Shrimp Salad Sandwich

By
Janet A. Zimmerman
Janet A. Zimmerman
An award-winning food writer, cooking instructor, and author of five cookbooks. She focuses on dinners for two and date night cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 12/3/22
Shrimp salad sandwiches on a marble counter

The Spruce Eats / Nyssa Tanner

Prep: 45 mins
Cook: 0 mins
Total: 45 mins
Servings: 2 servings
Nutrition Facts (per serving)
607 Calories
33g Fat
45g Carbs
32g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 607
% Daily Value*
Total Fat 33g 42%
Saturated Fat 5g 26%
Cholesterol 229mg 76%
Sodium 2768mg 120%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 32g
Vitamin C 7mg 35%
Calcium 227mg 17%
Iron 4mg 21%
Potassium 497mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This shrimp salad is good served over greens or stuffed into tomatoes or piled atop lettuce, but it shines its brightest on toasted buns with shredded lettuce. Made with shrimp, celery, scallions, lemon juice, mayo, and a touch of Old Bay, this recipe is light and refreshing, perfect for lunch on a summer day.

Ingredients

  • 1 teaspoon kosher salt

  • 12 ounces small or medium raw shrimp, peeled and deveined

  • 1 1/2 teaspoons Old Bay seasoning, divided

  • 2 teaspoons freshly squeezed lemon juice, more to taste

  • 1/3 cup mayonnaise

  • 1/4 teaspoon Worcestershire sauce

  • 1 to 2 ribs celery, coarsely chopped

  • 1/3 cup coarsely chopped scallions

  • 2 sandwich rolls, hoagie rolls, or large hamburger buns, split and toasted

  • 3/4 cup shredded iceberg or romaine lettuce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for shrimp salad sandwiches gathered

    The Spruce Eats / Nyssa Tanner

  2. Add the kosher salt to a quart or so of water in a medium pot.

    Kosher salt added to pot of water

    The Spruce Eats / Nyssa Tanner

  3. Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent.

    Shrimp simmering in a pot of salted water

    The Spruce Eats / Nyssa Tanner

  4. Drain, rinse briefly under cool water, and pat dry.

    Shrimp patted dry with a paper towel on a cutting board

    The Spruce Eats / Nyssa Tanner

  5. Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice.

    Shrimp in a small bowl tossed with Old Bay and lemon juice

    The Spruce Eats / Nyssa Tanner

  6. Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.

    Seasoned shrimp in a glass bowl

    The Spruce Eats / Nyssa Tanner

  7. Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.

    Old Bay, lemon juice, mayonnaise, and Worcestershire sauce whisked together in a bowl

    The Spruce Eats / Nyssa Tanner

  8. Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.

    Shrimp stirred together with a wooden spoon with dressing and scallions in a glass bowl

    The Spruce Eats / Nyssa Tanner

  9. Serve on toasted rolls or buns with shredded lettuce.

    Shrimp salad sandwiches on a marble counter

    The Spruce Eats / Nyssa Tanner

Tips

  • This recipe makes enough for two large sandwiches; if you don't use it all, it keeps well in the refrigerator for a day or two.
  • Old Bay seasoning is a combination of celery salt, black and red pepper, and other spices; Chesapeake Bay seasoning is a similar mixture. If you don't have one of the commercial mixtures on hand, make your own Old Bay Seasoning mix.
  • For an elegant luncheon or first course, spoon the shrimp salad into a hollowed-out tomato or artichoke.