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Doris's Shrimp Salad

Doris's Shrimp Salad

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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!


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


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:)!!!