I don’t know about you all, but I can go for a good sandwich year-round. Specifically, lobster rolls. However, lobster rolls are tough to come by, and are often super expensive too. I’ve seen a lot of restaurants substitute shrimp instead, which is a great substitute that’s still tasty and high in protein, but far easier to come by. I’ve been wanting to create my own version of these for a while, and I finally nailed it. The best part – it’s a lower carb, higher protein option that’s perfect for those following WW!
If you’re looking to make these even lower carb, you can skip the buns entirely and throw the shrimp salad over crackers or into lettuce cups, which could also make this recipe gluten free, keto, etc! It’s super versatile and insanely tasty and that’s why I’m SO excited to share it!
Making Healthy Shrimp Salad Sandwiches
These rock because they’re quick, easy, and you can make them ahead of time. They’re great for a summer BBQ with friends, but they’re also perfect for a tasty weeknight meal when you just want something that tastes indulgent. To make them, you’ll need:
- Your choice of bun (if following WW, opt for a low carb option like 647 brand, or use a lettuce wrap, etc).
- Shrimp, peeled, deveined, cooked and cooled
- Cucumber
- Red onion
- Fresh dill (or you can use dried, but I love the flavor that fresh dill gives to the shrimp salad)
Then, the real star here, is the sauce that the shrimp salad is covered in. It’s creamy and tangy and all around wonderful. To make it, you’ll need:
- Light mayo
- White vinegar, for a little tanginess
- Dijon mustard, I prefer coarse dijon
- Fresh squeezed lemon juice
- Celery seed, salt, and pepper to season
First, you’ll cook your shrimp. I personally make mine in the air fryer (about 390 F for 12-13 min should do), but you can also boil them so they’re fully cooked but nice and tender. Let them cool completely and then chop them into little pieces. Peel cucumbers, remove the seeds from the center, and chop them up into small pieces. Peel and chop the red onion as well and chop the fresh dill finely. Mix everything up in a large bowl and set aside. In a smaller bowl, combine all of the sauce ingredients and mix together until you have a smooth, uniform sauce. Taste and season to your liking. Then, toss the shrimp mixture with the sauce, divide amongst your buns (or lettuce cups etc). Serve with your choice of side and enjoy! Store leftover shrimp salad in an airtight container in the fridge for up to 2 days.
Healthy Shrimp Salad Sandwiches
Equipment
- Air Fryer or Stove Top to cook shrimp
- Toaster to toast rolls, or spray with cooking spray and toast on a pan
Ingredients
- 4 light hotdog buns
- 1 pounds shrimp peeled and deveined, cooked fully
- 1/2 cup cucumber diced
- 1/4 cup red onion diced
- 2 tablespoons fresh dill finely chopped (or 2 tsp dry)
- 1/4 cup light mayo
- 1 Tsp white vinegar
- 1 tbsp Dijon mustard I prefer coarse style
- salt & pepper to taste
- 1 tbsp lemon juice fresh squeezed, can add extra on finished rolls
- 1/4 Tsp celery seed
Instructions
- Fully cook your shrimp in your preferred method (can boil until fully cooked + pink or cook on the stove top or in the air fryer. I like to air fry them at 330F for about 10-12 minutes, until they're fully pink and cooked through. Depending on the size of your shrimp, you may need to adjust cook time). Let shrimp cool completely.
- Peel cucumber, remove seeds, and dice. Dice red onion and finely chop fresh dill. Finely chop shrimp and combine with cucumber, onion, and dill in a large mixing bowl.
- In a small mixing bowl, combine all sauce ingredients and mix together until smooth and uniform.
- Toss sauce with shrimp mixture until everything is coated. Evenly fill 4 light/low carb hot dog buns with shrimp mixture. Garnish with extra fresh squeezed lemon and enjoy!
- Store leftover shrimp salad (not on buns) in an airtight container for up to 2 days in the fridge. Serve cold!
