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Shrimp Salad Croissants

 Shrimp Salad Croissants
I've had this recipe for years and get raves whenever I make it. It can be served on a bed of lettuce or a-top a flaky croissant. Either way, it's perfect for a quick , delicious lunch. --Molly Seidel, Edgewood, New Mexico
8 ServingsPrep: 15 min. + chilling


  • 1 pound cooked small shrimp
  • 2 celery ribs, diced
  • 2 small carrots, shredded
  • 1 cup mayonnaise
  • 1/3 cup finely chopped onion
  • Dash salt and pepper
  • 2 packages (2-1/4 ounces each) sliced almonds
  • 8 croissants, split


  • In a large bowl, combine the shrimp, celery and carrots. In a small
  • bowl, combine the mayonnaise, onion, salt and pepper. Pour over
  • shrimp mixture and toss to coat.
  • Cover and refrigerate for at least 2 hours. Just before serving, stir
  • in almonds. Serve on croissants. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 543 calories, 39 g fat (10 g saturated fat), 159 mg cholesterol, 733 mg sodium, 30 g carbohydrate, 3 g fiber, 19 g protein.