Korean-inspired shrimp salad sandwich with a creamy gochujang dressing, fresh herbs and crunchy veggies; an easy, yummy and super pretty recipe!
I’ve been making some version of this shrimp sandwich on repeat lately and I keep coming back to it because it hits that perfect balance of creamy, spicy, crunchy, and just a little bit sweet. It feels like something I’d order at a coastal cafe, yet it comes together at home in under 30 minutes, which is exactly my kind of cooking. If you like this recipe, try my Garlic Butter Shrimp Linguine next! My Old Bay Shrimp Salad is incredible, too!
What I love most is how the gochujang brings a gentle heat that doesn’t overpower the shrimp, but instead melts into the kewpie mayo to create this rich, slightly tangy dressing I honestly want to put on everything. I usually make it when I want something satisfying but still fresh, and it’s just as good stuffed into a soft toasted hoagie as it is scooped into lettuce cups.
This is one of those recipes that feels a little elevated without being fussy; and once I started making it, it quickly became a regular in my lunch rotation.
WHY YOU’LL LOVE THIS RECIPE
I love how this gochujang shrimp salad sandwich gives me maximum flavor with minimal effort. The shrimp are quick to cook, the dressing comes together in one bowl, and everything gets tossed into something that feels way more special than the sum of its parts.
I also love the contrast of textures; the juicy shrimp, the crunch from celery, the freshness from herbs and that soft, buttery bun. It’s the kind of spicy shrimp sandwich that feels comforting but still bright and fresh.
It’s also incredibly flexible. I can make it for a quick lunch, prep it ahead for easy meals, or even serve it as a casual entertaining option when I want something that feels a little different from the usual sandwich spread.
INGREDIENTS
Shrimp: Sweet, tender shrimp are the star of this sandwich and cook in just a few minutes.
Lemon: An optional squeeze of fresh lemon brightens the shrimp.
Kewpie mayo: Japanese mayonnaise adds a rich, creamy texture and a subtle umami flavor.
Gochujang: Korean fermented chili paste brings sweet, savory heat.
Soy sauce: Adds salty and umami goodness.
Rice vinegar: Provides gentle acidity that balances the richness of the mayonnaise.
Honey: A touch of sweetness rounds out the spice from the gochujang and balances the dressing.
Sesame oil: I love the nutty sesame oil.
Garlic: Fresh grated garlic gives the dressing bold, aromatic flavor.
Green onions: Add a pop of freshness throughout the shrimp salad.
Chives or cilantro: Either herb adds a fresh finish that complements the creamy dressing.
Celery: Finely diced celery adds a crisp, refreshing crunch.
Hoagie buns: Soft hoagie or split-top buns are perfect for holding the generous shrimp filling.
Butter: Brushing the buns with butter before toasting creates a crisp, golden exterior with rich flavor.
Bibb lettuce: Tender Bibb lettuce or shredded lettuce adds freshness and helps keep the buns from becoming soggy.
HOW TO MAKE BEEFY FRENCH ONION PASTA
Cook the shrimp: Bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until they turn pink and are just cooked through. I immediately rinse them under cold water to stop the cooking, then pat them dry and chop them into bite-sized pieces.
Mix the sauce: In a bowl, I whisk together the mayo, gochujang, soy sauce, rice vinegar, honey, sesame oil and grated garlic until smooth and glossy.
Combine the salad bits: I add the shrimp, green onions, herbs, and celery into the dressing and gently mix everything together until well coated. If I have time, I let it chill for 15–30 minutes so the flavors really come together.
Toast the buns: While that rests, I butter the buns and toast them until golden and slightly crisp on the edges.
Assemble: Layer lettuce into the toasted bun and pile on the shrimp salad generously.
SUBSTITUTIONS AND VARIATIONS
I sometimes swap the shrimp for chopped cooked chicken if that’s what I have on hand and it still works beautifully with the same dressing.
If I want it a little lighter, I skip the bun and serve it as a lettuce wrap or over rice for a more bowl-style meal.
For extra heat, I add a little more gochujang or a pinch of chili flakes. If I want it milder, I reduce the gochujang slightly and add a touch more honey. So yum!
STORAGE AND MAKE AHEAD
I often make the shrimp salad a few hours ahead because it actually gets better as it sits. The flavors deepen and everything becomes more cohesive.
I store it in an airtight container in the fridge for up to 2 days. I prefer to toast the buns fresh so they don’t go soggy.
If I’m prepping for lunches, I keep the shrimp mixture and buns separate until I’m ready to eat.
SERVING AND PAIRING
I love serving this with something crisp and simple on the side, like cucumber salad, kettle chips or a light slaw.
It also pairs beautifully with iced green tea or something citrusy and refreshing to balance the richness of the mayo dressing.
For a casual spread, I’ll sometimes serve it alongside other sandwich fillings so everyone can build their own hoagie.
TIPS AND PROBLEM SOLVING
If the dressing feels too thick, I loosen it with a tiny splash of water or extra rice vinegar.
If the shrimp taste bland, it usually means they needed a little more salt in the cooking water or an extra squeeze of lemon at the end.
I always make sure the shrimp are fully cooled and dried before mixing them in, this keeps the dressing creamy instead of watery.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Yes, I do this often. I just thaw them completely and pat them very dry before cooking.
Is this a spicy shrimp sandwich?
It has a gentle, warm heat from the gochujang, but I can easily adjust it up or down depending on preference.
Can I serve this cold?
Yes, I actually prefer it chilled. It gives the flavors time to settle and makes the sandwich even more refreshing.
What is gochujang?
It’s a Korean chilli paste that’s slightly sweet, savory, and spicy; it’s what gives this shrimp salad its signature flavor.
OTHER RECIPES TO TRY
Korean-Inspired Shrimp Salad Sandwiches
Ingredients
For the Shrimp
- 1 lb shrimp peeled and deveined
- Salt for boiling water
- Optional: squeeze of lemon
For the Dressing
- ¼ cup kewpie mayo
- 1-2 teaspoons gochujang adjust to spice level
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon honey
- ½ teaspoon sesame oil
- 1 small garlic clove grated
For the Mix-Ins
- 2 green onions thinly sliced
- 1 tablespoon chives or cilantro chopped
- ¼ cup finely diced celery for crunch
For Serving
- 4 hoagie or split-top buns
- Butter for toasting
- Bibb lettuce or shredded lettuce
Instructions
- Bring a pot of salted water to a boil.
- Add shrimp and cook for 2–3 minutes, until pink and just cooked through.
- Immediately rinse under cold water to stop cooking.
- Pat dry and roughly chop into bite-sized pieces.
- In a bowl, whisk together mayo, gochujang, soy sauce, rice vinegar, honey, sesame oil, and garlic.
- Add shrimp, green onions, herbs, and celery to the dressing.
- Gently mix until everything is coated and chill for 15–30 minutes if you have time (this helps flavors come together).
- Butter the hoagie buns and toast until golden.
- Layer lettuce onto the bun, then pile on the shrimp salad.
