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Buttery shrimp stuffed croissants are my go-to recipe when I want crowd-pleasing comfort food that looks and tastes like you fussed all morning. Plump shrimp tucked in a creamy cheese filling, swaddled by golden, flaky pastry—perfect for brunch, lunch, or showing off at a gathering.
My family calls these the ultimate treat for lazy Sundays. I first tried stuffing croissants on a whim and now my friends demand them every holiday brunch.
Ingredients
- Large croissants: choose fresh bakery croissants for the best crispy edges
- Shrimp peeled deveined and chopped: look for medium size shrimp that are plump and juicy
- Butter: salted is best for robust flavor in the filling
- Garlic fresh and minced: a small clove goes a long way in making the filling pop
- Chives: freshly chopped for a delicate onion kick
- Cream cheese: softened so it blends smoothly into the filling
- Mayo: adds creamy richness and helps bind everything together
- Shredded mozzarella or gruyère: both melt beautifully and add a buttery bite
- Salt and pepper: season to taste and taste as you go
- Egg: adds shine and helps croissant tops brown
- Extra chives or parsley: brings a fresh finish
Instructions
- Cook the Shrimp:
- In a skillet over medium heat melt butter then add minced garlic. Sauté the garlic for about 30 seconds until fragrant but not browned as this releases its sweet aroma. Add the chopped shrimp along with salt and pepper. Cook for 2 to 3 minutes until the shrimp are just pink. Remove from heat promptly to prevent overcooking so the shrimp stay juicy.
- Make the Creamy Filling:
- In a large bowl combine softened cream cheese mayo shredded cheese cooked shrimp and chives. Mix until the ingredients are evenly distributed and the filling looks smooth with flecks of green and bits of shrimp peeking through. Be careful not to mash the shrimp pieces which should stay plump.
- Prep the Croissants:
- Using a sharp serrated knife gently slice open each croissant lengthwise without cutting all the way through. This creates a natural pocket. Gently separate the halves and stuff each croissant with the shrimp filling dividing it evenly for maximum gooey filling in every bite.
- Bake to Golden Perfection:
- For a pro finish beat an egg and lightly brush the tops of your stuffed croissants with it. Place them on a parchment-lined baking sheet and bake at 375°F or 190°C for 8 to 10 minutes. The cheese will melt into the filling and the croissant tops will turn golden and shiny. Watch closely at the end so they do not overbrown.
- Garnish and Serve:
- Remove from the oven sprinkle on extra chives or fresh parsley for color and flavor. Serve them warm while the cheese is gooey and the pastry flakes with every bite. These are best enjoyed with hot coffee or a chilled glass of sparkling water.
Gruyère is my favorite cheese for this dish. Its nutty taste pairs so well with sweet shrimp and buttery pastry. The first time I made this for my daughter’s birthday brunch she declared it the best thing she had ever eaten.
Storage Tips
Leftover stuffed croissants keep well in the refrigerator for up to two days. Gently reheat in a 325°F oven for best texture. Avoid microwaving which makes the croissants soggy. If you want to make ahead stuff the croissants and refrigerate them unbaked then bake fresh when ready.
Ingredient Substitutions
If shrimp is not available swap in lump crab roasted chicken or sautéed mushrooms for a land version. You can use scallions in place of chives if needed or even add a bit of dill for a twist. For the cheese mozzarella gives gooey stretch while gruyère adds nutty depth.
Serving Suggestions
Serve these warm alongside a crisp green salad to balance out the richness. For brunch partner them with fresh fruit and strong coffee. Cut smaller portions for appetizers or serve whole for an indulgent lunch.
Cultural and Historical Context
Stuffed croissants bring together French pastry tradition and classic shrimp salad from American delis. This modern version is my nod to bistro classics with a touch of Southern seafood comfort. Croissants bring a flaky buttery base that makes even simple fillings feel special.
Seasonal Adaptations
Use sweet spring herbs like tarragon or basil for the filling. Swap in cooked lobster or crab for a holiday brunch. In summer serve the croissants with a fresh tomato salad or avocado slices.
Success Stories
Friends and family have messaged me grateful for a make-ahead wow moment at their baby showers and holidays. My neighbor now calls these her weekend magic trick for guests who arrive hungry.
Freezer Meal Conversion
You can prepare the stuffed croissants in advance and freeze them unbaked. Wrap tightly in foil and store up to a month. Bake straight from the freezer adding a couple extra minutes in the oven. This makes last minute entertaining truly hassle free.
Trust me once you make these they will become your back pocket recipe for any special breakfast or just a Saturday treat.
Recipe FAQs
- → How do you keep croissants from getting soggy when stuffed?
Allow the cooked shrimp to cool slightly before mixing, and avoid overfilling to maintain the croissants’ crisp texture.
- → Can you use pre-cooked shrimp instead of raw?
Yes, but briefly sauté in butter and garlic for extra flavor before adding to the filling.
- → What cheese works best for the filling?
Mozzarella or Gruyère melt smoothly and complement shrimp, but feel free to experiment with your favorites.
- → Can these be made ahead for entertaining?
Prepare the filling and stuff croissants in advance; bake just before serving for the best texture.
- → What herbs pair well as garnish?
Chives and parsley add freshness and a pop of color to enhance both flavor and presentation.
- → Are they best served hot or at room temperature?
They are most delicious served warm, straight from the oven when the cheese is still melty.