Shrimp Sandwiches with Cucumber Salad

by Editorial Staff

The sandwiches are prepared on grilled baguette slices. Fried shrimps are placed on toasts under a cucumber “blanket”.

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Salad

Ingredients

Baguette – 24 slices
Fresh large shrimps (peeled) – 24 pcs.
Fresh cucumbers – 400 g
Hot baked peppers, canned – 14 pcs.
Fresh cilantro (chopped) – 0.25 cups
Extra virgin olive oil
Lime juice – 2 teaspoon
Garlic (chopped) – 0.5 teaspoon
Salt to taste

Instructions

Cut the cucumbers in half lengthwise, remove the seeds, and chop the pulp on a coarse grater. Squeeze out the liquid. Transfer the chopped cucumbers to a bowl.
Finely chop the peppers, add to a bowl of cucumbers, add cilantro there, 1 tablespoon. a spoon of olive oil, lime juice, garlic, and salt, mix well.
Turn on the grill to preheat to medium-high temperature. Soak 6 wooden skewers in cold water for 10 minutes.
In a separate bowl, combine shrimp with 2 tablespoon. tablespoons of olive oil and 1.5 teaspoon of salt.
String the shrimp on skewers soaked in water and grill until pink, about 2 minutes on each side.
Brush the baguette slices on both sides with olive oil and grill for about 4-5 seconds on each side.
Remove shrimps from skewers and cut them into halves.
Put 2 halves of shrimp on each crouton, and put 1 tablespoon on top. a spoonful of cucumber salad. You can serve sandwiches right away.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.