Nutritional Info

Nutrition Facts

Serving Size 1 (129g)

Calories 228
Calories from Fat 133 (58%)
Amount Per Serving %DIV
Total Fat 14.8g 23%
Saturated Fat 9.4g 47%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 51.4mg 17%
Sodium 933mg 41%
Potassium 145.1mg 3%
Total Carbohydrate 7.8g 3%
Dietary Fiber 0.7g 3%
Sugars 2.7g
Protein 13.7g 27%

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Recipe Description
Don't be awed by the list of ingredients. They're all tossed together with a minimum of trouble. "No pilikia," as the Hawaiians say. There are two versions. We prefer the one using a bit of gelatin, which is just enough to mold the salad perfectly but does not make it gooky. Try it and see.
Prep time
3 hr 40 min
Cook time
5 min
Ready In
3 hr 45 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  mayonnaise
1/2 Teaspoon(t)  pepper, to taste
5   lemon rosettes
1/2 Tablespoon(T)  sugar
1/4 Cup(c)  cold water
2 Ounce(oz)  unflavored gelatin
1 Bunch(bn)  parsley or watercress for garnish
1   cucumber
1/2 Cup(c)  pickled mushrooms
1/2 Cup(c)  avocado chunks
5   cherry tomatoes
2   olives
1   red pepper, cut into match thin strips
5 Ounce(oz)  water chestnuts
1/2 Teaspoon(t)  salt, to taste
1 Tablespoon(T)  soy sauce
1 Teaspoon(t)  worcestershire sauce
1 Tablespoon(T)  vinegar
2 Tablespoon(T)  white prepared horseradish
4 Tablespoon(T)  ketchup
3 Tablespoon(T)  lemon juice
4 Slice(sli)  white bread, crusts removed and diced
1   medium onion, grated
1 1/2 Pound(lb)  shrimp, cooked
5   celery stalks, finely chopped


Cut cooked shrimp in half or thirds, reserving 2 whole ones for garnish. In a large bowl, combine all ingredients thoroughly. Add only enough mayonnaise to bind ingredients together. Do not use too much as mixture will run. Taste for additional seasonings. You might like a bit more horseradish. Soften gelatin in cold water. Heat in top of double boiler until liquified and clear. Cool, then mix thoroughly into shrimp salad. Spoon into a 1 quart fish mold. Pack down well with back of spoon. If any salad is left over, reserve. Refrigerate 2 hours or overnight and then drain excess liquid from mold. Refill with reserved salad and refrigerate until 1 hour before serving. To remove, run blade of knife around edges. Place the platter you will use over the top of mold and invert. If necessary, restore shape. Use strips of pepper for tail and fins. Sliced water chestnuts for scales. Circle the two shrimp for the eye. Put the olive in center. Surround fish with greens and decorate with lemon rosettes and cherry tomatoes etc.

Additional notes

Lemon Rosettes: Draw a pencil line around center of lemon (a large oval shape is best). With the point of a sharp knife, make a deep V through the center of the line. Continue making V's, connecting each one to the next until you reach the first one. Pull apart and dip halves into chopped parsley or dust with paprika.

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