A Louis Salad Sandwich with Shrimp is a bright, tangy option when you want a lunch that feels a bit more interesting than a standard deli sandwich. It takes the classic West Coast salad flavors and turns them into a quick, satisfying meal that is ready in about 10 minutes.
This recipe is all about balancing textures and flavors without spending a lot of time in the kitchen. By using pre-cooked shrimp, you skip the heavy prep work while still getting a fresh, protein-packed meal. The combination of ketchup, mayonnaise, and dill relish creates that signature tangy dressing that defines a Louis salad, while the toasted bread keeps everything sturdy and crunchy.
Ingredient Notes
Cooked Shrimp: Make sure your shrimp is well-drained before mixing; excess water can make the sandwich soggy.
Whole-Grain Bread: Toasting the bread is important here because it provides a firm base for the creamy shrimp filling.
Dill Relish: This adds the necessary acidity to cut through the richness of the mayonnaise.
Louis Salad Sandwich with Shrimp
Louis Salad Sandwich with Shrimp
This quick shrimp salad sandwich features a tangy dressing and crisp lettuce on toasted bread. It is a light and satisfying meal perfect for a fast lunch.
Combine the shrimp, ketchup, mayonnaise, and dill relish in a medium bowl and stir until the shrimp is evenly coated.
Lay out two slices of toasted bread and spoon the shrimp mixture onto the center of each.
Top the shrimp with the shredded lettuce and cover with the remaining slices of toast to close the sandwiches.
Keyword Louis Salad Sandwich with Shrimp
Tima’s Tips
Keep your shrimp chilled until the very last second to ensure the sandwich stays refreshing.
Don’t skip the toast; it prevents the dressing from soaking into the bread too quickly.
Serving Suggestions
This is great with a simple green salad on the side or a handful of vegetable chips for a light lunch.
Variations
If you prefer a crunchier texture, swap the dill relish for an equal amount of finely minced dill pickle.
You can easily substitute the romaine lettuce with fresh baby spinach for a slightly earthier flavor.
Storage
These sandwiches are best eaten immediately after assembly. If you need to prep ahead, store the shrimp mixture in an airtight container in the fridge for up to 24 hours and assemble just before serving.
Common Questions I Get
Can I make the shrimp mixture ahead of time?
Yes, you can mix the shrimp, ketchup, mayonnaise, and relish and keep it in the refrigerator for up to 24 hours before assembling.
What can I serve with this sandwich?
A simple side salad, fresh cucumber slices, or a small bowl of soup pairs well with this light sandwich.
Is it okay to use a different type of bread?
You can use any hearty sliced bread you enjoy, though whole-grain adds a nice texture that holds up well to the filling.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
