Doris's Shrimp Salad

23 Reviews

Prep: 20 min
Ready In: 1 hr 20 min

“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.” - by Robin Flanagan

Ingredients

1 pound cooked shrimp - peeled, deveined, and cut into thirds
1 stalk celery, finely chopped
1 small onion, minced
2 teaspoons lemon juice
salt and pepper to taste
1 cup mayonnaise
6 small tomatoes

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Metric US

Original recipe yields 6 servings

Directions

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.
Cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
Scoop the shrimp mixture into the hollowed out tomatoes. Serve.

Nutrition

Amount Per Serving (6 total)

Calories
363 cal
18%

Fat
30.1 g
46%

Carbs
6.8 g
2%

Based on a 2,000 calorie diet

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Reviews (23)

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DEE2E

Jul. 9, 2003

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

naples34102

Jan. 12, 2010

"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 ..." See morelemon 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!"

ALRRXS

Jun. 30, 2003

"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 an..." See moreything else and I thought that they were a good, quick, and simple lunch:)!!!"

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