Summer means seafood, and nothing celebrates seafood like my shrimp salad sandwich recipe!
This dish is perfect when you’re looking for seafood salad recipes and dinner salad recipes with fresh ingredients and light dressing that double as great appetizers. I adore salad recipes like this one for their simplicity and downright yummy flavors!
Think of this shrimp salad sandwich recipe as a play on my creamy ham salad! Take some of the flavors of my creamy shrimp enchiladas and my curried shrimp in crispy wonton cups, and you’ve got a flavor symphony just waiting to be savored.
How do I love about shrimp salad sandwiches? Oh, let me count the ways!
- Juicy, plump shrimp
- Light but creamy sauce
- Goes great as a main meal or an appetizer
- Who can say no to seafood?
How To Make Shrimp Salad Sandwich Recipe
There are two simple steps to making my shrimp salad sandwich recipe:
Start by mixing all of the ingredients except the bread in a bowl. Let it sit in the fridge for at least an hour (if you can resist!) so the flavors can get all acquainted.
Never made shrimp salad before? Never fear! Kathleen’s here with my standard helpful tips and tricks to get you the very best dish possible.
With such simple ingredients, there’s no room for error!
- Shrimp: Let’s start with the star: shrimp! For this recipe, you’ll be using those tiny baby pre-cooked shrimp — and sometimes, when I’m in a time pinch, I just grab the canned stuff!
- Mayo: Do not, I repeat, do not substitute Miracle Whip for the mayo in this recipe! Miracle Whip brings a whole extra level of sweetness to dishes that you do not want in this salad. Go for the traditional mayo!
- Bread: Bruschetta? Crostini? What’s going on? If you use a baguette as your bread of choice for this dish, you can call it a crostini — if you use any other type of square bread, it’s bruschetta. Both are delicious! Don’t feel locked into one type of bread. Try something new!
Tools to Make
The tools to make this recipe are even simpler than the ingredients if you can believe it!
- A bowl
- A spoon
- A knife to cut the baguette
That’s it! If you want to get really fancy, you can always toast your crostini pieces by spreading each side with butter and frying in a pan — but a toaster oven works great too!
How Long Can You Keep This In The Fridge?
Ah, the ever-popular question of how best to store seafood! It’s always a good idea to pop this dish in the fridge when you can. No lengthy room temp parties for this salad!
When you store your salad in the fridge, make sure it’s in a good airtight container so your fridge doesn’t get fishy. You’ll get up to four days out of your leftovers!
Can You Freeze This?
Unfortunately, no. The mayo mixed with the citrus is a recipe for funky gloopy texture in the freezer, so fridge only for your shrimp salad!
Make Ahead Tips
This recipe loves to be made ahead! Like I said above, it tastes best if it’s sat for at least an hour before serving — so feel free to make it up to a day ahead of time! It’ll only get more delicious.
I love themed meals, so whenever I serve a fun salad like this one, I go salad crazy!
Serve this shrimp salad as a crunchy appetizer. Bring out the main meal of my chicken pasta salad — sun-dried tomatoes make this extra yummy! Finish off this meal with dessert salads like my frog eye salad or my strawberry cheesecake salad.
What kind of shake ups can we have fun with? Let’s explore!
- Don’t like shrimp? No problem — swapped the shrimp for another canned favorite and get crab salad sandwich!
- Or go classic with tuna salad sandwich — again, just swap out the protein!
- My kids love chicken salad sandwich, and it’s as easy as grabbing a few cans of chicken at the store!
- In the deli, there are packages of diced ham. Grab one, toss it into this recipe, and you’ve got ham salad sandwich!
Shrimp Salad Sandwich
- 1 1/2 pounds bay shrimp rinsed well and patted dry
- 1/2 cup mayonnaise
- 2 teaspoons dried dill
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- lemon juice from 1/2 a lemon
- crostini made from about 1 fresh baguette
- Mix all ingredients except crostini in a mixing bowl. Let sit in the refrigerator for about an hour to allow flavors to marry (okay...this seldom happens cuz as soon as it's mixed we're devouring it!)
- Spread about 2 tablespoons of salad on crostini.
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Looking for more summertime dinner salad recipes? Look no further — these are the best!
- 7 Layer Salad – A Midwestern classic that has crunch and creaminess!
- Shrimp Pasta Salad – Take this recipe up a level with pasta
- Thai Chicken Salad – Spices and Thai flavors? Yes, please!
- Taco Pasta Salad – Taco Tuesday just got a makeover
- Caesar Salad – The one, the only — a crunchy classic!
When the evenings get warm, it’s time for seafood — and I can think of no better summertime meal than my shrimp salad sandwich recipe! Crunchy crostini with tender, juicy shrimp. Does it get much better than this?
What did you serve your salad with? Let me know in the comments!