This Shrimp Salad Sandwich is packed with flavor, really easy to make, and perfect for lunch or light dinner. Serve it with shredded romaine lettuce in a toasted brioche bun, between two slices of sourdough bread, or in romaine "boats" for a lighter option.
Why This Recipe Works
Packed with flavor - Celery, capers, dijon, lemon juice, and fresh dill add a ton of flavor to the salad and really make it shine. I highly recommend not skipping the fresh herbs, they're amazing in this sandwich!
So creamy - A combination of mayonnaise and Greek yogurt really works in this recipe but you can use either or based on your preference and what you have on hand. I like using olive oil mayo which is usually a healthier option and adds a little bit of that olive oil flavor to the dish.
Easy to make - I recommend using pre-cooked frozen shrimp. Not only does it save time in the kitchen but it also means fewer dishes and bowls! Simply chop everything and mix it together. The shrimp salad comes together really quickly and all you have to do then is toast your bread, finely chop some lettuce, and you're ready to enjoy these sandwiches!
Great with or without the bread - My favorite way to serve this shrimp salad is in a sandwich. Toasted brioche buns are perfect for this recipe but toasted sourdough also works really well. If you want to skip the carbs, you can add the salad to romaine lettuce boats or to a bed of lettuce for a lighter option.
- Shrimp - You can buy either pre-cooked shrimp or raw shrimp and cook them yourself. For most recipes, I get raw shrimp because it's not a good idea to cook shrimp that have already been blanched but in this case, buying pre-cooked shrimp is a great way to save time and extra dishes. I always buy frozen shrimp because they're most readily available to me in my area.
- Celery - Celery adds saltiness, crunch, and a ton of flavor. I highly recommend adding it!
- Red onion - Finely chopped red onion works the best in this salad but shallots or spring onions could also work.
- Capers - Capers add a tang, saltiness, and umami. You can roughly chop them or leave them whole. I always use small canned capers and add a splash of the pickling liquid too sometimes for extra flavor.
- Mayonnaise and Greek yogurt - You can use either or both. I usually add a mix of the two because they both add very different flavors and work together well. I always use olive oil mayonnaise which is slightly healthier and adds a bit of olive flavor which also works great in this recipe.
- Dijon mustard - You can't taste the dijon much in this salad but it adds a touch of spiciness and just that little something. Don't use regular mustard, it would change the flavor too much. If you don't have dijon mustard, add a squeeze of lemon juice and crushed red pepper flakes for some added heat if desired.
- Fresh dill - I always prefer using fresh herbs over dried ones in most no-cook recipes but dried dill can be used in a pinch. Make sure to add less than you would fresh dill because dried herbs are always more concentrated.
- Lemon juice - Freshly squeezed lemon juice is always preferred but bottled lemon juice can also be used. I like buying real lemon juice as opposed to juice from a concentrate.
Precooked shrimp: If you're using pre-cooked shrimp, you can just let them defrost in the fridge, wash, and dry them before chopping. I always used peeled and deveined shrimp and just remove the tails once they defrost.
Raw shrimp: If you're using frozen raw shrimp and cooking them yourself, defrost them in the fridge overnight, rinse, and add to salted boiling water and cook for 2-3 minutes until pink and opaque. Transfer to an ice bath to cook. Always use peeled and deveined shrimp. You can remove the tails before or after cooking.
Make the salad: Roughly chop the shrimp and finely chop the rest of your ingredients. Add the shrimp, celery, red onion, capers, and fresh dill to a large bowl. Mix together until well combined. Add Greek yogurt, mayonnaise (if using), dijon mustard, lemon juice, and sea salt and pepper. Mix again well again and season with more salt, pepper, or lemon juice to taste. Let the shrimp salad rest in the fridge while you toast your brioche buns.
Serving and Storing
You can serve this salad with shredded romaine lettuce on some toasted bread as an open or regular sandwich or in a toasted brioche bun which is my personal favorite!
If you want to skip the bread, you can also serve it on a bed of lettuce or, my personal favorite, in romaine "boats". This is super easy to do, just wash and dry some romaine lettuce leaves and fill them with the shrimp salads as you would tacos. They're fun to eat and the perfect healthy option!
Store any leftovers in an airtight container in the fridge for up to 2 days.
I usually just serve the salad in a toasted bun or on bread but you can make a light side salad to go with it on the side. Two great options would be this Cucumber Radish Salad with Fresh Herbs or this Charred Corn Zucchini Salad with Pecorino.
It's definitely healthy-ish. Most of the ingredients in this sandwich are pretty healthy except for the mayonnaise. The recipe doesn't call for a huge amount and I always recommend using a quality one made with avocado or olive oil. Balance is always key. You can substitute the mayo with Greek yogurt if you prefer.
More Sandwich Recipes
If you love sandwiches as much as I do, definitely check out the four recipes linked below! The halloumi sandwich is one of my all-time favorites and a great sandwich to take with you on the go. To see all the latest sandwiches and wraps, head to the Sandwiches category.
This shrimp salad is best served in a toasted brioche bun with shredded romaine lettuce or you can serve it in romaine boats for a healthy gluten-free option.
- 1 lb cooked shrimp, peeled, deveined, tails removed (30-40 pieces per pound)
- 2-3 stalks of celery, finely chopped
- ½ medium red onion, finely chopped (approx. ½ cup)
- 2 heaping tablespoon capers
- 2 tbsp finely chopped fresh dill
- ¼ cup Greek yogurt
- ¼ cup mayonnaise (or more Greek yogurt, I used olive oil mayo as a healthier choice)
- 1-2 tablespoon dijon mustard
- 1-2 tablespoon lemon juice (1 lemon)
- ½ tsp sea salt
- ¼ tsp black pepper (or to taste)
- 6 brioche buns or 8 large slices of bread (the salad serves 4-6)
- 1 head romaine lettuce, shredded
Frozen pre-cooked shrimp: Defrost the shrimp in the fridge overnight and wash, and dry them before chopping.
Frozen raw shrimp: Defrost the shrimp in the fridge overnight. To blanch them, add them to boiling water with salt and cook for 2-3 minutes until they turn pink and opaque. Transfer them to an ice bath to cool and dry them.
- Remove the shrimp tails and roughly chop the cooked shrimp. Add them to a large mixing bowl.
- Add the chopped celery, red onion, capers, and dill to the bowl. Toss to combine.
- Add the greek yogurt, mayonnaise (or more yogurt), dijon mustard, lemon juice, sea salt, and pepper to the bowl.
- Mix everything together until well combined. Taste and add more salt, pepper, dijon, or yogurt to taste.
- Store the shrimp salad covered in the refrigerator until ready to serve.
- Make the sandwich: Preheat your oven to 350F (175C). Slice the brioche buns in half and toast them in the preheated oven for 5 minutes. If you’re using bread, you can toast it in a toaster. I use the oven for brioche buns because they don’t fit into my toaster.
- Add the shrimp salad to the toasted brioche or bread, top with the shredded romaine, and the other half of the brioche or bread. Enjoy immediately and store any salad leftovers in the fridge for up to 2 days.
If you want to serve the shrimp salad without any bread, you can either serve it on a bed of lettuce or, my personal favorite, in romaine lettuce boats. Wash the lettuce leaves and fill them up with the salad as you would tacos. Enjoy!
Storing: Store leftovers in an airtight container in the fridge for up to 2 days.
Keywords: shrimp salad, sandwich