Thai-Style Shrimp Salad Sandwiches

I'm so happy with the flavors in these Thai-style shrimp salad sandwiches. The shrimp salad only takes a few minutes to make and is so easy to toss together.

The shrimp in these Thai-style shrimp salad sandwiches are lightly dressed in a mixture of mayonnaise, shredded carrots, scallions, mint, soy sauce, lime, and sriracha.

These sandwiches were a big hit in our house, and the leftover shrimp salad was terrific on its own.

For the bread, I made these homemade banh mi rolls. I think these Bolillo Rolls, or these Cemita Rolls would be wonderful too. Rest assured, you don't have to make your own bread to make these sandwiches. Six inch submarine sandwich rolls or sliced baguettes from the bakery section of your grocery store would be wonderful too.

I poached extra large raw, peeled, and deveined shrimp for these sandwiches in water for just two minutes, and then plunged them into ice water to stop the shrimp from cooking and to prevent them from getting rubbery and overcooked.

I actually started with raw shrimp that is wild caught and flash frozen on the docks. If you are lucky enough to live in an area where you can find fresh shrimp that has never been frozen, then definitely use it! I'm really happy with the quality of the frozen shrimp from Ralph's (Kroger).

To shred the carrots, I used this Deiss shredder/peeler. It makes quick work of shredding carrots and other veggies, as well as peeling. It's one of my favorite kitchen tools.

This shrimp salad is a recipe I will be making again and again. The flavors are so fresh and light. I had a really, really, really hard time sharing (I may have to add even more "reallys").

This month, the Fish Friday Foodies are all about sandwiches! After the recipe, be sure to check out the rest of the Fish Friday Foodies recipes for fish sandwiches, a theme chosen by Sue of Palatable Pastime.

Sandwich, shrimp, thai, sriracha

sandwich, lunch, seafood

Thai

Yield: 4 sandwiches

Thai-Style Shrimp Salad Sandwiches

ingredients:

• 4 quarts water plus one tablespoon of salt
• 1 1/2 pounds extra large raw shrimp, peeled and deveined 
• 6 tablespoons mayonnaise
• 1 large carrot, shredded
• 3 scallions, thinly sliced
• 1 tablespoon mint, minced
• 1 tablespoon soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons sriracha sauce
• 1 teaspoon freshly ground white pepper (black pepper will work too)

instructions:

1. Fill a large bowl with water and add about 2 cups of ice. 
2. Bring the 4 quarts of water to a boil, and add the salt. Add the shrimp, and boil for about 2 minutes. Drain the shrimp, and then plunge it into the ice water. 
3. Once the shrimp has cooled, drain it and dry it with paper towels. Cut the shrimp into 1/2 inch pieces. 
4. Combine the mayonnaise, carrot, scallions, mint, soy sauce, lime juice, sriracha, and pepper in a large bowl. Add the shrimp and toss to combine. 
5. Slice the bread lengthwise and fill with the shrimp salad. 

https://www.karenskitchenstories.com/2018/05/thai-style-shrimp-salad-sandwiches.html

Adapted from Cook's Country, August/September 2011

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