Tasty Shrimp Salad Sandwich

If you ask me, shrimp salad sandwiches are one of summer’s best kept secrets.

This New England-style sandwich is packed with tender shrimp, crisp celery, and fresh dill that all come together in a creamy, seasoned dressing. The Old Bay seasoning and a splash of lemon juice give it that classic seafood shack flavor you crave.

The shrimp get a quick cook with some seasoning, then mix with mayo, Worcestershire, and Dijon for a filling that’s both rich and refreshing. Scallions add a mild bite while the celery brings that satisfying crunch in every bite.

Pile it onto soft rolls with some shredded lettuce, and you’ve got yourself a sandwich that’s perfect for lunch on the porch or a quick weeknight dinner.

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What Kind of Shrimp Should I Use?

For this shrimp salad sandwich, you’ll want to grab small or medium-sized shrimp, which are perfect for chopping into bite-sized pieces that distribute evenly throughout the salad. Fresh shrimp is great if you can find it, but frozen shrimp works just as well and is often more affordable – just make sure to thaw it completely in the fridge before cooking. When you’re at the store, look for shrimp that’s already peeled and deveined to save yourself some prep time, though buying shell-on shrimp and doing it yourself can sometimes give you better quality. Whether you go with wild-caught or farm-raised is totally up to your preference and budget, as both will taste delicious in this recipe.

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Options for Substitutions

This shrimp salad is pretty forgiving when it comes to swaps:

• Raw shrimp: You can use pre-cooked shrimp to save time – just skip the cooking step and chop them up. If using frozen shrimp, thaw them completely and pat dry before using.
• Old Bay seasoning: Don’t have Old Bay? Mix together paprika, celery salt, and a pinch of cayenne pepper for a similar flavor profile. You could also use Cajun seasoning for a spicier kick.
• Mayonnaise: Greek yogurt works as a lighter substitute, or try a mix of half mayo and half Greek yogurt. You can also use avocado mayo if you prefer.
• Celery: If you’re not a celery fan, try diced bell pepper or cucumber for that same satisfying crunch.
• Scallions: Regular yellow or red onion works fine – just use about 2 tablespoons finely diced. Red onion adds a nice pop of color too.
• Sandwich rolls: Any bread works here – try croissants for something fancy, butter lettuce leaves for a low-carb option, or even crackers if you want to serve it as an appetizer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shrimp salad is overcooking the shrimp, which turns them rubbery and tough – pull them from the boiling water as soon as they turn pink and curl slightly, usually just 1 to 2 minutes depending on size.

Skipping the chilling step might seem like a time-saver, but warm shrimp mixed with mayo creates a watery, unappetizing texture, so always let your shrimp cool completely in the fridge before mixing with the dressing.

Another common error is chopping the celery too large, which makes for an unbalanced bite – aim for small, uniform pieces about the size of a pea so every forkful has the right crunch without overwhelming the shrimp.

Finally, don’t dress your shrimp salad too far in advance, as the mixture can become watery after sitting for hours, and always toast your rolls to prevent them from getting soggy from the mayo-based filling.

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What to Serve With Shrimp Salad Sandwich?

A shrimp salad sandwich is pretty filling on its own, but I love pairing it with some crispy kettle-cooked potato chips or sweet potato fries on the side. A simple coleslaw or a light cucumber salad with vinegar dressing works great too, especially on a hot day when you want something refreshing. If you’re feeding a crowd, consider setting out some pickles, sliced tomatoes, and extra lemon wedges so everyone can customize their sandwich. For a more substantial meal, a cup of clam chowder or a light gazpacho makes a nice addition without being too heavy.

Storage Instructions

Store: Keep your shrimp salad in an airtight container in the fridge for up to 2 days. I like to store it separately from the bread and lettuce so everything stays fresh and the rolls don’t get soggy. Just assemble your sandwich when you’re ready to eat!

Make Ahead: This shrimp salad is actually perfect for making ahead. You can cook the shrimp and mix up the salad the night before, then just grab it from the fridge when you need a quick lunch. The flavors get even better after sitting for a few hours.

Serve: For the best sandwich, always toast your rolls fresh right before serving. Cold shrimp salad on warm, toasted bread is the way to go. If your shrimp salad has been in the fridge, give it a quick stir before scooping it onto your roll.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 32-38 g
• Fat: 26-32 g
• Carbohydrates: 60-70 g

Ingredients

For the shrimp:

• 1 1/2 tsp kosher salt
• 12 oz shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 3/4 tsp old bay seasoning
• 1 tsp lemon juice

For the dressing and salad:

• 1 1/4 tsp old bay seasoning
• 2 tsp lemon juice (freshly squeezed for better acidity)
• 1/2 cup mayonnaise
• 1/2 tsp worcestershire sauce
• 1/2 tsp Dijon mustard
• 1 tbsp fresh dill, finely chopped
• 2 celery ribs (diced into small 1/4-inch pieces for crunch)
• 1/3 cup scallions

For assembly:

• 2 rolls (I use King’s Hawaiian rolls for a subtle sweetness)
• 1 cup shredded lettuce

Step 1: Cook and Season the Shrimp

• 1 1/2 tsp kosher salt
• 12 oz shrimp
• 3/4 tsp old bay seasoning
• 1 tsp lemon juice

Bring a pot of water to a boil and add kosher salt.

Add the shrimp pieces and cook for just 1 to 2 minutes until they turn pink and opaque—don’t overcook or they’ll become rubbery.

Drain the shrimp in a colander, rinse under cold water to stop the cooking, and pat dry thoroughly with paper towels.

This moisture removal is crucial for a properly textured salad.

Toss the cooked shrimp with 3/4 tsp Old Bay seasoning and 1 tsp lemon juice, then transfer to a bowl and refrigerate for at least 20 minutes to chill and let the flavors meld.

Step 2: Prepare the Salad Components

• 2 celery ribs
• 1 tbsp fresh dill, finely chopped
• 1/3 cup scallions

While the shrimp chills, prep your vegetables for maximum crunch and flavor distribution.

Dice the celery ribs into small 1/4-inch pieces—this size ensures even distribution throughout the salad and prevents large, watery bites.

Finely chop the fresh dill and dice the scallions, keeping them separate for now.

I like to prep the celery first since it takes the most knife work, then move to the more delicate herbs and alliums.

Step 3: Build the Shrimp Salad Dressing

• 1/2 cup mayonnaise
• 1 1/4 tsp old bay seasoning
• 2 tsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard

In a small bowl, whisk together the mayonnaise, remaining 1 1/4 tsp Old Bay seasoning, 2 tsp fresh lemon juice, Worcestershire sauce, and Dijon mustard.

The Worcestershire and mustard add depth and umami without overpowering the delicate shrimp.

Taste as you go—I find the fresh lemon juice brightens the whole mixture and prevents it from tasting too heavy.

Step 4: Combine and Finish the Shrimp Salad

• chilled seasoned shrimp from Step 1
• celery, dill, and scallions from Step 2
• dressing from Step 3

Remove the chilled shrimp from the refrigerator and add the diced celery, chopped dill, and scallions to the bowl.

Pour the dressing over the shrimp and vegetables, then fold everything together gently until evenly coated—avoid aggressive stirring so the shrimp pieces stay intact.

Taste and adjust seasoning if needed.

The salad can be served immediately or chilled further for up to 2 hours before assembly.

Step 5: Assemble and Serve the Sandwiches

• 2 rolls
• 1 cup shredded lettuce
• shrimp salad from Step 4

Split the Hawaiian rolls and lightly toast them if desired for a bit of texture (this also prevents the bread from getting soggy).

Place a small handful of shredded lettuce on the bottom half of each roll to create a barrier between the bread and the moist shrimp salad.

Divide the shrimp salad evenly between the rolls, top with the other half, and serve immediately.

The lettuce helps keep the sandwich structurally sound and adds a fresh, crisp element.

Tasty Shrimp Salad Sandwich

Delicious Tasty Shrimp Salad Sandwich recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 2 sandwiches

Calories 700 kcal

Ingredients

  

For the shrimp

• 1 1/2 tsp kosher salt
• 12 oz shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 3/4 tsp old bay seasoning
• 1 tsp lemon juice

For the dressing and salad

• 1 1/4 tsp old bay seasoning
• 2 tsp lemon juice (freshly squeezed for better acidity)
• 1/2 cup mayonnaise
• 1/2 tsp worcestershire sauce
• 1/2 tsp Dijon mustard
• 1 tbsp fresh dill, finely chopped
• 2 celery ribs (diced into small 1/4-inch pieces for crunch)
• 1/3 cup scallions

For assembly

• 2 rolls (I use King's Hawaiian rolls for a subtle sweetness)
• 1 cup shredded lettuce

Instructions

 

• Bring a pot of water to a boil and add kosher salt. Add the shrimp pieces and cook for just 1 to 2 minutes until they turn pink and opaque—don't overcook or they'll become rubbery. Drain the shrimp in a colander, rinse under cold water to stop the cooking, and pat dry thoroughly with paper towels. This moisture removal is crucial for a properly textured salad. Toss the cooked shrimp with 3/4 tsp Old Bay seasoning and 1 tsp lemon juice, then transfer to a bowl and refrigerate for at least 20 minutes to chill and let the flavors meld.
• While the shrimp chills, prep your vegetables for maximum crunch and flavor distribution. Dice the celery ribs into small 1/4-inch pieces—this size ensures even distribution throughout the salad and prevents large, watery bites. Finely chop the fresh dill and dice the scallions, keeping them separate for now. I like to prep the celery first since it takes the most knife work, then move to the more delicate herbs and alliums.
• In a small bowl, whisk together the mayonnaise, remaining 1 1/4 tsp Old Bay seasoning, 2 tsp fresh lemon juice, Worcestershire sauce, and Dijon mustard. The Worcestershire and mustard add depth and umami without overpowering the delicate shrimp. Taste as you go—I find the fresh lemon juice brightens the whole mixture and prevents it from tasting too heavy.
• Remove the chilled shrimp from the refrigerator and add the diced celery, chopped dill, and scallions to the bowl. Pour the dressing over the shrimp and vegetables, then fold everything together gently until evenly coated—avoid aggressive stirring so the shrimp pieces stay intact. Taste and adjust seasoning if needed. The salad can be served immediately or chilled further for up to 2 hours before assembly.
• Split the Hawaiian rolls and lightly toast them if desired for a bit of texture (this also prevents the bread from getting soggy). Place a small handful of shredded lettuce on the bottom half of each roll to create a barrier between the bread and the moist shrimp salad. Divide the shrimp salad evenly between the rolls, top with the other half, and serve immediately. The lettuce helps keep the sandwich structurally sound and adds a fresh, crisp element.