This shrimp salad sandwich is poached shrimp tossed in a mayo-Dijon-lemon dressing with celery, red onion, and fresh dill, served on a toasted brioche roll with butter lettuce. It comes together in 35 minutes and works just as well for a weekday lunch as it does for a casual outdoor spread. The ingredients are simple and most of the work is done before you even touch the bread.
Before you start
Two things determine whether this sandwich is good or just fine. First, donโt skip chilling the shrimp salad before assembling โ 10 to 15 minutes in the fridge lets the dressing absorb into the shrimp and the flavors settle into each other. Second, season the poaching water generously with kosher salt. Shrimp cooked in under-salted water taste flat no matter how well you season the dressing afterward, and thereโs no fixing that once the shrimp are chopped and folded in.
Mistakes to avoid
- Overcooking the shrimp: Two to three minutes is all it takes for 31/40-count shrimp. Pull them the moment they turn opaque and pink โ carry-over heat will finish the job. Rubbery shrimp wonโt absorb the dressing the same way.
- Chopping shrimp while still warm: Warm shrimp release moisture as you cut them, which waters down the dressing. Let them cool fully on the plate first, at least 10 minutes at room temperature.
- Using the wrong mayo: Low-fat or light mayonnaise tends to be thinner and sweeter, which throws off the balance with the Dijon and lemon. Full-fat mayo gives the dressing the body it needs to actually cling to the shrimp pieces.
- Assembling too far ahead: Dress it at the table โ a pre-dressed salad goes limp fast, and toasted brioche softens quickly once it meets moisture. Keep the shrimp salad and rolls separate until youโre ready to eat.
- Skipping the lemon zest if youโre out of lemons: A small splash of white wine vinegar or apple cider vinegar can stand in for the lemon juice, but the zestโs brightness is harder to replace. A pinch of dried lemon peel or even a few drops of orange juice will get you closer than leaving it out entirely.
Leftovers and meal prep
The shrimp salad keeps well in an airtight container in the refrigerator for up to 2 days โ after that the texture of the shrimp starts to deteriorate. Store it without the bread and lettuce. When youโre ready to serve leftovers, give the salad a quick stir and taste it again, since the lemon and dill can fade overnight; a small squeeze of fresh lemon juice usually brings it back. If youโre prepping ahead for a gathering, you can poach and chop the shrimp and mix the dressing separately up to a day in advance, then combine them 15 minutes before serving. Toast the rolls fresh each time โ day-old toasted brioche goes stale quickly and the texture isnโt worth saving.
Shrimp Salad Sandwich
Equipment
- Medium pot
- Mixing bowl
- Whisk
- Cutting board
- Chef's Knife
- Tongs or Slotted Spoon
Ingredients
- 1 lb raw shrimp, peeled and deveined (medium size, 31/40 count) fresh or frozen, tail-off preferred
- 1 tbsp kosher salt for poaching water
- ยฝ cup mayonnaise preferably full-fat for richness
- 1 tbsp Dijon mustard adds depth and a tangy bite
- 2 tsp fresh lemon juice freshly squeezed
- 1 tsp lemon zest adds brightness
- ยผ cup celery, finely diced adds crunch and freshness
- 2 tbsp red onion, finely minced optional, for a subtle bite
- 2 tbsp fresh dill, chopped or substitute with tarragon for an herby twist
- 4 pieces brioche sandwich rolls split and lightly toasted
- 1 cup butter lettuce leaves or baby spinach for a peppery twist
Instructions
- Fill a medium pot with water. Add kosher salt and bring to a gentle boil. Add shrimp and cook for 2โ3 minutes, until the shrimp turn opaque and pink. Remove with a slotted spoon and place on a plate to cool. Chop the cooled shrimp into bite-sized pieces.
- In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, and a pinch of salt and pepper until well combined.
- Add chopped celery, minced red onion, and fresh dill to the dressing. Stir gently to combine.
- Fold the chopped shrimp into the salad mixture until evenly coated. Refrigerate for 10โ15 minutes for the flavors to meld.
- Toast brioche rolls lightly on a skillet or in the oven for 2 minutes per side, until just golden. Line each with butter lettuce leaves.
- Spoon the shrimp salad generously onto each roll atop the lettuce, and serve immediately while the rolls are warm and the salad is cool.
Notes
- For a healthier version, substitute half the mayonnaise with Greek yogurt.
- Chill shrimp on ice after cooking for firmer texture and rapid cooling.
- Add a touch of hot sauce or Old Bay for a Southern coastal twist.
Nutrition
Your questions, answered
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work perfectly here. Thaw them overnight in the fridge or under cold running water for about 10 minutes, then pat them dry before poaching โ excess water dilutes the poaching liquid and can make the shrimp slightly waterlogged.
I donโt have brioche rolls. What else can I use?
Any soft sandwich roll, a split hoagie, or even thick-cut white sandwich bread toasted in a skillet will work. A crusty baguette is fine too, though the chewier texture means youโll want to slice the shrimp pieces a bit smaller so the filling doesnโt slide out.
Can I substitute dried dill for fresh?
You can, but use about one teaspoon of dried dill in place of the two tablespoons of fresh โ dried herbs are more concentrated. Add it to the dressing rather than folding it in at the end so it has time to rehydrate and distribute evenly.
Is there a mayo substitute if Iโm running low?
Plain full-fat Greek yogurt works as a straight swap and keeps the dressing creamy, though itโs tangier and slightly thinner. A half-and-half mix of mayo and Greek yogurt is a good middle ground if you want to stretch what you have without losing the richness entirely.
Can I make this without red onion?
Yes โ the recipe already marks it as optional. Thinly sliced scallions are the easiest substitute and are milder. If you have neither, a small pinch of onion powder stirred into the dressing adds a background savory note without any raw bite.
How do I know if my shrimp are cooked through without cutting into each one?
Look for two visual cues: the shrimp should be fully opaque with no translucent gray at the center, and they should curl into a loose C-shape. A tight O-shape means theyโve gone too far.