Fresh baby shrimp mixed with a creamy dill mayo in a flaky, buttery croissant. These shrimp salad sandwiches are a perfect lunch for an afternoon on the patio.
When the weather gets warm I love having lunch on the patio with a good book and a fresh sandwich.
Shrimp salad sandwiches are one of my favourites and they always remind me of summer with the salty, sweet shrimp, fresh dill and veggies.
Piled on a flaky butter croissant this sandwich is filling without feeling heavy.
You can add any fresh veggies that you like, but my favourites are tender pea shoots, avocado and vine ripened tomato, especially if they are picked straight from the garden.
To make shrimp salad sandwiches you will need:
- Large croissants – Croissants are nice and light and go well with the delicate shrimp, but you can use any sandwich bread or rolls you like.
- Cooked and peeled baby shrimp – I prefer to use baby shrimp when making shrimp salad sandwiches as they are slightly salty, a bit sweet, and have softer texture. But if you prefer you can use medium sized shrimp or even small prawns.
- Kewpie Mayonnaise – Kewpie mayonnaise is Japanese mayo and it has a creamier, richer taste and consistency than traditional mayo that goes so well with the shrimp. However, regular mayo will work just fine if you prefer.
- Dijon mustard – Adds just a tiny bit of spice and additional flavour to the sauce.
- Fresh lemon juice – Because lemon always goes well with seafood and the acid will help balance the flavours.
- Fresh dill – Dill is another ingredient that always goes well with seafood. The fresh, tangy flavour is a perfect contrast to the sweet, salty shrimp.
- Fresh veggies – You can use what you like here. I like pea shoots, avocado and tomato, but cucumber, sprouts, or lettuce all work well.
Pro Tip – For the best flavours make sure you are using fresh lemon juice and fresh dill. If you can’t find fresh dill you can replace it with 2 teaspoons of dried dill.
Step by Step Instructions
Making these shrimp sandwiches is quick and easy.
In a small bowl, mix the shrimp, mayo, mustard, lemon juice and dill. If you like your shrimp salad really saucy you can add an extra tablespoon or two of mayo, or try adding a tablespoon of homemade tartar sauce.
Cut open the croissants, add the pea shoots to the bottom half, along with the tomato slices and top with the shrimp, avocado and any other veggies you are using.
Add the top half of the croissant and serve.
There is no need to let the shrimp salad rest so as soon as you mix it up you can stuff it in your croissant and dive in.
Pro Tip – Scale this recipe up or down as needed depending on how many sandwiches you are making and how full you want to stuff them. Leftover shrimp salad will keep for 3 days in the refrigerator.
I really like to serve these sandwiches as is. Most of the time I won’t have any sides with them as they are filling enough on their own and are full of delicious flavours.
You may want to play with the toppings, swapping the pea shoots for alfalfa sprouts or shredded lettuce. They are also great with fresh baby spinach.
Sometimes I like some sliced cucumber or bell peppers and sometimes I leave it at tomato and avocado.
You could also choose to simply stuff the croissant full of shrimp and leave the veggies out completely.
If you want a side dish to go with these sandwiches then a simple salad works well, or even just a handful of potato chips.
Top Tips & FAQS
Kept in an airtight container in the refrigerator shrimp salad should keep for about 3 days.
Once mixed, the shrimp salad will not keep well in the freezer. It will become watery and soft when thawed. It is best to make just enough to use or that you can consume within a few days.
Kewpie mayo is Japanese mayonnaise. It is made with just egg yolks instead of whole eggs and there is no added sugar. It is creamier and thicker that regular mayonnaise and has a richer flavour.
It is typically used for sushi, but it works very well with seafood, especially sandwiches. It can also be used in pasta salads or almost any recipe that calls for mayo when you want a richer flavour.
More Easy Lunch Recipes
More Easy Sandwich Recipes
Creamy dill chicken salad – by Life’s Ambrosia
5 Minute chickpea salad sandwich – by This Healthy Kitchen
Tomato mozzarella sandwich with herb mayo – by The Forked Spoon
Shrimp Salad Croissant Sandwiches
- 4 large croissants
- 12 oz baby shrimp cooked and peeled
- ⅓ Cup Kewpie mayonnaise japanese mayo
- 2 teaspoon lemon juice
- 1 tsp dijon mustard
- 2 tablespoon fresh chopped dill
- 1 Cup pea shoots or alfalfa sprouts, shredded lettuce
- 1 avocado sliced
- 1 medium tomato sliced
- In a small bowl mix the shrimp, mayonnaise, mustard, lemon juice and dill.
- Cut open the crossaints and add a layer of pea shoots, followed by sliced tomatoes.
- Top with shrimp salad and sliced avocado.
- Add the tops of the croissants to the sandwiches and serve.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.