Make Ahead

Shrimp Salad on a Croissant with White Bean "Mayo"

October  4, 2022
9 Ratings
Photo by James Ransom
  • Makes 3 to 4 sandwiches, depending on how much you pile on
Author Notes

I love any sandwich on a croissant, be it chicken salad, roast beef, or egg salad, but I especially love shrimp salad. I like to put it on mini croissants and serve it as an appetizer or just on a large one for a great summer lunch. I always fear the mayo-combined-with-protein thing, and I'm not sure this solves it, but this white bean "mayonnaise" is sure a great substitute for regular. I'm envisioning mixing it with horseradish for roast beef or with garlic for an aioli. —inpatskitchen

Test Kitchen Notes

WHO: Inpatskitchen is a five-time contest winner and retired seafood retailer—you could say she knows a thing or two about shrimp.
WHAT: A simple, seaside riff on a chicken salad sandwich.
HOW: Make a vegan "mayonnaise" by blending together white beans, lemon, Dijon mustard, salt, and oil. Toss it with cooked, chopped shrimp and classic chicken salad components like chopped celery and cayenne, then sandwich it between two croissant halves and dig in.
WHY WE LOVE IT: Before we lose you at "shrimp sandwich," consider this: Shrimp sandwiches are a mainstay of Scandinavian cuisine and once you have a bite, you'll see why. It's the perfect food for long summer days (the sun barely sets there!) and goes excellently with a pilsner. —The Editors

What You'll Need
  • For the white bean mayo:
  • 1 cup cooked, rinsed, and drained white beans (Northern or Cannellini)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 teaspoon agave nectar
  • 3/4 cup vegetable or canola oil, plus more as needed
  • For the sandwich and assembly:
  • 2 cups cooked, peeled, deveined, and chopped shrimp (I used 1 pound of Key West Pinks)
  • 1/2 cup diced celery
  • 1/4 cup sliced green onion
  • 1/4 cup minced parsley
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon minced dill
  • 3/4 cup white bean mayo
  • Salt and pepper, to taste
  • 4 croissants, halved
  1. For the white bean mayo:
  2. In a food processor or with an emulsifier, purée the beans, lemon juice, mustard, salt, and agave until smooth. Add the oil and process until you get a mayonnaise-like consistency.
  3. Refrigerate until ready to use.
  1. For the sandwich and assembly:
  2. In a medium bowl, combine all ingredients except the croissants. Divide the salad among the croissants, then sandwich the halves together. Keep the sandwich chilled until serving.

See what other Food52ers are saying.

  • krikri
  • Cheryl
  • Pat Freeman
    Pat Freeman
  • cratecooking
  • lisina

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

22 Reviews

Kim September 8, 2022
I have been making this for years. Love it!! My daughter loves it most of all and after watching me make it couldn’t believe there were BEANS in it😵. She still loves it. Thanks for the recipe🌸
pinki October 14, 2021
krikri March 9, 2019
We never buy mayo and I'm usually too lazy (or nervous) to make it so this was perfect, especially since we had white beans to move. Didn't have shrimp and wasn't sure where to get some so tuna it was. Oh, also no agave and the oil was olive. Yummy!
inpatskitchen March 9, 2019
Thanks krikri! I really like the white bean mayo too!
Cheryl June 28, 2017
Really liked this, though I didn't make they mayo properly. Would like to give that another try. I used a whole can/box (15oz) of beans rather than the 1 cup. I don't like dill, so omitted that. Went back and added Lawry's seasoned salt for a little oomph. I served open faced on a toasted, gluten-free bread with lettuce.
inpatskitchen June 28, 2017
Thanks Cheryl! So glad you tried and liked it...
Pat F. August 3, 2016
Love it making it next week thanks
inpatskitchen August 3, 2016
Thanks Pat! Let me know how it goes....
Katherine July 19, 2016
I'm having to curb my love of fat, so I am excited try this. I'll bet it's great with tuna (do a tuna and cannellini bean salad, which I never tire of. Thanks for sparking enthusiasm about the changes in my diet!
inpatskitchen July 19, 2016
Thanks Katherine....sure hope you enjoy!
Traveler June 1, 2016
I don't like mayo, so this sounds perfect!
inpatskitchen June 1, 2016
Oh I do hope you enjoy! Let me know how it goes....
Traveler June 7, 2016
Just made this. Oh My!!! I am going to keep a supply of this "mayo" on hand for other uses. This was pretty easy and really good. I chopped the shrimp in a mini food processor since my regular one already had the mayo. The only thing I changed was that I didn't add the agave - I do not like sweet things. Any idea how long the mayo wil last in the fridge?
inpatskitchen June 7, 2016
So happy you liked this! I think the mayo will last at least a few days in the fridge...I used mine up quickly!
Sd4Texas September 1, 2015
Can any other oil be substituted for canola or vegetable? Thanks so much.
inpatskitchen September 1, 2015
Hi Suzanne! I think any neutral oil will work..safflower, grape seed, even light olive oil. I've also seen mayo made with corn oil.
cratecooking August 31, 2015
This is delicious and such a great mayo idea!
inpatskitchen September 1, 2015
Thanks so much boozeandsusan! So happy you enjoyed!
lisina May 27, 2014
loooooooooove the idea for the white bean mayo! can't wait to try it!!
inpatskitchen May 27, 2014
Thanks lisina! I know it's a little unconventional but it works!
inpatskitchen June 21, 2011
Thank you! It's kind of like a thin dip and tastes almost like the real thing.
wssmom June 21, 2011
White bean mayo? Genius!