Shrimp Salad Sandwich

A shrimp sandwich on brioche bun with lettuce and tomato.

4.23 from 9 votes

This easy shrimp salad sandwich recipe is simple and delicious. Pile poached shrimp on a brioche bun or potato roll and serve with an icy cerveza! Easy Poached Shrimp Salad Sandwich is always a hit!

Course Main Course

Cuisine American

Keyword salad, sandwich, shrimp

Dietary Restrictions Dairy-Free, Egg Free

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 518.05kcal

Author Lisa Lotts

Ingredients

FOR POACHING SHRIMP:

1 pound medium shrimp peeled and deveined
2 bay leaves
1 cinnamon stick (optional)
10 whole peppercorns (optional)
2 whole cloves (optional)
4 whole juniper berries (optional)
2 thin slices lemon

FOR SHRIMP SALAD:

1 stalk celery finely minced
¼ cup white onion finely minced
⅓ cup mayonnaise
2 teaspoons fresh dill chopped
2 tablespoons lemon juice
¼ teaspoon kosher salt
¼ teaspoon black pepper
hot sauce to taste

FOR SANDWICHES:

4 brioche buns or potato rolls
8 slices ripe tomato
1 cup baby arugula

US Customary - Metric

Instructions

Poach Shrimp

Cut a piece of cheesecloth into a medium-sized square and put the 2 bay leaves, 10 whole peppercorns, 2 whole cloves, 1 cinnamon stick & 4 whole juniper berries in the center. Fold the sides up to form a packet and tie the packet securely with a piece of kitchen string.
Add 2-3 inches of water to a medium saucepan. Add the spice sachet and the 2 thin slices lemon. Bring the water to a rolling boil and turn off the heat. Add 1 pound medium shrimp to the water, ensuring they're submerged. Place the lid on the pan and set aside for about 5 minutes.

Make Salad:

While shrimp are poaching, make the salad dressing. In a medium bowl, combine 1 stalk celery, ¼ cup white onion, ⅓ cup mayonnaise, 2 teaspoons fresh dill, 2 tablespoons lemon juice, ¼ teaspoon kosher salt, ¼ teaspoon black pepper and hot sauce. Stir to combine. Refrigerate until ready to assemble.
Drain the shrimp, discarding the lemon and spice sachet. Rinse shrimp with cold running water and refrigerate until chilled - about 15-20 minutes. When chilled, transfer the shrimp to a cutting board. Dab with paper towels if they seem wet. Roughly chop the shrimp into ¼" - ½" chunks.
Add shrimp to the mayonnaise mixture and toss to coat.
Slice rolls in half. Divide 8 slices ripe tomato on 4 brioche buns. Divide the shrimp salad among the buns and divide 1 cup baby arugula over the shrimp salad sandwiches, followed by the top of the brioche bun.

Notes

To Peel Shrimp: Hold the shrimp with one hand and grab the legs of the shrimp. Pull the legs to one side and the shell should come off with them. Remove the tail of the shrimp for this recipe by firmly holding the shrimp and gently pinching the last knuckle of shrimp to pop it from the tail.

To Devein Shrimp: Run a very sharp paring knife vertically down the top of the shrimp -- cutting into the flesh no more than 1/4". Open the slit to reveal the dark vein and pull it out. Discard.

Nutrition