Best Shrimp Salad Sandwiches Recipes

SHRIMP SALAD TEA SANDWICHES

Steps:

• In a medium bowl, combine shrimp, parsley, lemon juice, zest, Worcestershire, and mayonnaise. Stir to thoroughly combine; season with salt and pepper.
• Thinly spread butter on two bread slices. Cover one with shrimp salad and sprouts, if using; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles; cut in half again to make four small triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

SHRIMP, CORN, AND RED PEPPER SALAD SANDWICHES

Steps:

• Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)
• Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

SHRIMP SALAD FOR SANDWICHES

Steps:

• Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended.
• Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.

SHRIMP SALAD SANDWICHES

Steps:

• In small bowl, mix mayonnaise, soy sauce, sugar and ginger. Stir in shrimp and onion.
• Spread butter on 1 side of 4 bread slices. Top 2 bread slices with cucumber slices. Spread about 1/3 cup shrimp mixture on cucumber slices; top with remaining bread.

MINI SPICY SHRIMP SALAD SANDWICHES

Steps:

• 12 mini soft dinner rolls, toasted
• In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.
• In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.

EGG SALAD CLUB SANDWICHES (OR SHRIMP SALAD CLUB)

Steps:

• Stir together 1/3 cup mayonnaise and next 7 ingredients.
• Spread remaining 1/3 cup mayonnaise evenly over 1 side of each bread slice. Spread 4 bread slices, mayonnaise side up, evenly with half of egg salad. Top evenly with half of spinach or lettuce and 4 bread slices.
• Repeat procedure with remaining egg salad, spinach, and bread slices. Cut each sandwich into quarters.
• Alternative Shrimp Salad:.
• Shrimp-Egg Salad Club: Omit bacon. Add 2/3 cup finely chopped boiled shrimp, 1/2 teaspoon grated lemon rind, and 1/4 teaspoon ground red pepper. Proceed with recipe as directed.

CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES

Steps:

• Preheat oven to 300°F.
• Rinse and drain the shrimp and grapes.
• In a bowl, combine mayonnaise and juice of 2 lemons.
• Add shrimp, grapes, chives.
• Combine and let flavors combine while you prepare the rolls.
• Open all the rolls and drizzle inside olive oil and remaining lemon.
• Put rolls in oven to toast (inside surface facing down).
• When rolls are golden, remove from oven.
• Place bottom of rolls on plates, top generously with shrimp mixture.
• Place top of rolls off center so shrimp salad is visible.
• Garnish with some chives and a lemon slice if desired.

CRUSTY SHRIMP AND CRAB SALAD SANDWICHES

Steps:

• Combine first 10 ingredients. Chill. Spread butter on slices of sourdough bread. Toast sourdough slices under broiler or in toaster oven. Top 4 of the hot bread slices with chilled shrimp and crab salad. Sprinkle with a teaspoon of parsley or watercress. Top with remaining bread slices. Serve immediately while salad is cold and bread is hot.

SHRIMP SALAD FINGER SANDWICHES

Steps:

• Place the shrimp in a bowl and add the celery, bell pepper, 4 tablespoons of the mayonnaise, the ground pepper, dill and ¼ teaspoon of the salt. Using a rubber spatula, blend together until the ingredients are evenly distributed. Cover and refrigerate until well chilled, about 2 hours. In a small bowl, using a rubber spatula, work the egg yolks into a paste. Add the remaining 3½ tablespoons mayonnaise and blend together thoroughly. Add the Dijon mustard, the remaining ¼ teaspoon salt and the cayenne pepper and blend evenly. Cover and chill. To assemble the sandwiches, place 4 slices of the white bread on a work surface. Spread them very lightly with mayonnaise. Divide the chilled egg mixture among them, spreading it evenly. Top each layer of egg mixture with 4 or 5 arugula sprigs just to cover the surface. Very lightly spread the wheat bread slices with mayonnaise. Place these slices, mayonnaise side down, on top of the arugula leaves, pressing firmly but gently. Now very lightly spread the exposed surface of the wheat bread with mayonnaise, and divide the chilled shrimp mixture among them, spreading it evenly. Finally, very lightly spread the remaining 4 white bread slices with mayonnaise. Place these slices, mayonnaise side down, on top of the shrimp and press firmly but gently. Place all of the sandwiches on a baking sheet. Dampen a light towel, wring it out well and drape it over the sandwiches. Place a flat object on the sandwiches and then place a weight of 1-2 lb (500 g-1 kg) on top. Refrigerate for at least 1 hour, or for up to 4 hours if the weight is removed after the first hour. To serve, using a serrated knife, carefully trim away the crusts. Slice each sandwich into shapes. Serve immediately.

GRANDMA'S SHRIMP SALAD SANDWICHES

Steps:

• Stir cream cheese and mayonnaise together until smooth; add ketchup and mustard and stir until smooth.
• Mix shrimp celery, onion, and garlic powder together in a separate bowl; add cream cheese mixture and mix to coat. Divide shrimp mixture between 4 bread slices and spread into an even layer; top with remaining bread slices.

NUTTY SHRIMP SALAD SANDWICHES

Steps:

• In a medium bowl, combine the first six ingredients. Line pita halves with lettuce; spoon about 1/2 cup shrimp mixture into each.

SHRIMP SALAD SANDWICHES

Steps:

• Mix mayo, lemon juice, seafood seasoning and Worcestershire sauce until blended.
• Combine shrimp, celery and onions in medium bowl. Add mayo mixture; mix lightly.
• Fill toast slices with lettuce, tomatoes and shrimp mixture to make 4 sandwiches.