Spicy Shrimp and Cucumber Sandwich

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


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I found so many fun recipes in my Sandwich cookbook, I’ve decided to make a different recipe from it for dinner every night this week. So, say ‘hello’ to Sandwich Week! :mrgreen:

Kicking off Sandwich Week is a Spicy Shrimp and Cucumber sandwich. (Actually, it wasn’t very spicy.) As always, I sort of did my own thing and made a number of modifications to the recipe.


First, Mal and I prepared the ingredients for the shrimp marinade.



Then, I mixed the shrimp marinade ingredients together:

  • 1/4 cup olive oil
  • 1 tsp ground ginger
  • 2 cloves minced garlic
  • 2 scallions chopped
  • 2 tbsp minced cilantro
  • 1 tsp lemon juice
  • Salt and pepper to taste


I added the shrimp to the bowl, coated it well, and let it marinate for about 45 minutes.


Meanwhile, I cut the cucumber into slices and prepared another marinade for them in a separate bowl:

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt & pepper to taste


When the shrimp was throughly marinated, I cooked them in a grill pan for about 5 minutes until the outsides started to lightly brown.




While the shrimp cooked, I prepared the sandwiches for dinner (plus an extra one for Mal’s lunch). The recipe called for “peasant bread,” but I used whole wheat sliced bread.


I placed the marinated cucumber slices on one piece of bread and the grilled shrimp on the other.


The sandwich flavors (ginger, cucumber, and shrimp) reminded me a lot of sushi. It was actually quite refreshing and would be perfect for summertime, especially if you cooked the shrimp on the grill. Mmm!


The recipe called for 10 large shrimp (peeled), but I’m cheap and bought about a 1/2 pound of medium, which was sort of a bad idea. The sandwich tasted great, but it didn’t seem very “meaty.” The next time that I make this sandwich, I will either buy large shrimp or twice as much medium shrimp.



  1. I wonder if you had purchased uncooked shrimp if it would have picked up more of the flavors of the marinade?

    Looks great!

  2. I would definitely try it with uncooked shrimp – I find that when I “cook” the already cooked shrimp, they tend to get overcooked and a bit rubbery. The raw kind only needs a few minutes to cook (and you can still buy it frozen and already peeled if you want) and then the texture and flavor is much improved in my opinion. Looking forward to seeing all your sandwiches this week.

  3. Yum! I love this sandwich recipe and will definitely have to add this to my menu in an upcoming week.

    PS, fabulous idea on dubbing this week sandwich week! Sandwiches and ice cream are the two best creations ever! You can just hodgepodge all sorts of individually delicious items and somehow make favorites even better tasting!

  4. Here in England, shrimp (prawns!) are quite popular in sandwiches. “Prawn cocktail” (somewhat like chicken salad but with prawns instead) is a ubiquitous sandwich filling. I agree with starting with uncooked shrimp- if you cook them twice (as you did), they will likely turn out rubbery and not very yummy.

  5. i’m not really a fan of shrimps but I love spicy food…:)

    but i did eat a burger with shrimps and it was my fave burger i believe the name of that is ebi burger 🙂

  6. What a refreshingly different sandwich! I’ve never used shrimp in a sandwich before but combined with cucumber for a sushi-like taste I bet it’s fabulous! This would probably be great as a wrap too.
    I’m always on the lookout for sandwiches that can pass as dinner, since not all can.

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