Shrimp Salad Sandwich
Swap the boring chicken salad for this delightful Shrimp Salad Sandwich! It’s a bright, creamy, and fresh meal that’s perfect for family picnics and summer barbecues. They come together in less than 15 minutes and can even be prepared a day ahead of time!
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.
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.
Calories: 153kcal | Carbohydrates: 10g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 196mg | Sodium: 2350mg | Potassium: 261mg | Fiber: 1g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg