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Three lobster rolls filled with creamy lobster salad and garnished with herbs on a round wooden board, served alongside lemon wedges. The background is a blue textured surface.
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5 from 1 vote

The Best Shrimp Salad Sandwich

No more mushy lunches! This shrimp salad sandwich is crispy, fresh, and so creamy. The perfect 15-minute meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Lunch
Cuisine: American
Servings: 6
Calories: 324kcal
Author: Mimi Harrison

Ingredients

  • 400 g raw shrimp
  • 3 tbsp mayo
  • 1 tbsp yogurt
  • ½ tbsp dijon mustard
  • ¼ red onion, finely diced
  • 1 celery stalk, finely diced
  • Juice of half a lemon
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely sliced
  • 6 brioche buns
Metric - US Standard

Instructions

  • Poach shrimp in salty water by allowing the water to reach a boil, then turn down to a low simmer. Cook for around 10 minutes, then place the shrimp in an ice bath to prevent them from overcooking.
  • Combine the mayo, yogurt, dijon mustard, red onion, celery, lemon juice, fresh dill and fresh chive in a bowl. Season with salt and pepper, then stir in the prawns.
  • Using your thumbs, squish the inside of the brioche buns slightly to allow more room for the filling. Optionally toast your buns too if you prefer.
  • Load up your rolls with the shrimp salad filling and top with additional fresh chives and black pepper.

Notes

  • After the ice bath, you must dry the shrimp thoroughly. 
  • If you love spice, you could add fresh chilli flakes or dice up a chilli to add into the mix.
  • Taste one shrimp before loading up your rolls to check if it needs more lemon juice, herbs, mayo, salt, or pepper. 
  • I used mini brioche rolls here but you can use whatever size you prefer. 

Nutrition

Calories: 324kcal | Carbohydrates: 33g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g