Chesapeake Bay Shrimp Sandos
Elevated Dinners, Impressively Easy
- Shellfish
- Eggs
- Milk
- Soy
- Wheat
- Sesame
These seaside-inspired sandos start with sizzled Old Bay-seasoned shrimp. You’ll build the sandwiches by spreading zesty pickle Dijonnaise over toasted baguettes and piling in shrimp, tomato, and zippy lemony-dressed arugula. Serve alongside tortilla chips, pickles, and more refreshing arugula salad for a delicious meal that comes together in a speedy 20 minutes.
Ingredients
1 unit
Lemon
1 unit
Tomato
¼ ounce
Dill
1 unit
Sliced Dill Pickle
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Old Bay Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Dijon Mustard
2 ounce
Arugula
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
Not included in your delivery
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Quarter lemon. Halve and thinly slice tomato into half-moons. Mince dill fronds. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4).
• Rinse shrimp* under cold water; pat dry with paper towels and season with Old Bay Seasoning. • Add a large drizzle of oil to a hot large pan. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
• In a small bowl, mix mayo, sour cream, mustard, minced pickle, 1⁄2 tsp sugar, a squeeze of lemon (1 tsp sugar and a large squeeze for 4), and as much dill as you like. • In a medium bowl, toss arugula, a squeeze of lemon (large squeeze for 4), and a drizzle of olive oil. Taste and season with salt and pepper.
• Halve and toast baguettes until golden; spread cut sides with Dijonnaise. Fill bottoms of baguettes with shrimp; top with tomato and as much dressed arugula as you like. • Serve with chips, remaining lemon wedges, remaining pickle slices, and any remaining dressed arugula on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty Old Bay-seasoned shrimp and zesty Dijonnaise sauce, creating a delicious flavor combo 🍤
- Ease of prep: Customers found this meal quick and simple to make, perfect for hot summer weather
- Suggestions: Consider toasting the bread with butter and garlic powder for extra flavor; some preferred it as a salad to avoid messiness
- Portions: Several noted generous shrimp portions, though some found the baguettes too small to contain all the filling
- Texture: While delicious, many found the sandwiches messy to eat; consider serving open-faced or with sturdier bread
Reviews from our home cooks
The tastes were all on point, but it was difficult to eat because things kept falling out. We thought of a better way - this might work better as a salad. The buns could be croutons and the lettuce/shrimp on the arugula with the dijonnaise as dressing. It was delicious however you make it!
Very easy and was surprised by the intense flavor of the shrimp, another good one that was perfect for the hot summer weather
Easy and Delicious. Definitely something I can make without HF. Rolls were excellent. I wish the salad was something else - I'm not an arugula fan.
We all loved these & I figured u wouldn't get a good portion of shrimp but u did 🥳!! I was pleasantly surprised 👏!!
Too messy, the rolls weren't really suitable for holding shrimp. And directions should have suggested using less of the Old Bay. Even with just 3/4 of the packet the flavor was too strong.
I toasted the bread with a little butter and garlic powder. These sandwiches were amazing. Will definitely do them again!!!
This is only the second time I've tried a sando. This shrimp one was so tasty and satisfying.
Delicious! The creamy sauce with old bay shrimp and peppery arugula! Wow!
LOVE the taste. Had to eat it as an open face sandwich tho as the insides fall out otherwise!
Tasty and filling, enjoyed this. Maybe a slaw as a side would be an interesting option.
