What bread is best for a Swedish shrimp sandwich?

A dense rye or the slightly sweet Swedish limpa is traditional. A sturdy sourdough or whole grain loaf is a good substitute.

How do I keep the sandwich from getting soggy?

Butter the bread all the way to the edges and dry the shrimp well; the butter and lettuce keep moisture away from the bread.

Räksmörgås (Swedish Open-Faced Shrimp Sandwich)

The classic Swedish shrimp sandwich: buttered bread layered with lettuce, sliced egg and a generous pile of cold-water shrimp, finished with mayonnaise, cucumber, lemon and dill. Serves 4.

High-proteinNo added sugar

Contains: milk, egg, fish, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 20 min
Cook 10 min
Total 30 min
Yield 4 sandwiches
Level Easy

Updated November 4, 2026

Open-faced shrimp sandwich on dark rye with lettuce, sliced egg, a pile of shrimp, mayonnaise, cucumber and dill

In Sweden the shrimp sandwich is a lunch in its own right, sold in cafes, at train stations and on ferries. It is eaten with a knife and fork, because the shrimp are piled so high they would never stay put otherwise.

The build is always the same: butter, a lettuce leaf, sliced hard-boiled egg, a mountain of shrimp, and a little mayonnaise, cucumber, lemon and dill. A slice of dense rye or limpa is traditional, but any sturdy bread works.

Instructions

Cook the eggs. Put the eggs in a saucepan, cover with cold water and bring to a boil. Turn off the heat, cover and let stand 10 minutes, then cool in ice water, peel and slice.
Butter the bread. Spread each slice of bread with butter and lay a lettuce leaf on top.
Layer. Arrange the egg slices over the lettuce, then pile the shrimp on top, about 6 ounces per sandwich.
Finish. Add a ribbon of mayonnaise, a few cucumber slices, a lemon wedge, dill and roe, if using. Serve with a knife and fork.

Nutrition per serving (estimated)

640Calories

36 gCarbohydrates

12 gFiber

25 gNet carbs

50 gProtein

34 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinNo added sugar

Tips

Pipe the mayonnaise from a small plastic bag with the corner snipped off for the classic cafe look.
Thaw frozen shrimp overnight in the refrigerator and dry them well before building the sandwiches.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Assemble right before serving. Keep the peeled eggs and shrimp chilled separately up to 2 days.

Questions about this recipe

What bread is best for a Swedish shrimp sandwich?: A dense rye or the slightly sweet Swedish limpa is traditional. A sturdy sourdough or whole grain loaf is a good substitute.
How do I keep the sandwich from getting soggy?: Butter the bread all the way to the edges and dry the shrimp well; the butter and lettuce keep moisture away from the bread.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc, Muscadet or a dry rosé. Wine pairing guide

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