A simple, bright Nordic Shrimp Sandwich made with shrimp, lemon, cucumber, egg, rye bread, and creamy mayo for a fast, fresh Scandinavian-style bite.

Okay, so the whole reason this Nordic Shrimp Sandwich even became a “thing” in my house goes back to this slightly chaotic trip I took a few years ago. You know those trips where nothing quite goes how you planned, but somehow the food ends up being the best part? That was me, landing in Copenhagen after barely sleeping on the flight, hair doing that frizzy triangle thing, clutching a scarf like it was a life raft.

I wandered into this tiny café—one of those places that looks a bit too quiet at first, like maybe you’re not supposed to be there, but then the barista smiles at you and you think, “Oh, maybe the universe is being nice today.” The menu was simple, handwritten in that cool Scandinavian script. One thing caught my eye: a classic Nordic Shrimp Sandwich. Honestly? I kind of ordered it just because it sounded… poetic? And because I didn’t have the energy to decode the rest of the menu.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

When it arrived, it reminded me a little of the open-faced sandwiches my aunt used to make for summer picnics—except this was way prettier and definitely wasn’t served on paper plates. The shrimp were tiny and cold, tossed with lemon and mayo, sitting on dark rye like they were posing for a magazine cover. I took a bite and immediately felt this weird sense of calm, like my brain went, “Ah yes, this is what you needed.” Isn’t it funny how food can do that?

So now when I make a Nordic Shrimp Sandwich at home, I get a little flashback to that café—foggy windows, soft chatter, that feeling of stumbling onto something unexpectedly comforting. And even though my version sometimes leans a bit… messier, it still hits that same peaceful note.

Here’s a quick peek at what’s inside:

Why You’ll Love This Nordic Shrimp Sandwich Recipe?

You know how some recipes just get you? That’s what this Nordic Shrimp Sandwich does. It’s cool and creamy but somehow still hearty. The lemon keeps everything bright, the rye bread grounds the flavors, and then there’s the egg on top, which I used to think was optional, but now I’m convinced it’s like adding the final brushstroke on a painting.

It also has that rare combination of being stupidly easy but still looking like something you’d get in a little Scandinavian café where everyone seems effortlessly stylish (even the toddlers). And I swear, every time I make it, I feel like I’m doing something slightly luxurious—kind of like lighting a candle for no real reason. Do you ever get that feeling? That tiny, quiet joy of treating yourself but not in an over-the-top way?

This is the kind of sandwich that whispers instead of shouts, but somehow still leaves a big impression.

Ingredient Notes:

Let’s talk ingredients in this Nordic Shrimp Sandwich, because even though the list is short, each little thing has its moment.

Rye bread: Essential. It gives that deep, earthy flavor that just feels very Nordic… or at least what I imagine Nordic people eat on peaceful winter mornings.
Small cooked shrimp: The tiny ones are cute and bite-sized. They’re not fancy shrimp by any means, but that’s part of the charm.
Lemon: Both zest and juice. The zest is like perfume for food, honestly.
Mayonnaise: It binds everything together and adds that soft richness.
Cucumber: Thin, cool, crisp—kind of like a refreshing pause.
Hard-boiled egg: It’s simple but adds this “oh, someone thought about this” moment.
Dill: Optional, but it immediately turns the sandwich from “shrimp on bread” into a Nordic Shrimp Sandwich. It’s wild how much one herb can do.

How To Make Nordic Shrimp Sandwich?

Let’s make this Nordic Shrimp Sandwich together—you’ll see how easy it is once you start.

Step 1: Get the bread ready.
Lay out your rye bread slices or open your rye pockets. Toasting or not toasting is totally up to you. Some days I toast, some days I don’t. It depends on whether the toaster is behaving.

Step 2: Prep the lemon.
Zest half of it—don’t overthink it. Then slice the other half into rounds because it looks pretty and also because I feel like Scandinavian dishes always have something cute on top. Juice the zested half until you have about a teaspoon.

Step 3: Mix the shrimp filling.
Grab a bowl and add your shrimp, mayo, zest, lemon juice, and a little salt and pepper. Stir until it looks creamy and light. It should smell clean and bright—not heavy.

Step 4: Build the Nordic Shrimp Sandwich.
Fan the cucumber slices across the bread. This step makes me feel like I’m arranging tiles in a tiny cucumber mosaic. Then scoop the shrimp mixture onto the bread. Pile it on. Don’t be shy.

Step 5: Add the finishing touches.
Top each sandwich with a wedge of egg. Add dill if you have it—it’s like putting a little scarf on the sandwich. A lemon slice on top or on the side is totally optional but somehow makes it feel fancy.

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Storage Options:

A Nordic Shrimp Sandwich is definitely something you want to eat right away—rye bread tends to soak up moisture like a sponge at a cleaning commercial audition. But the shrimp mixture itself stores surprisingly well. Pop it into an airtight container and keep it in the fridge for up to two days. Give it a stir before using it again.

The bread, cucumber, and egg should stay separate until the moment of assembly, unless you enjoy soggy bread… which, no judgment, but probably not with this recipe.

Variations and Substitutions:

I love how flexible this Nordic Shrimp Sandwich is. It can be dressed up or down depending on the day.

Swap the mayo: Try Greek yogurt if you want something tangier.
Add herbs: Chives, parsley, even a little basil if you’re feeling rebellious.
Different bread: Multigrain works, pumpernickel too.
Add-ins: Radishes, lettuce, avocado—whatever speaks to you.
Little heat: A sprinkle of chili flakes gives it a fun twist, even though it’s very un-Nordic.

What to Serve with Nordic Shrimp Sandwich?

A sandwich this light and bright pairs beautifully with simple sides.

Small salad: Something crisp, lemony, unfussy.
Soup: A potato soup or veggie soup feels cozy.
Fruit: Grapes or melon taste surprisingly good with shrimp.
Crisps or chips: Because sometimes lunch needs a little crunch.
Sparkling water or wine: Something with bubbles feels right.

Frequently Asked Questions:

Can I use bigger shrimp?
Sure—just chop them into small pieces. Tiny shrimp look cuter but taste the same.

Does it have to be rye bread?
Not technically, but it does make it feel more like a true Nordic Shrimp Sandwich. The flavor works beautifully with the lemon and shrimp.

Can I make the shrimp mix ahead?
Absolutely. An hour in the fridge only makes it better.

And that’s it—your homemade Nordic Shrimp Sandwich, full of brightness, personality, and that Scandinavian calm we all pretend to have (but rarely do).

Try it soon, okay? And honestly—tell me how it turns out. I love hearing when these simple recipes become someone’s new favorite.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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Butter Swim Biscuits

Sausage Gravy Breakfast Enchiladas

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