Best 7 Shrimp Salad Sandwich With Red Chilli Mayonnaise Recipes

Shrimp salad sandwiches are a classic seafood lunch or dinner option. They are easy to make and can be customized to your liking. The combination of shrimp, mayonnaise, and celery is a classic, but you can also add other ingredients like chopped hard-boiled eggs, diced red onion, or even a bit of finely chopped apple. To make the sandwich, simply combine the shrimp salad ingredients in a bowl and spread it on your favorite bread. Then, add some lettuce, tomato, and cucumber, and you're good to go. For an extra special touch, serve the sandwich with a side of red chili mayonnaise.

Let's cook with our recipes!

SHRIMP SALAD FOR SANDWICHES

Shrimp Salad for Sandwiches image

I took a spin on one of the tuna salad recipes and came up with this. Great for a sandwich or serve on crackers as an hors d'oeuvre. I recommend using Gulf shrimp.

Provided by kapes13

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 6

Ingredients

¾ cup cooked shrimp
½ red bell pepper, chopped into 1-inch pieces
¼ cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons mayonnaise
salt and ground black pepper to taste

Steps:

Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended.
Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.2 g, Cholesterol 98.8 mg, Fat 11.6 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 266.1 mg, Sugar 2.2 g

SHRIMP, CORN, AND RED PEPPER SALAD SANDWICHES

Shrimp, Corn, and Red Pepper Salad Sandwiches image

Categories Sandwich Pepper Shrimp Corn Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 large ear of corn, husked
1 1/2 cups cooked peeled tiny shrimp (such as bay shrimp; about 10 ounces)
1 cup diced red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped green onion
4 teaspoons fresh lime juice
1 teaspoon grated lime peel
1/2 teaspoon hot pepper sauce
2 tablespoons mayonnaise
6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half

Steps:

Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)
Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

SHRIMP SALAD SANDWICH WITH RED CHILLI MAYONNAISE

Shrimp Salad Sandwich With Red Chilli Mayonnaise image

Make and share this Shrimp Salad Sandwich With Red Chilli Mayonnaise recipe from Food.com.

Provided by Manami

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup Hellmann's mayonnaise (or whatever your choice of mayonnaise)
2 tablespoons dried ancho chile powder
2 teaspoons fresh lime juice
1 teaspoon lime zest
1/4 cup chopped cilantro
salt
fresh ground black pepper
1 lb cooked shrimp, each shrimp cut into 3 pieces (21 to 24 shrimp per pound)
1/2 cup finely diced celery
1/4 cup finely diced red onion
1 cup red chili mayonnaise (or more)
salt
fresh ground black pepper
1 -2 pinch crushed red pepper flakes
8 ciabatta rolls, sliced 3/4 of the way through or 8 hamburger buns
8 tablespoons unsalted butter, softened
blue corn chips or parmesan pita chips, crumbled
avocado, slices (for garnish)

Steps:

TO MAKE CHILI MAYONNAISE:.
Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld.
TO MAKE SHRIMP SALAD:.
Combine the shrimp, celery and red onion in a large bowl.
Add the red chili mayonnaise and gently fold to combine, seasoning with salt, pepper & crushed red pepper flakes.
*Can be made up to 8 hours in advance and stored covered in the refrigerator.
TO MAKE SANDWICH:.
Heat a grill, grill pan or preheat the broiler.
Butter both sides of each roll and season with salt and pepper.
Grill butter side down or broil butter side up until lightly golden brown.
Divide the shrimp salad among the rolls and top with some of the blue corn chips.

Nutrition Facts : Calories 792.7, Fat 64.2, SaturatedFat 20.8, Cholesterol 312.6, Sodium 1141.2, Carbohydrate 31.8, Fiber 1.7, Sugar 8.5, Protein 25.7

MINI SPICY SHRIMP SALAD SANDWICHES

Mini Spicy Shrimp Salad Sandwiches image

Provided by Aaron McCargo Jr.

Categories main-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
1 pound (16-20 count) large shrimp, shelled and deveined
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 shallot, minced
1 stalk celery, minced
1 jalapeno, minced
1/2 lemon, juiced
1 tablespoon chopped parsley leaves
1 tablespoon chopped chives
Pinch cayenne
1/2 cup mayonnaise
Sweet Onion Jam, recipe follows
when ready to serve.
2 red onions, thinly sliced
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup sugar
Pinch salt
Pinch pepper
In a medium saucepan, add the onions, vinegar, wine, sugar and salt and pepper. Cook over low heat until reduced by half. The liquid will become syrupy. Stir in the lemon juice and season with more salt and pepper, if needed.

Steps:

12 mini soft dinner rolls, toasted
In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.
In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.

SHRIMP SANDWICH WITH CHILI MAYONNAISE

Shrimp Sandwich With Chili Mayonnaise image

This recipe for "One Sophisticated Sandwich" looks amazing. Perfect for a ladies lunch! It certainly has all of my favorite ingredients. Clipped it from the Chicago Tribune Food Section, so I have yet to try it. I will post an update ASAP..... it is going to the top of my "to try" list. Prep time does not include time to cook and cool the shrimp. Tip: serve the leftover chili mayonnaise with poached chicken or with chicken / egg salad sandwiches for an unexpected twist.

Provided by Chicagoland Chef du

Categories Lunch/Snacks

Time 20m

Yield 4 sanwiches

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
2 tablespoons red onions, minced
1 tablespoon lemon juice, sub. lime juice
2 teaspoons sriracha red chili sauce, bottled
1 dash Tabasco sauce, as desired to add heat
8 slices white bread, dense or 8 slices brioche bread, toasted
1 lb large shrimp, cooked, cleaned, cooled, sliced lengthwise
1 bunch arugula, small bunch
1 large avocado, ripe, sliced

Steps:

Whisk together mayonnaise, red onion, lemon juice and chili sauce in a small bowl.
Spread half of the toasted slices with 1 tablespoon chili mayonnaise.
Layer with shrimp slices, arugula, then avocado slices.
Top with remaining slices of toast; press gently together with palm of hand.
Slice on diagonal.

Nutrition Facts : Calories 582.2, Fat 32.1, SaturatedFat 4.9, Cholesterol 188.1, Sodium 931.3, Carbohydrate 46.4, Fiber 5.3, Sugar 6.6, Protein 28.7

SARASOTA'S SPICY GRILLED SHRIMP SALAD SANDWICH

Sarasota's Spicy Grilled Shrimp Salad Sandwich image

I love this shrimp salad because it is lighter than other versions. Sometimes, it seemed all I tasted was mayonnaise which is why I like this version so much. It is creamy with a bit of a kick. Serve on croissants with sliced avocado, tomato and creamy cheddar cheese. This can also be served on whole wheat bread, but I prefer the croissants. I like to serve this with a bowl of soup for an easy dinner or lunch. Frozen shrimp will work fine for this. But if you can get fresh even better. My grocery store will steam them for me as I shop with a spicy cajun seasoning which is perfect for this. Or I bring them home and steam them with some Old bay or even in beer.

Provided by SarasotaCook

Categories Lunch/Snacks

Time 25m

Yield 4 Sandwiches, 4-10 serving(s)

Number Of Ingredients 15

Ingredients

4 croissants (you can also use whole wheat bread, but I prefer croissants)
4 slices white cheddar cheese
1/2 lb cooked shrimp, peeled and fine chopped
1 shallot, fine chopped
1 celery rib, fine chopped
1/8 cup sliced black olives
1/2 avocado, thin sliced
1 small tomatoes, cut in 4 slices
2 tablespoons plain yogurt
2 tablespoons mayonnaise (if you don't want to use the yogurt, you can use 4 tablespoons of mayonnaise)
1/2 teaspoon chipotle chile in adobo, fine chopped (more or less according to taste)
2 tablespoons fresh cilantro, fine chopped (more or less according to taste)
1 teaspoon fresh lime juice
salt
pepper

Steps:

Shrimp Salad -- In a medium size bowl, add the mayonnaise, yogurt (you can use all mayonnaise if you want, but I love the light flavor the yogurt adds. Also, if you like your salad a bit creamier, just add a bit more mayonnaise or yogurt. Stir in the lime juice, chipotle, salt and pepper and add in the cilantro, celery, olives, onion and diced shrimp. Toss well to combine.
Sandwiches -- Just pile high. Shrimp salad, then avocado, tomato and cheese. Now croissants have plenty of butter in them, so just spray your grill pan or saute pan with a little non stick spray. If using whole wheat bread, I like to butter each side of the bread slices and then grill. If you don't want to grill, this is also just as good served cold with lettuce.
When grilling I weigh them down slightly but not too much and grill just until the bread or croissant is golden brown and the cheese is melted. Using a heaving pan is a simple way to weigh them down.
One NOTE: These are great served open face as well.
Just Enjoy!

Nutrition Facts : Calories 488.3, Fat 28.8, SaturatedFat 13.8, Cholesterol 181, Sodium 829, Carbohydrate 33.1, Fiber 3.8, Sugar 8.4, Protein 24.8

SHRIMP SALAD

Shrimp Salad image

Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
2 lemons
1 pound shelled large shrimp
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)

Steps:

Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

Tips:

For the best flavor, use fresh, high-quality shrimp. Wild-caught shrimp are generally considered to be better tasting than farm-raised shrimp.
Be sure to devein and clean the shrimp before cooking. This will remove the sand vein, which can be gritty and unpleasant to eat.
Cook the shrimp until they are just opaque and pink. Overcooking will make them tough and rubbery.
Use a good quality mayonnaise for the sandwich spread. Homemade mayonnaise is always best, but a store-bought brand that you enjoy will also work well.
Add some chopped celery, onion, and hard-boiled eggs to the sandwich spread for extra flavor and texture.
Serve the sandwich on your favorite bread. A soft, fluffy white bread or a hearty whole wheat bread are both good choices.

Conclusion:

The shrimp salad sandwich with red chili mayonnaise is a delicious and easy-to-make lunch or dinner option. It is perfect for a picnic or potluck, and it can also be served as an appetizer. The sandwich is packed with flavor, thanks to the combination of shrimp, mayonnaise, red chili sauce, and fresh vegetables. It is also a good source of protein and healthy fats. If you are looking for a quick and easy meal that is both delicious and nutritious, the shrimp salad sandwich with red chili mayonnaise is a great choice.