Best 8 Lemony Shrimp Sandwiches Recipes

SHRIMP SANDWICHES (AKA EASY ENTERTAINING)

Steps:

• Chop and pat dry your cooked shrimp.
• In a medium bowl, combine shrimp, 1/4 cup mayo, 2 Tbsp sour cream, 2 tsp Dijon, 1 tsp lemon juice, 1 Tbsp chopped dill, 2 Tbsp chopped green onion. Mix well to combine then gently stir in chopped cucumbers. Cover and refrigerate until ready to serve.
• Line your prepared vegetables up on a large serving platter. Garnish the tomatoe slices with basil if you're feeling fancy.
• Brush your bread lightly with butter and toast on a hot skillet until golden brown on one side. Toasting makes all the difference with these sandwiches. These rolls are from Fred Meyer; buy the softest and freshest ones you can get your hands on. Add the toasted bread to your serving platter and you're ready to feed a crowd.

LEMON-GARLIC SHRIMP

Steps:

• Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
• Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

CRISPY LEMONY SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• In a glass baking dish, toss together the shrimp, garlic, bread crumbs, and lemon juice. Season with salt and pepper, to taste, and toss again. Drizzle with 2 tablespoons of the olive oil and bake in the oven until the shrimp are just cooked through and the bread crumbs are golden brown, about 6 to 8 minutes.
• While the shrimp cook, heat a 10 or 12-inch saute pan over medium-high heat and add the remaining olive oil. When the oil is hot but not smoking, add the escarole to the pan and saute until wilted and tender. Season with salt and pepper, to taste, and serve with the shrimp.

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

FISH AND SHRIMP SANDWICH IN A LEMON YOGURT SAUCE

Steps:

• For the bread: In a bowl, combine the yeast and warmed milk. Mix well and let sit for a couple of minutes until the yeast is foamy. Add the melted butter and sugar. Mix well.
• Add the flour and salt. Mix well. Turn onto a lightly floured board or counter top and knead well for approximately 4 to 5 minutes. Put the dough in a generously buttered bowl and cover with a clean towel. Let rise for 1 hour.
• Punch down and place the dough in a buttered 9 by 12-inch bread pan. Cover and let rise for 30 minutes.
• Preheat oven to 400 degrees F.
• Place into oven and bake for approximately 45 to 55 minutes. Ovens vary so keep an eye on your bread. Tap on the bottom of your bread, if there's a hollow sound, it is completed. If not, bake a couple of minutes more. Remove from oven, let the bread cool in the pan for 15 to 20 minutes, then remove and cool on a wire rack.
• For assembly: Melt the butter in a skillet over medium heat. Add the cucumber, carrots, celery, olives, lemon juice, lemon pepper, dill weed, parsley, and salt to the skillet and mix well. Let those ingredients simmer while you dice the fish and shrimp into small pieces.
• Add the fish and shrimp to the skillet, mix well, and cover with a lid.
• Place bread on each of 4 plates. Check the fish mixture and add the cheese. Turn off the heat and cover with the lid. In a bowl, pour the lemon yogurt. Add the fish mixture to the lemon yogurt and mix well. Scoop the fish mixture onto the bread to your desired fullness. Serve immediately while the fish is hot.

GRILLED SHRIMP PO' BOY

Steps:

• Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
• Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
• Preheat the grill to medium-high heat.
• Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
• Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
• Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
• Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
• Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

GARLIC LEMON SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

SHRIMP-LOUIE SANDWICH

Steps:

• In a bowl, stir together ketchup, lemon juice, paprika, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Melt butter in a small saucepan over medium-low heat. Add shrimp and cook, gently stirring, just until warmed through but not hot, 1 to 2 minutes. Transfer to bowl with ketchup mixture; stir to combine.
• Gently fold in scallions and avocado; season to taste. Lightly brush one side of each bread slice with melted butter. Sandwich shrimp mixture and lettuce leaves between buttered sides of bread slices; serve immediately.