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Lemon & Dill Shrimp Sandwiches

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 sandwiches

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
  • Optional: Lettuce leaves and sliced tomato

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.
Nutrition 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.

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Reviews

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Average Rating:
  • AKEmily
    Jun 17, 2020

    Very good! Light, fresh, and tasty. I didn't hollow out our bread because we love bread in this house ;)

  • PrplMonky5
    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.

  • bjsilve0
    Sep 21, 2016

    Wonderful and I do not usually like lemon. Easy to prepare.