Take your taste buds on a seaside getaway with a shrimp salad sandwich - succulent bay shrimp, creamy avocado, tangy capers, and crunchy bell peppers unite for a taste sensation you will love at first bite!
Alright, folks, get ready to dig into something seriously tasty—the shrimp salad sandwich! We're talking about juicy bay shrimp, creamy avocado, tangy capers, and crunchy red bell peppers all hanging out together in perfect sandwich harmony. It's like a little ocean vacation for your taste buds!
Each bite is a combo of fresh bay shrimp, creamy avocado, crispy bell peppers and briny capers. Serve the shrimp salad on a bun, in a tortilla or as lettuce wraps.
Whether you're planning a chill beach picnic or just need a delicious lunch fix, this shrimp sandwich is your go-to option. It's got all the fresh ingredients and scrumptiousness you need to satisfy your cravings.
Ingredients for shrimp salad sandwiches
- SHRIMP: Bay shrimp work well for shrimp salad sandwich. They can be found at the fish counter or in the frozen food section of most grocery stores. If buying frozen shrimp, defrost it before using.
- AVOCADO: See How to Cut an Avocado for tips and photos.
- BELL PEPPER: Finely dice a quarter of a large red bell pepper.
- MAYONNAISE: I used light mayonnaise. No Miracle Whip, please! The taste is completely different.
- LEMON JUICE: Use a citrus squeezer for fresh lemon juice.
- DILL: Finely mince fresh dill.
- SEASONING: I used celery salt, which is found in the spice section of most grocery stores, along with ground black pepper.
- CAPERS & BRINE: Capers can be found near the pickles and olives in most grocery stores. This recipe calls for both capers and some of the brine from the bottle.
- BUNS: I used whole wheat buns from a local bakery (Macrina Bakery, for those in the Seattle area). Any whole wheat buns, hamburger buns, sandwich thins, crackers, tortillas or lettuce leaves will do.
See recipe card below for full ingredients list & recipe directions.
▪️ SHRIMP: No bay shrimp? No worries! You can use other cooked shrimp varieties or even small diced lobster meat or lump crab meat.
▪️ MAYO: If you prefer a mayo-free version, you can use Greek yogurt instead of mayonnaise. Keep in mind that it has a tangy flavor, which could be offset with a small drizzle of agave nectar or honey.
▪️ DILL: Use 1 teaspoon dried dill in place of the fresh dill.
▪️ TOPPINGS: Feel free to customize the sandwich by incorporating other veggies like cucumber or sliced tomatoes for extra crunch and freshness.
▪️ CAPERS: Try substituting with chopped green olives for a delightful briny flavor.
▪️ BUNS: Try serving this as a wrap by rolling in a whole wheat tortillas. For a low carb version, ditch the bread and serve the shrimp avocado mixture lettuce leaves or as lettuce wraps.
KEEP IN TOUCH
and receive recipes straight to your inbox!
How to make shrimp salad sandwich
PREP THE SHRIMP: Rinse the bay shrimp and pat them dry with a paper towel. Place them in a mixing bowl.
COMBINE: In a bowl, combine the shrimp, mayo, lemon juice, bell pepper, dill, celery salt and pepper. Stir until the shrimp are coated with the mayo.
ADD THE AVOCADO: Add the chopped avocado and stir gently to combine.
TOAST THE BUNS: Light toast the buns. Don’t go overboard. The idea is to have a little bit of crispiness while preserving the soft insides of the bread.
ASSEMBLE THE SANDWICH: Pile the shrimp mixture and chopped romaine lettuce on the buns. Serve it up!
Meal Prep and Storage
Preparing the shrimp salad filling in advance can save you time when you're craving a quick and satisfying meal. Simply follow the recipe until Step 3 in the recipe card and store the mixture in an airtight container in the refrigerator for up to two days. When you're ready to enjoy, assemble the sandwich and savor the flavors!
Frequently Asked Questions:
Absolutely! Thaw the shrimp according to the package instructions before using them in the recipe. Be sure to pat them dry to remove any excess moisture before mixing them with the other ingredients.
Certainly! While a whole wheat bun adds a wholesome touch to the shrimp salad sandwich, you can personalize it by using your favorite bread or bun. Try ciabatta, baguette, or even a soft sandwich loaf to suit your taste.
Definitely! You can enhance the flavors of your shrimp salad sandwich by adding herbs like fresh dill, parsley, or cilantro. Sprinkle in some paprika or even a pinch of Old Bay seasoning for an extra layer of deliciousness.
Absolutely! If you're hosting a gathering or simply want a bite-sized version, you can serve the shrimp salad mixture on cucumber slices (similar Cucumber Shrimp Appetizers), crispy crackers, or even mini pastry shells. Try mini phyllo shells like in this phyllo shell appetizer. It will make for a delightful and elegant appetizer option.
Other Sandwiches You'll Love
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Shrimp Salad Sandwich
- 1 pound bay shrimp
- 3 tablespoons light mayonnaise
- 1 tablespoons fresh lemon juice
- ¼ large red bell pepper diced
- 1 tablespoon minced fresh dill
- 1 ½ teaspoons capers
- 1 teaspoon caper brine from the capers bottle
- ½ teaspoon celery salt
- ¼ teaspoon ground black pepper
- ½ large avocado (such as Hass) chopped
- 4 whole wheat sandwich rolls cut in half (See Note)
- 1 cup chopped romaine lettuce
- Rinse the shrimp and pick out any shell pieces. Pat dry with a paper towel.
- In a medium-sized bowl, combine the bay shrimp, mayonnaise, lemon juice, red bell pepper, dill, capers, caper brine, celery salt and pepper. Stir to combine.
- Gently stir in the avocado. Taste and adjust seasonings, if desired.
- Lightly toast the sandwich rolls. Divide the shrimp salad mixture between the bottom halves of the rolls. Top with the lettuce and the top halves of the buns. Serve.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.