Dilled Shrimp Salad

Dilled Shrimp Salad

25
Dirk 0

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

Ingredients 2 h 25 m {{adjustedServings}} servings 336 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 304 mg
  • 101%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Chop cooked shrimp into small pieces and place in a large bowl; squeeze lemon and lime juice over shrimp.
  2. Add chopped celery, green onions, dill, mayonnaise and pepper; mix well.
  3. Refrigerate for 2 hours to allow flavors to combine; bring to room temperature for 15 minutes before serving.
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Reviews 25

  1. 28 Ratings

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TERIVOSICKY
12/1/2003

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.

SweetTooth
8/12/2005

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!

BABYBUNTING
9/20/2003

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.