Shrimp Salad Sandwich

This Shrimp Salad Sandwich is a refreshing classic that captures the essence of seaside summers. Inspired by the elegance of East Coast lunches—specifically Maine and Long Island seafood traditions—this sandwich combines delicate poached shrimp with a creamy, zesty dressing, nestled in a lightly toasted, buttery roll. It’s light, crisp, and bursting with flavor—perfect for a casual lunch or an elevated picnic offering.

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Prep Time 25

Cook Time 10

Total Time 35

Course Main Course

Cuisine American

Servings sandwiches

Calories 289 kcal

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
½ 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
¼ 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 2–3 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 10–15 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

Calories: 289kcalCarbohydrates: 4gProtein: 17gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 156mgSodium: 2618mgPotassium: 309mgFiber: 1gSugar: 1gVitamin A: 2237IUVitamin C: 5mgCalcium: 93mgIron: 1mg

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