Description
This Shrimp Salad Sandwich is a quick and delicious seafood lunch option combining tender cooked shrimp with a tangy, creamy dressing featuring Dijon mustard, lemon juice, and fresh herbs. Enhanced with crunchy celery and red onion, it’s perfect for a light and satisfying meal served on toasted sandwich rolls or your favorite bread.
Ingredients
Shrimp Salad
- 1 lb cooked shrimp, peeled, deveined, and chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon fresh dill, chopped (or parsley)
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper, to taste
For Serving
- 4 sandwich rolls, brioche buns, or bread of your choice
- Lettuce leaves (optional)
Instructions
- Combine Shrimp and Dressing: In a large bowl, mix the chopped shrimp with mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, and fresh dill or parsley until well combined.
- Add Vegetables: Stir in the finely chopped celery and red onion to add crunch and flavor to the salad. Mix thoroughly and taste to adjust salt and pepper seasoning as needed.
- Toast Bread: Lightly toast the sandwich rolls or bread of your choice to add texture and warmth, enhancing the overall sandwich experience.
- Assemble Sandwich: Spoon an even portion of the shrimp salad onto the bottom half of each roll or bread slice.
- Add Lettuce (Optional): Top the shrimp salad with fresh lettuce leaves if desired for extra crunch and freshness.
- Serve: Place the top half of the sandwich roll on the filling and serve immediately, enjoying a flavorful and easy shrimp salad sandwich.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Old Bay seasoning is optional but adds a classic seafood flavor.
- Use fresh lemon juice for the best bright flavor.
- Chilling the salad for 30 minutes before assembling enhances the flavors.
- Try serving the shrimp salad on croissants or whole grain bread for variety.
