Shrimp Salad Sesame Bagel with Dill and Lemon

Quick Recipe Version (TL;DR)

• Yield: 2 loaded bagel sandwiches (2 servings)
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes (includes brief chilling)

Quick Ingredients

• 8 oz (225 g) small shrimp, peeled and deveined (cooked or raw)
• 3 Tbsp mayonnaise
• 2 Tbsp plain Greek yogurt (or more mayo)
• 1 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 rib celery, finely diced
• 2 Tbsp finely minced red onion
• 2 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh chives (optional)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp black pepper
• 2 sesame bagels, split
• 4–6 leaves tender lettuce (butter or romaine)
• Lemon wedges, extra dill for serving

Do This

• 1. If using raw shrimp, simmer in salted water for 2–3 minutes until pink; drain, cool, and pat very dry.
• 2. Chop shrimp into small bite-size pieces.
• 3. In a bowl, whisk mayonnaise, yogurt, lemon juice, Dijon, salt, and pepper.
• 4. Stir in celery, red onion, dill, and chives, then fold in shrimp until well coated; chill 10 minutes if you can.
• 5. Toast sesame bagels to your liking.
• 6. Layer lettuce on bottom halves, pile on shrimp salad, squeeze with lemon, garnish with extra dill, and cap with top halves.

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Why You’ll Love This Recipe

• Classic deli flavors: creamy, lemony shrimp salad tucked into a toasted sesame bagel feels like a treat from a great sandwich shop.
• Fast but special: ready in about 30 minutes, yet impressive enough for brunch or a relaxed lunch with guests.
• Cool and refreshing: crisp celery, fresh dill, and a squeeze of lemon keep it light, bright, and not too heavy.
• Flexible: use pre-cooked shrimp to make it even faster, and adjust creaminess and tang exactly to your taste.

Grocery List

• Produce: 1 rib celery, 1 small red onion, fresh dill, fresh chives (optional), lemon, lettuce (butter or romaine)
• Dairy: Plain Greek yogurt (2% or whole milk recommended)
• Pantry: Sesame bagels, mayonnaise, Dijon mustard, kosher salt, black pepper
• Seafood: 8 oz (225 g) small shrimp, peeled and deveined (raw or pre-cooked)

Full Ingredients

Shrimp Salad

• 8 oz (225 g) small shrimp, peeled and deveined
  • If raw: use fresh or thawed frozen; tails removed.
  • If pre-cooked: skip the cooking step and go straight to chopping.
• 3 Tbsp mayonnaise
• 2 Tbsp plain Greek yogurt (2% or whole; or substitute more mayo for a richer salad)
• 1 Tbsp freshly squeezed lemon juice (about 1/2 medium lemon)
• 1/2 tsp finely grated lemon zest (optional but recommended)
• 1 tsp Dijon mustard
• 1 rib celery, finely diced (about 1/3 cup)
• 2 Tbsp finely minced red onion (or shallot)
• 2 Tbsp chopped fresh dill, loosely packed
• 1 Tbsp finely chopped fresh chives (optional)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper

Bagels & Assembly

• 2 sesame bagels, split horizontally
• 4–6 small leaves tender lettuce (butter, Boston, or romaine hearts), washed and well dried
• Lemon wedges, for serving and squeezing over the finished sandwiches
• Extra chopped dill or chives, for garnish (optional)

Optional Extras

• 1 small Persian cucumber, very thinly sliced, for layering
• Pinch of celery salt or Old Bay seasoning, to sprinkle on top
• 1–2 tsp capers, drained and roughly chopped, stirred into the salad for extra brininess

Step-by-Step Instructions

Step 1: Prep and cook the shrimp (if using raw)

If you are starting with raw shrimp, fill a medium saucepan with about 4 cups (950 ml) of water and 1 teaspoon of kosher salt. Bring to a gentle boil over medium-high heat. Add the shrimp and reduce the heat to medium so the water is at a lively simmer, not a rolling boil.

Cook for 2–3 minutes, just until the shrimp turn opaque and pink and curl into a loose C shape. Do not overcook or they will become rubbery. Drain immediately in a colander and rinse briefly under cool water to stop the cooking. Spread the shrimp on a plate lined with paper towels and pat very dry. Let them cool completely for 5–10 minutes before chopping.

If using pre-cooked shrimp, simply pat them dry thoroughly with paper towels and proceed to chopping. Removing excess moisture helps keep the salad creamy instead of watery.

Step 2: Chop the shrimp and vegetables

Once the shrimp are cool and dry, roughly chop them into small bite-size pieces, about 1/2 inch (1.25 cm). You want pieces small enough to mound easily in the bagel without falling out, but still chunky enough for good texture.

Finely dice the celery into small cubes. Mince the red onion very finely so it blends into the salad without overpowering it. Chop the dill and chives (if using) just before you make the dressing so they stay fresh and fragrant.

Step 3: Make the creamy dill dressing

In a medium mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, lemon zest (if using), and Dijon mustard until smooth and creamy. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to start.

Stir in the diced celery, minced red onion, chopped dill, and chives. Taste the mixture on its own; it should be tangy, well-seasoned, and herby. Adjust with a pinch more salt, pepper, or lemon juice to suit your taste. This is your flavor base, so get it where you like it before adding the shrimp.

Step 4: Fold in the shrimp and chill

Add the chopped shrimp to the bowl with the dressing. Using a spatula or large spoon, gently fold everything together until the shrimp are evenly coated in the creamy mixture. Try not to mash the shrimp; you want to preserve their plump texture.

Taste again and adjust the seasoning if needed. If you like a more pronounced herby note, stir in an extra teaspoon or two of dill or chives. Cover the bowl and refrigerate for at least 10 minutes, up to 24 hours. This short chill helps the flavors meld and the dressing thicken slightly.

Step 5: Toast the sesame bagels

When you are ready to assemble, split the sesame bagels horizontally. Toast them in a toaster or under the broiler until they are lightly golden and the sesame seeds are fragrant, 2–4 minutes depending on your equipment and preference.

If broiling, place the bagel halves cut side up on a baking sheet and watch closely so they do not burn. A light toast adds warmth and crunch, which contrasts nicely with the cool, creamy shrimp salad.

Step 6: Assemble the shrimp salad deli bagels

Lay the toasted bagel bottoms on your work surface or serving plates. Place 2–3 small lettuce leaves on each bottom half, creating a leafy bed that will help catch any dressing and keep the bagel from getting soggy.

Spoon a generous mound of chilled shrimp salad onto each lettuce-lined bagel half, dividing the mixture evenly between the two. You are aiming for a nice, piled-high deli style look. If using cucumber slices or capers, layer them on now or fold them into the shrimp salad just before scooping.

Finish with a squeeze of fresh lemon over each mound of shrimp salad, and sprinkle with a pinch of extra dill or chives if you like. Cap with the toasted bagel tops and gently press down so everything holds together. Serve immediately with extra lemon wedges on the side.

Pro Tips

• Dry the shrimp well: Excess moisture is the main cause of watery shrimp salad. Pat shrimp very dry after cooking or thawing for the best creamy texture.
• Chill for flavor: Even 10–15 minutes in the fridge lets the flavors meld and the dressing cling better. For maximum flavor, make the salad up to a day ahead.
• Adjust the richness: Use more yogurt and less mayo for a lighter salad, or go all mayo for an ultra-classic deli richness.
• Season at the end: After chilling, taste and adjust lemon, salt, and dill. Cold foods can taste slightly muted, so you may want a final pinch of salt or squeeze of lemon just before serving.
• Toast to your taste: A slightly darker toast stands up best to the juicy filling and gives a pleasant crunch against the creamy shrimp.

Variations

• Open-faced brunch bagels: Skip the top bagel half and serve the shrimp salad mounded on toasted bagel bottoms with extra dill, cucumber ribbons, and a sprinkle of flaky sea salt for a fork-and-knife brunch option.
• Spicy shrimp salad bagel: Add 1–2 teaspoons of prepared horseradish or 1/4–1/2 teaspoon hot sauce to the dressing, and a pinch of cayenne or chili flakes for gentle heat.
• Avocado shrimp bagel: Layer thin slices of ripe avocado on top of the lettuce before adding the shrimp salad. The creaminess pairs beautifully with the lemon and dill.

Storage & Make-Ahead

The shrimp salad can be made ahead and stored in an airtight container in the refrigerator for up to 24 hours for best quality. Because seafood is delicate, it is not recommended to store it longer than 2 days. Stir gently before serving and taste to adjust lemon and salt, since flavors soften as the salad sits.

Do not assemble the bagels until just before serving or the bread may become soggy. You can wash and dry the lettuce and slice any cucumbers or lemons a few hours ahead; keep them covered in the fridge. If you need to transport this for lunch, pack the shrimp salad, lettuce, and toasted bagels separately and assemble right before eating.

Nutrition (per serving)

Approximate values per loaded bagel sandwich (1 serving, out of 2): about 580 calories; 32 g protein; 50 g carbohydrates; 27 g fat; 6 g saturated fat; 4 g fiber; 7 g sugar; 880 mg sodium. These numbers will vary based on the specific bagels, mayonnaise, and shrimp you use.