Lemon & Dill Shrimp Sandwiches

Total Time: Prep/Total Time: 20 min.´╝îMakes: 4 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


  • 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


  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 bun tops.


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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