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Shrimp Salad Sandwich
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5 from 5 votes

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!
Prep Time11 mins
Cook Time1 min
Total Time12 mins
Course: Lunch
Cuisine: American
Keyword: Lunch, Shrimp Salad, Shrimp Salad Sandwich
Servings: 6 sandwiches
Author: Silvia Ribas


  • 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.