Lemon and Dill Shrimp Sandwich

Lemon and Dill Shrimp Sandwich

Lemon and Dill Shrimp Sandwich:

Lemon and dill shrimp sandwich is perfect for a quick and easy lunch or dinner. The bright and tangy lemon and dill flavors complement the succulent shrimp perfectly, and the addition of mayonnaise and sour cream gives it a creamy and satisfying texture. The lettuce and tomato add a fresh crunch and balance out the sandwich. This sandwich is best served with a side of fries or potato chips.


  • 1 lb. large shrimp, peeled and deveined
  • 1/4 cup fresh lemon juice
  • 2 tbsp. olive oil
  • 2 cloves of garlic, minced
  • 1/4 cup chopped fresh dill
  • 1/4 tsp. salt

    Kofta Recipe

  • 1/4 tsp. black pepper
  • 8 slices of bread
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup shredded lettuce
  • 1 tomato, sliced


  1. In a large bowl, mix together the lemon juice, olive oil, garlic, dill, salt and pepper.
  2. Add the shrimp to the bowl and toss to coat evenly.
  3. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through.
  4. Remove the shrimp from the skillet and let cool for a few minutes.
  5. In a small bowl, mix together the mayonnaise and sour cream.
  6. Spread the mayonnaise mixture on one side of each slice of bread.
  7. On the other side of four slices of bread, layer shredded lettuce and tomato slices.
  8. Chop the cooled shrimp and divide it between the four slices of bread with the lettuce and tomato.
  9. Top each sandwich with the remaining slices of bread, mayonnaise side down.
  10. Heat  griddle over medium heat. Place the sandwiches on the skillet and cook for 2-3 minutes on each side, or until the bread is toasted and the cheese is melted.

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