Shrimp Sandwiches (aka Easy Entertaining)
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I love that there is no cooking required with this Shrimp Sandwiches recipe, (especially if you buy pre-cooked shrimp), which is so tempting when the temperatures outside are climbing into the 100’s! This is a great way to use the heirloom tomatoes and fresh lettuce that are in season. Use a colorful variety of tomatoes to prettify your platter.
Lining everything up and allowing guests to build their own sandwiches is really an easy way to entertain and it keeps things interesting. If you’re really pressed for time, you can skip the shrimp and use a selection of good cold cuts, salami, etc to cut your prep time in half!
Ingredients for Shrimp Sandwiches:
6 soft fresh bread rolls
1 small head of green lettuce
2 medium tomatoes, thickly sliced
2 avocados, pitted, peeled and sliced (optional)
8-10 fresh basil leaves for garnish (optional)
For the Shrimp Filling:
1 lb large shrimp, cooked, shelled and coarsely chopped
1/4 cup real mayo
2 Tbsp sour cream
2 tsp Dijon mustard (Grey Poupon)
1 tsp lemon juice
1 Tbsp fresh dill, finely chopped
2 Tbsp fresh green onion, finely chopped
1 small cucumber, diced
My son loves hunting for fresh veggies in Grandmas incredible garden. Her tomato patch probably feels like a forest to him.
He helped collect these goodies.
How to make the Shrimp Salad Portion:
1. Chop and pat dry your cooked shrimp. Click here for a tutorial on perfect boiled shrimp.
2. In a medium bowl, combine shrimp, 1/4 cup mayo, 2 Tbsp sour cream, 2 tsp Dijon, 1 tsp lemon juice, 1 Tbsp chopped dill, 2 Tbsp chopped green onion. Mix well to combine then gently stir in chopped cucumbers. Cover and refrigerate until ready to serve.
3. Line your prepared vegetables up on a large serving platter. Garnish the tomato slices with basil.
4. Brush your bread lightly on one side with butter and toast on a hot skillet until golden brown. Toasting makes all the difference with these sandwiches. These rolls are from Fred Meyer; buy the softest and freshest ones you can get your hands on. Add the toasted bread to your serving platter and you’re ready to feed a crowd.
Note: I found the idea to serve sandwiches this way in an old Martha Stewart Living June 2011 magazine. The shrimp salad was modified from a KraftFoods recipe featured Summer 2011. I was flipping through old magazines at choir last week and put two and two together 😉 Enjoy!
Shrimp Sandwiches (aka Easy Entertaining)
![](https://natashaskitchen.com/wp-content/uploads/2013/07/Shrimp-Sandwiches-19-160x160.jpg)
Ingredients
- 6 soft fresh bread rolls
- 1 small head of green lettuce
- 2 medium tomatoes, thickly sliced
- 2 avocados, pitted, peeled and sliced (optional)
- 8-10 fresh basil leaves for garnish, optional
For the Shrimp Filling:
- 1 lb large shrimp, cooked, shelled and coarsely chopped
- 1/4 cup real mayo
- 2 Tbsp sour cream
- 2 tsp Dijon mustard, Grey Poupon
- 1 tsp lemon juice
- 1 Tbsp fresh dill, finely chopped
- 2 Tbsp fresh green onion, finely chopped
- 1 small cucumber, diced
Instructions
How to make the Shrimp Salad Portion:
- Chop and pat dry your cooked shrimp.
- In a medium bowl, combine shrimp, 1/4 cup mayo, 2 Tbsp sour cream, 2 tsp Dijon, 1 tsp lemon juice, 1 Tbsp chopped dill, 2 Tbsp chopped green onion. Mix well to combine then gently stir in chopped cucumbers. Cover and refrigerate until ready to serve.
Assembly:
- Line your prepared vegetables up on a large serving platter. Garnish the tomatoe slices with basil if you're feeling fancy.
- Brush your bread lightly with butter and toast on a hot skillet until golden brown on one side. Toasting makes all the difference with these sandwiches. These rolls are from Fred Meyer; buy the softest and freshest ones you can get your hands on. Add the toasted bread to your serving platter and you're ready to feed a crowd.
Hi, would you recommend making the shrimp salad the day before?
Hi Tabitha! The shrimp salad is best enjoyed on the day of while the cucumbers are fresh and crisp. After that, they can get soggy and slimy.
It was excellent. I fu a little different I used plain Italian bread I didn’t toast but will try tomorrow with toasted bread, I just layer shrimp on top . I forgot lemon juice in sauce & I used fresh spinach. It was very good.
I. Am sure yours was excellent.
Sounds good! I’m glad you enjoyed the result, Christine.
Hello Natasha!!!! I made this sandwich today for my boyfriend and he said that it was the most delicious sandwich he has ever had!!! Thank you SOOOO much for sharing this recipe!!!!
Alina, I’m so happy he enjoyed that. Thank you for sharing that with us 😀
You are so lucky to have access to fresh veggies! We live in an apartment and I am hopeless when it comes to growing anything. I have been looking for a recipe that could pass as the shrimp avocado sandwich I had at a local restaurant but this looks way yummier. Thanks for sharing! I will definitely try this tonight in preparation for a picnic with friends this weekend… shrimp sandwich two times a week 🙂 I’m excited.
I wouldn’t complain about shrimp sandwiches twice a week. Yum!!
I made these past weekend and absolutely loved them! So fresh and light! Yummooooo!
I’m so glad you enjoyed the sandwiches 🙂
Loved your presentation. Excellent job!
Thank you for sharing these delicious shrimp-burgers with us:)
So that’s what you do in choir, huh? Lol!!
Oops. Lol. Maybe I shouldn’t disclose such things…
This meal looks so yummy! You have such great talent creating recipes! I look at your blog everyday. It’s so exciting to see what recipe you’ll be posting up next (:
Thank you Julie :), I will keep them coming.
Your first picture looks so inviting and homey!
Thank you 🙂 The best part; it was so easy!!
This sandwich looks yummy!. Your mom’s tomatoes look great, does she trim leaves off them? I’ve been told that is good for the plants to get bigger, but I see her’s look bushy and tomatoes are large neways.
I don’t think she ever trims any leaves. She babies her tomatoes. She grows them on her windowsill, then in a little greenhouse that she takes in and out of the garage during the day/night so they don’t freeze. Then she transfers them to a greenhouse that is covered until the tomatoes are really tall. 🙂
They look very well taken care of! You should do a post on what she plants and tips 😉 I’d love to read which ones grow good for her 🙂
It’s tough because I only know 1 variety by name and that is the bull heart tomato. The other heirloom ones are nameless.
Wow look at that garden! So amazing! I love easy meals in this summer heat. Great idea Natasha.
Thank you dear 🙂 Sometimes it’s nice to just throw things together and not have to actually cook anything 🙂
Hi! How would making this with chicken work? I don’t eat bottom feeders. Thanks!
Yes!! Someone just commented that they make these with chicken salad. It sounds really good!
I make these with canned chicken from Costco as well 🙂
Oh how easy!! Thanks for the tip!
Hi Natasha,
These sandwiches look yummy. I make chicken salad for sandwiches a lot but never shrimp.
Here in the Midwest we are still waiting for our tomatoes to ripen. We planted lots of heirlooms.
Oooooh chicken salad sounds wonderful. I’ll have to try it with chicken. Those tomatoes are SO worth the wait!
Fresh garden tomatoes are my favorite. My mom has about 50 tomato bushes but they ripe so late here in WA 🙁
Me too! I wait for them all year long. What type of tomatoes does your mom grow.
I dont know. I would have to ask her. I tried growing them last year. We took vacation 4 weeks out of the summer and killed everything lol
Oooh no!! Tomatoes definitely need some TLC and vacations don’t agree with them 😉
Yum!!! Anything with shrimps is my favorite. 🙂 Love summer vegetable garden!
Me too. I can’t get enough of it!
Natasha, so refreshing 😉 love the vibrant summer colors!!
This is my favorite time of the year :), we get to eat fresh vegetables straight from the garden.
WOW, your mom’s garden looks impressive!
Love, love, love seasonal garden summer veggies! Such a difference in taste and so much fun to pick them. Ah, those dill cucumbers and not perfectly shaped and coloured tomatoes look divine!
My favourite ever sandwich is rye bread with sliced avocado and a few drops of hot sauce. I would have to go to California to pick avocados myself though.;)
My in-laws are from CA. I need to convince my mama in-law to plant some avocado trees :).
I absolutely love your pictures in this post! So vibrant and beautiful.
Your son is such a handsome little guy; the tomatoes DO look like a magical garden surrounding him.
I am so jealous of your Mom’s garden. It is so lovely. Makes me miss my Mom’s garden even more.
Thank you Olga :). Are your parents big gardeners also?