Search thousands of recipes reviewed by home cooks like you.

Dill and Shrimp Salad

Dill and Shrimp Salad

  • Prep

  • Ready In


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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 342 mg
  • 114%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet


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

Your rating




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 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.


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.