Reviewed: Mar. 18, 2012

This is an absolutely wonderful fresh, creamy, and refreshing alternative to other types of seafood salads. This is probably my favorite of all and I make it whenever I can. It also keeps nicely too, but it usually doesn't last more than 24 hours because it's so good.

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Reviewer:

honeyrose29

Cooking Level: Expert

Living In: Leander, Texas, USA

Reviewed: Dec. 27, 2011

Delicious! All the flavors blended very well and complimented each other nicely. I used lemon and lime juices to taste and mayonnaise to desired consistency. Important to let it sit and chill so the flavors come together.

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Reviewer:

Linda (LMT)

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Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

Reviewed: Sep. 7, 2011

Really good and easy to make, but I omitted the lime and celery and only used enough lemon to flavor the shrimp with a little squeeze over it. Also, I added a little dijon mustard since there seemed to be a little something missing and that did the trick. Great for a quick and healthy lunch. Thanks!

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Reviewer:

LillyFrances

Reviewed: Sep. 4, 2011

Excellent, just cut WAY back on the lemon and lime or you'll be *sorry*.

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Reviewer:

Tharnpheffa

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Fleming Island, Florida, USA

Reviewed: Jul. 6, 2011

The taste is definitely there. Just way too much juice. I will make this again but with maybe 1/2 of the lemon & lime

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Reviewer:

matantej

Reviewed: Apr. 14, 2011

I Can Tell You I Love serving this dish when I have Guest over, and I just want them to put somthing in thier mouth. Besides they"ll never let me get away without cooking no matter what. Five Stars

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Reviewer:

Chef Meau

Cooking Level: Professional

Living In: Chicago, Illinois, USA

Reviewed: Apr. 3, 2011

Easy to prepare -- delicious tasting! If you are making a shrimp salad served over a bed of lettuce - use the amount of lemon/lime juice. However, for a sandwich cut way back. I added chives and served on an English muffin with red onion and tomato -- excellent!

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Reviewer:

Lori

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Sep. 25, 2010

This is a delicious and easy recipe. I put it on broiled buttered english muffins -- all my guests asked for the recipe.

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Reviewer:

Espy5199

Reviewed: Jul. 9, 2010

very good - I had to make some adjustments based on what I had in my house at the time (I was really craving shrimp salad.....so my way was a quick and easy way I was only making one serving for a sandwich and didn't have lemon or lime, also didn't have green onions or fresh dill.....so I used some lemon pepper seasoning, onion flakes & dried dill....season to taste and YUMMMMM...can't wait to try it with fresh ingredients but this way was so worth it for quick, easy & yummy - just thaw, sprinkle, mix & eat (awesome on rye bread) thanks for the recipe

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Reviewer:

NIKIN143

Reviewed: Jul. 4, 2010

Delicious! I agree with others that the lime/lemon called for is way too much; I did 1tsp lemon, 1/2 tsp lime and it was good. Next time I might increase to 2 and 1 tsp respectively. Also, I used 1lb bay shrimp and 1lb imitation crab and served them in pitas as a side for 4th of July BBQ.

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