Shrimp, mayonnaise, lemon, and vegetables are brought together in this Shrimp Salad Sandwich. The creamy seafood mixture is packed into soft brioche buns, giving you the ultimate summer sandwich.
I practically live off of light and refreshing shrimp salads during the summer. This Strawberry Avocado Shrimp Salad, Shrimp Avocado Cucumber Salad, and Cucumber Shrimp Salad with Chia Vinaigrette Dressing are particularly delicious! However, when I’m craving something a little more hearty or portable for the picnic, I turn to this Shrimp Salad Sandwich.
Boiled shrimp are first tossed in an easy mayonnaise, dill, and mustard dressing before crunchy celery and red onion are added to the mix. Scoop the creamy shrimp sandwich filling into soft brioche buns and you have an easy and delicious summer sandwich.
The first bite is sure to remind you of creamy chicken salad. The shrimp, however, will delight all the seafood lovers in your life! That’s why I always bring a big batch of the sandwich filling to family picnics and summer barbecues.
Ingredients and substitutions
- Shrimp - I used tiny frozen pre-cooked shrimp because they’re already bite-sized and cook very quickly when thawed. You can use almost any type of shrimp you love in this recipe, which you can read more about below.
- Lemon - The lemon is boiled in the pot of water with the shrimp for extra flavor while the juice is used to brighten up the sandwich filling. If you can, swap the bottled lemon juice for the fresh stuff!
- Mayo-based dressing - Just like chicken salad and potato salad, shrimp salad features a creamy and tangy mayo-based dressing. I like to use avocado mayonnaise, but any quality mayonnaise will do. Dijon mustard, black pepper, and fresh dill fill the dressing with flavor.
- Vegetables - Red onion and celery give the sandwiches a savory flavor and added texture. Pro tip: If the strong, punchy flavor of raw red onion is too much for you, soak it in cold water for 10 minutes first or replace it with chopped green onion or chives.
- Buns - You won’t regret serving shrimp salad on brioche-style hot dog buns. They’re extra soft and have a sweet buttery flavor that’s perfect with shrimp.
The best shrimp for shrimp salad sandwiches
There is no one type of shrimp that’s perfect for this recipe. Just use what you love! Any of these options will do:
- Cooked frozen shrimp - Pre-cooked frozen shrimp is a convenient and inexpensive option. You can use any size you like. To thaw frozen shrimp, leave the bag in the fridge overnight or leave it under cool running water for 15 minutes.
- Raw shrimp (fresh or frozen) - Again, let the shrimp thaw before you start cooking. Boil or steam until the shrimp are pink and opaque. Immediately place them in an ice bath, then dry and chop.
- Canned shrimp - Quality canned shrimp is also suitable for this creamy shrimp salad. It just needs to be rinsed first and patted dry. There’s no cooking necessary.
How to make a shrimp salad sandwich
You can rely on this easy shrimp sandwich recipe for a quick picnic lunch or even for meal prep. All you need are your fresh and flavorful ingredients and less than 15 minutes to put it together:
Step 1: Add salt and a quartered lemon to a large pot of water. Bring the water to a boil, add the shrimp, and cook for 1 minute. Immediately transfer the shrimp to an ice bath.
Step 2: Make the creamy shrimp salad dressing by whisking the mayonnaise, lemon juice, dill, black pepper, and dijon together in a bowl.
Step 3: Dry the cooked and cooled shrimp before tossing them in the bowl with the dressing. Stir in the celery and onion, then transfer the sandwich mixture to the fridge to chill.
Step 4: To assemble the sandwiches, spoon a generous amount of the shrimp salad into each bun. Season with a tiny pinch of sea salt, then enjoy!
Tips and variations
- The shrimp salad mixture needs at least 30 minutes to chill in the fridge before serving. This time gives the flavors a chance to get to know each other and create the creamiest texture.
- Sprinkle Old Bay seasoning into the mix for an elevated smoky, peppery, and mustardy flavor. A little goes a long way, so don’t add too much.
- Keep it low carb and ditch the bun! Instead, use crisp lettuce, halved bell peppers, or avocado as the “bread’ element.
- Leave the shrimp filling and bun as-is or top your sandwich with sliced tomato, fresh lettuce, and red onion.
- Instead of brioche, serve the sandwiches on fresh baguettes, ciabatta, focaccia, or croissants.
- To make gluten free sandwiches, use your favorite gluten free sandwich buns.
Make ahead and storing
Making ahead: I recommend preparing the shrimp salad at least 30 minutes before serving. If you have more time, assemble it the night before and keep it in a sealed container in the fridge.
To store: This shrimp salad recipe makes enough for 6 sandwiches. If you end up with extra filling, keep it in a sealed container in the fridge and eat it within 3 days.
Looking for more summer shrimp recipes?
- Sheet Pan Mediterranean Shrimp
- Sheet Pan Hawaiian Shrimp
- Shrimp Scampi Pasta
- Spicy Shrimp Tacos
- Easy One Pot Shrimp Boil
- Shrimp Corn Skillet
Shrimp Salad Sandwich
- 2 lb frozen, pre-cooked tiny shrimp any size will work
- 1 whole lemon plus 2 tbsp
- 1 cup avocado mayo
- 4 tablespoon fresh dill thinly minced
- 1 teaspoon mustard
- 1 teaspoon black pepper
- 1 cup celery thinly chopped
- ½ cup red onion chopped
- 1 tablespoon sea salt
- 6 whole brioche buns
- Bring a large pot to a boil. Add one lemon sliced in quarters and salt. When boiling add in shrimp and cook for 1 minute (no longer). Using a slotted spoon remove shrimp from pot and transfer to an ice bucket.
- In a medium bowl add the mayo and lemon juice. Whisk to thin out the mayo. Add fresh dill, black pepper and dijon mustard. Whisk to combine. Set aside
- Chop the celery and red onion into really small pieces.
- In a large bowl mix the shrimp, mayo and chopped celery and red onion. Fold to combine.
- When ready to serve, slice the brioche buns half way through and add a few generous scoops of shrimp salad.
- Refrigerate any leftover in an airtight container. Use within 3 days.