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Shrimp Salad Sandwich Recipe

Shrimp Salad Sandwich

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

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  • on April 08, 2012

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    WOW... Yummo! Bought fresh hot dog buns. Lightly buttered and toasted them in the oven. Added freshly diced avocado, 2 boiled eggs (today is Easter! and only one stalk of celery-- diced. Also added 2 dashes of Tobasco sauce. Served on lightly toasted buns w/ fresh watercress. Let me tell you -- the fresh watercress greens give Paula's shrimp salad sandwich that extra peppery crunch of goodness. Enjoy!

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  • on June 10, 2011

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    Paula I'm a huge fan of seafood. This is very good. I added a little white wine & paprika to it. Joe ask for it all the time. :

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  • on January 23, 2011

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    My family loves it! It is my favorite shrimp salad!

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  • on December 09, 2010

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    this is a basic recipe, needed much more seasonings. i added fresh dill and fresh chives,also chopped green onions and a little bit of horseradish. definatly make ahead and let the seasonings marry. i did chop the shrimp by hand for better texture. it turned out great! and even better the next day i served the leftovers on crakers.

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  • on November 13, 2009

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    I've done this recipe twice. The first time all I could taste was celery. The second time I made this I cut back on the celery and eggs. instead of 3 stalks of celery I used one, and instead of 3 boiled eggs, I used one. I also added two tablespoons of sweet pickle relish. This made the shrimp salad more shrimpy. and the pickle relish took it over the top.

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  • on October 12, 2009

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    This was really good. I added fresh chives, fresh dill, a few diced radishes and some cajun seasoning for a kick. It was wonderful. Instead of putting the shrimp in a processor I chopped by hand to give a chunkier salad.
    Next time I am going to try in a hollowed tomato.

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  • on September 04, 2008

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    This recipe is just fabulous and very easy as well. I made some to bring to the office and we made sandwiches with lettuce and tomatoes on egg rolls and everyone just raved about it and wanted the recipe for themselves. This is definitely something I will make over and over again.

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  • on July 29, 2008

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    I made this for our pool party last weekend and it was a perfectly refreshing poolside snack! Everyone loved it!

    Definitely chop the shrimp yourself for better texture. Use fresh large cold boiled shrimp! I also felt it only needed 2 eggs.

    I'm not a fan of celery so I finely diced up some red onion and added some lemon zest and a teaspoon of fresh lemon juice. Also added a dash of garlic powder. Add the mayo to taste so that you make a shrimp sandwich and not a mayo-wich.

    I served it on olive oil toasted french bread open faced with spinach, arugala and tomato.

    This is also excellent on regular white bread po'boy style with a little undressed cole slaw and spinach and tomato.

    This goes great on crackers as a dip as well and I imagine would also be fantastic all by itself on a bed of leafy greens. Great versitile dish! I may try this sometime with fresh lump crab meat.

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  • on July 06, 2008

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    so fast so simple just loved it

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  • on March 30, 2008

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    I've read a lot of comments that this salad is bland, and it IS right after you make it. However, if you make it the day before you eat it, it's amazing. Give the delicate flavors of the shrimp, celery, eggs, and seasonings a day to blend together and you'll be glad you did.

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