Lunch · 20 min · scandinavian

Shrimp Smørrebrød

Dinner decisions, handled: Shrimp Smørrebrød pairs rye bread with shrimp for a 20-minute Scandinavian lunch. It is weeknight cooking that still hits your targets — 42 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 4 slices Rye bread
• 12 oz Shrimp
• 1/3 cup Mayonnaise
• 1 Lemon
• 1/4 cup Dill
• 2 tbsp Butter
• 4 leaves Romaine

Steps

1. Butter the rye and lay on the lettuce — it keeps the bread crisp under the shrimp.
2. Pile the shrimp high; a proper räksmörgås is generous to the point of structural concern.
3. Dollop with mayonnaise thinned with lemon juice, then shower with dill.
4. Serve with lemon wedges; the dill-lemon-shrimp trinity is non-negotiable.
5. Hand-peeled shrimp are the luxury upgrade — worth it for guests, optional for Tuesday.

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