Shrimp Salad Sandwich Recipe

If summer had a mascot, it might be a perfectly chilled shrimp salad sandwich. It’s creamy but not heavy, fresh without being fussy, and comes together fast enough that you can spend more time relaxing and less time hovering over the stove. The bonus? This sandwich looks fancy enough to impress guests, but it’s secretly just poached shrimp, a bright creamy dressing, and good bread living their best lives together.

In this guide, you’ll learn how to make a classic American shrimp salad sandwich with juicy shrimp, crunchy celery, a lemony Old Bay–kissed dressing, and soft toasted rolls. We’ll also cover healthier swaps, fun flavor twists, smart food safety tips, and a few real-life “shrimp salad lessons” from the trenches of weeknight dinners and backyard parties.

Why Shrimp Salad Sandwiches Are a Summer Power Move

Think of shrimp salad sandwiches as the laid-back cousin of a lobster roll. They have the same creamy, herby, seaside energy, but shrimp is more affordable, easier to find, and cooks in just a few minutes. Recipes from deli-style salads and New England shrimp rolls all lean on the same basic idea: tender chilled shrimp, crunchy vegetables, and a mayonnaise-based dressing brightened with lemon, herbs, and a little spice.

Shrimp itself is naturally high in protein, low in calories, and provides minerals like selenium and iodine. Pair that with fiber from veggies and whole grain bread and you’ve got a lunch that’s both comfort food and reasonably balancedespecially if you go easy on the mayo or use some Greek yogurt in the mix.

Also important: shrimp salad is incredibly flexible. You can spoon it into brioche rolls, pile it on toasted sourdough, tuck it into lettuce cups, or serve it in an avocado half when you’re pretending to be the main character at brunch.

Key Ingredients (and Easy Swaps)

The Shrimp

For the best shrimp salad sandwich, use small to medium shrimpabout 41–50 per poundso you get a little bit of shrimp in every bite. You can buy them raw or pre-cooked; raw shrimp give you more control over flavor and texture, but pre-cooked are great when you’re short on time.

Many deli-style shrimp salad recipes gently poach shrimp in seasoned water so they stay plump and tender, rather than rubbery. A quick dry brine with salt and a pinch of baking soda before cooking can help them stay juicy and pleasantly firm.

The Creamy Dressing

This is where your shrimp salad gets its personality. Most classic versions use:

• Mayonnaise as the base
• Lemon juice (and sometimes zest) for brightness
• Dijon mustard for a gentle tang and depth
• Old Bay or similar seafood seasoning for that “East Coast summer” flavor
• Fresh herbs like dill, chives, or parsley

If you like a lighter feel, several modern recipes swap part of the mayo for Greek yogurt, which adds extra protein and a tangy note. You can also mash a bit of avocado into the dressing for richness with more heart-healthy fats.

Crunch and Flavor Boosters

Texture matters. Most popular shrimp salad recipes lean on:

• Celery – for crunch and a clean, fresh flavor
• Red onion or shallot – for a little bite and color
• Pickles or cornichons – for salt and tang (optional but highly recommended)
• Fresh herbs – dill, chives, parsley, or a mix

Beyond that, you can get creative: add a pinch of smoked paprika, a few dashes of hot sauce, or finely diced cucumber or bell pepper if you like extra crunch.

The Bread

You can’t talk about a great shrimp salad sandwich without talking about the bread. Popular options in U.S. recipes include:

• Buttered, toasted New England–style split-top rolls
• Brioche hot dog buns or hamburger buns
• Soft French rolls or small baguettes
• Croissants or “croissant toast”–style bread for extra indulgence

New England shrimp rolls and many shrimp salad roll recipes favor soft, top-split rolls or brioche buns, which are sturdy but tender and soak up the dressing nicely. For a healthier spin, you can use whole wheat buns or toasted seeded sourdough.

Step-by-Step Shrimp Salad Sandwich Recipe

Ingredients (Serves 4)

For the shrimp:

• 1 pound small or medium shrimp, peeled and deveined (tails removed)
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda (optional, for firmer texture)
• 4 cups water
• 1 lemon, halved
• 2 garlic cloves, lightly crushed
• 1 bay leaf (optional)

For the dressing and salad:

• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt (or use more mayo)
• 2 teaspoons Dijon mustard
• 1–2 teaspoons fresh lemon juice, plus more to taste
• 1 teaspoon Old Bay or similar seafood seasoning
• 1/4 teaspoon celery seed (optional)
• 1/4 teaspoon black pepper, plus a pinch of salt if needed
• 2 ribs celery, finely diced
• 1/4 cup finely diced red onion (or 2 tablespoons minced shallot)
• 2 tablespoons finely chopped dill or dill + chives
• 2 tablespoons finely chopped pickles or cornichons (optional)

For assembling:

• 4 New England–style split-top rolls or brioche hot dog buns
• 2 tablespoons softened butter (for toasting the rolls)
• Lettuce leaves (butter or romaine), optional
• Lemon wedges, for serving

Instructions

1. Prep the shrimp. Pat the shrimp dry with paper towels. In a bowl, toss them with the salt and baking soda. Let them sit in the fridge for 10–15 minutes while you prepare the poaching liquid.
2. Poach the shrimp. In a medium pot, combine the water, lemon halves (squeezed and then dropped in), garlic, and bay leaf. Bring just to a simmer, then lower the heat so it’s steaming but not boiling hard. Add the shrimp, stir gently, then turn off the heat. Cover and let the shrimp sit in the hot water for about 5 minutes, or until they’re just opaque and pink throughout.
3. Chill the shrimp. Drain the shrimp and run under cold water to stop the cooking. Spread them on a plate or tray and refrigerate for 20–30 minutes until fully cold. You can also pop them in the freezer for 10–15 minutes if you’re in a hurry (just don’t forget them in there).
4. Make the dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon, lemon juice, Old Bay, celery seed, and black pepper. Taste and adjust with more lemon, seasoning, or a pinch of salt as needed.
5. Add the veggies and herbs. Stir in the diced celery, red onion or shallot, chopped dill, and pickles if using. The mixture should look creamy but not soupyyou want it thick enough to cling to the shrimp and not drip out of the sandwich.
6. Combine with the shrimp. Roughly chop the chilled shrimp into bite-size pieces (or leave them whole if they’re small). Gently fold them into the dressing until evenly coated. Taste again and adjust seasoning. Refrigerate for at least 15–20 minutes to let the flavors mingle.
7. Toast the rolls. Spread the outsides of your rolls with a thin layer of butter. Toast them in a skillet over medium heat until golden on both sides, or broil briefly in the oven. You’re aiming for a light crust and warm, soft interior.
8. Assemble the sandwiches. Line each roll with a lettuce leaf if you like a little barrier between bread and salad. Spoon a generous mound of shrimp salad into each roll. Serve with extra dill, black pepper, and lemon wedges on the side.

That’s itshrimp salad sandwiches with deli-level flavor and less effort than finding parking near the beach.

Pro Tips for the Best Shrimp Salad Sandwich

1. Don’t Overcook the Shrimp

Shrimp go from perfect to “bouncy rubber band” faster than your motivation disappears on a Monday. Gentle poaching or roasting at high heat just until opaque keeps them tender. Food pros often recommend roasting shrimp quickly on a sheet pan or poaching them in hot, not boiling, water for the best texture.

2. Chill Before Mixing

Warm shrimp plus a mayo-based dressing equals a sad, slightly oily situation. Chilling the shrimp first helps the dressing cling better and keeps the salad crisp and refreshing.

3. Adjust the Creaminess

If you like a lighter salad, start with equal parts mayo and Greek yogurt and add a splash of lemon or vinegar. For an ultra-creamy, deli-style version, tilt more toward mayonnaise and fold more shrimp in at the end so it doesn’t become “shrimp soup.” Recipes using Old Bay, dill, and just enough dressing to coat the shrimp tend to feel rich but not heavy.

4. Build Layers of Flavor

• Use lemon zest as well as juice for extra brightness.
• Add a dash of hot sauce or a pinch of cayenne if you like a kick.
• Mix herbsdill for classic flavor, chives for mild onion, parsley for fresh green notes.
• Don’t skip the salt at the end; shrimp and celery can handle it.

5. Make It Ahead (But Not Too Far)

You can make the shrimp salad up to a day in advance and store it covered in the refrigerator. For the best texture, stir it, taste again, and add a squeeze of fresh lemon right before serving. Toast the bread just before you assemble the sandwiches so it stays crisp and warm.

Food Safety: How Long Does Shrimp Salad Last?

Shrimp salad is a chilled, perishable dish, so food safety matters. U.S. guidelines for cooked seafood suggest that cooked shrimp can be stored safely in the refrigerator for about 3–4 days at or below 40°F (4°C), as long as it’s stored in a sealed container.

• Refrigerate promptly: Don’t leave shrimp salad at room temperature for more than 2 hours (or 1 hour if it’s above 90°F/32°C, like at a hot picnic table).
• Store smart: Keep it in a shallow, covered container so it chills quickly and evenly.
• Smell and look: If it smells “off,” looks slimy, or you’re unsure how long it’s been out, it’s safer to toss it.

When in doubt, remember: shrimp salad sandwiches are replaceable; your digestive comfort is not.

Variations You’ll Want to Try

Lighter Shrimp Salad Sandwich

For a fresher, lighter vibe:

• Use half Greek yogurt, half mayo (or even 2/3 yogurt, 1/3 mayo).
• Add finely chopped cucumber and extra herbs.
• Serve on toasted whole grain bread or in lettuce cups instead of buttery buns.

Recipes pairing shrimp with yogurt-based dressings and avocado show that you can keep the creamy texture while cutting back on saturated fat.

Spicy Cajun Shrimp Salad

• Swap Old Bay for Cajun seasoning.
• Add hot sauce and a little smoked paprika.
• Mix in diced bell pepper and scallions.
• Serve on toasted French rolls with shredded lettuce.

Avocado Shrimp Salad Sandwich

Fold diced avocado directly into the salad or mash some into the dressing. The avocado gives you a luscious texture and makes the sandwich feel like a fancy café specialminus the “$19 plus tip” part.

New England–Style Shrimp Rolls

For a classic roll experience:

• Use split-top, buttered, toasted hot dog rolls.
• Keep the salad simple: shrimp, mayo, celery, lemon, herbs, a little Old Bay.
• Serve with kettle-cooked potato chips and pickles on the side for full coastal energy.

What to Serve With Shrimp Salad Sandwiches

This is easy picnic food, so keep the sides simple:

• Potato chips or sweet potato chips
• Classic coleslaw or a crunchy cabbage salad
• Green salad with a citrus vinaigrette
• Fresh fruit (berries, melon, grapes)
• A light soup, like tomato or corn chowder, when it’s not blazing hot

A crisp white wine, light beer, iced tea, or sparkling water with lemon all pair nicely with the briny, creamy flavors of shrimp salad.

Real-Life Shrimp Salad Sandwich Experiences (About of Hard-Earned Wisdom)

Every home cook has a shrimp salad story. Here are a few “experiences” that might sound suspiciously familiar once you start making this recipe a regular in your rotation.

The First-Time Shrimp Overcook

Almost everyone’s first batch of shrimp salad involves overcooked shrimp. You watch the pot for a second, your phone buzzes, you answer a text, and suddenly the shrimp are tough enough to bounce. The fix is simple: treat shrimp like the delicate little ocean jewels they are. Once I started turning off the heat and letting them poach gently in hot water, I could walk away for a minute without ruining dinner.

There’s a moment the first time you nail that tender, just-opaque texture where you think, “Ohthat’s what shrimp are supposed to taste like.” It makes you strangely protective of those tiny seafood curls.

The Potluck That Taught Me About Food Safety

At one summer potluck, someone proudly dropped off a shrimp salad that sat on a picnic table for… a long time. The sun was blazing, the table was in full sun, and the bowl had no ice underneath. People took polite spoonfuls and then quietly abandoned them. The lesson? Shrimp salad and heat do not mix. Now, if I serve shrimp salad outside, I bring a shallow metal pan filled with ice and nestle the serving bowl into it like it’s at a fancy hotel brunch.

It’s not just about avoiding foodborne illnessit also keeps the salad crisp and refreshing instead of gray and sad.

The Weeknight Lifesaver

Once you’ve made shrimp salad a few times, you realize it’s basically your emergency “I forgot to plan dinner” solution. Pre-cooked shrimp from the freezer aisle becomes your best friend. Thaw them quickly under cold running water, pat dry, and toss with a quick dressing and chopped celery. Toast whatever bread you haveEnglish muffins, burger buns, even sturdy sandwich breadand suddenly you’ve got a dinner that feels intentional instead of improvised.

Leftover shrimp salad also makes a great next-day lunch. I’ve eaten it on crackers, rolled up in tortillas, and spooned over leftover rice when I refused to cook again. It’s the definition of “fridge treasure.”

The “Kids Won’t Eat That” Surprise

If you assume kids won’t like shrimp salad, try serving it deconstructed. Give them plain shrimp, a little pile of celery sticks, some crackers, and a tiny bowl of dressing for dipping or spreading. Many kids are more comfortable with “build your own” situations than with a fully mixed salad. Once they realize the dressing tastes like the stuff from their favorite chicken salad or deli sandwiches, they often warm up to it fast.

I’ve seen picky eaters swipe shrimp out of the salad bowl when they think no one is looking, which is its own kind of victory.

The “Company’s Coming” Hack

When you have guests and no time, shrimp salad sandwiches are a secret weapon. You can make the shrimp salad earlier in the day, stash it in the fridge, and just toast rolls and assemble when people show up. Put out a few toppingsextra lemon wedges, hot sauce, sliced avocado, and maybe a bowl of chipsand suddenly it looks like you planned a whole seafood-themed dinner.

The best part is that it feels special without being fussy. You get that restaurant-style, coastal café vibe while still wearing your house slippers.

Over time, you’ll probably tweak this recipe to match your own tastemore lemon, less onion, extra dill, whole wheat rolls instead of brioche. That’s exactly how shrimp salad sandwiches should work: a flexible, comforting, endlessly customizable classic that lives happily in your personal recipe hall of fame.

Conclusion: Your New Go-To Shrimp Salad Sandwich

A great shrimp salad sandwich doesn’t require exotic ingredients or hours in the kitchen. With good shrimp, a bright creamy dressing, a little crunch from celery and onion, and soft, toasted bread, you can build a sandwich that tastes like a vacation and fits into a busy weeknight.

Use the base recipe here as your starting point, then play: lighten it with yogurt, add spice with Cajun seasoning, go luxe with brioche, or pack it into lettuce cups when you want something lighter. As long as you treat the shrimp gently, season the dressing well, and keep food safety in mind, you’ll have a sandwich that disappears fastusually before you’ve even had a chance to sit down.