Classic Shrimp Salad Sandwich
A creamy, tangy shrimp salad served on toasted buns or bread, this classic deli-style sandwich is perfect for a light lunch or picnic favorite.
Equipment
- Mixing Bowl
- Spoon
- Medium Pot
- Knife
Ingredients
Shrimp Salad
- 1 pound shrimp peeled, deveined, cooked, and chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice freshly squeezed
- 1/3 cup celery finely chopped
- 1/4 cup red onion finely diced
- 1 tablespoon fresh dill chopped (or 1 tsp dried)
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
For Serving
- 4 sandwich buns or slices of bread toasted
- 1 cup lettuce leaves optional, for layering
Instructions
- In a mixing bowl, combine the chopped cooked shrimp, mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill, salt, and pepper.
- Stir until well mixed and creamy. Taste and adjust seasoning if needed.
- Place a lettuce leaf (if using) on the bottom bun or bread slice, then spoon on a generous portion of the shrimp salad.
- Top with the remaining bread or bun and serve immediately.
Notes
You can chill the shrimp salad for 30 minutes before serving for even better flavor. Perfect for croissants or hoagie rolls too.