Shrimp sandwich

Here’s a delicious shrimp sandwich recipe that’s quick to make and packed with flavor — perfect for lunch or a light dinner. This version has a creamy, slightly tangy dressing and crisp veggies, similar to a po’boy or shrimp roll. I’ll also include a spicy and a healthier variation if you’d like!

🥪 Creamy Shrimp Sandwich

🕒 Total Time: 20–25 minutes

🍤 Serves: 2 sandwiches

🧂 Ingredients:

For the Shrimp:

½ lb (225g) shrimp, peeled and deveined (small or medium size)
1 tablespoon olive oil or butter
Salt & pepper, to taste
½ teaspoon paprika or Old Bay seasoning
Optional: 1 garlic clove, minced

For the Creamy Dressing:

2 tablespoons mayo
1 tablespoon sour cream or Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot sauce (optional)
1 tablespoon finely chopped celery or pickles
Salt & pepper, to taste

Bread & Toppings:

2 sandwich rolls, hoagie buns, brioche, or crusty baguette
Lettuce or baby greens
Sliced tomato
Optional: red onion slices or avocado

🔪 Instructions:

Cook the Shrimp:
- Toss shrimp with olive oil, paprika (or Old Bay), salt, pepper, and garlic.
- Sauté in a skillet over medium-high heat for 2–3 minutes per side, or until pink and opaque. Let cool slightly, then chop roughly if preferred.
Make the Dressing:
- In a bowl, combine mayo, sour cream, Dijon mustard, lemon juice, hot sauce, celery/pickles, salt, and pepper. Stir until smooth.
Combine:
- Toss the cooked shrimp with the dressing.
Assemble the Sandwich:
- Lightly toast the rolls. Layer with lettuce, tomato, and shrimp mixture. Add extra toppings if desired.
Serve:
- Serve immediately with chips, a pickle spear, or a light salad.

🔄 Variations:

Spicy Cajun Style: Toss shrimp with Cajun seasoning and add extra hot sauce to the dressing.
Healthier Option: Use Greek yogurt instead of mayo and serve in a whole wheat pita or lettuce wraps.
Shrimp Po’Boy Style: Dredge shrimp in seasoned cornmeal and fry until crispy. Serve on a hoagie roll with remoulade sauce.