Delicious shrimp salad sandwich is perfect for an easy lunch or dinner. Made with canned tiny shrimp, diced cucumbers, mayonnaise, and spices all topped on a buttery croissant. You’ll never know you are eating canned shrimp!
Shrimp Salad Sandwich is a childhood classic recipe of mine. My mom always made this for me on “special occasions” like my birthday. Growing up it was served on white bread, and and as I got older we started enjoying the best shrimp salad sandwich recipe on croissants.
In this post you will learn the following information.
- Tips & Tricks
- Canned Shrimp – I prefer Bumble Bee Canned Shrimp brand.
- Spices – I like to use a combination of dried onion flakes, parsley and a little dill if I have it on hand.
- Cucumber – I love the crunch of cucumber in this recipe. I prefer to peel and dice my cucumber prior to mixing into the shrimp salad.
- Mayonnaise – I typically start with two tablespoons and add more if needed. I don’t like a really wet shrimp salad, so if you prefer it with more mayonnaise feel free to add more.
- Croissants – I always serve my shrimp salad on croissants. The buttery flavor and crunch when toasted compliments this tiny shrimp salad recipe!
Open, drain, and rinse the canned shrimp. Once drained, add to a mixing bowl. Add one teaspoon each of the dried onion flakes, parsley, and dill. Peel and diced cucumber, and add to the bowl. Add two tablespoon of mayonnaise to the bowl and mix, and pepper to taste.
Mix well and chill this shrimp salad recipe for at least one hour.
Cut two large croissants, toast until golden brown. Add butter lettuce, and a generous scoop of shrimp salad. Easy as that you’ve made my shrimp salad sandwich recipe!
If I have leftovers I only ever keep this recipe for 3 days in the refrigerator. However, it never lasts longer then a day in my house!
Canned shrimp is cooked shrimp that has been packed in water. Canned shrimp is a perfect pantry staple that can be a great substitute for an emergency situation like power loss due to a hurricane or other natural disaster. You can eat the canned shrimp by itself or mix it into mayonnaise like this canned shrimp salad recipe. You can also add to soups and stews.
Because canned shrimp go through a canning process they can be very strong in flavor. I always rinse and dry prior to adding into my shrimp salad recipes.
According to Wikipedia, “Krill resemble miniature shrimp, and are sometimes called “krill shrimp”.”
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making shrimp salad.
- Canned – I have always used canned shrimp. It’s easy and I can always whip up this recipe in a flash since I always keep a can in my pantry!
- Salt – No salt is needed for this recipe. Especially if you decided to stick with the canned shrimp.
- Chill – Shrimp salad always tastes best when it’s chilled. Let this tiny shrimp salad chill for at least an hour!
Here are a few of my favorite sandwich recipes.
- Buffalo Chicken Salad Sandwiches
- Tropical Shrimp Salad
- Grilled Chicken Cali Club Sandwiches
- Tropical Ham Salad Sandwich
- Cranberry Turkey Salad on Croissants
- Shrimp BLT Croissant Sandwiches
- 50 Grilled Cheese Sandwiches
If you like canned tuna fish you’ll love this switch to this canned shrimp salad recipe. Even if you don’t like tuna…. and you like shrimp you’ll like this; however, it has the same consistency of tuna/ham salad!
If you make this shrimp salad sandwich recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Shrimp Salad Sandwich
- Mixing Bowl
- 1 6 oz. Can of Bumble Bee Tiny Shrimp
- 1 teaspoon Dried Onion Flakes
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Dill
- 2 tablespoons Mayonnaise
- ¼ cup Peeled and Diced Cucumber
- Black pepper to taste
- 2 Croissants
- Open, drain, and rinse the canned shrimp. Once drained, add to a mixing bowl. Add one teaspoon each of the dried onion flakes, parsley, and dill. Peel and diced cucumber, and add to the bowl. Add two tablespoon of mayonnaise to the bowl and mix. Add pepper to taste! Mix well.
- Chill for at least an hour.
- Cut two large croissants, toast until golden brown. Add butter lettuce, and a generous scoop of shrimp salad… enjoy!
- No need for salt since the shrimp are pretty salty to begin with.
- If the shrimp salad is too dry for your liking add a tablespoon of mayonnaise at a time.
- Like lettuce and tomato? You can add this to your sandwich as well!
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Very tasty! I found your recipe when trying to find suggestions to use up left over shrimp. The first time I used leftover pesto shrimp. The second time I used leftover shrimp scampi. I used fresh dill and fresh parsley instead of dried. The toasted croissants really bring it all together! Thank you 🙂
Rowan, thank you so much for taking the time to leave a review. I love the various styles of shrimp you used up to turn into shrimp salad. I love to use fresh herbs when I have them on hand, too!
Great suggestion! I had some leftover shrimp that I wanted to use, so I took off the tail shell, chopped them added some chopped bred & butter pickle and chopped red onion to the original recipe (didn’t have any cucumber). I also didn’t have any croissants and didn’t want the extra calories, so I put it on mixed baby lettuces and it was a great way to utilize these left over! Yum! Thanks for the recipe
Connie–love your take on my recipe. So happy you enjoyed the shrimp salad!
Thank you! This is a classic childhood sandwich of mine, and I don't think I'll ever get tired of it! 😉
Stay tuned… I have two panini sandwich recipes that I'll be sharing with the world in the coming months… both are classics in our house!
Oh My, Katie, this sadnwich looks amazingly good. I have to say it, you know your way around a sandwich. I'm going to try this if I can find the croissant. One day you should come and see my blog where sandwiches like this RULE. Keri (a.k.a. Sam) P.S. I love your blog. Great stuff.