Shrimp Salad Croissant Sandwiches
Fresh baby shrimp mixed with a creamy dill mayo in a flaky, buttery croissant.
- 4 large croissants
- 12 oz baby shrimp cooked and peeled
- 1/3 Cup Kewpie mayonnaise japanese mayo
- 2 tsp lemon juice
- 1 tsp dijon mustard
- 2 Tbsp 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.
If you like your shrimp salad really saucy you can add an extra tablespoon or two of mayo. If you like it less saucy reduce mayonnaise to 1/4 cup.
Use any veggies you like in place of the ones suggested.
If you don't want to use croissants you can use any sandwich bread or rolls you choose.
I find that there is enough moisture in the shrimp salad that you don't need to add mayo or butter to the croissant or rolls, but you can add extra spread if you prefer.
Calories: 542kcal | Carbohydrates: 32g | Protein: 25g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 1077mg | Potassium: 463mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1023IU | Vitamin C: 55mg | Calcium: 156mg | Iron: 3mg