Best Shrimp Sandwich Recipes

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH

Steps:

• Combine first 4 ingredients in medium bowl. Season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

SHRIMP-LOUIE SANDWICH

Steps:

• In a bowl, stir together ketchup, lemon juice, paprika, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a small saucepan over medium-low heat. Add shrimp and cook, gently stirring, just until warmed through but not hot, 1 to 2 minutes. Transfer to bowl with ketchup mixture; stir to combine.
• Gently fold in scallions and avocado; season to taste. Lightly brush one side of each bread slice with melted butter. Sandwich shrimp mixture and lettuce leaves between buttered sides of bread slices; serve immediately.

SHRIMP SALAD SANDWICH (PAULA DEEN)

Steps:

• Cut shrimp up and transfer to a bowl.
• Add eggs, celery, and mayonnaise and mix well.
• Add seasonings, to taste, and stir to combine.
• Spread additional mayonnaise on both sides of bread.
• Heap shrimp salad onto bread and then cut sandwiches in half.
• Serve with lettuce and tomato, if desired.

SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH

Steps:

• Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
• Soak onion in cold water 10 minutes; drain.
• Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
• Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.

SHRIMP BANH MI (VIETNAMESE SHRIMP SANDWICH)

Steps:

• For the Pickled Vegetables: Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week.
• For the Shrimp: Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside.
• Heat oil in a pan over medium heat. Add shallot and garlic and sauté for 3-5 minutes until soft. Add shrimp, caramel sauce, fish sauce, and pepper and cook until shrimp is pink all over about 3-4 minutes. Let cool.
• Cut baguette into four pieces and slice in half. Mix mayonnaise, soy sauce together in a bowl and spread on bread. Divide shrimp among 4 sandwiches. Divide and place the remaining ingredients on each sandwich.

HOT AND CRUSTY SHRIMP SANDWICH

Steps:

• To make the marinade, mix the oil, garlic, mustard, salt, lemon juice, vinegar, and cayenne in a medium glass or plastic bowl. Stir in the sliced onion and shrimp. Cover and marinate in the refrigerator up to 3 hours.
• Using your hands, remove as much bread as possible from the inside of the half-loaf of French bread, leaving a 1-inch rim. Place the bread pieces in a food processor (fitted with metal blade) and process into crumbs; measure 1 cup. Saute' the 1 cup crumbs in 2 tablespoons of the butter until golden; set aside.
• Preheat oven to 400°F With a fork, mix remaining 4 tablespoons butter with 3 tablespoons parsley and the garlic in a small bowl until combined. Spread on the inside of the hollowed loaf. Remove the shrimp and onions from the marinade (reserving marinade) and place in the loaf. Sprinkle with the olives and pimento, then drizzle with 3 tablespoons marinade (discard remaining marinade). Sprinkle with the sauteed bread crumbs and remaining 2 tablespoons parsley.
• Place the bread on a sheet of foil in the center of the oven. Bake for 18-20 minutes, or until the shrimp are pink and the bread is crusty (watch closely--mine did not take this long).
• Using a sharp, serrated knife (or a large mezzaluna, as I used), cut into 6 slices to serve. Serve warm or at room temperature.

SHRIMP OPEN-FACED SANDWICH

Steps:

• Preheat oven to 400 degrees.
• Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
• Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
• Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
• Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
• Spread 1 teaspoon of the mayonnaise on each toast.
• Top each slice with 2 whole cooked shrimp and 2 radish slices.
• Garnish with mâche leaves.

OPEN - FACE BAY SHRIMP SANDWICH

Steps:

• Combine first 4 ingredients in medium bowl and season with salt and pepper.
• Spread 1 tablespoon dressing over each bread slice.
• Mix shrimp into remaining dressing.
• Place 1 lettuce leaf on each bread slice. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers.
• Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

SHRIMP AND CRAB GRILLED SANDWICH

Steps:

• In a medium saute pan, add the butter and heat to medium heat. Saute the shrimp and garlic until done. It will take just a minute or two.
• Remove shrimp to cool.
• Now in a medium size bowl, add the shrimp with the cream cheese (room temp), brandy, Worcestershire, hot sauce, seasoning, and fresh dill and mix will. Cover and chill in the refrigerator for several hours. (2 or more to get all the flavors mixed).
• Toast the bread (I like a little olive oil drizzled on it). Golden brown. Just takes 2 minutes per side in a 425F oven.
• Lightly toss the shrimp mix with the crab and scallions and spread on the warm bread.
• That just as an open face sandwich is just perfect to me. A nice bowl of soup and can't get much better.
• Or just just put on a hot griddle, grill or saute pan for just 2-3 minutes to heat up and press down and just as good. Either way, it is a great sandwich.

SHRIMP SALAD SANDWICH

Steps:

• Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.

NORWEGIAN OPEN FACED SHRIMP SANDWICH

Steps:

• Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
• Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
• Put arugula leaves on toast.
• Arrange shrimp on top of arugula leaves.
• Top with red pepper rings and garnish with fresh dill sprig.
• Serve.

BUFFALO SHRIMP SANDWICH

Steps:

• Prepare popcorn shrimp according to package directions and toss with the buffalo sauce. Divide the arugula between the 4 rolls and top each with the popcorn shrimp mixture. Top each sandwich with blue cheese and serve. For extra messy sandwiches, drizzle any leftover sauce onto the top of your sandwich before serving. *To make your own buffalo sauce instead, mix together 8 tablespoons melted butter, ½ cup hot sauce, and 1 teaspoon seasoned salt.

SHRIMP CHEESE SANDWICH

Steps:

• Combine cheese, butter, onion, lemon juice, worcestershire sauce, paprika. Fold in shrimp.
• Fill rolls with mixture.
• Broil until bubbly and lightly brown.

SARASOTA'S SIMPLE SHRIMP SALAD SANDWICH

Steps:

• Shrimp -- Bring a medium pot of water and bay seasoning to a medium boil. Heat should be medium / high. Add the shrimp and bring back up to a boil. Remove from the heat and let the shrimp to continue to cook 1-2 minutes until they just turn pink and begin to curl. You don't want to overcook them. Remove from the water and set on a baking sheet or pan and spread out and let to cool. Once slightly cooled, peel and rough chop.
• Salad -- In a medium size bowl, add the shrimp, and squeeze the lemon over the top. Add the onion, celery, parsley, mayo and mix well. If you are adding in the scallions, add them at this time as well. Season with a pinch of the Old Bay, start slow, you can always add more; then salt and pepper to taste. Mix well to combine. Continue to season with any additional salt, pepper or Old Bay until you get the taste you want.
• Sandwich -- I like to toast my sandwich rolls, but it is not necessary. I just like the added flavor. No butter, No oil, just toasted. Then top with the shrimp salad,lettuce and tomato. I also like to lightly salt and pepper the tomato slice, finish with the top sandwich roll.
• Serve -- Fries, chips, a pickle or a fresh fruit salad. Just ENJOY!

BANG BANG SHRIMP SANDWICH WITH SLAW

Steps:

• Equipment:.
• Heavy pot for frying or table top fryer.
• In a medium heavy pot, heat oil to 375 degrees F. In a small bowl, whisk to combine mayonnaise, Thai sweet chili sauce and chili garlic sauce. Set aside.
• In a large bowl, combine cabbage, carrots, sugar, lime juice and olive oil. Season to taste with salt.
• Working in batches, in a medium bowl, toss to combine shrimp with cornstarch, coating completely. Fry the shrimp until golden and crisp, about 1-2 minutes. Remove from oil and drain on a towel-lined plate, then place shrimp in a bowl and toss to combine with the sauce.
• Spoon cabbage slaw onto bottom of bun and top with shrimp. Sprinkle with scallions.

BRAUOTERTA - ICELANDIC STYLE SANDWICH LOAF: SHRIMP

Steps:

• Mix the mayonnaise and sour cream until smooth and well-blended. Add the bell pepper, mashed eggs, and garlic powder. Mix well. Add the shrimp and stir to combine. Season to taste with black pepper.
• Place a layer of bread on the serving plate or tray and spread half the filling over it. Top with another slice of bread and spread the remaining filling. Top with the third slice of bread.
• Mix a small amount of mayonnaise and sour cream, then smooth a thin layer evenly over the loaf, both top and sides. Decorate to your liking with the garnish ingredients, which can include large shrimps, egg slices and vegetables, e.g. bell peppers, cucumbers, tomatoes, chopped parsley.
• NOTE ON BREAD: The bread is basically a pan-baked loaf of white sandwich bread that has been sliced lengthwise. The crusts are removed, leaving between 4 and 6 long slices of bread. This is probably not available at the bakery, but you could buy or make a whole unsliced loaf and slice it yourself.
• NOTE ON MAYO: Icelandic mayo is not vinegary tart and also not as runny as American style mayo. Buy Icelandic, or a close approximation is Kewpie brand mayo, easily found in Oriental stores.

BARBECUED SHRIMP "BLT" SANDWICH

Steps:

• Preheat the barbecue or grill.
• In a medium saucepan, heat 1-teaspoon oil. Sweat the shallots for about 2 minutes. Do not brown. Deglaze the pan with the wine and vinegar and reduce slightly. Pour in the cream and reduce the sauce by half. Whisk in the butter and strain into a clean pan. Season with lemon juice, salt, and pepper, to taste. Keep warm.
• Sprinkle the 3 tablespoons vegetable oil over the shrimp. Grill the shrimp, about 1-1/2 minutes on each side. Do not overcook. Drain and cut each shrimp in half lengthwise.
• For each sandwich, spread a little mayonnaise on 1 slice of bread and arrange a little lettuce (or 1 piece) on the bread. Top with 3 slices of tomato, season lightly with salt and pepper, and arrange the bacon on the tomatoes. Top with the second slice of bread, a thin layer of mayonnaise, and a little lettuce. Heat the shrimp (10 halves) in the lemon butter and arrange on the lettuce. Top with the third slice of bread and cut in half. Serve immediately.

FISH AND SHRIMP SANDWICH IN A LEMON YOGURT SAUCE

Steps:

• For the bread: In a bowl, combine the yeast and warmed milk. Mix well and let sit for a couple of minutes until the yeast is foamy. Add the melted butter and sugar. Mix well.
• Add the flour and salt. Mix well. Turn onto a lightly floured board or counter top and knead well for approximately 4 to 5 minutes. Put the dough in a generously buttered bowl and cover with a clean towel. Let rise for 1 hour.
• Punch down and place the dough in a buttered 9 by 12-inch bread pan. Cover and let rise for 30 minutes.
• Preheat oven to 400 degrees F.
• Place into oven and bake for approximately 45 to 55 minutes. Ovens vary so keep an eye on your bread. Tap on the bottom of your bread, if there's a hollow sound, it is completed. If not, bake a couple of minutes more. Remove from oven, let the bread cool in the pan for 15 to 20 minutes, then remove and cool on a wire rack.
• For assembly: Melt the butter in a skillet over medium heat. Add the cucumber, carrots, celery, olives, lemon juice, lemon pepper, dill weed, parsley, and salt to the skillet and mix well. Let those ingredients simmer while you dice the fish and shrimp into small pieces.
• Add the fish and shrimp to the skillet, mix well, and cover with a lid.
• Place bread on each of 4 plates. Check the fish mixture and add the cheese. Turn off the heat and cover with the lid. In a bowl, pour the lemon yogurt. Add the fish mixture to the lemon yogurt and mix well. Scoop the fish mixture onto the bread to your desired fullness. Serve immediately while the fish is hot.

GULF COAST SHRIMP SALAD SANDWICH

Steps:

• Peel, devein and clean the shrimp. Poach the shrimp in boiling water for 3-5 minutes, until they are fully cooked. Once there, remove the shrimp from the boiling water and let cool completely. Once cool, lightly toss the shrimp, celery and parsley with the dressing. To finish, place the mixture on your favorite hoagie roll with a slice of lettuce and Enjoy! To prepare the Louis Dressing, combine all the dressing ingredients together in a medium bowl and mix well. Next, adjust the seasoning to taste with the salt & pepper and set aside for later use.

SHRIMP SANDWICH

Steps:

• Cool the cooked shrimp and shell and devein.
• If the shrimp are large, cut them in half lengthwise.
• Assemble the sandwiches: Spread mayonnaise generously over one inch of each slice of bread. Mound half the lettuce on half the bread slices, leaving a 1 inch margin of bread. Mound the shrimp on top of the lettuce and season them with some salt and a few drops of Worcestershire sauce. Cover with the remaining lettuce and another slice of bread.
• Press firmly on the edges to seal the sandwiches. Trim the crust if you wish.