Shrimp Salad Sandwich
This simple and fresh shrimp salad sandwich is an everyday, weeknight twist on lobster rolls! Creamy, lemony, and loaded with tender shrimp, this shrimp salad sandwich is your everyday weeknight answer to a lobster roll – without the price tag. Tossed in a herby tarragon dressing and piled onto buttery toasted brioche buns, it’s light but satisfying and comes together in under 30 minutes. Perfect for summer nights when you want something fresh.
My weeknight version of a lobster roll. 🦐
Because who doesn’t love a chilled seafood salad on a warm and toasty brioche bun!? I originally created this recipe YEARS ago, but this year I revamped this recipe a bit, to make it even better.
We changed it up by blending the celery and green onion with mayo, by adding fresh tarragon (the best flavor!), and adding a few drops of Tabasco. It’s a tiny amount of spice that you can’t really taste, but it helps to balance out the flavors. It’s…
⏱️ Fast & easy: Ready in under 30 minutes, this meal comes together quickly.
🧊 Served cold: Perfect for hot days and summer dinners when you want something refreshing.
🥖 Incredibly versatile: Serve it as a sandwich, in lettuce wraps, halved avocados, over salad greens, or with crackers.
🦐 High in protein: Shrimp packs a protein punch for a light meal that still keeps you satisfied.
🌿 Fresh & vibrant: Bright lemon and tarragon keep every bite fresh and herby.
If you love shrimp for dinner, you’ll also want to try the Old Bay shrimp boil for a satisfying and classic meal, shrimp kabobs for nights when you want to fire up the grill, and shrimp quesadillas when the kids need something a little more familiar.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to make this shrimp salad sandwich recipe: raw shrimp, celery, green onions, mayonnaise, lemon, tarragon, hot sauce, salt, brioche hot dog buns, and butter.
Emily’s Tips & Tricks
- Pro tip: Don’t skip the lemon and herbs! Lemon juice brightens the salad and fresh tarragon adds that classic flavor. They’re essential for balance.
- Shortcuts: While using cooked shrimp could be an easy shortcut, I highly recommend cooking raw shrimp for the best flavor.
- Feeding kids without pressure: If you aren’t sure if your kids will like the shrimp salad for sandwiches, serve the components separately so they can decide if they want to put it on the sandwich or leave it separate and maybe try a bite! 😉
Shrimp Salad Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Stove
- Cuisine: American
Description
This easy shrimp salad sandwich recipe is creamy, lemony, and fresh! Simple ingredients, quick prep, and perfect for summer nights.
Ingredients
- 16 oz. raw shrimp
- 1/4 cup minced celery (1 celery stalk)
- 1/4 cup minced (1-2 green onions)
- 1/4 cup mayonnaise
- 1 Tbsp. lemon juice
- 1 Tbsp. fresh tarragon leaves, roughly chopped
- 1/4 tsp. hot sauce
- 1/4 tsp. salt
- 4 brioche hot dog buns
- 2 Tbsp. butter
- fresh chives (optional, for garnish)
Instructions
- Cook shrimp according to package instructions.
- While shrimp is cooking and cooling, mix together celery, onions (white part only), mayonnaise, lemon juice, tarragon, hot sauce, and sea salt in a small chopper or food processor and process until smooth.
- When the shrimp is done cooking, run it under cold water to cool down. Roughly chop and add to a mixing bowl. Toss with mayonnaise and chill in the fridge until it’s time to eat.
- Preheat skillet or grill pan. Spread a little butter on the hot dog buns and toast buttered side down for a few minutes (1-2) to get them hot and a little toasty. Top with shrimp mixture, garnish with fresh chives if desired, and serve immediately.
Notes
Storage: Store shrimp salad in the refrigerator for 1-2 days.
Ingredient notes: Use high-quality raw shrimp for the best flavor. Brioche buns offer up a sweet contrast to the creamy and savory shrimp salad, which is super lovely, but you could use another high-quality bun if you prefer.
Prep ahead: The shrimp salad can be made up to a day in advance and stored covered in the fridge – the flavors actually get even better as it chills. Toast the buns right before serving so they stay warm and crispy.
Special tools: I can’t get enough of my immersion blender / mini chopper combo! It’s the easiest way to blend and chop without having to haul out the food processor or full blender.
Serve with: Raw veggies and dip, potato chips, potato salad, corn on the cob, fresh fruit.
Serving Suggestions
All this shrimp salad sandwich needs is a simple side or two. A crisp lemon kale salad, Italian chopped salad, or summer tomato salad would all be lovely alongside it. The Mediterranean garbanzo bean salad is another great option if you want something more filling. Or keep it casual with potato chips, french fries, raw veggies with veggie dip, or a bowl of fresh fruit.
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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