READY IN ABOUT 2½ hrs

Dilled Shrimp Salad

Read Reviews (22)

"Serve this shrimp salad on pita bread or crisp iceberg lettuce." — Dirk

Directions

Chop cooked shrimp into small pieces and place in a large bowl; squeeze lemon and lime juice over shrimp.
Add chopped celery, green onions, dill, mayonnaise and pepper; mix well.
Refrigerate for 2 hours to allow flavors to combine; bring to room temperature for 15 minutes before serving.

Kitchen-Friendly View

PREP 10 mins
READY IN 2 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 01, 2003

Great recipe however waaaaay to soupy. I marinated my thawed shrimp in the lemon and lime juice for about 5 hours. I then drained the shrimp and mixed the salad as per directions but omitting the lemon and lime juices. The salad wasn't quite as soupy and had even better flavor. I added more celery too.

—TERIVOSICKY

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Most Helpful Critical Review

Aug 28, 2003

This smelled wonderfully, however I think there was too much lemon juice for my family's tastes. It was rather sour and very runny. I would reduce lemon juice and up the mayo because the "sauce" was not sticking to the shrimp which made it difficult to eat in a pita.

—WHATEVR22

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25 Ratings

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Aug 12, 2005

Great shrimp salad, quick and easy! I used less lemon juice and also only put in enough light mayo to hold it together. Great in a wrap sandwich!

—SweetTooth

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Sep 20, 2003

I just tried this recipe today. My husband and my guest loved. However, I did make a few additions to it. I always season my shrimp before I cook them(since they have little or no taste on their own); so I used a little cajun seasoning and adobo. I also added a third stalk of celery. Overall, the suggested ingredients were great!!!! I will make it again.

—BABYBUNTING

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Aug 29, 2002

I first tasted this at a party and could not stop eating it! This salad is delicious. Thankfully, the woman who brought it gave me the recipe and told me where she found it--SaladRecipe.com!

—XINE

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Nov 04, 2004

Loved it! Made in a pinch for a impromtu in law gathering and everyone raved about it. I did add 2-3 pounds of imitation crab meat to this recipe so it was not soupy and it helped stretch the amount for a large group.

—CherylJ.

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Aug 29, 2002

this recipe was really great, but i'm not a big fan of mayo, so i used half mayo and half sour cream. i didn't have a lemon either, so i did lemon pepper. it was delish!

—KMETZ

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Jul 06, 2009

Delicious. I made this with fresh dill from the garden, and it was very refreshing on a hot summer day. I served with fresh baked bread. Yum. I substituted sour cream for the mayonnaise, and it was light and creamy.

—thebusylittlebaker

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Nutrition

Calories
336 kcal
17%

Carbohydrates
4.8 g
2%

Cholesterol
304 mg
101%

Fat
21.2 g
33%

Fiber
1.6 g
6%

Protein
32.4 g
65%

Sodium
487 mg
19%

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

Nutritional Information

Dilled Shrimp Salad

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 336
Calories from Fat: 190

% Daily Value *
Total Fat 21.2g 33 %
Saturated Fat 3.4g 17 %
Cholesterol 304mg 101 %
Sodium 487mg 19 %
Potassium 361mg 10 %
Total Carbohydrates 4.8g 2 %
Dietary Fiber 1.6g 6 %
Protein 32.4g 65 %
** Sugars 0.6g
Vitamin A 11 %
Vitamin C 43 %
Calcium 11 %
Iron 51 %
Thiamin 7 %
Niacin 88 %
Vitamin B6 23 %
Magnesium 20 %
Folate 9 %

* 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.