Wild Oregon bay shrimp come already cooked and peeled, which is what makes this a no-cook recipe. They are folded with mayonnaise, dijon, lemon, celery, green onion and parsley, then spooned into mini croissants over torn gem lettuce. Good for brunch, a game day table, or handing round at a party.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Mini Shrimp Salad Croissant Sandwiches
Declan Chapin, Premier Catch
Perfectly flaky mini croissants meet a fresh shrimp salad in this appetizer recipe. Juicy, Oregon shrimp are tossed in a creamy dressing with hints of lemon, crisp celery, and dill, creating the ultimate balance of flavor. These elegant sandwiches are ideal for brunches, game days, or as a show-stopping appetizer that’s as easy to make as it is to enjoy.
Ingredients
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Wild Oregon Bay Shrimp
⅓ cup mayonnaise
1 tsp Dijon mustard
juice of ½ a lemon
2 tbsp chopped celery
2 tbsp chopped green onion
1 tbsp chopped parsley
salt and pepper
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Mini butter croissants
Baby gem lettuce
Directions
In a salad bowl mix the shrimp, mayonnaise, mustard, and lemon juice. Gently fold in the chopped vegetables and herbs. Season with salt and pepper.
Add torn gem lettuce leaves and a scoop of shrimp salad to each croissant.
- Enjoy!
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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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