Reviewed: Jul. 8, 2009

My husband loved it. I used much less lemon and lime juice (really just enough to toss the shrimp around in). I added boiled egg and capers.

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Vinny

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Reviewed: Apr. 30, 2009

Sorry, but I just found this to be pretty boring and bland.

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Erimess

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2008

Easy to put together and very pretty. Everyone seemed to like it, although they ate less than I thought they would. May try next time with a plain yogurt and mayo mix to make it healthier and tangier. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 26, 2008

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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Apr. 23, 2008

I really didn't enjoy this recipe. The lemon flavor is very strong. I even tried rinsing part of the shimp salad after making it to get rid of some of the lemon taste...it didn't work. i like the fresh taste of the dill but will find a different recipe next time

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nancy

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Reviewed: Feb. 27, 2008

Enjoyed!! Served with toasted french bread.

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MOMARTIN

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Sep. 11, 2007

We really enjoyed this. I used 2T lemon juice and 1T lime juice instead of the fresh fruit. I omitted the celery as I didn't have any. Instead of the green onions I used 2T dried minced onion. I also added about a 1/2 teaspoon of salt and 1 teaspoon garlic powder. We put it on top of lightly toasted parmesan italian bread. It was fabulous with some fresh tomatoes from the garden. Thanks for a simple yet very tasty recipe!

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ALEXSMOMI

Cooking Level: Intermediate

Home Town: Burnt Hills, New York, USA

Living In: Ballston Lake, New York, USA

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Reviewed: Aug. 26, 2007

this was awesome. i made a few adjustments, but overall it's the same recipe. I added a tiny bit of curry powder. With the dill it adds a very interesting demention to the flavorings. Also when i cooked the shrimp, i wok fried them in a mix of oil and rice vinegar, then drained before cooling. Great recipe.

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Anconite

Cooking Level: Expert

Home Town: West Linn, Oregon, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 8, 2007

Yummo...I wouldn't change a thing. Basic shrimp recipe that can be used in multiple ways.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jun. 30, 2007

An awesome recipe! I added some feta and a touch of hot horseradish to give some spice. Excellent!

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BP3

Cooking Level: Expert

Home Town: Waterville, New York, USA

Living In: Adelanto, California, USA

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Reviewed: May 4, 2007

This recipe was great. My husband has been begging me to make it again...of course, I changed some things....per hte comments, I didn't use that much mayo. I also added a handful of chopped napa cabbage. I served the salad with a chilled artichoke...delicious combo.

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Ada

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 4, 2006

This recipe was great for people who count carbs! I made a big batch and ate it on lettuce leaves. Very simple flavors.

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Jen

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Reviewed: Nov. 15, 2006

make this the night before you serve it, the flavors really come out. As noted by other reviewers it can be runny, just cut back on the juices and use a bit of the zest. I like to serve this as an appetizer with sliced lightly toasted bagette.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 13, 2005

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.

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Centreville, Virginia, USA

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Reviewed: Sep. 7, 2004

My family liked it, but it just doesn't have the "it" factor for me. Maybe I did it wrong, but it wasn't creamy enough for me. Anywhoo...it was o.k. to good, but not great.

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FOODNSOUL

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Reviewed: Aug. 25, 2004

Quick, Easy and Delish! :)

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GIRLYHOME1

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Reviewed: Aug. 17, 2004

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

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Aug. 11, 2004

VERY YUMMMY! We loved this quick, easy recipe. It has a great citrusy dill flavor that mingles well with the shrimp. I served it in pitas with fresh fruit on the side. It was a very nice change from the usual chicken or tuna salad.

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