Rating: 4.37 stars
38 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

363 calories; protein 17.2g; carbohydrates 6.8g; fat 30.1g; cholesterol 161.5mg; sodium 388.4mg. Full Nutrition
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Reviews (34)

Most helpful positive review

Rating: 5 stars
07/10/2003
This is a great recipe that looks fancy and is very easy and quick. Read More
(21)

Most helpful critical review

Rating: 3 stars
01/13/2010
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 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! Read More
(24)
38 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
01/12/2010
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 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! Read More
(24)
Rating: 5 stars
07/09/2003
This is a great recipe that looks fancy and is very easy and quick. Read More
(21)
Rating: 5 stars
06/30/2003
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 anything else and I thought that they were a good quick and simple lunch:)!!! Read More
(16)
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Rating: 5 stars
11/04/2008
Great Recipe. I added a teaspoon of Old Bay to liven the taste and diced some avocado at the suggestion of another reviewer. Didn't use quite the amount of mayo called for. Great Recipe!!!!!! Read More
(13)
Rating: 4 stars
08/25/2006
Way too much mayo but that's easily remedied. I started off using only 1/4 cup and adding a Tbsp at a time. Just enough mayo to hold the ingredients is what I like. This was delicious if you cook the shrimp using the Old Bay recipe found on this sight. I stuff green peppers with this for my friends who don't like raw tomatoes and then we're all happy! Read More
(10)
Rating: 5 stars
08/26/2010
I made a mistake when writing up this recipe. Use the bunch of celery. At least 6 stalks! Chop fine. Read More
(9)
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Rating: 4 stars
04/23/2010
We enjoyed this recipe. I did add a pinch of "Old Bay". This will be my go to recipe for shrimp salad. Thank you for the recipe. Read More
(9)
Rating: 4 stars
02/04/2006
I prepared this as an appetizer for last night's dinner and was very pleased with the end result. I added chopped avocado just before serving and it complimented the shrimp perfectly. Only change I'd make is use less mayo next time and more lemon. Flavours improved overnight although it didn't do much for the avocado! Read More
(9)
Rating: 5 stars
04/24/2007
I used green onions half spicy and half plain mayo to eaual about a 1/2 cup more lemon juice and added 3/4 cup pasta shells and I ate the hole thing! It was great! Read More
(8)