Quick Answer
This Shrimp Salad Sandwich with Cucumber and Dill is a quick yet sophisticated dish that brings a seaside breeze to your holiday gatherings.
As the autumn leaves turn to brilliant shades of gold and crimson in New York City, I find myself in the kitchen more often, dreaming up dishes that celebrate the season. This Shrimp Salad Sandwich with Cucumber and Dill is not only a delightful way to embrace the flavors of the fall but also perfect for upcoming gatherings like Thanksgiving and Christmas. Quick, refreshing, and a bit sophisticated, this recipe brings a seaside breeze to your holiday table.
A Perfect Holiday Treat
Why You’ll Love This Recipe
- Quick and easy to prepare for any gathering.
- Perfectly balanced flavors that highlight the freshness of fall.
- A delightful mix of textures—from creamy to crunchy.
- Versatile enough to impress guests or be enjoyed on a cozy day at home.
- Great as a sandwich or served on a bed of greens.
Ingredients
This Shrimp Salad Sandwich features a harmonious blend of fresh ingredients:
Shrimp Salad Ingredients
- 1 pound of cooked shrimp (peeled and deveined)
- 1 small cucumber (finely diced)
- 2 tablespoons of fresh dill (chopped)
- 1/4 cup of mayonnaise (preferably a high-quality brand)
- 1 tablespoon of Dijon mustard
- 1 teaspoon of fresh lemon juice (plus more for seasoning)
- Salt and pepper to taste
- 4 slices of whole grain bread (or your choice)
- Lettuce leaves (for garnish)
How to Make Shrimp Salad Sandwich with Cucumber and Dill (Step-by-Step)
This delicious shrimp salad sandwich comes together in just a few simple steps.
Step 1: Prep Your Surface
Begin by placing all of your ingredients within easy reach on a clean cutting board. This helps streamline the process and ensures you don’t miss any steps.
Step 2: Chop the Shrimp
Using a sharp chef’s knife, roughly chop the cooked shrimp into bite-sized pieces. You want the shrimp to be substantial but not overly chunky, allowing the flavors to meld beautifully.
Step 3: Mix the Dressing
In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, and a generous pinch of salt and pepper. Whisk until the mixture is glossy and smooth; the tangy aroma of mustard and lemon will dance in the air.
Step 4: Add Aromatics
Toss in the finely diced cucumber and chopped dill. The freshness of the cucumber combined with the bright green dill will make your taste buds do a little happy dance.
Step 5: Combine
Fold the shrimp gently into the mixture until everything is evenly coated. Taste and adjust seasoning if necessary—maybe a bit more lemon juice for extra zing?
Step 6: Toast Your Bread
While the shrimp salad mingles in flavor, toast your slices of bread until they’re golden brown. A trusty skillet works wonders for achieving that perfect crispiness.
Step 7: Assemble
Layer lettuce leaves on a slice of toasted bread, followed by a generous scoop of shrimp salad. Top it with another slice of bread and slice diagonally for a beautiful presentation.
Step 8: Serve
Enjoy each bite as it brings a burst of flavors—the creamy dressing, the crunch of cucumber, the hint of dill… it’s simply irresistible.
Common Mistakes to Avoid
- Using too much mayonnaise: Start with less; you can always add more if needed. Overdoing it can saturate the shrimp’s natural flavor.
- Skipping the chill time: Allow the shrimp salad to chill in the refrigerator for at least an hour. This step enhances the flavors and allows them to meld together.
- Ignoring seasoning: A little salt and pepper go a long way. Tasting as you go can ensure a well-seasoned dish.
Tips and Tricks for Success
- For an extra punch, consider adding diced red onion or capers to the shrimp salad mix.
- Swap out shrimp for lobster or crab for a more luxurious version—perfect for special occasions!
- Serve this salad on a bed of greens or in a toasted croissant for brunch gatherings.
Variations
- Replace shrimp with cooked lobster or crab for a seafood twist.
- Add diced avocado for a creamier texture.
- Incorporate different herbs like parsley or cilantro for varied flavor profiles.
- Use Greek yogurt instead of mayonnaise for a lighter option.
How to Serve
- On a slice of toasted whole grain bread with lettuce leaves.
- In a buttery croissant for a delightful brunch treat.
- As a filling for lettuce wraps for a low-carb version.
- With a side of crispy potato chips or a light salad.
Make Ahead and Storage
- Make Ahead: Prepare the shrimp salad a day in advance and store in the refrigerator to enhance flavors.
- Storage: Store any leftover shrimp salad in an airtight container in the refrigerator for up to two days.
- Reheating: This salad is best served cold and does not require reheating.
- Freezing: Not recommended, as the texture of the shrimp and cucumber may suffer upon thawing.
Recipe Notes / What I Learned
Making this shrimp salad reminded me of the importance of balancing flavors—the tanginess of the lemon, the creaminess of the mayo, and the fresh crunch of the cucumber come together beautifully. I also realized that even simple recipes can impress at holiday gatherings, making them a hit without causing kitchen chaos.
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 sandwich
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat
Delicious Shrimp Salad Sandwich with Cucumber and Dill
Ingredients
Method
- Begin by placing all of your ingredients within easy reach on a clean cutting board.
- Using a sharp chef’s knife, roughly chop the cooked shrimp into bite-sized pieces.
- In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, fresh lemon juice, and a generous pinch of salt and pepper. Whisk until glossy and smooth.
- Toss in the finely diced cucumber and chopped dill.
- Fold the shrimp gently into the mixture until everything is evenly coated. Adjust seasoning if necessary.
- Toast your slices of bread until golden brown.
- Layer lettuce leaves on a slice of toasted bread, followed by a generous scoop of shrimp salad. Top with another slice of bread and slice diagonally.
- Enjoy each bite, savoring the burst of flavors.
Notes
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely and pat them dry before using them in the salad.
2. How can I make this recipe more low-calorie?
You can substitute the mayonnaise with Greek yogurt or a light mayo to reduce calories while still retaining creaminess.
3. Can I prepare the shrimp salad in advance?
Absolutely! You can make the shrimp salad a day ahead of time. Just remember to store it in an airtight container in the refrigerator.
4. What kind of bread is best for this sandwich?
Whole grain bread works wonderfully for this shrimp salad sandwich, but you can also try baguette slices, ciabatta, or croissants for a different twist.
5. Can I customize the ingredients?
Definitely! Feel free to add ingredients like diced bell peppers, celery, or even a splash of hot sauce for extra flavor.
