Recipe by Joey
"This creamy shrimp salad with dill is great served inside fresh pita bread."
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green onions, chopped
chopped fresh dill
ground black pepper to taste
Four stars, but ONLY with one critical modification. As written, the amount of lemon and lime juice is excessive. The citrus taste would have been overpowering, not to mention making this watery. Drastically reduce the juice to 2 T. or less and this is wonderful. I also added more celery than called for. We had this in pita pockets with Romaine lettuce and really enjoyed it--but I know we wouldn't have if I had used all the lemon and lime juice this recipe calls for!
This wasn't what I had in mind when I wanted to make shrimp salad. When I tasted it after I first made it, it was very bland, so I added celery salt and garlic salt. After it marinated overnight the flavor appeared, but the consistency was too runny due to the lemon and lime juice. It was edible, but I will not be making this again.
This tasted very good, but all the lemon & lime juice made for a runny dressing and a very messy sandwich. Next time I would cut down on the juices.
This was awesome. I mixed together the shrimp/celery/green onions (added extra green onions cause I like them) and then added the lemon juice and lime juice. I didn't measure how much I added of each, just tried to keep it at lemon:lime 2:1 ratio in the original recipe and didn't add enough for it to get soupy.
I also added some crumbled feta cheese and some halved grape tomatoes. I scaled it to feed 4 and then served it as a side dish for 5 people, we ate it all. I served it with Hawaiian sweet rolls and pita bread. I liked it best on the hawaiian rolls, but it was good on the pita too.
Good, but messy. Too much sogginess; need to adjust ingredients to avoid dripping pita sandwiches, but goood.
I would only give this a four star rating (it was good, but just not that good) but my DH and kids really liked it, anything that passes the test for all three kids and the DH, deserves 5 stars
This was a perfect way for us to use leftover shrimp-boil shrimp! Makes a good sandwich.
This was a quick and easy reicpe to make. I used it for a cool salad for
a hot summer dinner party. At first the kids were not sure about the pita bread.
However everyone ate so many helpings
that they were to full for the main course. Everyone asked for the reicpe.
* Percent Daily Values are based on a 2,000 calorie diet.
Dill and Shrimp Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 214
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See how to make a creamy shrimp salad with pasta shells.
This easy salad is bright with flavor and can be a side or entrée.
Watch how to make this simple, tasty salad.