Why You’ll Love This Recipe
Buttery Shrimp-Stuffed Croissants are one of those recipes that instantly elevate any table, whether you are serving brunch, appetizers, or a light dinner. I first made these when I wanted something elegant without spending hours in the kitchen, and they quickly became a favorite. The flaky croissant exterior contrasts beautifully with the rich, savory shrimp filling, creating a bite that feels indulgent yet balanced. What makes this recipe especially appealing is how adaptable it is. It works for casual gatherings, holiday spreads, or even a refined weekend meal. The shrimp remain tender, the filling stays creamy, and the croissants bake up golden and crisp every time. This dish delivers restaurant-style results using straightforward techniques and familiar ingredients, making it both impressive and approachable.
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Buttery Shrimp-Stuffed Croissants That Feel Bakery-Worthy at Home
- Total Time: 35 minutes
- Yield: 8 stuffed croissants
- Diet: Halal
Description
Buttery Shrimp-Stuffed Croissants are flaky, golden croissants filled with a creamy, savory shrimp mixture, perfect as an appetizer, brunch item, or light dinner.
Ingredients
- 8 large croissants
- 300 g shrimp, peeled, deveined, and chopped
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 egg, beaten (for brushing)
Instructions
- Preheat oven to 190°C (375°F) and line a baking tray with parchment paper.
- Heat butter in a skillet over medium heat and sauté garlic until fragrant.
- Add chopped shrimp, salt, pepper, paprika, and lemon juice; cook for 2–3 minutes until shrimp turn pink.
- Remove from heat and let cool slightly.
- In a bowl, mix cream cheese, mayonnaise, mozzarella, parmesan, and parsley.
- Fold the cooked shrimp into the cheese mixture.
- Slice croissants lengthwise without cutting all the way through.
- Fill each croissant generously with the shrimp mixture.
- Place stuffed croissants on the prepared baking tray.
- Brush tops with beaten egg.
- Bake for 12–15 minutes until golden and heated through.
- Serve warm.
Notes
- Do not overcook shrimp to keep them tender.
- Add chili flakes for a spicy version.
- Best served fresh, but can be reheated gently.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Croissants form the buttery shell of this dish. Their flaky layers create a crisp exterior while remaining soft inside, making them ideal for holding a rich filling without becoming heavy.
Shrimp is the star ingredient. Peeled and deveined shrimp cook quickly and provide a delicate sweetness that pairs well with butter and cream-based elements.
Unsalted butter adds richness and helps sauté the shrimp and aromatics gently. Using unsalted butter allows better control over seasoning.
Garlic enhances the savory depth of the filling. When cooked briefly in butter, it becomes aromatic without overpowering the shrimp.
Cream cheese creates a smooth, cohesive filling. It binds the shrimp together and adds a subtle tang that balances the richness of the croissants.
Heavy cream loosens the filling slightly, ensuring it remains creamy rather than dense once baked.
Parmesan cheese contributes sharpness and depth. Its nutty flavor strengthens the overall savory profile.
Lemon juice brightens the filling. A small amount lifts the flavors and complements the natural sweetness of the shrimp.
Salt ensures the filling is well-seasoned and balanced.
Black pepper adds mild warmth and complexity without dominating the dish.
Fresh parsley provides freshness and color. It lightens the filling and enhances presentation.
Egg wash helps achieve a glossy, golden finish on the croissants during baking.
Directions
Begin by preheating the oven to 190°C and lining a baking tray with parchment paper. Slice the croissants lengthwise, taking care not to cut all the way through, and set them aside.
In a skillet over medium heat, melt the butter and add the garlic. Cook briefly until fragrant, then add the shrimp. Sauté just until the shrimp turn pink and opaque. Remove from heat and chop the shrimp into small pieces.
In a mixing bowl, combine cream cheese, heavy cream, Parmesan cheese, lemon juice, salt, and black pepper. Stir until smooth, then fold in the chopped shrimp and fresh parsley.
Spoon the shrimp mixture evenly into each croissant. Arrange the filled croissants on the prepared baking tray and brush lightly with egg wash. Bake until the croissants are golden and the filling is heated through. Allow them to rest briefly before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe yields approximately 6 stuffed croissants. Preparation time is about 20 minutes, baking time is 15 minutes, and total time is approximately 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven at a low temperature until warmed through. Microwaving is not recommended, as it softens the croissant texture.
Variations and Customizations
Spicy Shrimp Croissants
Add a small amount of chili flakes or hot sauce to the filling for gentle heat.
Herb-Forward Version
Incorporate dill or chives alongside parsley for a more aromatic filling.
Cheese Swap Option
Replace Parmesan with Gruyère or mozzarella for a milder profile.
Garlic Butter Finish
Brush the croissants with garlic butter before baking for extra richness.
Mini Appetizer Style
Use mini croissants and serve as bite-sized party appetizers.
Lemon-Herb Shrimp Filling
Increase lemon juice slightly and add lemon zest for brighter flavor.
Make-Ahead Filling
Prepare the shrimp filling in advance and assemble just before baking.
FAQs
Can I use frozen shrimp?
Yes, fully thaw and pat them dry before cooking.
Do I need to cook the shrimp first?
Yes, pre-cooking ensures they stay tender and not overdone.
Can I use pre-cooked shrimp?
Yes, but add them at the end to avoid overcooking.
Are these suitable for brunch?
Yes, they are ideal for brunch or light lunches.
Can I make them ahead of time?
Assemble shortly before baking for best texture.
What size shrimp works best?
Medium shrimp are ideal for even cooking.
Can I add vegetables?
Yes, finely chopped spinach or green onions work well.
How do I keep croissants crisp?
Avoid overfilling and reheat in the oven, not the microwave.
Are these very rich?
They are rich but balanced by lemon and herbs.
What can I serve alongside them?
A fresh salad or light soup pairs well.
Conclusion
Buttery Shrimp-Stuffed Croissants combine flaky pastry with a creamy, savory filling for a dish that feels refined yet achievable. Whether served as an appetizer or a main, they deliver consistent flavor, texture, and visual appeal.
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