It tastes fantastic served inside warm pita bread. This shrimp salad is creamy and dill-flavored.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 3 pounds cooked shrimp
- 3 green onions, chopped
- 2 stalks celery, chopped
- 1 cup mayonnaise
- 2 lemons, juiced
- 1 lime, juiced
- 1 tablespoon chopped fresh dill
- ground black pepper to taste
Instructions
- Combine shrimp, green onions, celery, mayonnaise, lemon juice, lime juice, dill, and pepper in a large bowl. Mix well and refrigerate until chilled.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 342 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 4 g |
| Sodium | 548 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
A bit watery but tasty. Served as pictures on a bed of Boston lettuce and a slice of watermelon.
So yummy and easy. I make often
I liked this recipe. Next time I will use less lemon and lime juice because this came out too watery. Otherwise the salad was nice and light and tasty.
9.10.20 I made this twice, and the second time it turned out much better. The ingredients are without question very good, but IMO, the amounts needed some adjustment. Please don’t put that much lemon and lime juice into the mayo or you’re end up with watery shrimp salad. The second time I literally just gave a squeeze of both fruits, and tasted to see if the citrus flavor was incorporated into the dressing. I also cut back the mayonnaise, but that could just be a personal preference. The fresh dill is delicious in this, and I added a little extra, and since my shrimp were large, I did cut them into chunks. Definitely good, and as suggested by the recipe submitter, I planned to serve this in a pita pocket. But then I found out that my pita bread had no pockets…WHAT?? Thanks for sharing your recipe, I would make this again with the adjustments mentioned above.
This recipe would be good as is, but I can’t leave well enough alone. I only used 1/2 the suggested lemon and lime squeeze based on previous reviews. I added chopped cucumber and chopped mango for some sweetness. I also added whole crab claw meat. Then topped with slices of cherrie tomatoes. I boiled fresh shrimp in Louisiana Crawfish, Shrimp and Crab Boil for a spicy bite. Served on bed of baby spinach.
Wow! Thus salad was AMAZING! My husband loved it . I had never made this dish before and now I have my forever shrimp salad on my favorites
Great recipe! I used red onion (I didn’t have any green), And only used a half cup of mayo, the other 1/2 I used Greek yogurt, only used a squeeze or two of lemon and added in some garlic powder! Such a light and refreshing dish!
This is wonderful, it did not last very long. Will definitely make again
OMG just made this with some leftover shrimp and it was really good with crackers !
Made this with a lot less shrimp so I kind of eyeballed the ingredients. Made the dressing separately in a bowl then poured it over the shrimp to mix. Added a dab of spicy mustard for a bit of a kick. Very good.
Was perfect … absolutely delish
Refreshing, tasty and easy to make for an ultra novice.
It was extremely delicious! The only thing I changed was that I fried the shrimp instead, but it tasted just like a shrimp sandwich with tartar sauce!
Very bland and runny. Not what I was expecting. Won’t be making this again.
I added diced celery and bell pepper to give this a bit more body. It’s good and will hold over for work lunch, that’s a good thing.
Pretty good , not spectacular, just not bad. Sorry
This was absolutely delicious!! I used creole seasoning for my shrimp. I love the citrus flavor… This must be chilled first to avoid soggy and soupy…. I had to make it twice in one day!
I made this for my husband and he loved it, but I had to adjust the amount of lemon and lime. I used one lemon and one lime, and it gave it the perfect consistency! Delish!
This is my favorite recipe! I try to make it either a day ahead or at least a few hours ahead.I also always add cucumbers, there fantastic with the dill. Then I just serve it over romaine lettuce or just as is no bread no pita.. Yummy,yummy,yummy!!
A friend of ours makes this every time we go their home, and each time it’s delicious. She inspired me to start making it at home! I use colossal shrimp that I find at Sam’s. Always refrigerate overnight and eat the next day. Flavors are amazing!
I made this with some shrimp I had left over from a shrimp boil. I also used smaller amounts of the juices as well as the mayo. I didn’t have fresh celery or dill so I pulled my dry versions out of the spice cabinet and used smaller amounts of those as well. I served it as shrimp rolls – much like a lobster roll. YUMMY!