Lemon & Dill Shrimp Sandwiches Recipe

4.5 2 2
Lemon & Dill Shrimp Sandwiches Recipe
Lemon & Dill Shrimp Sandwiches Recipe photo by Taste of Home
Publisher Photo

Lemon & Dill Shrimp Sandwiches Recipe

Read Reviews
4.5 2 2
Publisher Photo
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. —Monica Kolva, Millville, New Jersey
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 hoagie buns, split
  • 1 tablespoon butter
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded lettuce and sliced tomato, optional

Directions

Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.
In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace tops. Yield: 4 servings.
Originally published as Lemon & Dill Shrimp Sandwiches in Simple & Delicious June/July 2015

Nutritional Facts

1 sandwich (calculated without lettuce and tomato): 534 calories, 31g fat (6g saturated fat), 156mg cholesterol, 992mg sodium, 36g carbohydrate (5g sugars, 1g fiber), 27g protein.

  • 4 hoagie buns, split
  • 1 tablespoon butter
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons snipped fresh dill or 1-1/4 teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded lettuce and sliced tomato, optional
  1. Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink.
  2. In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace tops. Yield: 4 servings.
Originally published as Lemon & Dill Shrimp Sandwiches in Simple & Delicious June/July 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon & Dill Shrimp Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
PrplMonky5 User ID: 6612040 261714
Reviewed Feb. 23, 2017

"This was pretty good and very easy to make. I had leftover shrimp and decided to make this for lunch the next day. I cut it into 1/4 because that's all the leftovers I had. The only thing I did different was I added in a drop or two of Worcestershire sauce. I'd make this again."

MY REVIEW
bjsilve0 User ID: 172187 254429
Reviewed Sep. 21, 2016

"Wonderful and I do not usually like lemon. easy to prepare."

Loading Image