Shrimp Salad Sandwich

We've taken your classic shrimp salad sandwich and amped up the flavor even more with fresh dill, crunchy celery and Dijon. In our version, Greek yogurt stands in for mayonnaise, providing creamy texture without the fat.

Nutritional Bonus: Just one sandwich contains 46% of your daily value (DV) of selenium, a micromineral that’s essential for maintaining healthy thyroid function. Selenium is also an important nutrient that helps your body perform DNA repair, a factor that is key in helping reduce your risk of certain cancers.

Want more like this shrimp salad sandwich? Try this shrimp scampi melt.

Prep Time
15 min
15 min


  • 12 oz frozen cooked shrimp (peeled, deveined and tails removed), defrosted, drained and roughly chopped
  • 1 stalk celery, finely chopped
  • 1/4 cup plain Greek yogurt
  • 2 tbsp chopped fresh dill
  • 1 tbsp Dijon mustard
  • Dash hot sauce, optional
  • Sea salt and fresh ground black pepper, to taste
  • 2 vine-ripened tomatoes, sliced 1/4-inch thick
  • 2 lightly packed cups arugula or baby spinach
  • 4 whole-grain Kaiser-style rolls or whole-grain buns, split and toasted


  1. In a large bowl, combine shrimp, celery, yogurt, dill and Dijon. Season with hot sauce, if desired, and salt and pepper. Divide shrimp mixture, tomatoes and arugula between rolls.

Nutrition Information

  • Serving Size 1/2 cup shrimp salad and 1 roll
  • Calories 179
  • Carbohydrate Content 18 g
  • Cholesterol Content 129 mg
  • Fat Content 2 g
  • Fiber Content 2 g
  • Protein Content 21 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 370 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g