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Shrimp Sandwiches With Chili Mayonnaise

Pack these simple-to-make sandwiches for your next picnic
Shrimp Sandwiches With Chili Mayonnaise recipe - The Daily Meal
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Succulent shrimp and creamy avocado slices stacked on brioche spread with spicy chili mayonnaise sounds like a summer lunch too irresistible to resist. Pair it with a crisp white wine and, if possible, eat outdoors. —Lindsey Compton, Chicago Tribune

This recipe is by food writer Emily Nunn and was originally published in the Chicago Tribune.

Ready in
20 m
20 m
(prepare time)
(cook time)
Calories Per Serving


  • 1 Cup mayonnaise
  • 2 Tablespoons minced red onion
  • 1 Tablespoon lemon or lime juice
  • 2 Teaspoons bottled red chili sauce (such as Sriracha) or to taste
  • 8 slices white bread or brioche, toasted
  • 1 Pound large cooked, cleaned shrimp, sliced lengthwise
  • Lettuce, such as arugula leaves
  • 1 large ripe avocado, sliced


Step 1: In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons minced red onion, 1 tablespoon lemon juice and 2 teaspoons red chili sauce.

Step 2: Spread half of the toast slices with 1 tablespoon chili mayonnaise each, or to taste; layer with 1 pound cooked shrimp (sliced lengthwise), arugula leaves and sliced avocado.

Step 3: Top with remaining slices of toast; press lightly with palm of hand. Slice on diagonal.