Light Shrimp Mold
Delightfully retro yet refreshingly modern, the Light Shrimp Mold is an elegant, no-bake seafood appetizer that steals the show at any gathering. Featuring tender chopped shrimp, creamy mayonnaise, and softened cream cheese, this chilled mousse is elevated with a savory blend of tangy tomato soup, zesty lemon juice, and crunchy celery. Stabilized with unflavored gelatin, it takes shape in a decorative mold, creating an eye-catching centerpiece that's as appealing as it is delicious. Perfectly balanced with a light and airy texture, this make-ahead classic pairs beautifully with crackers, crisp vegetable slices, or fresh herbs for garnishing. Whether you're hosting a holiday party or a summer get-together, this recipe offers a unique and easy-to-prepare alternative to traditional spreads or dips!
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Recipe Information
Ingredients
- 2 cups Cooked shrimp, finely chopped
- 8 ounces Cream cheese, softened
- 1 cup Mayonnaise
- 1 can Condensed cream of tomato soup
- 2 packets Unflavored gelatin
- 0.25 cup Cold water
- 0.25 cup Hot water
- 2 tablespoons Lemon juice
- 2 tablespoons Green onions, finely chopped
- 0.5 cup Celery, finely diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water and let it sit for 5 minutes to bloom.
Dissolve the bloomed gelatin by stirring it into 1/4 cup of hot water. Set aside to cool slightly.
In a medium saucepan over low heat, warm the condensed cream of tomato soup just until smooth and heated through. Do not let it boil.
In a large mixing bowl, use a hand mixer or whisk to combine the softened cream cheese, mayonnaise, and lemon juice until smooth.
Gradually mix the dissolved gelatin into the cream cheese and mayonnaise mixture.
Stir in the warm tomato soup, ensuring the mixture is fully incorporated and smooth.
Gently fold in the finely chopped shrimp, green onions, celery, salt, and black pepper.
Lightly grease a 6-cup gelatin or bundt mold with cooking spray for easy release.
Pour the shrimp mixture into the prepared mold, smoothing the top with a spatula.
Cover the mold with plastic wrap and refrigerate for at least 4-6 hours, or until fully set.
Once set, carefully unmold the shrimp mold onto a serving platter by loosening the edges with a knife and inverting it onto the plate.
Serve chilled, garnished with fresh herbs, crackers, or vegetable slices for dipping.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
