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Shrimp Salad Lemon Baskets

 Shrimp Salad Lemon Baskets
Sunny lemon baskets brimming with shrimp salad are a feast for the eyes, nose and taste buds. Guests will appreciate the creative presentation and flavors. —Renata Stanko, Lebanon, OR
12 ServingsPrep: 55 min. + chilling


  • 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


  • 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.
  • 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.

2 of 2

Shrimp Salad Lemon Baskets (continued)

Directions (continued)

  • 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.
  • Spoon into lemon baskets. Garnish with parsley and reserved shrimp.
  • Chill until set.
  • Yield: 1 dozen.
Nutritional Facts: 1 serving equals 194 calories, 19 g fat (4 g saturated fat), 43 mg cholesterol, 245 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.