Not to be confused with the leafy variety of “salad” – this Cold Shrimp Salad on Mini Croissants is one of my favorite easy lunches! We’re going to take plump, juicy shrimp seasoned with Old Bay and toss it in mayonnaise, dijon mustard, and diced celery. It’s a perfect restaurant-style meal that you can get right at home for a fraction of the cost!
My mom and I used to go to this place called Room Service in Jackson, MS… and they gave me my first taste of shrimp salad! It’s pretty much a seafood salad, served on bread or with crackers. They used to always pack our salad in croissants and it was always so tasty and fancy. I just HAD to recreate the recipe for my Coined Crew!
- Large Shrimp – Some people use salad shrimp (the already cooked kind you find in the grocery store) but I love to use large shrimp & cook it at home since they have so much more flavor!
- Mayonnaise – Similar to a seafood salad, tuna salad, or chicken salad – our cold shrimp salad has a base of mayonnaise. I like to use the olive oil variety, but feel free to use your favorite brand.
- Old Bay Seasoning – Old Bay is a quintessential seasoning for seafood. We’re going to season our water to make a sort of “broth” to cook the shrimp in. Plus, we also add some more Old Bay to the shrimp salad for taste.
- Celery – I’m actually not a fan of celery normally… but a bit of crunchy celery is key to a great shrimp salad! Because we refrigerate the shrimp salad before serving, some of that bite that celery has gets toned down a lot. Don’t skip this ingredient!
- Miniature Croissants – You really can serve this on your favorite thick bread – sourdough, brioche, etc. BUT, croissants are my vessel of choice. They just make you feel so elevated when eating your sandwich on them. I used mini croissants and toasted them for a quick minute before adding the salad.
How to Make Creamy, Cold Shrimp Salad
We’re going to start out by cooking our shrimp in Old Bay-seasoned water for about 4-5 minutes, just until they are nice and plump. Then, you want to immediately start cooling off the shrimp so it doesn’t melt the mayonnaise. I dip them in a quick ice bath and then store them in the refrigerator while I work on everything else.
Dice your celery up into really small pieces. In a large bowl, add the cooled shrimp, diced celery, your favorite mayonnaise, some dijon mustard, and a bit more Old Bay to taste. Stir everything up until it’s fully mixed, then give it a quick taste to make sure it’s to your liking.
From there, just cover the bowl and let the shrimp salad chill for about an hour. When you’re ready to serve, simply cut your croissants in half and toast them for a minute. I also like to add some lettuce leaves and avocado to my sandwiches, just for some extra veggies.
That’s it! You have the ultimate, restaurant-style shrimp salad at your disposal. It’s really such a deluxe meal that looks fancier than the effort you put into it. I’d only store this in the fridge for 3 days – if it lasts that long before being eaten!
Other Healthy Lunches You’ll Love!
Easy Cold Shrimp Salad on Croissants
- 1 lb. large shrimp thawed
- ½ tbsp. Old Bay seasoning
- 1 stalk celery
- ½ cup mayonnaise
- 1 tsp. dijon mustard
- 1 tsp. Old Bay seasoning
- 6 ct. mini croissants
- In a large pot, add the shrimp and ½ tbsp. of Old Bay seasoning. Let the water get to a boil.
- Boil your shrimp for no more than 5 minutes, until they are pink and plump.
- Drain the hot water and add ice to the shrimp to cool it down. Then, drain the cold water and pop it in the refrigerator while you prep the remaining ingredients.
- Dice the stalk of celery into small pieces.
- Add the cooled shrimp, celery, mayo, dijon mustard, and 1 tsp. of Old Bay seasoning to a bowl. Stir until fully mixed and let it marinate in the refrigerator for about an hour.
- Serve the shrimp salad on toasted mini croissants. I like to add a lettuce leaf and avocado to the sandwiches as well. Enjoy!
The Coined Breakdown
- Total Cost per serving: $3.01
- Total Cost (6 mini sandwiches): $9.03
- Those Other Guys: $14.99 per sandwich