Shrimp Mousse Recipe


  • 1 can tiny salad shrimps
  • 1 pound (454 g) cream cheese
  • 1 (10-ounce / 284-mL) can tomato soup
  • 1 1/2 pack (1-tablespoon / 15-mL each) unflavored gelatin
  • 1/2 cup (125 mL) cold water
  • 1 cup (250 mL) mayonnaise
  • 1/2 cup (125 mL) finely chopped celery
  • 1/2 cup (125 mL) finely chopped green onions (white and green parts)
  • Oil
How to cook Shrimp Mousse:
  • Flatten shrimps with a fork.
  • Melt together cream cheese and tomato soup, whipping with a fork.
  • Just cool.
  • Mix together unflavored gelatin and cold water mix into mayonnaise.
  • Using an electric mixer, mix until smooth.
  • Stir in flattened shrimps, chopped celery and chopped green onions.
  • Lightly oil a metal pan pour in shrimps mixture.
  • Refrigerate for 3 to 4 hours.
  • Unmold, using a hot, damp cloth.


Can be frozen.

The Shrimp Mousse recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Shrimp (more Shrimp recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)

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