Shrimp Brioche Summer Sandwich (Printer-Friendly)
Buttery brioche and creamy shrimp salad with herbs create a bright, flavorful sandwich perfect for warm days.
# What You’ll Need:
→ Shrimp Salad
01 -
1 pound raw large shrimp, peeled and deveined
02 -
2 cups water
03 -
1 tablespoon kosher salt
04 -
1 lemon, sliced
05 -
2 sprigs fresh dill
06 -
1 bay leaf
07 -
1/4 cup mayonnaise
08 -
1 tablespoon fresh lemon juice
09 -
1 tablespoon fresh dill, chopped
10 -
2 tablespoons celery, finely diced
11 -
2 tablespoons scallions, thinly sliced
12 -
1/4 teaspoon freshly cracked black pepper
→ For Assembling
13 -
4 brioche hot dog buns
14 -
2 tablespoons unsalted butter, softened
# Steps to Make This:
01 -
Combine water, kosher salt, lemon slices, dill sprigs, and bay leaf in a medium saucepan and bring to a boil over high heat.
02 -
Add shrimp to the boiling liquid and simmer for 2 to 4 minutes, or until shrimp are opaque and pink. Remove shrimp from the pot immediately and let cool to room temperature.
03 -
Pat cooled shrimp dry with paper towels and dice into small, bite-sized pieces. In a mixing bowl, combine diced shrimp, mayonnaise, lemon juice, chopped dill, celery, scallions, and black pepper. Gently toss until evenly coated. Chill if desired.
04 -
Brush brioche hot dog buns with softened butter on both interior and exterior surfaces. Set under a broiler or in a skillet over medium heat and toast until golden brown, monitoring closely to prevent burning.
05 -
Fill each toasted bun generously with shrimp salad. Serve immediately while buns are still slightly warm for best texture.
# Additional Notes:
01 -
For optimal flavor, prepare shrimp fresh and allow to cool before mixing. Toasting buns enhances texture and prevents sogginess. Prepare shrimp salad up to one day ahead and store chilled in an airtight container.