Let’s be real, most shrimp salads are a bit… sad. They are often mushy, bland, and drowning in mayonnaise. This shrimp salad sandwich is the total opposite! We are treating this like a poor man’s lobster roll with bold acids, crunch, and that incredible hot-bread-cold-filling contrast. It is a shrimp salad sandwich recipe that actually has texture, and it pairs perfectly with my Crispy Garlic Fries!

Why you’ll love this recipe

You are going to be obsessed with this shrimp salad sandwich because it solves the soggy salad problem completely. Here are some reasons you’ll love it:

• Crunchy & creamy: We ditch the mush by adding plenty of fresh celery and red onion. It gives these shrimp salad sandwiches the snap they desperately need, similar to the texture in my Spicy Tuna with Crispy Rice.
• The bread: The brioche makes all the difference here! I like to fry the bun in a little butter until it’s properly golden and crisp. It gives you that delicious hot-bread-cold-filling contrast and makes a standard bay shrimp salad sandwich sooo much better.
• Fresh: Dill and lemon zest cut through the dressing so it never feels heavy. It’s got that zesty kick I love in my Easy Tzatziki too.

If you have leftover shrimp, consider making this Delicious Marry Me Shrimp Pasta, Spicy Shrimp Ramen, or Creamy Shrimp and Corn Pasta.

Ingredients

These are the key ingredients that make this shrimp salad sandwich recipe my favourite ever:

• Shrimp: I prefer poaching raw shrimp for this shrimp salad sandwich because you can control the salt level. If you want that lobster roll vibe without the price tag, this is the way to do it. But you can use pre-cooked ones if you are in a rush, like in my Easy Frozen Shrimp in Air Fryer recipe.
• Yogurt: Yogurt is my secret ingredient for the creamiest shrimp salad for sandwiches. It adds a tangy brightness that pure mayo just can’t provide. Use leftover yogurt in this Tuna Pasta Salad which is another favourite!!
• Brioche buns: The best bread for shrimp salad sandwiches is definitely brioche. You want that slight sweetness to balance the savoury filling. I usually use mini brioche rolls but you can use whatever size you prefer!

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

Try these shrimp salad sandwich variations to make this recipe your own!

• Make it spicy: If you love heat, you can add some fresh chilli flakes or dice up a chilli to add to the mix. My One-Pan Cajun Dirty Rice is another go-to for spicy lovers after you make this recipe for shrimp salad sandwich.
• The Cali: Fold in some diced avocado right at the end for extra creaminess. Unlike in other shrimp salad sandwich recipes, you need to add this last so it doesn’t turn into brown mush.
• Low calorie: Swap the brioche for lettuce cups or serve it over Roasted Tenderstem Broccoli Recipe. It’s a great way to enjoy the filling if you are looking for low-calorie options.

How to make Creamy Shrimp Salad Sandwich

Step 1: In a mixing bowl, combine the base ingredients: mayonnaise, yogurt, Dijon mustard, and fresh dill.

Step 2: Add the chopped red onion, diced celery, a squeeze of lemon juice, salt, and black pepper.

Step 3: Stir the dressing ingredients together thoroughly until smooth and creamy.

Step 4: Poach shrimp in salted water at a low simmer for around 10 minutes. Immediately transfer them to an ice bath to cool and stop cooking.

Step 5: Drain the cooled shrimp and add them to the bowl with the dressing. Stir well to coat.

Step 6: Squish the inside of brioche buns to make room (toast if desired), load with shrimp salad, and top with fresh chives.

For other sandwich ideas, check out The Best Turkey Sandwich, Easy Spicy Chicken Sandwich, or Creamy Mushroom Toast.

Serving Suggestions

Once the shrimp salad sandwich is made, there’s so much you can do with it! It needs good sides to turn it into a full meal.

Try it with:

• Crispy Honey Balsamic Brussel Sprouts
• High Protein Dense Bean Salad
• Easy Skillet Roasted Corn
• Roasted Mediterranean Vegetables
• Jennifer Aniston Salad (Easy 10-Minute Recipe)

Leftover Storage and Reheat Instructions

Shrimp salad sandwich filling is best fresh, but here is how to make shrimp salad sandwich filling last if you have leftovers.

Refrigerator: Keep the filling in an airtight container for up to 2 days. Because of the bold acids and dairy, it won’t stay fresh much longer than that.

Freezer: I definitely do not recommend freezing this. The shrimp will get rubbery and the sauce will split.

Reheat: Never reheat this! It is meant to be eaten cold, though you should definitely toast the fresh buns.

Recipe FAQs

If you’re craving something sweet after, try these Chocolate Protein Muffins or my Delicious Vanilla Sponge Cake Recipe with Chocolate Cream Cheese Frosting.