Shrimp Salad Sandwich
User Reviews
4.1
24 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
4
-
Calories
270 kcal
-
Course
Main Course
-
Cuisine
American
Shrimp Salad Sandwich
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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!
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Ingredients
For Poaching Shrimp:
- 1 pound medium shrimp peeled and deveined
- 2 bay leaves
- 10 whole peppercorns
- 2 whole cloves
- 4 whole juniper berries (optional)
- 2 thin slices lemon
For Salad:
- 1 talk celery finely minced
- ¼ cup white or red 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
- 4 Brioche buns or potato rolls
- 8 lices ripe tomato
- 1 cup baby arugula
Instructions
Poach Shrimp
- Cut a piece of cheesecloth in a medium sized square and put the bay leaves, peppercorns, cloves & 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 lemon slices. Bring the water to a rolling boil and turn off the heat. Add the shrimp to the water, making sure that 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 the celery, onion, mayonnaise, dill, lemon juice, salt, 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. Place 2 tomato slices on each of the bottom buns. Divide the shrimp salad among the sandwiches and crown each with arugula and the top of the roll. Serve with your favorite chips and cold beer.
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 Information
Show Details
Calories
270kcal
(14%)
Carbohydrates
6g
(2%)
Protein
24g
(48%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
295mg
(98%)
Sodium
1163mg
(48%)
Potassium
296mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
625IU
(13%)
Vitamin C
16.3mg
(18%)
Calcium
196mg
(20%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 295mg | 98% |
| Sodium | 1163mg | 48% |
| Potassium | 296mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 196mg | 20% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
24 reviews
Good
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