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This creamy shrimp salad sandwich brings together tender chunks of shrimp with crisp vegetables and a zesty mayo dressing, all nestled between your favorite bread. Inspired by classic coastal cuisine, it's a refreshing lunch option that feels special while being incredibly simple to prepare.
I first created this sandwich when looking for elegant but easy options for a summer luncheon with friends. The combination was such a hit that it's now my go-to recipe whenever I want something that feels like a restaurant treat without the fuss.
Ingredients
- Cooked shrimp: Providing the perfect sweet and tender protein base. Look for wild-caught when possible for best flavor
- Mayonnaise: Creating the creamy binding that holds everything together. Choose a good quality brand for better results
- Dijon mustard: Adding a tangy sophistication to balance the richness. Optional but highly recommended
- Fresh lemon juice: Brightening all the flavors with essential acidity. Always use fresh squeezed for best results
- Fresh herbs: Like dill or parsley bringing color and freshness. Dill pairs particularly well with seafood
- Celery: Contributing necessary crunch and texture contrast. Make sure to dice finely for the perfect bite
- Red onion or green onions: Offering a gentle bite that complements the sweetness of the shrimp
- Salt and pepper: Essential for seasoning. Use kosher salt and freshly ground pepper for best results
- Bread or buns: Serving as the perfect vessel. Brioche adds richness, croissants bring buttery layers, and whole wheat offers a heartier option
Step-by-Step Instructions
- Prepare the shrimp:
- Start with peeled, deveined cooked shrimp and chop them into bite-sized pieces, about ½-inch chunks. If using frozen shrimp, ensure they're completely thawed and patted dry to prevent excess moisture in your salad.
- Mix the dressing:
- In a large mixing bowl, combine mayonnaise, Dijon mustard, and lemon juice until smooth. This creates the creamy base that will coat everything evenly. The proportions can be adjusted to your preference for tanginess.
- Add the crunch elements:
- Fold in the finely chopped celery and red onion or green onions. These should be diced small enough to distribute throughout the salad but still provide texture in every bite. The celery brings freshness while the onions add a gentle kick.
- Incorporate herbs and seasonings:
- Sprinkle in the fresh dill or parsley and season with salt and pepper. Mix gently but thoroughly to ensure the herbs are evenly distributed. The herbs are technically optional but add wonderful aroma and visual appeal.
- Combine with shrimp:
- Add the chopped shrimp to the dressing mixture and fold gently until every piece is coated evenly. Be careful not to overmix or stir too vigorously as this can break up the tender shrimp pieces.
- Chill for flavor development:
- For best results, cover the bowl and refrigerate for about 30 minutes. This resting time allows the flavors to meld together and the dressing to slightly firm up, making it easier to pile onto sandwiches without dripping.
- Assemble your sandwich:
- Choose your favorite bread or bun, add some crisp lettuce if desired, and generously spoon the shrimp salad on top. Top with optional slices of tomato or avocado for extra freshness and color.
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The secret to this recipe is in the balance of textures. The tender shrimp against the crunchy vegetables creates a satisfying contrast in every bite. My family particularly loves when I serve this on lightly toasted brioche buns with a few thin slices of cucumber for extra freshness.
Storage and Make-Ahead Tips
The shrimp salad keeps beautifully in the refrigerator for up to 2 days when stored in an airtight container. If making ahead, consider keeping the bread separate until just before serving to prevent sogginess. The flavors actually improve slightly after a few hours in the refrigerator as they have time to blend together. I find this makes it perfect for picnics or packed lunches.
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Customization Options
This versatile shrimp salad welcomes many variations. Try adding diced avocado for creaminess, chopped hard-boiled eggs for richness, or a splash of hot sauce for heat. You can also transform this into a lettuce wrap by spooning it into butter lettuce cups instead of bread, making it a fantastic low-carb option. For a flavor twist, consider adding Old Bay seasoning or a touch of curry powder to the dressing.
Serving Suggestions
While this shrimp salad makes an outstanding sandwich, it's equally delicious served in other ways. Try it atop a bed of mixed greens for a light lunch, stuffed into avocado halves for an impressive appetizer, or scooped with crackers as a party dip. For a more substantial meal, pair your sandwich with a light soup like gazpacho in summer or a warming tomato soup in cooler months. A simple side of potato chips adds a satisfying crunch that complements the creamy texture.
Frequently Asked Questions
- → Can I use frozen shrimp for this dish?
Yes, you can use frozen shrimp. Ensure they are thawed, peeled, deveined, and cooked before preparing the salad.
- → What’s the best bread to use?
Brioche, croissants, or whole wheat bread work wonderfully, but feel free to use any type of bread you prefer.
- → How can I make it healthier?
Replace mayonnaise with Greek yogurt or a light mayo alternative, and use whole grain bread for added nutrition.
- → Can I prepare this ahead of time?
Yes, the shrimp salad can be made up to a day in advance. Store it in an airtight container in the refrigerator.
- → What other toppings can I add?
Try adding lettuce, avocado slices, tomato, cucumber, or even a light pickle for extra texture and flavor.