Shrimp and Pesto Sandwich Recipe

A homemade or store-bought pesto does the heavy-lifting in this light and fresh seafood club-style sandwich.
Photo by Farideh Sadeghin

Serves 4
Prep time: 20 minutes
Total time: 1 hour


1 pound|450 grams medium peeled and deveined shrimp, tails removed
1 cup|210 grams pesto (or try our zucchini one)
1 lemon
½ cup|110 grams mayonnaise
2 tomatoes, thinly sliced into half moons
1 avocado, halved, pitted, peeled, and thinly sliced
½ English cucumber, thinly sliced into half moons
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
8 slices multigrain bread
¼ cup|60 ml canola oil
4 ounces|115 grams crispy lettuce leaves


  1. Rinse the shrimp and pat them dry. Place in a large bowl and cover with ½ cup|100 grams of the pesto. Zest in the lemon and squeeze in half of its juice. Stir to combine, cover, and refrigerate 30 minutes.
  2. Meanwhile, make the salad. In a medium bowl, whisk together the remaining ½ cup|100 grams of pesto with the mayonnaise and the other half of the lemon juice. Transfer half to a small bowl, cover, and refrigerate. Fold in the tomatoes, avocado, and cucumber with the remaining pesto-mayo and season with salt and pepper. Refrigerate until ready to use.
  3. Transfer ¾ of the marinated shrimp to the bowl of a food processor and purée until smooth. Roughly chop the remaining shrimp and stir it into the shrimp and pesto paste along with 1 teaspoon of salt and ½ teaspoon of pepper. Using wet hands, form into 4 patties.
  4. Toast the slices of bread and spread one side of each with the remaining pesto-mayo.
  5. Heat the canola oil in a cast-iron skillet over medium-high. Cook the burgers, flipping once, until golden on each side, 5 to 6 minutes. Transfer to a plate.
  6. Build the burgers: Divide the marinated tomatoes, avocado, and cucumber among four pieces of bread. Top each with a burger and some lettuce, then the other pieces of bread. Secure with toothpicks and slice diagonally in half to serve.

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