Shrimp Salad Sandwich

This Shrimp Salad Sandwich brings together the perfect balance of spice and flavor. With a quick prep time and irresistible taste, it’s an ideal choice for busy days or casual gatherings.

Shrimp Salad Sandwich

Shrimp salad sandwiches are a fun twist of a classic lunch favorite. If you love trying different seafood meals, you might also love this octopus salad.

We cook the shrimp in Old Bay seasoning and the dressing has a spicy Siracha kick.

These sandwiches are perfect for a quick lunch, picnic, or light dinner.

Ingredients

Buns: Choose soft, fresh buns for the best texture. If you prefer a bit of crunch, lightly toast them before assembling the sandwich.

Boiled peeled shrimp: Fresh or frozen shrimp work great, but if you use frozen, make sure to thaw them completely before cooking. Look for medium to large shrimp for a nice bite.

Mayonnaise: A classic creamy mayo works best, but you can use a lighter version or even Greek yogurt if you prefer a tangy twist.

Sriracha: Adjust the amount of sriracha based on your heat preference. If you like less spice, start with a small amount and add more as needed.

Old Bay seasoning: This is a must for the traditional seafood flavor. If you can’t find it, a blend of paprika, celery salt, and a pinch of cayenne pepper will do the trick.

Salt: Sea salt or kosher salt gives a better texture and taste than regular table salt. Always taste as you go to avoid over-seasoning.

Chopped red onion: Red onions add a mild, sweet flavor.

Lemon juice: Fresh lemon juice brightens up the dish, so avoid bottled versions if possible.

Olive oil: We like using extra virgin olive oil best.

Iceberg lettuce: Fresh iceberg is what we used, but you could also use Romaine or butter lettuce if you prefer.

Dill: Fresh dill gives a burst of flavor, but dried dill can be used in a pinch. Be careful with dried dill, as it’s more potent than fresh.

How to Make

Preheat a frying pan over medium heat.

In a small bowl, combine olive oil and Old Bay seasoning, then toss the shrimp in the mixture until well-coated.

Fry the shrimp for about 3-4 minutes, stirring occasionally, until they’re heated through and slightly crispy.

Once cooked, sprinkle with lemon juice and let the shrimp cool for about 5 minutes.

In a separate bowl, mix together the mayonnaise and sriracha.

Add salt and any additional spices to taste, then stir in the chopped red onion, shrimp, and fresh dill.

Mix everything thoroughly until the shrimp is evenly coated with the dressing.

If you like your buns toasted, lightly toast them before assembling the sandwich.

Spread the shrimp salad on the bottom half of each bun, then top with fresh iceberg lettuce.

Place the other half of the bun on top and serve immediately to avoid the buns becoming soggy.

Leftovers/Storage

Store any leftover shrimp salad in an airtight container in the fridge for up to 2 days.

This shrimp salad is not suitable for freezing, as the texture of the shrimp and sauce can change.

What to Serve with Shrimp Salad Sandwich

Here are some of our favorites to serve with this Shrimp Salad Sandwich:

Sweet potato fries: Crispy and slightly sweet, they make a perfect side to balance the spicy shrimp.

Coleslaw: A tangy, crunchy slaw complements the creamy shrimp salad.

Pickles: Pairs well.

Chips: Serve with your favorite chips for an easy side.

Fruit salad: A refreshing, light fruit salad.

Grilled corn on the cob