Shrimp Salad Sandwich
BEST Shrimp Salad Sandwich on a soft brioche bun. Fresh flavors such as dill, crunchy celery and lemon dill mayo makes this sandwich a delicious addition to your summer menu!
Servings: 6 sandwiches
- 2 lb frozen, pre-cooked tiny shrimp any size will work
- 1 whole lemon, plus 2 tbsp
- 1 cup avocado mayo
- 4 tbsp fresh dill, thinly minced
- 1 tsp mustard
- 1 tsp black pepper
- 1 cup celery, thinly chopped
- 1/2 cup red onion, chopped
- 1 tbsp 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.