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Shrimp Salad Sandwich

Delicious shrimp salad sandwiches are 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!
5 from 1 vote
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2
Calories: 339kcal


  • 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!


Serving: 3oz. | Calories: 339kcal | Carbohydrates: 29g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 357mg | Potassium: 130mg | Fiber: 2g | Sugar: 8g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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