Creamy Shrimp Salad is perfect for a classy appetizer that’s simple to throw together and may be served in phyllo cups or endive leaves, with crackers, or on toast points or baguet slices.
I’m sharing my creamy shrimp dish today, which is ideal for a super fast and simple last-minute appetizer. It takes only 10 minutes to throw together, and it looks sophisticated! It can even be prepared if you’re planning a celebration and wish to prepare the appetizer the day before. Less stress is often smart if you’re having people over.
Ingredients
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4 oz low-fat cream cheese, softened (or regular cream cheese for extra richness)
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¼ cup low-fat mayonnaise
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1–2 tbsp fresh lemon juice, to taste
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½ tsp Worcestershire sauce
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3 fresh green onions, thinly sliced
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1 (2 oz) jar pimientos, well drained (optional)
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1 lb small pink shrimp, cooked, shelled, deveined, and chopped
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Salt and black pepper, to taste
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Hot sauce, optional, for a bit of heat
Instructions
1. Make the Creamy Base
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In a medium mixing bowl, combine the softened cream cheese and mayonnaise.
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Stir until smooth and well blended.
2. Add Seasoning
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Stir in 1 tablespoon of lemon juice and the Worcestershire sauce.
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Taste and adjust with more lemon juice if you prefer a brighter, more tangy flavor.
3. Fold in the Shrimp and Veggies
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Add the green onions, drained pimientos (if using), and chopped shrimp.
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Gently fold the ingredients together until evenly combined.
4. Adjust Seasoning
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Taste and season with salt and pepper.
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Add a dash of hot sauce for a mild spicy kick, if desired.
5. Serve or Chill
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Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Make Ahead & Storage
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Make Ahead: Can be prepared up to 24 hours in advance; just give it a quick stir before serving.
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Refrigerator: Store in an airtight container for up to 2 days for the best freshness.
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Freezer: Not recommended, as the creamy base will separate when thawed.
A few notes for this Creamy Shrimp Salad
- I like to use the little pink shrimp, generally known as salad shrimp, for this recipe. You may also substitute a pair of (5-6 oz) cans of cooked small shrimp. Make sure to drain them very well, and after, pat the shrimp dry.
- You can also use small and cooked frozen shrimp (such that have 70-90 counts). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
- You can chop the shrimp yourself or pulse them a couple of times in your food processor.
- I like to serve this shrimp dish in small phyllo shells for an appetizer; however, you may also serve it with crackers, toast points, baguette slices, wonton cups, or on endive leaves.
- If you wish to add some toppings, fresh onions or shredded fresh parsley work excellently. You may even add some additional pimientos on top. I know that crumbled, sauteed bacon would be delicious, too!
