There’s something about a really good shrimp salad that just feels like summer. Maybe it’s because I grew up eating it at beach picnics, or maybe it’s just that cold, creamy seafood always tastes better when it’s warm outside. Either way, I’m always looking for new ways to serve it.
That’s where croissants come in. Sure, you could put this shrimp salad on regular bread or crackers, but why would you when you could have all those buttery, flaky layers instead? Plus, croissants are sturdy enough to hold everything without getting soggy, which is key when you’re dealing with a mayo-based salad.
The best part? This recipe comes together in about 20 minutes. You can make the shrimp salad ahead of time and just assemble the croissants when you’re ready to eat. Perfect for lunch with friends or a light dinner when you don’t feel like turning on the oven.
Why You’ll Love These Shrimp Salad Croissants
- Ready in 15 minutes – This is one of those recipes you can whip up when you need lunch fast but still want something that feels special and satisfying.
- No cooking required – Since the shrimp comes pre-cooked, all you need to do is mix and assemble—perfect for hot days when you don’t want to turn on the stove.
- Light yet filling – The combination of protein-packed shrimp, creamy avocado, and buttery croissants keeps you satisfied without feeling weighed down.
- Simple ingredients with a gourmet touch – The Kewpie mayo and fresh dill elevate basic shrimp salad into something that tastes like it came from a fancy cafe.
- Great for entertaining – These croissants look impressive and are easy to make ahead for brunch gatherings or casual lunch parties.
What Kind of Shrimp Should I Use?
For this recipe, baby shrimp (also called salad shrimp) are the way to go since they’re already the perfect bite-size for stuffing into croissants. You can find them pre-cooked and peeled in the seafood section of most grocery stores, either fresh or frozen – both work great. If you’re using frozen shrimp, just make sure to thaw them completely and pat them dry with paper towels before mixing them with the mayo and seasonings. Some stores sell canned baby shrimp too, which is a convenient pantry option, though fresh or frozen will give you better flavor and texture.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Baby shrimp: You can use larger shrimp if that’s what you have – just chop them into bite-sized pieces. Canned shrimp works too, though make sure to drain and rinse it well first.
- Kewpie mayonnaise: Regular mayo works fine here, but if you want to mimic that slightly sweet, tangy flavor of Kewpie, add a tiny pinch of sugar and an extra squeeze of lemon juice to your regular mayo.
- Croissants: If croissants aren’t available, try brioche buns, soft dinner rolls, or even good quality sandwich bread. The buttery, flaky texture of croissants is nice, but other soft breads will still taste great.
- Fresh dill: No fresh dill? Use 1 teaspoon of dried dill instead, or swap it out for fresh parsley or chives for a different but still tasty herb flavor.
- Pea shoots: The recipe already mentions alfalfa sprouts or shredded lettuce as alternatives, and both work perfectly. Arugula or baby spinach are also good choices if you want something with a bit more flavor.
- Dijon mustard: Regular yellow mustard or whole grain mustard can step in if you don’t have Dijon on hand.
Watch Out for These Mistakes While Cooking
The biggest mistake when making shrimp salad is not draining your cooked shrimp well enough, which adds excess water to the mixture and makes your croissants soggy – pat the shrimp completely dry with paper towels before mixing with the mayo.
Another common error is over-mixing the salad, which can break down the shrimp into mushy pieces instead of keeping them whole and tender, so fold everything together gently with a spatula.
To keep your croissants from getting waterlogged, slice and lightly toast them before assembling, and make sure to layer the pea shoots as a barrier between the bread and the wet ingredients.
Finally, wait to slice your avocado and tomato until right before serving, and give them a quick pat with a paper towel to remove excess moisture that could make your sandwich fall apart.
What to Serve With Shrimp Salad Croissants?
These shrimp salad croissants are pretty filling on their own, but I love serving them with a simple side to round out the meal. A handful of kettle-cooked potato chips or sweet potato chips adds a nice crunch that contrasts with the buttery croissant. If you want something lighter, a cup of gazpacho or cucumber soup works great since the cool, refreshing flavors complement the shrimp salad perfectly. For a more substantial lunch, try pairing these with a fruit salad made with melon, berries, and a squeeze of lime – the sweetness balances out the tangy mayo and lemon in the shrimp salad.
Storage Instructions
Store: Keep the shrimp salad separate from the croissants in an airtight container in the fridge for up to 2 days. The croissants will get soggy if you assemble them ahead, so it’s best to store everything separately and put them together right before eating.
Make Ahead: You can prep the shrimp salad mixture a day in advance, which actually helps the flavors blend together nicely. Just wait to slice your avocado and tomato until you’re ready to serve, since they don’t hold up well in the fridge.
Serve: When you’re ready to eat, give the shrimp salad a quick stir and assemble your croissants fresh. If your croissants have been sitting out, you can warm them in the oven at 300°F for about 5 minutes to get them nice and flaky again before filling.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
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: Prepare the Shrimp Salad Base
- 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: Prepare the Fresh Components
- 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: Assemble the Croissant 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: Close and Serve
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.