Shrimp Salad Lemon Baskets Recipe

Name: Shrimp Salad Lemon Baskets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes unflavored gelatin; 1-1/2 cups cold water; 1 cup mayonnaise; 6 medium lemons; 1 package (5 ounces) frozen cooked salad shrimp, thawed, divided; 1/2 cup chopped seeded peeled cucumber; 1/4 cup chopped pimiento-stuffed olives; 2 teaspoons sugar; 2 teaspoons prepared horseradish; 1/4 teaspoon salt; 1/4 teaspoon paprika; 1/2 cup heavy whipping cream, whipped; 12 sprigs fresh parsley

Servings: persons

2 envelopes unflavored gelatin
1-1/2 cups cold water
1 cup mayonnaise
6 medium lemons
1 package (5 ounces) frozen cooked salad shrimp, thawed, divided
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped pimiento-stuffed olives
2 teaspoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup heavy whipping cream, whipped
12 sprigs fresh parsley

1
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Remove from the heat; whisk in mayonnaise. Refrigerate for 30 minutes or until partially set.
2
Cut lemons in half; juice lemons, reserving 3 tablespoons juice (save remaining juice for another use). Scoop out and discard pulp. With a sharp knife, cut a thin slice off the bottom of each lemon basket so it sits flat; set aside.
3
Set aside 2 dozen shrimp for garnish; chop remaining shrimp. In a small bowl, combine the cucumber, olives, sugar, horseradish, salt, paprika and reserved lemon juice; fold into gelatin mixture. Fold in chopped shrimp and whipped cream.
4
Spoon into lemon baskets. Garnish with parsley and reserved shrimp. Chill until set.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 envelopes unflavored gelatin, 1-1/2 cups cold water, 1 cup mayonnaise, 6 medium lemons, and more.

Yes, Shrimp Salad Lemon Baskets falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Salad Lemon Baskets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions