I love how this recipe turns simple ingredients into something truly impressive. The croissants are perfectly crisp on the outside while warm and soft inside, and the shrimp-cheese filling adds a deliciously creamy texture that melts into every bite. These are easy to prep ahead, quick to bake, and fancy enough to steal the spotlight at any brunch table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
large croissants (fresh or store-bought)
shrimp, peeled, deveined, chopped
butter
garlic, minced
chives, finely chopped
cream cheese, softened
mayonnaise
shredded mozzarella or Gruyère cheese
salt and pepper
egg (optional, for egg wash)
extra chives or parsley, for garnish
Directions
Cook the Shrimp: I start by melting butter in a skillet over medium heat. I sauté the garlic for about 30 seconds until fragrant, then add the chopped shrimp with a pinch of salt and pepper. I cook just until the shrimp turn pink and opaque—about 2–3 minutes. Then I set them aside to cool slightly.
Make the Creamy Filling: In a mixing bowl, I combine the softened cream cheese, mayo, shredded cheese, cooked shrimp, and chives. I stir it all together until smooth and well-mixed. This creamy mixture becomes the irresistible heart of the dish.
Prepare the Croissants: Using a sharp knife, I slice open each croissant lengthwise, being careful not to cut all the way through. I spoon the shrimp mixture generously into the center of each one.
Bake the Croissants: I arrange the filled croissants on a baking sheet. For a glossy, golden finish, I brush the tops lightly with an egg wash. Then I bake them in a preheated oven at 375°F (190°C) for 8–10 minutes, until the tops are golden brown and the cheese is bubbly inside.
Garnish and Serve: Right before serving, I sprinkle a bit of fresh chopped chives or parsley on top. I love serving these warm—straight from the oven with a side salad or fresh fruit.
Servings and Timing
This recipe makes 4 servings (1 stuffed croissant per person).
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
It’s fast enough for a weekday brunch and elegant enough for a weekend get-together.
Variations
Sometimes I swap the shrimp for crab meat or flaked cooked salmon for a different seafood twist.
If I want extra flavor, I add a pinch of smoked paprika or a few drops of hot sauce to the filling.
I’ve also tried a more Mediterranean version using feta and dill instead of mozzarella and chives.
To make this even heartier, I serve it with a side of roasted potatoes or a simple green salad.
Storage/Reheating
These croissants are best enjoyed fresh from the oven, but leftovers keep well. I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 300°F oven for about 8 minutes until warmed through and slightly crisp again. I avoid microwaving, as it makes the pastry soggy.
FAQs
Can I use pre-cooked shrimp?
Yes, I’ve used pre-cooked shrimp to save time. I still sauté them briefly with the garlic and butter to add flavor, but I don’t overcook them.
Can I make these ahead of time?
Definitely. I prep the filling and stuff the croissants ahead, then keep them in the fridge until I’m ready to bake. It’s a great way to save time before guests arrive.
What cheese works best?
I love Gruyère for its rich, nutty flavor, but mozzarella is great too for a more classic, melty texture. Swiss or even sharp white cheddar also work well.
Can I freeze these?
I don’t recommend freezing once baked, but you can assemble and freeze them unbaked. Just wrap tightly and bake from frozen, adding a few extra minutes to the time.
What can I serve with these?
I like pairing them with a citrusy arugula salad, roasted asparagus, or a light fruit salad. They also go well with a mimosa or iced herbal tea for brunch.
Conclusion
These Buttery Shrimp-Stuffed Croissants are one of those recipes that feels fancy but comes together with minimal effort. I love how they combine crispy, golden pastry with a creamy, seafood-filled center that’s perfect for brunch, lunch, or a cozy dinner. Whether I’m making them for guests or just for myself, they’re always a showstopper.
Flaky croissants filled with creamy, garlicky shrimp and melted cheese—this indulgent brunch dish is fast, fancy, and totally unforgettable.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Brunch, Appetizer
Method:Baked
Cuisine:American / Fusion
Ingredients
4 large croissants (store-bought or fresh bakery)
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 mayonnaise
1/2 cup shredded mozzarella or Gruyère cheese
Salt & pepper, to taste
1 egg (for egg wash – optional)
Extra chives or parsley (for garnish)
Instructions
Cook the Shrimp:
In a skillet over medium heat, melt butter and sauté garlic for 30 seconds. Add chopped shrimp, season with salt and pepper, and cook until shrimp are pink and opaque. Remove from heat and let cool slightly.
Make the Creamy Filling:
In a medium bowl, combine softened cream cheese, mayo, shredded cheese, cooked shrimp, and chives. Stir until well mixed and creamy.
Prepare the Croissants:
Carefully slice croissants open lengthwise without cutting all the way through. Gently stuff each croissant with the creamy shrimp mixture.
Bake:
Optional: Brush croissants with beaten egg for a golden finish. Place on a baking sheet and bake at 375°F (190°C) for 8–10 minutes, or until tops are golden and cheese is melted.
Garnish & Serve:
Sprinkle with fresh chives or parsley and serve warm. Great for brunch, light lunches, or appetizers!
Notes
You can swap mozzarella with Gruyère for a nuttier flavor.
Use cooked shrimp to save even more time.
Add a dash of hot sauce or cayenne for a spicy twist.
For a richer flavor, add a pinch of Old Bay or seafood seasoning to the filling.
