Hot Shrimp Salad
A flavorful hot shrimp salad featuring tender shrimp, crunchy celery, green pepper, and slivered almonds, topped with cheesy potato chips for a satisfying, crunchy finish. Perfect for seafood lovers.
Ingredients
- 2 cups cooked shrimp, peeled ⓘ
- 2 cups chopped celery ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/2 cup slivered almonds ⓘ
- 1/2 cup mayonnaise or salad dressing ⓘ
- 1/2 cup condensed cream of celery soup ⓘ
- 1 (2 oz.) jar pimiento ⓘ
- 2 teaspoons grated onion ⓘ
- 2 teaspoons lemon juice ⓘ
- 1/2 teaspoon salt ⓘ
- 3 cups crushed potato chips ⓘ
- 1/2 cup grated Cheddar cheese ⓘ
Instructions
- Thaw shrimp if frozen; rinse and drain, then cut large shrimp in half if necessary.
- Combine all ingredients except potato chips and cheese; mix well.
- Pour mixture into a well-greased 2-quart baking dish or six well-greased ramekins.
- Bake at 350°F for 20 minutes.
- Mix potato chips and grated Cheddar cheese together.
- Sprinkle the chip and cheese mixture over the shrimp mixture.
- Return to the oven and bake for an additional 10 minutes or until thoroughly heated.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for half the mayonnaise. You can also add diced tomatoes or green onions for extra flavor. If you prefer a crunchier texture, try using a mix of crushed tortilla chips instead of potato chips. This dish can easily be customized with different seafood; feel free to mix in some cooked crab or lobster. Consider making a larger batch to enjoy leftovers!
Serving Suggestions
This Hot Shrimp Salad pairs beautifully with a side of garlic bread or a fresh green salad. For a heartier meal, serve it alongside some roasted vegetables or a light pasta dish. It also makes a great appetizer for gatherings. Consider serving it with a chilled glass of white wine to enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place in a preheated oven at 350°F for about 15-20 minutes until heated through. Avoid microwaving, as it can make the shrimp rubbery. Serve with a fresh salad for a complete meal.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Shrimp Salad contains roughly 950 calories, with 34g protein, 43g carbohydrates, and 77g fat. It is an excellent source of protein (69% of the Daily Value), dietary fiber (58% of the Daily Value), and calcium (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2089mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well! Just make sure to thaw them completely and rinse before using. If you're short on time, you can use pre-cooked shrimp, but adjust the baking time to prevent overcooking.
What can I substitute for celery soup?
If you don't have condensed cream of celery soup, you can use cream of mushroom or cream of chicken soup as a substitute. For a homemade option, mix equal parts heavy cream and vegetable broth with seasonings to achieve a similar consistency and flavor.
How can I make this dish gluten-free?
To make this Hot Shrimp Salad gluten-free, ensure that the mayonnaise and potato chips you use are certified gluten-free. You can also serve it over a bed of greens instead of using the potato chips for a healthier option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).