Summer Shrimp (Or Tuna) Mold Salad
A chilled seafood mold salad featuring shrimp or tuna, creamy cheese, vegetables, and a savory gelatin base, perfect for summer gatherings or light appetites.
Ingredients
Instructions
- Soften gelatin in cold water (1/2 cup).
- Heat tomato soup and add cream cheese, stirring until smooth.
- Add dissolved gelatin to the soup mixture, stirring until smooth and dissolved.
- Stir in mayonnaise and chill until partially set.
- Add diced green pepper, diced celery, diced onion, and shrimp or tuna.
- Pour into a 5 1/2-cup mold that has been sprayed with nonstick vegetable oil spray and chill until firm.
Tips & Substitutions
For a smoother texture, make sure the cream cheese is fully softened before mixing to prevent lumps. If you prefer a lighter dish, you can substitute Greek yogurt for some or all of the mayonnaise. Adding a splash of lemon juice can enhance the brightness of the flavor. Consider using fresh herbs like dill or parsley for added freshness.
Serving Suggestions
This shrimp or tuna mold salad is best served chilled, making it a perfect addition to summer picnics or potlucks. Pair it with a light green salad or serve it with crackers for a delightful appetizer. It can also be enjoyed as a filling lunch alongside crusty bread. For a seafood-themed gathering, browse more American recipes to complement this dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the mold is too firm when serving, allow it to sit at room temperature for about 15 minutes before slicing. This will help it soften slightly for easier serving.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Shrimp (Or Tuna) Mold Salad contains roughly 484 calories, with 9g protein, 31g carbohydrates, and 37g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 684mg per serving (30% 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 fresh shrimp instead of canned?
Yes, you can use cooked fresh shrimp in place of canned shrimp. Just make sure to chop them into small pieces for even distribution in the mold. This will give the dish a fresher flavor and texture.
How long does it take for the mold to set?
Generally, the mold takes about 4-6 hours to set completely in the refrigerator. For best results, it's ideal to prepare it the night before so that it has ample time to firm up.
Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance, making it a convenient option for gatherings. Just be sure to cover it well in the fridge to preserve its freshness and flavor.
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).