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✨ Newstarter
Smørrebrød
Denmark's iconic open-faced rye bread sandwich — dense dark rugbrød piled with toppings of pickled herring, egg and prawn in elegant, artistic compositions.
⏱ 20 min🔥 320 kcalEasy
★4.6(743)
4 recipes using shrimp — Smørrebrød, æbleskiver, flæskesteg — elegant and hearty Nordic cuisine.
These 4 danish shrimp recipes are ready in about 24 minutes on average, with 320–380 kcal per serving, and 75% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Danish cuisine — Smørrebrød, æbleskiver, flæskesteg — elegant and hearty Nordic cuisine — brings its own distinctive techniques and seasonings to every ingredient it touches. When Danish cooks work with shrimp, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling, roasting and sautéing.
Sweet, quick-cooking shellfish that go from raw to ready in two or three minutes — perfect for fast, high-heat dishes. In this collection it's most often cooked with red onion, good-quality mayonnaise, hard-boiled eggs, fresh dill, lemon and salted butter. The dishes here span danish classics ready in as little as 15 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Smørrebrød Skagen (Danish Shrimp Open Sandwich) is the highest-rated dish in this collection at 4.9★ from 310 ratings.
Denmark's iconic open-faced rye bread sandwich — dense dark rugbrød piled with toppings of pickled herring, egg and prawn in elegant, artistic compositions.
Denmark's iconic open-faced rye bread sandwich — a precisely constructed masterpiece of toppings from pickled herring to roast beef, each combination its own art form.
Danish open-faced sandwiches on dark rye bread with elaborate toppings — the art form at the heart of Danish food culture.
Buttered dark rye topped with sweet pink shrimp bound in dill-mayonnaise, a curl of lemon, fresh dill and a single black caviar bead — the most elegant of Denmark's open-face sandwiches.
Look for firm, translucent flesh with a clean sea smell — never ammonia. Shell-on shrimp keep more flavour; larger counts (fewer per kilo) mean bigger shrimp.
Peel and devein, leaving the tail on for presentation if you like. A quick brine firms the texture; pat dry before searing so they brown rather than steam.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
Very lean and high in protein, with selenium, vitamin B12 and iodine for few calories.
Most of these 4 Danish shrimp recipes are ready in around 24 minutes from start to finish. The quickest, Smørrebrød Skagen (Danish Shrimp Open Sandwich), takes about 15 minutes, while the slower-cooked dishes run up to 30 minutes.
Across this collection they range from about 320 to 380 kcal per serving, averaging 365 kcal — Smørrebrød is the lightest option at 320 kcal.
Smørrebrød is a great place to start — it's rated easy and comes together in about 20 minutes. 75% of the recipes here are beginner-friendly.
In these recipes, shrimp is most often paired with red onion, good-quality mayonnaise, hard-boiled eggs, fresh dill, lemon and salted butter. Danish kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.