Brunch people, gather round! These are the sandwiches that make guests go QUIET for a second because they’re too busy eating. I’m not bragging. I’m just reporting the facts.
Shrimp salad tucked into a buttery croissant with peppery pea shoots, creamy avocado, and a thick slice of vine-ripened tomato?! It feels very restaurant. It is absolutely not.
The shrimp situation takes ten minutes flat. The dressing is mayo, lemon, mustard, fresh dill… done. Build them right before your guests arrive so the croissant stays flaky and the avocado stays bright green. That’s the whole game.
How to Cook Shrimp for This Salad
Cooking the shrimp RIGHT is everything. Boil salted water with a squeeze of lemon, drop in your shrimp, and cook 2-3 minutes until they curl into a “C” and turn pink. (straight “O” shapes? Overdone, my friend.)
Drain, then plunge into an ICE BATH to halt the cooking. Pat dry, chop into 1/2-inch pieces, and cool completely before tossing with the dressing.
Can You Make This Ahead of Time?
- MAKE THE SHRIMP SALAD AHEAD: by up to 24 hours, stored tightly covered in the fridge. The flavors actually deepen overnight (bonus!).
- SLICE THE TOMATO EARLY: layer the rounds between paper towels in the fridge so they don’t leak moisture into your croissant.
- WAIT ON THE AVOCADO until the last possible second. It browns shockingly fast… nobody wants a sad green sandwich.
- NEVER ASSEMBLE IN ADVANCE. Croissants soak up moisture and turn limp. Build these right before serving, that’s the only way.
How to Keep Avocado from Browning
Slice that avocado LAST… right before assembly. Oxidation is FAST, folks. Every minute sitting out counts
Brush slices with lemon juice (lime works too), then press plastic wrap DIRECTLY against the flesh. Zero air gaps. Fridge until sandwich build time
Bonus trick: a thin olive oil layer brushed on top blocks air just as well
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1950
- Protein: 55-65 g
- Fat: 110-125 g
- Carbohydrates: 130-145 g
Ingredients
For the shrimp salad:
- 12 oz shrimp (peeled and deveined, then cut into 1/2-inch pieces)
- 1/2 cup mayonnaise (I prefer Hellmann’s for its creamy texture)
- 1 tbsp lemon juice
- 1 tsp mustard (I always use Grey Poupon for a sharper kick)
- 2 tbsp fresh dill
- 1/4 tsp celery salt
- 1/4 tsp freshly cracked black pepper
For the sandwiches:
- 4 croissants
- 1 cup pea shoots
- 1 avocado (thinly sliced right before serving to prevent browning)
- 1 large vine-ripened tomato
Step 1: Whisk Dressing and Toss
- 12 oz shrimp
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp mustard
- 2 tbsp fresh dill
- 1/4 tsp celery salt
- 1/4 tsp freshly cracked black pepper
In a medium bowl, combine the mayonnaise, lemon juice, mustard, celery salt, and freshly cracked black pepper, whisking until smooth.
This creates a flavorful dressing base that will coat the shrimp evenly.
Add the cut shrimp pieces and fresh dill, folding gently to combine without breaking apart the delicate shrimp.
I like to let this mixture chill for at least 15 minutes before assembling—it allows the flavors to meld and keeps everything cool for serving.
Step 2: Slice the Fresh Produce
- 1 avocado
- 1 large vine-ripened tomato
- 1 cup pea shoots
While the shrimp salad chills, slice the tomato into thin rounds and set aside on a paper towel to absorb excess moisture.
Just before assembly, thinly slice the avocado—doing this at the last minute prevents browning and ensures a creamy texture.
Keep the pea shoots ready.
This strategic timing ensures all fresh components are at their peak when you build the sandwiches.
Step 3: Layer the Sandwiches
- 4 croissants
- 1 cup pea shoots
- 1 large vine-ripened tomato
- shrimp salad from Step 1
- 1 avocado
Slice each croissant in half horizontally, creating top and bottom pieces.
Layer the bottom halves with pea shoots first, followed by tomato slices, creating a fresh vegetable foundation.
Spoon a generous portion of the shrimp salad from Step 1 onto the tomato layer, then top with the freshly sliced avocado.
I always place avocado last so it stays soft and doesn’t get crushed by other ingredients.
Step 4: Top and Plate
Place the croissant tops onto each sandwich and serve immediately.
The combination of cool shrimp salad, creamy avocado, and buttery croissant creates a perfect textural contrast that’s best enjoyed right away.
Quick Shrimp Salad Croissants
Ingredients
Method
- In a medium bowl, combine the mayonnaise, lemon juice, mustard, celery salt, and freshly cracked black pepper, whisking until smooth. This creates a flavorful dressing base that will coat the shrimp evenly. Add the cut shrimp pieces and fresh dill, folding gently to combine without breaking apart the delicate shrimp. I like to let this mixture chill for at least 15 minutes before assembling—it allows the flavors to meld and keeps everything cool for serving.
- While the shrimp salad chills, slice the tomato into thin rounds and set aside on a paper towel to absorb excess moisture. Just before assembly, thinly slice the avocado—doing this at the last minute prevents browning and ensures a creamy texture. Keep the pea shoots ready. This strategic timing ensures all fresh components are at their peak when you build the sandwiches.
- Slice each croissant in half horizontally, creating top and bottom pieces. Layer the bottom halves with pea shoots first, followed by tomato slices, creating a fresh vegetable foundation. Spoon a generous portion of the shrimp salad from Step 1 onto the tomato layer, then top with the freshly sliced avocado. I always place avocado last so it stays soft and doesn't get crushed by other ingredients.
- Place the croissant tops onto each sandwich and serve immediately. The combination of cool shrimp salad, creamy avocado, and buttery croissant creates a perfect textural contrast that's best enjoyed right away.