5-ingredient spicy shrimp salad sandwich
"What was supposed to be a recipe for 5-ingredient shrimp tacos turned into this spicy, creamy, shrimpy combo. I just felt that the filling (developed by our contributor, and my friend, Julian Mancuso) fit better between buttery toasted bread (of which I would also highly recommend using a toasted sandwich roll for easier eating), so I nixed the corn tortillas. Supplement the sandwich with slices of tomato and crisp leaves of lettuce, or serve the salad without bread, instead topped with toasted pumpkin seeds, cilantro, and lime juice. Another option? Add a tablespoon of relish to the spicy mayonnaise."
Difficulty
Easy đź‘ŚIngredients
Utensils
paper towels, cutting board, mandoline, knife, bowl, whisk, frying pan, rubber spatula
How-To Videos
Basic mayonnaise
How to prepare shrimp
How to chop cabbage
Nutrition per serving
Step 1/4
- 100 g cabbages
- 250 g shrimp
- salt
- paper towels
- cutting board
- mandoline
- knife
Use a mandolin or a knife to very thinly slice the cabbage. Transfer cabbage to a bowl and sprinkle liberally with salt, and set aside. Shell and devein shrimp. Pat dry with a paper towel to remove any excess moisture and chop into bite-sized pieces.
Step 2/4
- 3½ tbsp mayonnaise
- Âľ tbsp hot sauce
- bowl
- whisk
Add mayonnaise and hot sauce to a bowl. Whisk together to create a smooth dressing.
Step 3/4
- olive oil
- pepper
- frying pan
- rubber spatula
Set a frying pan over high heat and add some olive oil. Season shrimp with salt and pepper, then add to the pan. Cook until opaque, approx. 3 min.
Step 4/4
- 4 slices sandwich bread
- butter
Add shrimp and dressing to a bowl with cabbage. Mix everything together and season to taste. Add some butter to the same frying pan and toast the bread on one side. Scoop some of the shrimp and cabbage mixture onto the bread and top with another slice. Enjoy!
