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Chesapeake Bay Shrimp Sandos

Chesapeake Bay Shrimp Sandos

with Pickle-Dijonnaise, Arugula & Tortilla Chips
Recipe Development Team
Recipe Development TeamUpdated on March 20, 2026
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Calories
830 kcal
Protein
29g protein
Total
15 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Sesame
  • Shellfish
  • Eggs
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

3 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Sliced Dill Pickle

2 ounce

Arugula

3 ounce

Blue Corn Tortilla Chips

(Contains: Sesame)

1 unit

Lemon

10 ounce

Shrimp

(Contains: Shellfish)

1 tablespoon

Old Bay Seasoning

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Tomato

2 teaspoon

Dijon Mustard

2 unit

Demi-Baguette

(Contains: Soy, Wheat)

¼ ounce

Dill

Not included in your delivery

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

1 teaspoon (tsp)

Olive Oil

½ teaspoon (tsp)

Sugar

2 teaspoon (tsp)

Cooking Oil

/ per serving
Calories830 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate76 g
Sugar7 g
Dietary Fiber7 g
Protein29 g
Cholesterol245 mg
Sodium2780 mg
Potassium670 mg
Calcium280 mg
Iron3.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Paper Towel
Small Bowl
Medium Bowl
Large Pan

Cooking Steps

Prep
1
  • Wash and dry produce.

  • Quarter lemon. Halve and thinly slice tomato into half-moons. Pick and mince fronds from dill. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4 servings).

 

 

Sizzle
2
  • Rinse shrimp* under cold water; pat dry with paper towels and season with Old Bay Seasoning.

  • Heat a large drizzle of oil in a large pan over high heat. Add shrimp; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

Toss
3
  • In a small bowl, combine mayonnaise, sour cream, mustard, minced pickle, ½ tsp sugar, a squeeze of lemon juice (1 tsp sugar and a big squeeze of lemon juice for 4 servings), and as much dill as you like.

  • Add arugula, a squeeze of lemon juice (big squeeze of lemon juice for 4), and a drizzle of olive oil to a medium bowl; toss to combine. Taste and season with salt and pepper.

Serve
4
  • 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. Close to form sandwiches.

  • Divide sandwiches between plates. Serve with chips, remaining lemon wedges, remaining pickle slices, and any remaining dressed arugula on the side.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many loved the Old Bay-seasoned shrimp, calling it delicious. Some found the dill spread too sweet; adjust to taste.
  • Ease of prep: Customers praised how quick and easy this meal was to prepare, perfect for a weeknight dinner.
  • Suggestions: Consider toasting the rolls for better texture. Try serving with sweet potato fries instead of chips for a heartier side.
  • Portions: Generous shrimp servings allowed for seconds, with some even having extra to spare.
  • Presentation: While tasty, a few found the sandwiches messy to eat. Consider serving open-faced or as a salad for easier handling.
AI-generated from customer reviews

Reviews from our home cooks

A
Amy MorgenthalerCooked for 2 people
|Dec 8, 2024
A
Amy KellerCooked for 2 people
|Nov 28, 2024
S
Starla HokansonCooked for 2 people
|Dec 3, 2024
S
Sanita TuckerCooked for 2 people
|Mar 2, 2025
M
Mary OwensCooked for 2 people
|Nov 24, 2024
S
Shawna Froysell PhippsCooked for 2 people
|Dec 7, 2024
A
Ann McKayCooked for 2 people
|Nov 26, 2024
C
Carolyn MohrCooked for 2 people
|Nov 20, 2024
T
Tracy ClarkCooked for 4 people
|Nov 21, 2024
S
Suzan HochCooked for 2 people
|Nov 19, 2024
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