Creamy Shrimp Mousse Recipe

Read Reviews
Publisher Photo
Folks will think you're spoiling them when you serve this wonderful shrimp mousse! Molded in a ring, it looks fancy even as it feeds a crowd.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:40 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 40 servings


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup mayonnaise
  • 1 envelope unflavored gelatin
  • 6 tablespoons cold water
  • 1 can (6 ounces) small shrimp, rinsed and drained or 1/3 cup cooked small shrimp, peeled and deveined
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • Lettuce leaves
  • Fresh parsley, optional
  • Assorted crackers

Nutritional Facts

2 tablespoons: 71 calories, 7g fat (2g saturated fat), 17mg cholesterol, 152mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.


  1. In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside.
  2. Meanwhile, 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.
  3. Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture.
  4. Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight.
  5. Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers. Yield: 5 cups.
Originally published as Creamy Shrimp Mousse in Country Woman Christmas Annual 2001, p23

Reviews for Creamy Shrimp Mousse

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
cajeanjean User ID: 1063593 56012
Reviewed Sep. 14, 2010

"This was a big hit. Nice on crackers, or served with scoop tortilla chips. I used low fat cream cheese, and I sauteed the onions. I also used 2 120g tins of small shrimp."

Loading Image