Doris's Shrimp Salad

Doris's Shrimp Salad

23 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    1 h 20 m
Robin Flanagan
Recipe by  Robin Flanagan

“Shrimp Salad, refreshing and light, served in a hollowed out summer tomato. Served as an appetizer, salad, or a light brunch. This was one of our favorite Sunday afternoon treats that my mother fixed for our family.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. Refrigerate and chill the shrimp mixture for at least one hour.
  2. Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
  3. Scoop the shrimp mixture into the hollowed out tomatoes. Serve.

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Reviews (23)

Rate This Recipe
naples34102
19

naples34102

Nice, basic shrimp salad. What was different about this for me was simply gettting away from the ubiquitous dill and adding onion and lemon juice instead, something I never do. I've learned a little lemon juice is nice but I can do without the onion, and I didn't use nearly as much as called for! A little bit'll do ya!

DEE2E
19

DEE2E

This is a great recipe that looks fancy and is very easy and quick.

ALRRXS
16

ALRRXS

This was a great recipe, but I did change it just a little:)!!! I turned it into a macaroni type salad by cooking macaroni noodles and adding them to the mixture. Other than that, I didn't change anything else and I thought that they were a good, quick, and simple lunch:)!!!

More Reviews

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 363 cal
  • 18%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 6.8 g
  • 2%
  • Protein
  • 17.2 g
  • 34%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

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Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)

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