don’t burn.4 rolls or hot dog buns
- Load toasted buns with shrimp salad and enjoy!1 tb butter
Notes
Tips and Tricks
- Chives- just omit and use only green onions if you don't have chives.
- Dill- fresh tastes the best but dried works great too!
- Storage: The shrimp salad is best when eaten the day you make it but will keep for 3-4 days in the refrigerator.
- Don't let the shrimp salad sit out too long or else the mayo might spoil! Best to keep it refrigerated until ready to eat!
Nutrition
Calories: 361kcal | Carbohydrates: 27g | Protein: 20g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 1799mg | Potassium: 290mg | Fiber: 2g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 18mg | Calcium: 147mg | Iron: 2mg