Why I’ll Love This Recipe
I love how this recipe comes together quickly with simple ingredients while offering a fresh and flavorful meal. I appreciate the creamy shrimp salad paired with the soft, buttery croissant and crisp vegetables. I also enjoy customizing the filling with herbs, citrus, or extra vegetables to create a new variation every time I make it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 large croissants, sliced in half
- 1½ pounds cooked shrimp, peeled, deveined, and chopped
- ¾ cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely diced
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- Salt
- Black pepper
- Lettuce leaves
- Tomato slices (optional)
Directions
- I place the chopped cooked shrimp in a large mixing bowl.
- I add the mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper.
- I stir in the diced celery, chopped red onion, fresh dill, and parsley until everything is evenly combined.
- I refrigerate the shrimp salad for at least 20–30 minutes so the flavors have time to blend.
- I slice the croissants in half horizontally.
- I place lettuce leaves on the bottom half of each croissant.
- I spoon a generous amount of shrimp salad over the lettuce.
- I add tomato slices if I am using them.
- I close each sandwich with the top half of the croissant and serve immediately.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Total Time: 50 minutes
Variations
I sometimes add diced avocado for extra creaminess or chopped cucumber for additional crunch. I also enjoy mixing in capers, chopped pickles, or a pinch of Old Bay seasoning for more seafood flavor. When I want a touch of sweetness, I add finely diced apples or halved grapes. I occasionally substitute fresh chives or tarragon for the dill to create a different herb profile.
Storage/Reheating
I store the shrimp salad in an airtight container in the refrigerator for up to 2 days. I keep the croissants separate and assemble the sandwiches just before serving so they stay fresh and flaky. Since these sandwiches are served chilled, reheating is not necessary. I do not recommend freezing the shrimp salad because the dressing may separate and the shrimp can become watery after thawing.
FAQs
What type of shrimp works best for shrimp salad?
I like using medium or large cooked shrimp because they are tender, flavorful, and easy to chop into bite-sized pieces.
Can I make the shrimp salad ahead of time?
Yes. I often prepare it several hours or even a day in advance because the flavors improve after chilling.
Can I replace the mayonnaise?
Yes. I sometimes substitute part or all of the mayonnaise with plain Greek yogurt for a lighter version with a tangy flavor.
How do I keep the croissants from becoming soggy?
I assemble the sandwiches just before serving and place lettuce between the croissant and the shrimp salad to help keep the pastry crisp.
What can I serve with Shrimp Salad Croissant Sandwiches?
I like serving them with potato chips, pasta salad, fresh fruit, coleslaw, cucumber salad, pickle spears, or a cup of chilled soup for a complete meal.
Conclusion
I always enjoy making Shrimp Salad Croissant Sandwiches because they are fresh, creamy, and full of delicious seafood flavor. I appreciate how the flaky croissants perfectly complement the light shrimp salad, creating a meal that feels elegant without requiring much effort. Whether I prepare them for a picnic, brunch, or casual lunch, they are always a recipe I enjoy sharing.
PrintShrimp Salad Croissant Sandwiches Recipe
Shrimp Salad Croissant Sandwiches combine buttery, flaky croissants with a creamy shrimp salad featuring fresh herbs and crisp vegetables. They make an elegant yet easy meal for brunch, lunch, picnics, or summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 6 large croissants, sliced in half
- 1 1/2 pounds cooked shrimp, peeled, deveined, and chopped
- 3/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Lettuce leaves
- Tomato slices (optional)
Instructions
- Place the chopped cooked shrimp in a large mixing bowl.
- Add the mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, garlic powder, salt, and black pepper, then stir until well combined.
- Mix in the diced celery, chopped red onion, fresh dill, and parsley until evenly incorporated.
- Refrigerate the shrimp salad for 20–30 minutes to allow the flavors to meld.
- Slice the croissants in half horizontally.
- Layer lettuce leaves on the bottom half of each croissant.
- Spoon a generous amount of shrimp salad over the lettuce.
- Add tomato slices if desired.
- Top with the remaining croissant halves and serve immediately.
Notes
- Medium or large cooked shrimp work best for this recipe.
- Add diced avocado, chopped cucumber, capers, chopped pickles, or a pinch of Old Bay seasoning for extra flavor.
- Fresh chives or tarragon can be substituted for dill.
- Store the shrimp salad in an airtight container in the refrigerator for up to 2 days.
- Keep the croissants separate until ready to serve to prevent sogginess.
- Freezing the prepared shrimp salad is not recommended.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 31 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 210 mg
