Shrimp and Egg Salad Croissant recipe - ingredients, nutrition and when to eat it
A brunch favorite filled with shrimp and egg tossed in mayonnaise, tucked into a buttery croissant.
A brunch favorite filled with shrimp and egg tossed in mayonnaise, tucked into a buttery croissant. The crisp, flaky pastry pairs beautifully with the creamy salad, making it a lovely choice for a leisurely lunch or a light dinner.
Bread & brunch · 15 minutes to cook
Nutrition (per 195.7g serving): 462.1 kcal · protein 22.3g · carbohydrate 29g · fat 27.6g · sodium 552mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Split the croissant just before serving so it stays crisp and flaky.
Tips: Drain the shrimp and egg well to keep the salad from getting watery.
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Ingredients (1 serving)
- Croissant — 1 pc
- Shrimp — 60 g
- Egg — 1 pc
- Mayonnaise — 1 Tbsp
- Lettuce — 1 sheet
- Ground black pepper — 0.1 tsp
- Salt — 0.1 tsp