Buttery Shrimp-Stuffed Croissants

why make this recipe

This recipe is quick, rich, and full of flavor. It turns plain croissants into a warm, cheesy meal with tender shrimp. You can make it for a fast lunch, a party snack, or a light dinner. It feels fancy but stays simple.

introduction

These buttery shrimp-stuffed croissants mix flaky pastry, creamy cheese, and seasoned shrimp. The filling is soft and savory. Baking makes the croissants golden and warm. You get a nice mix of textures and simple, clean flavors.

how to make Buttery Shrimp-Stuffed Croissants

Follow these clear steps. Work simply and move at a steady pace.

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, melt 1 tbsp butter. Add 1 minced garlic clove and sauté for about 30 seconds.
3. Add 1/2 lb shrimp (peeled, deveined, and chopped). Season with salt and pepper. Cook until shrimp turn just pink, about 2–3 minutes. Remove from heat and let cool slightly.
4. In a bowl, mix 1/4 cup softened cream cheese, 2 tbsp mayo, 1/2 cup shredded mozzarella or gruyère, the cooked shrimp, and 2 tbsp finely chopped chives until even.
5. Carefully slice open 4 large croissants without cutting all the way through. Spoon the shrimp mixture into each croissant.
6. If you like a shiny crust, brush croissants with a beaten egg for egg wash.
7. Bake at 375°F (190°C) for 8–10 minutes until the croissants are golden brown and the filling is warm.
8. Garnish with extra chives or parsley and serve warm.

Ingredients :

• 4 large croissants
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1 tbsp butter
• 1 garlic clove, minced
• 2 tbsp chives, finely chopped
• 1/4 cup cream cheese, softened
• 2 tbsp mayo
• 1/2 cup shredded mozzarella or gruyère
• Salt & pepper, to taste
• 1 egg (for egg wash, optional)
• Extra chives or parsley for garnish

Directions :

1. In a skillet over medium heat, melt butter and sauté garlic for 30 seconds. Add shrimp, salt, and pepper, and cook until just pink.
2. In a bowl, mix cream cheese, mayo, mozzarella, cooked shrimp, and chives.
3. Carefully slice open croissants without cutting all the way through and stuff with the shrimp mixture.
4. Brush with egg wash if desired and bake at 375°F (190°C) for 8–10 minutes until golden brown.
5. Garnish with extra chives or parsley and serve warm.

how to serve Buttery Shrimp-Stuffed Croissants

Serve warm so the cheese is soft and the croissant is flaky. Offer a simple green salad or a lemon wedge on the side. These croissants work well with a light soup or a small bowl of mixed fruit.

how to store Buttery Shrimp-Stuffed Croissants

• Room temperature: Eat within 2 hours for best texture.
• Refrigerate: Cool fully, wrap in foil or store in an airtight container. Use within 2 days. Reheat in an oven or toaster oven to keep crispness.
• Freeze: Wrap individually in foil and freeze up to 1 month. Thaw in fridge, then reheat in oven until warm.

tips to make Buttery Shrimp-Stuffed Croissants

• Do not overcook the shrimp; cook until just pink.
• Let the shrimp cool slightly before mixing with cream cheese to avoid making the filling runny.
• Use room-temperature cream cheese for easy mixing.
• Brush with egg wash for a glossy, golden top.
• Warm the croissants slightly before stuffing if they are very cold.

variation (if any)

• Add a small pinch of cayenne or smoked paprika for heat.
• Swap mayo for sour cream or Greek yogurt for tang.
• Use crab or cooked lobster instead of shrimp for a different seafood flavor.
• Change the cheese to cheddar or fontina for another melt and taste.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw and pat dry before chopping and cooking.

Q: Can I make the filling ahead?
A: Yes. Make the filling and store in the fridge for one day. Stuff and bake when ready.

Q: Are these safe to eat cold?
A: You can eat cold, but they taste best warm. Reheat in the oven for a crisp croissant.

Q: Can I use smaller croissants?
A: Yes, reduce filling amount and bake time slightly for smaller sizes.

Q: Can I skip the egg wash?
A: Yes. The croissant will still brown but be less shiny.

Conclusion

For more ideas and similar shrimp pastry recipes, see Shrimp Pastries – Lolo Home Kitchen.

Buttery Shrimp-Stuffed Croissants

These buttery shrimp-stuffed croissants combine flaky pastry, creamy cheese, and seasoned shrimp for a rich, savory dish that's perfect for lunch, a party snack, or a light dinner.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the filling

• 1/2 lb shrimp, peeled, deveined, and chopped
• 1 tbsp butter for sautéing
• 1 clove garlic, minced
• 1/4 cup cream cheese, softened use room temperature for easy mixing
• 2 tbsp mayo can substitute with sour cream or Greek yogurt
• 1/2 cup shredded mozzarella or gruyère can substitute with cheddar or fontina
• 2 tbsp chives, finely chopped
• Salt & pepper, to taste

For assembly

• 4 large croissants slice open without cutting all the way through
• 1 egg for egg wash (optional) for shiny crust
• Extra chives or parsley for garnish optional

Method

 

Preparation

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, melt butter. Add garlic and sauté for about 30 seconds.
3. Add shrimp, season with salt and pepper, and cook until shrimp turn just pink, about 2–3 minutes. Remove from heat and let cool slightly.
4. In a bowl, mix cream cheese, mayo, mozzarella, cooked shrimp, and chives until even.

Assembly and Baking

1. Carefully slice open croissants without cutting all the way through and spoon the shrimp mixture into each croissant.
2. Brush croissants with beaten egg for egg wash if desired.
3. Bake at 375°F (190°C) for 8–10 minutes until the croissants are golden brown and the filling is warm.
4. Garnish with extra chives or parsley and serve warm.

Notes

Do not overcook the shrimp; cook until just pink. Let the shrimp cool slightly before mixing with cream cheese to avoid making the filling runny. Warm the croissants slightly before stuffing if they are very cold.