READY IN 15 mins

Dill and Shrimp Salad

Read Reviews (42)

"This creamy shrimp salad with dill is great served inside fresh pita bread." — Joey

Directions

In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.

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PREP 15 mins
READY IN 15 mins

Reviews More Reviews

Most Helpful Positive Review

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!

—naples34102

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Most Helpful Critical Review

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.

—TVCHICK

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59 Ratings

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Jun 09, 2003

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.

—CSFARMER

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Oct 22, 2003

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.

—HOLLY9000

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Dec 15, 2003

Good, but messy. Too much sogginess; need to adjust ingredients to avoid dripping pita sandwiches, but goood.

—JCALABRO

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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

—Mrs_Mike

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Dec 15, 2003

This was a perfect way for us to use leftover shrimp-boil shrimp! Makes a good sandwich.

—KSARVER

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Apr 25, 2003

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. Verna

—VERNA RAE

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Nutrition

Calories
378 kcal
19%

Carbohydrates
5.4 g
2%

Cholesterol
342 mg
114%

Fat
23.8 g
37%

Fiber
1.8 g
7%

Protein
36.4 g
73%

Sodium
548 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dill and Shrimp Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 378
Calories from Fat: 214

% Daily Value *
Total Fat 23.8g 37 %
Saturated Fat 3.8g 19 %
Cholesterol 342mg 114 %
Sodium 548mg 22 %
Potassium 406mg 11 %
Total Carbohydrates 5.4g 2 %
Dietary Fiber 1.8g 7 %
Protein 36.4g 73 %
** Sugars 0.7g
Vitamin A 12 %
Vitamin C 48 %
Calcium 12 %
Iron 57 %
Thiamin 8 %
Niacin 99 %
Vitamin B6 26 %
Magnesium 23 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.