Crispy Shrimp Smørrebrød
Buttered rye toast piled with crispy shrimp, creamy dill mayo, cucumber, and a squeeze of lemon. Classic Danish open-faced sandwich ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- ½ lb shrimp, medium, peeled and deveined
- 4 slices rye bread, sliced
- ¼ cup mayonnaise
- 2 tbsp fresh dill, chopped
- ½ medium cucumber, sliced thin
- ½ whole lemon
- 2 tbsp butter
- 1 pinch sea salt and black pepper to taste
Instructions
- 1
Mix mayonnaise and dill in a small bowl. Season with salt and pepper.
- 2
Pat shrimp dry. Season with salt and pepper on both sides.
- 3
Heat butter in a skillet over medium-high until foaming. Add shrimp in a single layer.
- 4
Cook shrimp 90 seconds per side until bright pink and edges curl. Don't stir.
- 5
Toast rye bread until edges are golden. Spread dill mayo on each slice.
- 6
Top each toast with cucumber slices, then crispy shrimp. Squeeze lemon over top and serve immediately.
Tools you’ll need
- small mixing bowl
- 12-inch skillet
- toaster or toaster oven
- knife and cutting board
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