Shrimp Salad Sandwiches

Plump, juicy shrimp tossed in a creamy dill and mustard sauce with chopped red onion, celery, and more, this shrimp salad sandwiches recipe is easy-to-make and perfect for those upcoming warm spring and summer days!

Let’s Eat Shrimp By The Seashore

It’s coming.

You can feel it in the air.

You can see it in the trees, grass, and sky.

Spring is upon us.

Now, I’m thankful for all types of weather but still….THANK GOD! I’m so tired of being cold.

On to the shrimp talk…shrimp is good all year round but a nice, cold shrimp salad is better than tuna salad any day of the week. This shrimp salad in particular is full of flavor tuna could NEVER attain—that’s rude, my tuna salad is darn good too—but shrimp is still Queen in my house.

The one real note about this recipe is that—and this is not an ad I’m still getting a hang of this food blogging business and don’t have any affiliates yet BUT—the recipe does call for Marzetti Veggie Dip – Dill. Here’s a picture:

Shrimp Salad with Marzetti Veggie Dip Dill

This dip tastes ah-mazing and it takes like one hundred steps out of making this shrimp salad—so it comes together in ten minutes versus fifteen.

Here’s What You Need To Make These Shrimp Salad Sandwiches:

◑ Large Shrimp

◑ Red Onion

◑ Celery

◑ Marzetti Veggie Dip – Dill

◑ Old Bay Seasoning

◑ Mustard

◑ Apple Cider Vinegar

◑ Hoagie Rolls

◑ Chopped Romaine Lettuce *optional—you can (and should) substitute with whatever your favorite sandwich green is.*

How To Make These Shrimp Salad Sandwiches

Step One—Bring 8 cups of salted water to boil, add frozen shrimp and for fives minutes or until pink and firm; rinse the shrimp with cool water, drain, and set aside.

Step Two—Mix red onion, celery, veggie dip, mustard, old bay, and vinegar in a large bowl; toss shrimp in dressing.

Step Three—Spoon shrimp salad onto hoagie rolls, top with lettuce, and season to taste with salt and pepper.