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Member favourite
One pot wonder
Ready in 15 minutes

Classic Shrimp Sandwiches

with Crunchy Lemon & Chive Dressed Salad

Cooking time

15 minutes




820 /serving

Season’s eatings? We’ve got the perfect meal to bridge the gap from summer to fall. A popular seaside sandwich, the classic shrimp roll strikes a balance between light and luxurious. Poach, cool and chop the shrimp, then combine with mayo and celery, for a crunchy, creamy filling. Pretzel buns are a step up from the standard hot dog buns, and a side salad of baby greens dressed with lemon and chives adds more simple sophistication.

We will send you:

  • 285g Shrimp
  • 1 Tomato
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of chives (or garlic chives)
  • 1 Celery stalk
  • 1 Lemon
  • 60ml Mayonnaise
  • 2 Pretzel buns
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Barley, Eggs, Mustard, Shrimp, Wheat

You will need:

Medium pot
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
8 g
1790 mg
Total Carb
54 g
3 g
31 g
5 g
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Mise en place
Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. Pat the shrimp dry with paper towel and remove the shells from the tails. Juice the lemon. Thinly slice the celery and chives.
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Poach the shrimp
Add the shrimp* to the pot of boiling water and poach, stirring occasionally, 2 to 3 min., until opaque and cooked through. Drain and transfer to the bowl of ice water. Once cool, drain and pat dry. Transfer to a cutting board and cut into bite-size pieces. Return to the bowl.
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Make the filling
To the bowl of shrimp, add the mayo, ½ the lemon juice, ½ the chives, ½ the celery, ½ the spices and S&P; toss well.
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Make the salad
Medium-dice the tomato. In a second medium bowl, combine the remaining lemon juice, chives and spices, 3 tbsp oil (double for 4 portions) and S&P. Add the tomato, ⅔ of the baby greens and the remaining celery; toss well.
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Toast the buns
Warm the buns in the toaster.
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Plate your dish
Divide the salad and bun bottoms between your plates. Top each bun bottom with the remaining baby greens, the filling and a bun top. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.