Eating this shrimp salad sandwich was like summer in my mouth. It had freshly squeezed lemon juice, chopped crispy cucumbers and celery which were contrasted with the taste of sweet onions.
The tangy homemade sriracha mayo perfectly complements the flavors of juicy and plump shrimp. I used toasted sourdough bread to cradle all of these deliciousness. It was truly a medley of flavors and textures. Sriracha is a type of spicy Asian hot sauce. It is made from pepper paste, vinegar, sugar and salt. Vietnamese pho (noodle soup) is often served with sriracha on the side. I have always eaten sriracha with Asian food at mom and pop eateries in the Bay Area. with my friends for as long as I can remember. In the last decade or so, sriracha became a trendy food among foodies and has become mainstream. Check the aisle of your local grocery store. You might find it right next to soy sauce and other Asian spices and condiments.
When I made this sandwich it was on a lovely spring day (in stark contrast to the gloomy winter-like weather we are having at the end of April in the San Francisco Bay Area). I love both types of weather so I am not complaining. However, if you ever make this sandwich, I hope that it is on a lovely, bright and sunny day wherever you are. Take it outside in your patio, backyard or balcony. Enjoy it with a glass of crisp white wine (Pinot Grigio, maybe?) or a glass of iced tea. Cheers and enjoy!
Shrimp Salad Sandwich with Sriracha Mayo
- 1 teaspoon kosher salt
- 12 ounces small or medium raw shrimp, peeled and deveined
- 2 teaspoons freshly squeezed lemon juice, more to taste
- 1/3 cup sriracha mayo (store bought or homemade — recipe below)
- 1 to 2 ribs celery, sliced into small pieces
- 1/3 cup cucumber, cubed into small pieces
- 1/3 cup chopped red onions
- 1-2 tablespoons green onions, minced
- 1/2 lemon or about 2 tablespoons
- bread of your choice such as sourdough bread, brioche buns, etc. (toasted)
- 3/4 cup shredded iceberg lettuce (optional)
- black pepper (to taste)
- cayenne pepper, for topping (optional)
- A quart of water
- Add salt to quart of water in a pot and bring water to a gentle boil.
- Add the shrimp to the water and cook for 1 to 2 minutes until pink and barely translucent.
- Drain, rinse under cool water, and pat dry.
- Place in the fridge to cool completey, about 15 minutes.
- Prepare sriracha mayo if using homemade. (Please see recipe for homemade sriracha mayo below.) Once the sriracha mayo is mixed, put back in the fridge until the shrimp are cooled completely.
- Mix sriracha mayo, cucumber, green onions, red onions and celery in a medium size bowl. Add lemon, salt and black pepper to taste.
- Add cooled shrimp to sriracha mayo mixture and toss gently until coated.
- Serve on toasted bread lined with shredded lettuce, if desired. Sprinkle with cayenne pepper and squeeze more lemon (both optional).
- 1/3 cup mayo (preferably Kewpie Mayo which is a Japanese brand mayonnaise)
- 2 tablespoons sriracha
- A dash of Worchestershire sauce (optional)
- Salt and pepper to taste (optional)
- You may use store bought sriracha mayo, instead of making it at home.
- You may also skip the sriracha if it is not available or you do not like spicy food. Just use regular mayo, instead. Season it with salt and pepper.
- If you can find Kewpie mayo which is Japanese mayo, use it. This Food and Wine article explains chefs’ obsessions with Kewpie mayo. It is very rich and creamy compared to American mayo.
Did you make Shrimp
Salad Sandwich with Sriracha Mayo? Please let me know by leaving a comment below. Enjoy!