Shrimp Salad Sandwiches
This easy-to-follow recipe for Shrimp Salad Sandwiches is the perfect meal to prepare for a quick lunch or light dinner.
This easy-to-follow recipe for Shrimp Salad Sandwiches is the perfect meal to prepare for a quick lunch or light dinner.
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons worcestershire sauce
- 1 lb cooked cocktail shrimp veins and tails removed
- 1 stalk celery finely chopped
- 1/4 red onion finely chopped
- 1 ripe avocado cut into bite size chunks
- 5 dashes hot sauce
- 1/2 teaspoon cajun seasoning
- 1 bag french bread rolls
- Carbohydrate 84.5574962882419 g
- Cholesterol 228.926280381594 mg
- Fat 21.0873549178871 g
- Fiber 7.26800718996846 g
- Protein 39.9979700482692 g
- Saturated Fat 3.44593229273433 g
- Serving Size 1 1 Serving (345g)
- Sodium 1334.51007633875 mg
- Sugar 77.2894890982734 g
- Trans Fat 1.58562624199707 g
- Calories 683 calories
Step-by-step
- In a large bowl, combine shrimp, celery, onion, and avocado.
- In a small bowl, combine remaining ingredients. Toss ingredients in large bowl. Serve on French rolls.
Swapping mayonnaise for Greek yogurt in this preparation creates a tangier dressing profile while maintaining the necessary emulsion to coat dense proteins evenly. Achieving the correct chop size for raw aromatics requires a sharp chef knife and a stable cutting board to prevent uneven pieces from bruising the delicate shrimp flesh. When dicing celery and red onion, aim for a consistent brunoise under three millimeters so the vegetables provide structural crunch without dominating the mouthfeel of the seafood.
Mixing the dressing components in a separate vessel before combining them with the solid ingredients guarantees homogenous distribution of the Worcestershire sauce, lemon juice, and hot sauce. Because precooked cocktail shrimp can easily turn rubbery if mishandled, rely on visual cues like a plump, opaque pink exterior and a firm yet yielding texture rather than thermal probing. Folding the ripe avocado chunks in at the very end prevents them from disintegrating into a muddy purée during the final toss.
Crusty French bread rolls absorb moisture rapidly, meaning assembly should occur within fifteen minutes of service to preserve the structural integrity of the crust. Holding the mixed filling in an airtight container below 40 degrees Fahrenheit for up to four hours allows the Cajun seasoning to fully penetrate the shrimp before the sandwich construction begins.
