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Shrimp guedille with coleslaw

A shrimp guedille is a toasted bun filled with mayo shrimp and lettuce, served with a crunchy coleslaw. This Quebec recipe serves 4, takes 25 minutes, needs no real skill, and costs about €3.90 per person. The trick is toasting the bun in a skillet so it stays crisp under the filling.

Tonight, a Quebec style guedille, a toasted bun filled with mayo shrimp and lettuce, with a crisp coleslaw on the side.

Shrimp guedille with coleslaw
Total time
25 min
Difficulty
Very easy
Cost per person
€3.90
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

A guedille is the ultimate summer sandwich, the kind you eat with sand still between your toes. The buttery toasted bun gives a nice crunch, the shrimp coated in mayo bring a mild briny sweetness, and the crisp lettuce ties everything together. On the side, a tangy coleslaw with carrot wakes up every bite.

This is a dish that needs zero technique and a lot of freshness, perfect for a weeknight when you don't feel like cooking for long. Kids love the mild taste of the shrimp and the simplicity of the sandwich, while adults enjoy the contrast between the warm bun and the cold slaw. Mon Chou brings it out as soon as the weather turns warm, for lunch or a light dinner on the patio.

The ingredients

4 people

Fish counter

  • Cooked peeled shrimp 400 g

Bakery

  • Hot dog buns 4

Pantry

  • Mayonnaise 8 tbsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Celery stalk 1
  • Chives 1 sprig
  • Lemon 1
  • Lettuce 4 leaves
  • White cabbage 300 g
  • Carrot 1

Dairy

  • Butter 20 g

Allergens Shellfish, Gluten, Eggs, Celery

The step by step recipe

  1. Thinly slice the cabbage, grate the carrot, and season with the vinegar, 3 tbsp of mayonnaise, salt, and pepper. 10 min

    Let it rest, the cabbage softens and releases a bit of juice.

  2. Cut the shrimp in half, mix with the very finely chopped celery, chives, lemon juice, and 5 tbsp of mayonnaise.

    Chop the celery very finely, it adds crunch without taking over.

  3. Split the buns open on top and toast them in a skillet with the butter on both sides. 4 min

    Watch closely, a hot dog bun browns in just a few seconds.

  4. Line each bun with a lettuce leaf and fill with the shrimp salad.

    The lettuce acts as a barrier so the bun doesn't get soggy from the sauce.

  5. Serve with the coleslaw on the side.

    Serve everything well chilled, it's a nice contrast with the warm bun.

Our tips to get it right

  • Drain the shrimp well before mixing them with the mayo, otherwise the filling turns watery and soaks the bun.
  • Make the coleslaw a bit ahead of time, it only gets better once the flavors settle in.
  • Pick slightly firm hot dog buns, they hold up better to toasting and won't collapse under the filling.

The variations

  • Swap the shrimp for crabmeat or imitation crab for a different flavor while keeping the same texture.
  • For a vegetarian version, fill the buns with mashed hard boiled eggs mixed with mayo instead of shrimp.
  • For kids, chop the shrimp a bit smaller and skip the celery for a milder, easier to chew filling.

What to serve it with

  • Potato chips for extra crunch
  • A cold glass of lemonade
  • Grilled corn on the cob

Storage

The coleslaw keeps for 2 days in the fridge in a sealed container. The shrimp filling keeps for 1 day chilled, but it's best to fill the buns right before serving so they stay crisp. This dish doesn't freeze well.

Questions about this dish

Can I use frozen shrimp?

Yes, thaw cooked shrimp in the fridge overnight and drain them well before mixing with the mayo. Avoid raw shrimp, since they would need extra cooking time.

Can I make the guedille ahead of time?

The shrimp salad and the coleslaw can be made a few hours ahead and kept chilled separately. Fill the buns just before serving so they stay crisp.

What bun should I use if I don't have hot dog buns?

A small elongated roll or a soft half baguette work well too. The key is being able to split it open on top and toast it so it holds the filling.

Can I replace the celery stalk?

Yes, you can swap it for very finely diced cucumber to keep some crunch. The flavor will be a bit milder but the texture stays pleasant.

How long does it take to make a shrimp guedille with coleslaw?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a shrimp guedille with coleslaw?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp guedille with coleslaw cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, eggs, celery. Always check the labels of the products you buy.

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