Pickled shrimp and carrot slaw sandwich

By Jason Skrobar
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  • 1 shallot, sliced thinly
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon chili flakes
  • 1 tablespoon kosher salt
  • 1 lemon, juiced
  • 455 grams peeled, deveined and cooked medium sized shrimp
  • 2 carrots, julienned
  • 1/2 small red onion, thinly sliced
  • 1 teaspoon dill weed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 cup mayonnaise
  • 1 head Boston bibb lettuce
  • 8 potato buns


  1. To a large mixing bowl add shallots, olive oil, apple cider vinegar, dill, chili flakes, salt and lemon juice. Whisk to combine and add the shrimp. Mix the shrimp so they are all coated. Cover with plastic wrap and refrigerate for a minimum of two hours, or overnight for a more concentrated pickled flavour.
  2. To make the slaw, add carrots, onions, dill weed, vinegar, olive oil and salt to a mixing bowl. Mix to combine, cover and refrigerate for the same amount of time as the shrimp.
  3. Add mayonnaise to a mixing bowl and two tablespoons of the brine from the pickled shrimp and mix well to combine. 
  4. To assemble, cut potato buns in half and slather a good amount of the mayonnaise on the bottom of the bun. Place a leaf of lettuce on top of the mayonnaise and top that with some pickled shrimp. Finally add some of the carrot slaw on top of the shrimp, and top with the other half of the bun. Enjoy!

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