*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.
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!
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.
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.
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
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.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Dill and Shrimp Salad to your Favorites