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Shrimp Salad on a Croissant Recipe

American · Main course · 20 min total

A classic seafood salad with tender shrimp, crisp celery, and a creamy dressing, served on a buttery croissant for a satisfying lunch or light dinner.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup finely diced celery
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 4 croissants, split and lightly toasted
• 4 leaves lettuce

Instructions

1. Bring a pot of salted water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Drain and rinse under cold water; pat dry. Chop shrimp into bite-sized pieces.
2. In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
3. Add chopped shrimp, celery, dill, and chives to the dressing. Stir gently to combine. Taste and adjust seasoning if needed.
4. To assemble, place a lettuce leaf on the bottom half of each croissant. Divide shrimp salad evenly among croissants. Top with the other half of croissant and serve immediately.

Tips

• Refrigerate shrimp salad for up to 2 days; assemble sandwiches just before serving to keep croissants crisp.
• For extra flavor, add a pinch of cayenne or paprika to the dressing.

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