Molded Shrimp Salad

Western.Chefs's picture

Jan. 10, 2012


Unflavored gelatin 2 Tablespoon (2 envelopes)
Cold water 1 1/2 Cup (24 tbs)
Skim milk yogurt 1/2 Cup (8 tbs)
Low calorie mayonnaise 1 Cup (16 tbs)
Chili sauce 1/2 Cup (8 tbs)
Lemon juice 2 Tablespoon
Finely chopped green onion 2 Tablespoon
Salt 1 Teaspoon
Dried tarragon leaves 1/4 Teaspoon
Cooked shrimp 2 Pound , shelled, cooked
Chopped celery 1/2 Cup (8 tbs)
Lettuce leaves 4 (for garnish)



1) In a medium saucepan, dissolve gelatine in cold water for about 5 minutes.

2) Let the water come to a boil. Keep stirring till the gelatine has dissolved completely.

3) Place the pan in a bowl of ice. Keep stirring the mixture a few times till the gelatine cools down.

4) Into the gelatine mixture, add in the yoghurt, mayonnaise, chilli sauce, lemon juice, onion, salt and tarragon. Mix all till well blended.

5) Keep stirring the mixture occasionally over the bowl of ice, until it starts to resemble the consistency of an unbeaten egg white.

6) Keep the pan aside.

7) Place 8 pieces of shrimp in the refrigerator for garnishing purposes.

8) Slice the remaining shrimps into 1/4-inch pieces.

9) Add in the shrimp pieces along with chopped celery into the yoghurt and mayonnaise mixture. Mix well.

10) Transfer the salad into a 2-quart mould or 8 separate smaller moulds.

11) Chill the salad, preferably overnight.


12) To serve the Molded Shrimp Salad, unmould onto the serving plate lined with a crisp lettuce leaf.

13) Garnish the plate with whole shrimps arranged along the edges.

Recipe Summary

Difficulty Level: Easy
Servings: 8

Nutrition Facts

Serving size

Calories 210Calories from Fat 63

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 624 mg26%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 3 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet