Champagne Grape and Shrimp Salad Sandwiches
Elevate your lunch game with these irresistible Champagne Grape and Shrimp Salad Sandwiches—an elegant twist on a classic favorite! Succulent shrimp mingles with the sweetness of juicy Champagne grapes, the crunch of finely chopped celery, and the tangy zest of a creamy Dijon mustard dressing. Fresh dill and green onions add a herbaceous kick, while buttery brioche, croissants, or sourdough bread cradle the flavorful mixture, optionally toasted for added texture. Perfect as a light yet indulgent meal, this recipe is versatile and ready in under 30 minutes, making it ideal for entertaining or an everyday treat. Serve with crisp lettuce for vibrant color and refreshing crunch. Looking to impress? These unique shrimp salad sandwiches will be your go-to hit for lunch or brunch!
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Recipe Information
Ingredients
- 500 grams raw shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup mayonnaise
- 0.25 cup Greek yogurt (or sour cream)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 stalk celery, finely chopped
- 1 cup Champagne grapes, halved if large
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons green onions, thinly sliced
- 8 slices bread of choice (e.g., croissants, brioche, or sourdough)
- 2 tablespoons butter (optional, for toasting bread)
- 4 leaves lettuce leaves
Instructions
Bring a medium pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and transfer to a bowl of ice water to cool. Once cooled, chop the shrimp into bite-sized pieces and set aside.
In a mixing bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth.
Fold the cooked shrimp, chopped celery, Champagne grapes, fresh dill, and green onions into the dressing. Mix until evenly coated. Taste and adjust seasoning if needed.
If desired, toast the bread: Heat a skillet over medium heat and spread a thin layer of butter on one side of each slice of bread. Toast in the skillet, buttered side down, until golden brown.
To assemble the sandwiches, lay a lettuce leaf on four slices of bread. Spoon the shrimp and grape mixture generously over the lettuce. Top with the remaining slices of bread to form sandwiches.
Serve immediately or cover and refrigerate for up to 2 hours to let the flavors meld. Enjoy!
Nutrition Facts
Calories |
3585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1368 mg | 456% | |
| Sodium | 5050 mg | 220% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 62.3 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 616 mg | 47% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
