13 Delicious Shrimp Mold Recipes

Oh, the joys of cooking with shrimp! Whether you’re whipping up a quick weeknight dinner or planning a special gathering, these 13 delicious shrimp mold recipes are sure to impress. From creamy classics to bold new flavors, there’s something here for every palate. Dive into our roundup and discover your next favorite dish that’s as fun to make as it is to eat. Let’s get cooking!

Creamy Shrimp Mold with Dill

This creamy shrimp mold with dill is the perfect dish to impress your guests at your next dinner party. It’s surprisingly easy to make and packs a flavorful punch that’ll have everyone asking for seconds.

Ingredients

• 1 lb shrimp, peeled and deveined (I like to use fresh, but frozen works in a pinch)
• 8 oz cream cheese, softened (room temp blends smoother)
• 1/2 cup mayonnaise (go for the full-fat version for extra creaminess)
• 1 tbsp fresh dill, chopped (dried dill just doesn’t give the same flavor)
• 1 tsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mold or loaf pan.
2. In a large bowl, combine the cream cheese and mayonnaise until smooth. Tip: If the cream cheese is too cold, microwave it for 10 seconds to soften.
3. Add the shrimp, dill, lemon juice, garlic powder, salt, and pepper to the bowl. Mix well to ensure everything is evenly distributed.
4. Transfer the mixture to the prepared mold, pressing down to remove any air pockets. Tip: Use the back of a spoon to smooth the top for a neat presentation.
5. Bake for 25-30 minutes, or until the edges are lightly golden and the center is set. Tip: Let it rest for 5 minutes before unmolding for cleaner slices.

Unmold this beauty onto a serving platter and watch as the creamy texture and aromatic dill flavor steal the show. Serve it warm with crackers or a slice of crusty bread for a delightful contrast in textures.

Spicy Shrimp Mold with Jalapenos

Feeling adventurous in the kitchen? This Spicy Shrimp Mold with Jalapenos is a game-changer for your appetizer lineup, blending creamy textures with a kick that’ll have everyone asking for the recipe.

Ingredients

• 1 lb raw shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 cups cream cheese, softened (room temp blends smoother)
• 1/2 cup mayonnaise (the real deal, no substitutes)
• 1/4 cup pickled jalapenos, finely chopped (plus a splash of their juice for extra zing)
• 1 tbsp lime juice (freshly squeezed, please)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp cayenne pepper (adjust if you’re sensitive to heat)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch mold or loaf pan.
2. In a large bowl, mix the cream cheese and mayonnaise until smooth. A hand mixer works wonders here.
3. Fold in the chopped jalapenos, lime juice, garlic powder, salt, and cayenne pepper. Taste and adjust the heat if needed.
4. Gently stir in the shrimp until they’re evenly coated with the mixture.
5. Transfer the mixture to the prepared mold, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until the edges are bubbly and the top is lightly golden.
7. Let it cool for 10 minutes before unmolding. This patience pays off with cleaner slices.

Kick back and watch as this dish becomes the star of your table. The creamy, spicy blend with tender shrimp is irresistible, especially when served with crispy tortilla chips or atop a fresh salad for a lighter option.

Classic Shrimp Mold with Cream Cheese

Ever find yourself craving something creamy, a bit retro, and utterly delicious? This classic shrimp mold with cream cheese is your answer—it’s a breeze to make and always a hit at gatherings.

Ingredients

• 1 package (8 oz) cream cheese, softened (I leave it out for an hour—way easier to mix!)
• 1 can (10.5 oz) condensed cream of shrimp soup (the secret to its rich flavor)
• 1 envelope unflavored gelatin (trust me, it’s what makes it set perfectly)
• 1 cup mayonnaise (full-fat for the best texture)
• 1 small onion, finely chopped (I like mine almost minced for no crunch surprises)
• 1 lb cooked shrimp, chopped (small pieces blend better)
• 1 tbsp lemon juice (freshly squeezed, please!)
• 1/2 cup celery, finely diced (adds a nice crunch)

Instructions

1. In a small bowl, sprinkle the gelatin over 1/4 cup cold water. Let it sit for 5 minutes to bloom.
2. Meanwhile, in a large bowl, beat the softened cream cheese until smooth. Tip: A hand mixer works wonders here.
3. Gradually mix in the condensed shrimp soup and mayonnaise until fully combined.
4. Heat the bloomed gelatin in the microwave for 30 seconds, or until fully dissolved. Stir into the cream cheese mixture.
5. Fold in the chopped onion, shrimp, lemon juice, and celery until evenly distributed.
6. Pour the mixture into a greased mold or bowl. Chill in the refrigerator for at least 4 hours, or until set. Tip: Overnight is best for firmness.
7. To serve, dip the mold in warm water for a few seconds, then invert onto a serving plate. Tip: Run a knife around the edge if it’s stubborn.

Absolutely creamy with a hint of tang from the lemon, this shrimp mold is a texture dream. Serve it with crackers or as a fancy dip at your next dinner party—it’s versatile like that.

Garlic Butter Shrimp Mold

So, you’re looking for a dish that’s both impressive and surprisingly easy to whip up? This garlic butter shrimp mold is your answer. It’s packed with flavor, has a gorgeous presentation, and is perfect for when you want to impress without the stress.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for a prettier presentation)
• 1/2 cup unsalted butter, melted (extra virgin olive oil can be a substitute, but butter gives it that rich flavor)
• 4 cloves garlic, minced (fresh is best here, but hey, we’ve all been in a pinch)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/4 cup breadcrumbs (I use panko for that extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything cooks evenly.
2. In a bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper. Tip: Let it sit for a minute to let the flavors meld.
3. Add the shrimp to the bowl and toss until they’re fully coated. Tip: Don’t skip this step—the coating is key to the flavor.
4. Grease a mold or small baking dish with a bit of the butter mixture to prevent sticking.
5. Arrange the shrimp in the mold, then sprinkle breadcrumbs evenly over the top. Tip: Press lightly to help the breadcrumbs adhere.
6. Bake for 12-15 minutes, or until the shrimp are pink and opaque. The breadcrumbs should be golden brown.

You’ll love how the garlic butter infuses every bite of the shrimp, and the breadcrumbs add just the right amount of crunch. Serve it straight from the mold for a dramatic effect, or plate it over a bed of greens for a lighter meal.

Shrimp Mold with Avocado and Lime

Wow, have you ever stumbled upon a dish that’s both refreshing and a total crowd-pleaser? That’s exactly what this shrimp mold with avocado and lime brings to the table—perfect for those warm summer nights or when you’re craving something light yet flavorful.

Ingredients

• 1 lb shrimp, peeled and deveined (I like using medium-sized for the perfect bite)
• 2 ripe avocados (the kind that gives just a little under pressure)
• 1/4 cup fresh lime juice (about 2 limes, and yes, fresh makes all the difference)
• 1/2 cup mayonnaise (go for the full-fat version for creaminess)
• 1 tbsp unflavored gelatin (this little guy is the secret to the mold’s perfect texture)
• 1/2 cup cold water (for the gelatin)
• 1/2 cup boiling water (also for the gelatin)
• Salt and pepper to taste (I’m generous with the pepper for a bit of kick)

Instructions

1. Start by boiling the shrimp in salted water for 2-3 minutes until they’re pink and opaque. Tip: Don’t overcook them, or they’ll get rubbery.
2. Drain the shrimp and let them cool. Once cool, chop them into small pieces.
3. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 1 minute to soften.
4. Add the boiling water to the gelatin mixture and stir until completely dissolved. Tip: Make sure it’s fully dissolved to avoid lumps in your mold.
5. In a large bowl, mash the avocados with the lime juice until smooth. Tip: A fork works best here to get that creamy texture.
6. Stir in the mayonnaise, then fold in the chopped shrimp.
7. Gradually add the gelatin mixture to the avocado-shrimp mix, stirring well to combine.
8. Season with salt and pepper, then pour the mixture into a mold or bowl.
9. Refrigerate for at least 4 hours, or until set. Tip: Overnight is even better for flavors to meld.

Just imagine slicing into this creamy, tangy mold with chunks of shrimp throughout—it’s a texture dream. Serve it on a bed of greens or with crispy crackers for an extra crunch.

Herbed Shrimp Mold with Fresh Parsley

Here’s a dish that’s as impressive as it is easy to make, perfect for those times you want to wow your guests without spending all day in the kitchen. Herbed shrimp mold with fresh parsley is a showstopper that combines the delicate flavors of seafood with the bright freshness of herbs.

Ingredients

• 1 lb fresh shrimp, peeled and deveined (I like to keep the tails on for a prettier presentation)
• 1 cup heavy cream (full-fat makes all the difference here)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1/4 cup fresh parsley, finely chopped (don’t skimp—it’s the star of the show)
• 1 tsp salt (I prefer sea salt for its cleaner taste)
• 1/2 tsp black pepper (freshly ground, if you can)
• 1/2 tsp garlic powder (for that hint of warmth)
• 1 tbsp lemon juice (freshly squeezed, please—bottled just won’t do)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mold or loaf pan with butter.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to foam.
3. Add the shrimp to the skillet, cooking for about 2 minutes per side until they’re just pink. Tip: Don’t overcrowd the pan, or you’ll steam the shrimp instead of sautéing them.
4. Remove the shrimp from the heat and let them cool slightly before chopping into small pieces.
5. In a large bowl, whisk together the heavy cream, salt, pepper, garlic powder, and lemon juice until well combined.
6. Fold in the chopped shrimp and parsley gently to keep the mixture light. Tip: A rubber spatula works best here to avoid breaking up the shrimp too much.
7. Pour the mixture into the prepared mold, smoothing the top with the spatula.
8. Bake for 25-30 minutes, or until the top is lightly golden and the center is set. Tip: A toothpick inserted into the center should come out clean when it’s done.
9. Let the mold cool for about 10 minutes before unmolding onto a serving plate.

Perfect for a summer dinner party, this herbed shrimp mold is creamy with a slight bite from the shrimp, and the parsley adds a fresh, herby brightness. Serve it with a simple green salad and some crusty bread to soak up all the deliciousness.

Shrimp Mold with Crab Meat

Oh, you’re going to love this Shrimp Mold with Crab Meat. It’s a showstopper at any gathering, blending the delicate flavors of the sea into a creamy, savory dish that’s surprisingly easy to make.

Ingredients

• 1 lb shrimp, peeled and deveined (I like to use medium-sized for the perfect bite)
• 8 oz crab meat, fresh or canned (go for lump crab meat if you can—it’s worth it)
• 1 cup mayonnaise (full-fat gives the best texture)
• 1/2 cup sour cream (this adds a nice tang)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp Worcestershire sauce (a little secret umami boost)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1 envelope unflavored gelatin (this is what gives it that perfect mold shape)
• 1/4 cup cold water (for the gelatin)
• Salt and pepper to taste (I’m generous with the pepper for a bit of kick)

Instructions

1. Start by boiling the shrimp in salted water for 2-3 minutes until pink and cooked through. Drain and let cool.
2. In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom.
3. Chop the cooled shrimp into small pieces. Mix with crab meat in a large bowl.
4. In another bowl, whisk together mayonnaise, sour cream, lemon juice, Worcestershire sauce, and garlic powder until smooth.
5. Heat the bloomed gelatin in the microwave for 30 seconds until dissolved. Stir into the mayonnaise mixture.
6. Pour the mayonnaise mixture over the shrimp and crab. Gently fold until everything is well coated.
7. Season with salt and pepper. Remember, you can always add more later.
8. Lightly grease a mold with cooking spray. Pour the mixture into the mold, smoothing the top.
9. Refrigerate for at least 4 hours, or overnight, until set.
10. To serve, dip the mold in warm water for a few seconds, then invert onto a serving plate.

Velvety smooth with chunks of shrimp and crab throughout, this dish is a textural dream. Serve it with crackers or toasted baguette slices for an elegant appetizer that’ll have everyone asking for the recipe.

Cheesy Shrimp Mold with Cheddar

Ever find yourself craving something cheesy, a bit fancy, but totally doable on a weeknight? This Cheesy Shrimp Mold with Cheddar is your answer. It’s a crowd-pleaser that combines the richness of cheddar with the delicate flavor of shrimp, all in a fun, moldable form.

Ingredients

• 1 lb shrimp, peeled and deveined (I like to use medium-sized for the perfect bite)
• 2 cups sharp cheddar cheese, grated (the sharper, the better for that punch of flavor)
• 1/2 cup mayonnaise (go for the full-fat version here, it makes all the difference)
• 1/4 cup green onions, finely chopped (adds a nice crunch and color)
• 1 tsp Worcestershire sauce (a little secret umami booster)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt to taste (I start with 1/4 tsp and adjust from there)

Instructions

1. Preheat your oven to 350°F. This ensures everything bakes evenly.
2. In a large bowl, combine the shrimp, cheddar cheese, mayonnaise, green onions, Worcestershire sauce, garlic powder, and salt. Mix until everything is well incorporated. Tip: Letting the mixture sit for 5 minutes helps the flavors meld.
3. Lightly grease a mold or loaf pan with cooking spray. Press the shrimp mixture firmly into the pan. Tip: Using the back of a spoon to press down ensures no air pockets.
4. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: Let it rest for 5 minutes before unmolding for cleaner slices.

Best served warm, this dish has a creamy interior with a slightly crispy top. Try serving it with crackers or sliced baguette for an extra crunch. The combination of flavors is irresistible, making it a hit at any gathering.

Shrimp Mold with Lemon Zest

Wow, have you ever wanted to impress your guests with something that looks fancy but is secretly easy? This shrimp mold with lemon zest is your new go-to. It’s creamy, zesty, and has just the right amount of elegance.

Ingredients

• 1 lb shrimp, peeled and deveined (I like to use the medium size for this recipe)
• 1 cup heavy cream (go for the good stuff, it makes a difference)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp lemon zest (freshly grated, please—it’s worth the effort)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even cooking.
2. In a skillet over medium heat, melt the butter. Tip: Don’t let it brown.
3. Add the shrimp to the skillet, cooking until just pink, about 2 minutes per side. Tip: Overcooking makes them rubbery.
4. Remove shrimp from heat and let cool slightly before chopping into small pieces.
5. In a bowl, whip the heavy cream until soft peaks form. Tip: Chill your bowl and beaters first for best results.
6. Gently fold in the chopped shrimp, lemon zest, salt, and pepper.
7. Transfer the mixture to a greased mold, smoothing the top with a spatula.
8. Bake for 25 minutes, or until set and lightly golden on top.

Serve this shrimp mold slightly warm for the best texture. The lemon zest brightens up the rich cream, making it perfect for summer gatherings. Try it with crispy crackers or a side of fresh greens.

Shrimp Mold with Cucumber and Dill

Mmm, you’re going to love this Shrimp Mold with Cucumber and Dill. It’s a refreshing, creamy dish that’s perfect for summer gatherings or a light dinner at home.

Ingredients

• 1 lb cooked shrimp, chopped (I like to use the smaller ones for easier mixing)
• 1 cup sour cream (full fat gives the best texture)
• 1 package (8 oz) cream cheese, softened (leave it out for about 30 minutes before starting)
• 1 cucumber, peeled and finely diced (English cucumbers work great here)
• 2 tbsp fresh dill, chopped (don’t skimp, it’s the star of the show)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp salt (I prefer sea salt for its mild flavor)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large bowl, beat the softened cream cheese with a hand mixer until smooth. This makes it easier to blend with the other ingredients.
2. Add the sour cream to the cream cheese and mix until well combined. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Stir in the chopped shrimp, diced cucumber, dill, lemon juice, salt, and black pepper. Mix gently to keep the shrimp pieces intact.
4. Lightly grease a mold or a bowl with cooking spray, then spoon the mixture into it. Press down gently to remove any air pockets.
5. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Tip: The longer it chills, the better the flavors meld together.
6. When ready to serve, invert the mold onto a serving plate. Tap the bottom lightly if it’s stubborn. Tip: Run a knife around the edge for a cleaner release.

Cool and creamy with a hint of tang from the lemon, this shrimp mold is a crowd-pleaser. Try serving it with crackers or sliced baguette for a delightful crunch.

Shrimp Mold with Horseradish

Alright, let’s dive into making this Shrimp Mold with Horseradish—a dish that’s as fun to make as it is to eat. You’re going to love the creamy texture with that spicy kick!

Ingredients

• 1 lb cooked shrimp, chopped (I like to use the smaller ones for easier mixing)
• 1 cup mayonnaise (go for the full-fat version here, trust me)
• 1/4 cup prepared horseradish (adjust if you’re not into too much heat)
• 1 envelope unflavored gelatin
• 1/4 cup cold water (for the gelatin)
• 1/2 cup boiling water (also for the gelatin)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Start by sprinkling the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes until it blooms.
2. Pour the boiling water over the bloomed gelatin and stir until completely dissolved. This is your chance to ensure no lumps remain.
3. In a large mixing bowl, combine the mayonnaise, horseradish, lemon juice, salt, and pepper. Mix well to blend all the flavors together.
4. Fold in the chopped shrimp gently to keep them from breaking apart too much.
5. Slowly add the dissolved gelatin to the shrimp mixture, stirring continuously to ensure it’s evenly distributed.
6. Lightly grease a mold with a bit of mayonnaise or cooking spray, then pour the shrimp mixture into it. Smooth the top with a spatula.
7. Refrigerate for at least 4 hours, or until set. Overnight is even better for the flavors to meld.
8. To unmold, dip the bottom of the mold in warm water for a few seconds, then invert onto a serving plate. Give it a gentle shake if needed.

Now, here’s the best part: the texture is luxuriously smooth with little bursts of shrimp in every bite. Serve it with crackers or toasted baguette slices for an extra crunch. Not only does it look impressive, but the horseradish also gives it a punch that’ll wake up your taste buds!

Shrimp Mold with Smoked Salmon

Did you know that combining shrimp and smoked salmon can create a dish that’s both elegant and surprisingly easy to make? This shrimp mold with smoked salmon is perfect for those times when you want to impress without the stress.

Ingredients

• 1 lb shrimp, peeled and deveined (I like to use medium-sized for the perfect bite)
• 8 oz smoked salmon, thinly sliced (go for the good stuff—it makes a difference)
• 1 cup heavy cream (cold is best for whipping)
• 2 tbsp lemon juice (freshly squeezed, please)
• 1 tbsp dill, chopped (dried works in a pinch, but fresh is fabulous)
• 1 tsp salt (I always use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mold or loaf pan.
2. In a food processor, blend the shrimp until smooth. Tip: Scrape down the sides to ensure everything is evenly mixed.
3. Whip the heavy cream in a separate bowl until stiff peaks form. This gives the mold its light texture.
4. Gently fold the whipped cream into the shrimp mixture, then add lemon juice, dill, salt, and pepper. Tip: Fold slowly to keep the air in the cream.
5. Layer half the shrimp mixture into the prepared mold, then arrange the smoked salmon slices on top. Cover with the remaining shrimp mixture.
6. Bake for 30 minutes, or until the top is lightly golden and the center is set. Tip: Let it rest for 10 minutes before unmolding for cleaner slices.

Best served slightly warm, this dish has a creamy texture with bursts of smoky salmon. Try it with a crisp green salad or as part of a brunch spread for a touch of luxury.

Shrimp Mold with Roasted Red Peppers

Ever find yourself craving something that’s both elegant and easy? This shrimp mold with roasted red peppers is your answer. It’s a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 lb shrimp, peeled and deveined (I like to use medium-sized for the perfect bite)
• 1 cup cream cheese, softened (room temp blends smoother)
• 1/2 cup mayonnaise (the real deal, no substitutes)
• 1/4 cup roasted red peppers, finely chopped (jarred works great for convenience)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp Worcestershire sauce (a little goes a long way)
• 1/2 tsp garlic powder (for that subtle kick)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Preheat your oven to 350°F. Lightly grease a 4-cup mold or loaf pan.
2. In a large bowl, combine the cream cheese and mayonnaise until smooth. A hand mixer on low does the trick without overworking it.
3. Fold in the shrimp, roasted red peppers, lemon juice, Worcestershire sauce, garlic powder, and salt. Mix gently to keep the shrimp intact.
4. Spoon the mixture into the prepared mold, smoothing the top with a spatula.
5. Bake for 25-30 minutes, until the edges are slightly golden and the center is set.
6. Let it cool for 10 minutes before inverting onto a serving plate. Tip: Run a knife around the edges for a clean release.

Light, creamy, and packed with flavor, this dish is a crowd-pleaser. Serve it with crackers or sliced baguette for an appetizer that disappears fast.

Conclusion

Zesty and versatile, these 13 shrimp mold recipes are sure to inspire your next kitchen adventure. Perfect for any occasion, they offer a delightful way to enjoy seafood. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary creations with us on Pinterest. Happy cooking!