Easy Cold Shrimp Salad on Croissants
It couldn't be easier to make a batch of restaurant-style Cold Shrimp Salad at home! Serve it on fresh, flaky mini croissants for a fancy feel and taste.
Servings: 8 sandwiches
Calories: 152kcal
Equipment
- Large Pot
- Strainer
- Mixing Bowl with lid
- Chef's Knife
Ingredients
Shrimp Salad Sandwiches
- 1 pound large shrimp
- ½ tablespoon Old Bay seasoning
- 1 stalk celery
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon Old Bay seasoning
- 8 count mini croissants
Topping Ideas
- romaine lettuce leaves
- avocado slices
Instructions
- 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 place the shrimp 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!
Notes
At first, it will look like you don't have enough mayo to cover the shrimp. Trust the process - it will distribute evenly as you continue mixing!
Storage Instructions:
Keep the shrimp salad in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, assemble on a croissant.
Nutrition
Calories: 152kcal | Carbohydrates: 2g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 78mg | Sodium: 425mg | Potassium: 85mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 0.4mg