Shrimp Salad Sandwich

A bright and flavorful shrimp salad sandwich recipe with tender shrimp and old bay seasoning served on a toasted ciabatta roll.

Course Dinner, Lunch

Cuisine American, seafood

Keyword shrimp salad sandwich, shrimp salad

Prep Time 10

Total Time 10

Servings

Calories 258kcal

Author Jamie

Ingredients

Shrimp Salad

1 rib celery , diced
⅓ cup red onion , roughly chopped
1 ½ teaspoons old bay seasoning
1 teaspoon dried parsley
¼ cup mayonnaise
2 cups cooked shrimp , peeled and deveined and rinsed and dried thoroughly. I like the small salad shrimp best, but cocktail shrimp or cooked medium sized shrimp can also work.

Sandwich

6 ciabatta rolls , toasted
6 pieces crisp butter lettuce
½ large lemon , cut into wedges

Instructions

Dry the shrimp thoroughly: Pat the shrimp dry with paper towels until they are as dry as possible and feel a little tacky to the touch. This will prevent your shrimp salad from getting watery.
Shrimp Salad: To a medium mixing bowl, add the celery, red onion, old bay seasoning, and dried parsley. Mix thoroughly with a spoon, then add the mayonnaise. Mix thoroughly again. Add the shrimp and gently mix until well combined.
Assemble the sandwiches: Add a piece of butter lettuce to the bottom of each toasted ciabatta roll. Then evenly distribute the shrimp salad. Squeeze a little lemon juice over each sandwich before adding the top bun.

Notes

See the blog post for step-by-step photos, ingredient notes and substitutions, and expert tips!

I used Schaer gluten-free ciabatta rolls in my photos.

Storage: Store leftover shrimp salad in an airtight container in the refrigerator for up to 3 days. Store the shrimp salad separately from the other sandwich ingredients, and assemble just before eating.

Nutrition