DistributorsMain dishes · CRESPO KITCHEN
Mango shrimp salad croissant
Croissants filled with shrimp, mango, avocado and lettuce.
12 servingsFresh mango
© 2026 National Mango BoardIngredients
- 12 croissants
- 12 lettuce leaves
- 1 pound 2 ounces sliced avocado
- 12 pickle spears
- 1 pound 11 ounces small raw shrimp, peeled and deveined
- 14 tablespoons mayonnaise
- 9 tablespoons sour cream
- 13¾ ounces peeled diced mango
- 5 ounces chopped blanched celery
- 4½ tablespoons chopped fresh basil
- 1¾ teaspoons ground black pepper
Method
- Steam the shrimp until firm and opaque. Cool rapidly in a clean bowl over ice, then drain.
- Mix mayonnaise, sour cream, blanched celery, mango, basil and pepper; fold in the chilled shrimp.
- Split the croissants and place a lettuce leaf in each. Add shrimp salad and sliced avocado.
- Serve with pickle spears, keeping the filling refrigerated until assembly.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board