Summer is coming! And that calls for lighter, brighter dinners. It calls for dinner on the back porch or on the shore for a weeknight kayak adventure. Salad sandwiches are perfect for this sort of dinner idea. A simple Dill Shrimp Salad Sandwich is going to make your whole family so happy. It is also really quick to put together and only gets better the longer it sits.
If you want to save even more time, you could use pre-cooked shrimp. I do prefer to use raw shrimp for this salad because I can infuse the lemon and garlic flavors into the shrimp. This allows you to build that extra layer of flavor. Honestly, it’s just a few minutes that are well worth it. You do want to make sure that you have them peeled, deveined, and tails-off. You also want to make sure you get at least “Large” Shrimp or bigger. It allows you to have nice chunks in the salad.
I used croissants because they are light and flaky. I am lucky to have a great bakery inside my local grocery store, so these are easy to come by for me. I did consider using a nice crusty French baguette, to give it more heft, which I will probably do when I serve this in the Fall or Winter. You could also put this super flavorful shrimp salad in a pita pocket or wrapped up in a tortilla (maybe even a spinach tortilla). If you have a few family members sticking with a keto or paleo diet – you could absolutely serve this up in a bowl with a fork and they will be thrilled!
Now Let’s Get Cookin’!
Dill Shrimp Salad Sandwich
- 2 lb Large Shrimp, deviened, peeled, tail-off
- 8 Croissants sliced into buns
- 8 pieces Green Leaf Lettuce
- 1 English Cucumber seeded, peeled, diced
- 4 Celery Hearts strings removed, diced
- ½ Red Onion diced
- 4 Garlic Cloves minced
- 8 oz Greek Yogurt
- ½ cup Fresh Dill chopped
- 2 Lemons zested, juiced
- 1 tbsp Dijon Mustard
- 1 tbsp Old Bay Seasoning
- ½ cup Honey
- Prepare all of the ingrients. Start water boiling for shrimp.
- Add half of lemon juice to boiling water. Add raw shrimp to boiling water. Let cook for 4 minutes (should be juice pink). Drain into colander and rinse with cool water.
- Roughly chop shrimp into ½ inch pieces, Set aside to let cool completley.
- Combine yogurt, garlic, dill, remaining lemon juice, lemon zest, mustard, honey and old bay seasoning.
- Add cucumber, onion, celery, and chopped shrimp to a bowl. Pour yogurt mix over and toss to coat.
- Serve between two halves of the croissant with a piece of green leaf on the bottom half.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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