+

Open-Faced Shrimp Salad Sandwich

Open-Faced Shrimp Salad Sandwich

Ingredients (13)

  • 1/4 cup crème fraîche
  • 3 tablespoons finely chopped red onion
  • Zest of 1 medium lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup small-dice radish
  • 3/4 cup seeded, small-dice English cucumber
  • 4 slices toasted dark rye bread or homemade Crispy Rye Crackers
Try Amazon Fresh
Nutritional Information
  • Calories145
  • Fat5.0g
  • Saturated fat2.12g
  • Trans fat0.06g
  • Carbs8.6g
  • Fiber1.18g
  • Sugar3.2g
  • Protein16.63g
  • Cholesterol150.16mg
  • Sodium720.71mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This light yet satisfying shrimp salad is loaded with crunchy veggies and bright herbs. It can be enjoyed on its own in a sandwich, over a bed of greens, or on a Crispy Rye Cracker.

This recipe was featured as part of our Summer Solstice menu.

Tips for Shrimp

Instructions

  1. 1Place the crème fraîche, onion, lemon zest and juice, dill, mustard, sugar, salt, and pepper in a large, nonreactive bowl and stir to combine; place in the refrigerator.
  2. 2Fill a large saucepan two-thirds of the way with heavily salted water and bring to a simmer over medium heat. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
  3. 3Add the shrimp to the simmering water and poach until pink, firm, and just cooked through, about 2 minutes. Drain and transfer to the ice water bath to cool. Drain the shrimp again, pat dry, and cut into small dice.
  4. 4Remove the reserved dressing from the refrigerator and fold in the diced shrimp, radish, and cucumber. Season with additional salt and pepper as desired. Refrigerate until cold, at least 30 to 45 minutes. To serve, divide the shrimp salad among toasted rye bread slices or eat on rye crackers.
Load Comments

Recommended from Chowhound

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer
Recipe Round-Ups

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer

by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...