Skip to main content
Prep Time: 10 mins
Cook Time: 12 mins
Servings: 4

Shrimp, Dill and Lemon Sandwich

Rate this recipe for points

This Shrimp, Dill and Lemon Sandwich is a treat for your tastebuds. A tuna salad-inspired filling with fresh dill and lemon juice adds bright, zesty flavour while baby shrimp deliver an innovative take on standard lunch fare. Layered between slices of Dempster’s® 100% Whole Grains Multigrain Bread, this sandwich is a hearty but lighter option for lunch or dinner.

Healthy Eats
Whole Grain


  • 4 slices Dempster's ® 100% Whole Grains Multigrain Bread
  • 1 lb (500 g) cooked baby shrimp, thawed and patted dry
  • 1/3 cup (75 mL) mayonnaise
  • 1 stalk celery, finely diced
  • 1 tbsp (15 mL) fresh dill
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tsp (5 mL) finely grated lemon zest
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 cup (250 mL) arugula (loosely packed)
  • 1 tomato, sliced


  1. Mix together shrimp, mayonnaise, celery, dill, mustard, lemon zest, salt and pepper.
  2. Layer arugula and tomato slices over 2 slices of bread; arrange shrimp salad over top.
  3. Cap with remaining bread.

Tip: For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the shrimp mixture.