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Shrimp-Stuffed Celery

Total Time

Prep/Total Time: 20 min.


about 3 dozen appetizers

My family is proud to produce celery on the beautiful island of Maui. As you can guess, we take a lot of "ribbing" for working so hard in a tropical paradise. This appealing appetizer has a creamy filling that blends nicely with crunchy, fresh celery. —Shirley Watanabe, Kula, Hawaii


  • 1 bunch celery, separated into ribs
  • 3 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1 can (4 ounces) tiny shrimp, rinsed and finely chopped
  • 1 tablespoon each finely chopped onion, green pepper and pimiento-stuffed olives
  • 1 tablespoon minced fresh parsley
  • 1 to 2 drops hot pepper sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon Worcestershire sauce


  1. Cut celery ribs into 2-in. pieces. Finely chop one piece; set aside.
  2. In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining ingredients and chopped celery. Stuff into celery ribs. Refrigerate until serving.

Nutrition Facts

3 each: 61 calories, 5g fat (2g saturated fat), 28mg cholesterol, 264mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat.

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Average Rating:
  • abreendre
    Jul 11, 2018

    I thought the taste was a little too mild, but I made them for a party and everyone raved. They were gone quickly so I guess I just like a strong shrimp taste.

  • gardenerbowler
    Mar 26, 2016

    Made this recipe as written except tbe celery ribs. I used leftover crackers as a base for the spread. Will definitely make again for people who like shrimp.

  • xicota
    May 12, 2010

    I think it might be better to keep the celery and the stuffing separate until shortly before serving. The celery has so much water in it that I had trouble keeping the finished product dry, even with several layers of paper toweling underneath.

  • thumbunny
    Dec 29, 2009

    No comment left

  • imvideomom
    May 5, 2007

    No comment left