Shrimp Salad Mold
Shrimp Salad Mold offers a striking presentation with a savory combination of shrimp, cream cheese, and vegetables set in a gelatinous base. Perfect for parties or special occasions, its creamy texture and seafood flavor make it a crowd-pleaser for those who enjoy elegant, chilled appetizers.
Ingredients
Instructions
- Bring the tomato soup and water to a boil in a saucepan.
- Dissolve the unflavored gelatin into the boiling mixture over low heat, stirring until fully dissolved.
- Add the softened cream cheese and stir until melted and smooth.
- Mix in the mayonnaise, diced celery, diced onion, and drained small shrimp.
- Pour the mixture into a greased mold and refrigerate overnight until set.
- Unmold the salad onto a platter lined with lettuce and serve chilled.
Tips & Substitutions
For a smoother texture, ensure the cream cheese is fully softened before mixing. If you prefer a lighter salad, substitute Greek yogurt for half of the mayonnaise. You can also add diced bell peppers for extra crunch. For an added flavor kick, consider including a dash of hot sauce or Worcestershire sauce. This shrimp salad mold is a great alternative to more traditional seafood recipes.
Serving Suggestions
Serve the shrimp salad mold on a bed of fresh lettuce for a colorful presentation. Pair it with crunchy crackers or toasted baguette slices for added texture. This dish also complements a light, citrusy side salad or a chilled soup. For a more substantial meal, consider serving it alongside a hearty dish like Shrimp Stuffed In Bell Peppers.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture, it’s best not to freeze the salad. If you need to reheat any portions, do so gently in the microwave, but note that the gelatin may not hold its shape after being heated.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Salad Mold contains roughly 358 calories, with 7g protein, 10g carbohydrates, and 33g fat. It is a good source of protein (13% of the Daily Value) and vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 546mg per serving (24% 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 make this shrimp salad mold ahead of time?
Absolutely! This dish is perfect for making a day in advance, allowing the flavors to meld and the gelatin to set properly. Just be sure to cover it well before refrigerating to prevent any odors from other foods in the fridge affecting its taste.
What type of shrimp should I use?
You can use canned small shrimp as specified in the recipe for convenience, but feel free to substitute with cooked, fresh shrimp if you prefer. Just ensure they are peeled and deveined. Adjust the quantity based on your personal preference for shrimp.
What can I serve with the shrimp salad mold?
This shrimp salad pairs wonderfully with light sides such as a green salad or vegetable platter. You could also serve it alongside a creamy dip like Deviled Clam Dip for a fun appetizer spread at gatherings.
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).