Creamy shrimp salad is perfect for a sophisticated appetizer that’s easy to throw together and can be served in phyllo cups or endive leaves, with crackers, or on toast points or baguette slices.
We had such a fun weekend here! Here’s the highlights:
- Morning brunch party and getting to catch up with some high school friends.
- Clubhouse tickets to the PGA golf tournament here in Charlotte.
- Cinco de Mayo. The one time of year I drink tequila 😂🍹
- Visiting with my parents after they’d been gone for a couple of weeks.
- Movie nights! Finally watched The Greatest Showman on Friday night with my husband and had a family movie night on Sunday with the kids.
I’m feeling excited and charged for this week, especially because we have a camping weekend coming up! ❤️🏕
Today I’m sharing my creamy shrimp salad, which is perfect for a super quick and easy last-minute appetizer.
It takes just 10 minutes to throw together and it comes off looking so sophisticated!
It can also be made ahead if you’re planning a party and want to get the appetizer ready the day before. Less stress is always good if you’re having people over. 👍
I’ve even packed this shrimp salad up with the phyllo shells to take to a party – it was a baby shower and I thought this would be a cute, delicate little bite people could nibble on.
(It was and they loved it!)
A few notes on this creamy shrimp salad:
- I like to use the small pink shrimp, sometimes called salad shrimp, for this recipe. You could also substitute 2 (5-6 oz) cans of cooked small shrimp. Be sure to drain them very well and then pat the shrimp dry.
- You can also use small cooked frozen shrimp (such as the 71-90 count). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
- You can chop the shrimp yourself or pulse them a few times in a food processor.
- I like to serve this shrimp salad in little phyllo shells for an appetizer, but you could also serve it with crackers, toast points, baguette slices, wonton cups or on endive leaves.
- If you want to add some toppings, sliced green onions or chopped fresh parsley work great. You could even add some extra pimientos on top. I think crumbled, cooked bacon would be delicious too!
Psst… these little cups would also be great for Mother’s Day, which is this weekend. Go buy your cards!
I hope you have a wonderful week!
XO,
Kathryn
Creamy shrimp salad
Creamy shrimp salad is perfect for a sophisticated appetizer that’s easy to throw together!
Ingredients
- 4 oz. 1/3 reduced fat cream cheese, softened
- 1/4 cup reduced-fat mayonnaise
- 1-2 tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 3 green onions, sliced thin
- 1 (2 oz.) jar pimientos, well drained (optional)
- 1 pound small pink shrimp, cooked, shelled and deveined and finely chopped (see notes)
- Salt and black pepper, to taste
- Hot sauce, to taste (optional)
Instructions
Combine cream cheese and mayonnaise in a medium bowl and stir until smooth.
Add 1 tablespoon of lemon juice and the Worcestershire sauce and mix well.
Stir in the green onions, pimientos and cooked, chopped shrimp. Mix well then taste and adjust seasonings - add more lemon juice, salt or pepper, or hot sauce.
Use the shrimp salad right away or cover and chill for up to 2 days until ready to serve.
Recipe Notes
I use the small pink shrimp, sometimes called salad shrimp, for this recipe. You could also substitute 2 (5-6 oz) cans of cooked small shrimp. Be sure to drain them very well and then pat the shrimp dry.
You can also use small cooked frozen shrimp (such as the 71-90 count). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
You can chop the shrimp yourself or pulse them a few times in a food processor.
I like to serve this shrimp salad in little phyllo shells for an appetizer, but you could also serve it with crackers, toast points, baguette slices, wonton cups or on endive leaves.
If you want to add some toppings, sliced green onions or chopped fresh parsley work great. You could even add some extra pimientos on top. I think crumbled, cooked bacon would be delicious too!
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 77kcal Calories from fat 47 | |
| % Daily Value | |
| Total Fat 5g | 8% |
| Saturated Fat 2g | 10% |
| Transfat 0g | |
| Cholesterol 58mg | 19% |
| Sodium 286mg | 12% |
| Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 1g | |
| Protein 6g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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