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.