Shrimp Salad Croissant Recipe

Chop and mix

If your prawns are whole, chop them coarsely into bite-sized pieces (about 1–1.5 cm). Place prawns in a medium mixing bowl.

Add diced celery and finely minced red onion to the bowl with the prawns. This provides crunch and a mild sharpness to balance the mayo.

In a small separate bowl, whisk together mayonnaise, lemon juice, lemon zest, Dijon mustard, chopped fresh dill, salt, and black pepper until smooth and emulsified.

Pour the mayo-lemon dressing over the prawns, celery, and onion. Gently fold with a spatula until everything is evenly coated. Taste and adjust seasoning — add a little more lemon juice or salt if desired. Cover and refrigerate for 10–15 minutes to let flavors meld (up to 1 hour is fine).

If you prefer warmed croissants, preheat a skillet over medium-low heat. Lightly butter the cut sides of each croissant and toast cut-side down 1–2 minutes until golden and just crisp. Alternatively, warm in a 175°C (350°F) oven for 5 minutes.

While croissants warm, slice the tomato into 4 even slices. Pat tomato slices lightly with paper towel to remove excess moisture so the croissants don't get soggy.

Prepare lettuce leaves by rinsing and thoroughly drying. Use whole leaves to line the croissant bottoms — this creates a moisture barrier and adds crunch.

Open each croissant. Place 2 lettuce leaves on the bottom half of each croissant (or enough to cover).

Lay one tomato slice (or two thinner slices) on top of the lettuce.

Spoon approximately 75 g of the shrimp salad mixture onto each croissant bottom (this yields four sandwiches). Shape gently with the spoon to form an even mound, leaving some texture visible.

Top with an extra small sprinkle of chopped dill or a grind of black pepper if desired. Close croissant with top half.

Serve immediately with lemon wedges on the side for diners to add a final bright squeeze.