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Fresh dill and lemon zest add zing to this shrimp salad, which makes an easy lunch or dinner sandwich.

5 votes


  • 4 slices Dempster’s ® 100% Whole Grains Multigrain bread
  • 1 lb (500 g) cooked baby shrimp, thawed and patted dry
  • 1/3 cup (75 mL) mayonnaise
  • 1 stalk celery, finely diced
  • 1 tbsp (15 mL) fresh dill
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) finely grated lemon zest
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 cup (250 mL) arugula (loosely packed)
  • 1 tomato, sliced


Mix together shrimp, mayonnaise, celery, dill, mustard, lemon zest, salt and pepper.

Layer arugula and tomato slices over 2 slices of bread; arrange shrimp salad over top. Cap with remaining bread.

Tip: For a spicy kick, add a dash of hot sauce or pinch of cayenne pep-per to the shrimp mixture.

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