Open-Faced Shrimp Salad Sandwich Recipe

Name: Open-Faced Shrimp Salad Sandwich Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup creme fraiche; 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

Servings: persons

1/4 cup creme fraiche
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

1
Place the creme fraiche, 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
Fill a large saucepan two-thirds of the way with heavily salted water and bring to a simmer over medium heat.
3
Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
4
Add the shrimp to the simmering water and poach until pink, firm, and just cooked through, about 2 minutes.
5
Drain and transfer to the ice water bath to cool.
6
Drain the shrimp again, pat dry, and cut into small dice.
7
Remove the reserved dressing from the refrigerator and fold in the diced shrimp, radish, and cucumber.
8
Season with additional salt and pepper as desired.
9
Refrigerate until cold, at least 30 to 45 minutes.
10
To serve, divide the shrimp salad among toasted rye bread slices or eat on rye crackers.

134

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup creme fraiche, 3 tablespoons finely chopped red onion, Zest of 1 medium lemon, 2 tablespoons freshly squeezed lemon juice, and more.

Yes, Open-Faced Shrimp Salad Sandwich Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!