Here’s the scoop on the Shrimp Salad Sandwich—it’s not your average lunch. Think tender shrimp mixed with a punchy remoulade, all lounging on a flaky croissant, like it’s vacationing in the French Riviera. This recipe laughs in the face of those bland, forgettable lunches.

It’s your culinary rebel, mixing upscale vibes with down-to-earth simplicity. Perfect for those days when you’re craving something a notch above the usual.

Why You’ll Love These Shrimp Salad Sandwiches

Unbeatable Flavor Combination: The zesty remoulade dressing complements the shrimp perfectly, creating a rich flavor profile that is bold and balanced.
Versatility: Ideal for any meal – think upscale picnic, a refined brunch, or a hearty dinner..
Crowd-Pleaser: A surefire hit for any gathering or family meal.

All the Good Stuff: Ingredients for Your Prawn Salad Sandwich

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

Meat: Medium shrimp
Produce: Lemon, Fresh chopped dill, Shallot or red onion, Celery, Lettuce leaves,Tomato
Bread:Large croissants
Pantry Seasonings: Old Bay seasoning, Pepper
Condiments: Mayonnaise, Spicy brown mustard, Capers, Horseradish sauce, Worcestershire sauce, Tabasco or your favorite hot sauce

Two shrimp salad sandwiches with lettuce and tomato.

Effortless Magic: Making the Best Shrimp Salad Croissant Sandwiches

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Mix all the remoulade ingredients in a bowl and set aside.
Boil the shrimp with lemon, then cool them in ice water. If you want all the deets on how to boil shrimp, check out that post.
Toss the cooled shrimp with remoulade, dill, onion, and celery.
Assemble the sandwiches with remoulade, lettuce, tomato, and the shrimp mixture on croissants.

For a hearty meal, make our creole seafood gumbo recipe. The rich, savory flavor of the gumbo pairs well with these shrimp croissant sammies.

Variations: Creative Twists

Here are some variations on our shrimp salad sandwich. Whether you’re in the mood to experiment or just looking to add a personal touch, these recipes will spark some excitement!

Healthier Shrimp Salad Sadwich:

Swap out the croissant for a whole-grain or sprouted grain bread that packs a fiber-rich punch. Use Greek yogurt in place of mayonnaise in your remoulade sauce for a lighter alternative. Amp up the veggies by adding spinach, arugula, and slices of cucumber for extra crunch and nutrients.

Prawn Cocktail Sandwich:

Channel the classic prawn cocktail vibes by mixing your shrimp (or prawns, for authenticity) with a tangy, cocktail sauce. Layer this saucy seafood salad on a soft, lightly toasted brioche bun, and top with crisp lettuce and thinly sliced avocado.

Shrimp Avocado Sandwich:

Give your sammy a creamy, rich twist by adding ripe avocado slices or a spread of smashed avocado seasoned with lime, salt, and pepper. Serve the salad on a toasted ciabatta roll or keep it light with a soft, whole-grain wrap.

If you love these versions, try our shrimp and crab po boy sandwich too.

Pro Tips for Your Shrimp Salad Recipe

Here are some tips to elevate your shrimp salad sandwich and turn a shrimp salad recipe into some amazing sandwiches.

Ensure your shrimp are not overcooked to keep them juicy and tender.
Allow the remoulade to chill in the fridge for an hour before using to intensify the flavors.
Toast the croissants lightly to add a some crunchy texture that complements the creamy filling.

Storing Your Shrimp Salad Right

Store the shrimp salad mixture and remoulade separately in airtight containers in the refrigerator for up to two days. Assemble the shrimp sandwiches fresh to prevent the croissants from becoming soggy.

Frequently Asked Questions

Can I make the remoulade ahead of time? Yes, preparing it in advance allows the flavors to meld beautifully.
Can I use precooked Bay shrimp? Yes. This recipe works well with any size shrimp or prawns. If the shrimp are exceptionally large, you may want to chop them into smaller bits.
Can these sandwiches be made gluten-free? Absolutely, just use your favorite gluten-free bread or roll.

These Shrimp Salad sandwiches are all about turning the simple into the sublime with zero fuss. It’s your secret weapon for injecting a dash of gourmet into your daily eats without breaking a sweat. Get ready to bookmark this one, because it’s bound to become your favorite trick for easy, impressive, and downright delicious dining.

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Shrimp Salad Sandwiches

Elevate your sandwich scene with our Shrimp Salad Sandwich, where tradition meets a twist! This isn’t your ordinary sandwich; it’s packed with a zesty remoulade sauce that’s rich, tangy, and just the right kind of bold. Juicy shrimp tossed in this dreamy dressing, then nestled between layers of crisp lettuce and ripe tomato, all hugged by a flaky croissant. It’s our little secret for turning the everyday ho-hum lunch into a gourmet experience.

5 from 5 votes

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Prep Time: 10

Cook Time: 4

Total Time: 4

Servings:

Calories: 773kcal

Author: Dahn Boquist

Ingredients

Remoulade Dressing

½ cup mayonnaise
2 tablespoons spicy brown mustard
1 tablespoon chopped drained capers
2 teaspoons horseradish sauce
1 teaspoon Old Bay seasoning
1 teaspoon grated lemon zest
1 teaspoon lemon juice
¼ teaspoon pepper
½ teaspoon Worcestershire
dash of Tabasco or your favorite hot sauce

For the Sandwiches

2 pounds medium shrimp peeled and deveined
1 lemon quartered
3 tablespoons fresh chopped dill
1 shallot or ½ red onion finely chopped
1 to 2 celery ribs finely chopped
4 large croissants sliced in half
several lettuce leaves
1 large tomato sliced

Instructions

Remoulade Sauce

Prepare the remoulade by tossing all the ingredients into a bowl and stirring well (Mayonnaise, mustard, capers, horseradish, Old Bay, lemon zest, lemon juice, pepper, Worcestershire, and Tabasco). Set the sauce aside for later.

Shrimp Salad Sandwich

Add some salt and the lemon quarters to a large pot of water and bring it to a boil. As soon as the water boils, add the shrimp and simmer for 2 to 4 minutes or until they turn pink. Drain the shrimp and plunge them in a bowl of cold water to stop them from over-cooking.
Transfer the shrimp to a large bowl and toss them with half of the remoulade sauce. Add the dill, onion, and celery. Mix well.
To assemble the sandwiches, spread a portion of the remaining remoulade sauce on the cut sides of each croissant. Place lettuce and tomato slices on the croissant bottoms, then top with a generous amount of the shrimp mixture. Finish by capping with the croissant tops.

Notes

These sandwiches are best enjoyed fresh but if you're planning a gathering, you can assemble the shrimp mixture ahead of time and build the sandwiches closer to serving time to keep the croissants from getting soggy.