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Amberly Vahn

Delicious Shrimp Salad Sandwich with Cucumber and Dill

This Shrimp Salad Sandwich with Cucumber and Dill is a quick yet sophisticated dish that brings a seaside breeze to your holiday gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Group: Shrimp Salad Ingredients
  • 1 lb. cooked shrimp, peeled and deveined
  • 1 small cucumber, finely diced
  • 2 Tbsp. fresh dill, chopped
  • 1/4 cup mayonnaise preferably a high-quality brand
  • 1 Tbsp. Dijon mustard
  • 1 tsp. fresh lemon juice plus more for seasoning
  • salt and pepper, to taste
  • 4 slices whole grain bread or your choice
  • lettuce leaves, for garnish

Method
 

  1. Begin by placing all of your ingredients within easy reach on a clean cutting board.
  2. Using a sharp chef's knife, roughly chop the cooked shrimp into bite-sized pieces.
  3. 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.
  4. Toss in the finely diced cucumber and chopped dill.
  5. Fold the shrimp gently into the mixture until everything is evenly coated. Adjust seasoning if necessary.
  6. Toast your slices of bread until golden brown.
  7. 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.
  8. Enjoy each bite, savoring the burst of flavors.

Notes

Chill the shrimp salad in the refrigerator for at least an hour to enhance the flavors.