Name: Ina Garten Roasted Shrimp Salad
Prep time: 10 min
Cook time: 8 min
Total time: 6 min
Ingredients: 2½ lb (16 to 20 per lb) peeled shrimp; 1 tbsp good olive oil; Kosher salt and freshly ground black pepper; 1 c good mayonnaise; 1 tbsp grated orange zest (2 oranges); 2 tbsp freshly squeezed orange juice; 1 tbsp good white wine vinegar; ¼ c minced fresh dill; 2 tbsp drained capers; 2 tbsp small-diced red onion

This delicious roasted shrimp salad by Ina Garten is a quick and easy meal that’s perfect for lunch or dinner. With juicy shrimp, creamy citrus dressing, and fresh herbs, it’s bursting with flavor. You can easily make it with everyday ingredients, and it’s just as great served chilled or at room temperature. Simple, fresh, and crowd-pleasing!

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Recipe Ingredients:

2½ lb (16 to 20 per lb) peeled shrimp
1 tbsp good olive oil
Kosher salt and freshly ground black pepper
1 c good mayonnaise
1 tbsp grated orange zest (2 oranges)
2 tbsp freshly squeezed orange juice
1 tbsp good white wine vinegar
¼ c minced fresh dill
2 tbsp drained capers
2 tbsp small-diced red onion

How To Make Roasted Shrimp Salad?

Preheat the oven: Set it to 200°C / 400°F.
Prepare the shrimp: Pat the shrimp dry with paper towels and place them on a baking sheet. Drizzle with 15 ml / 1 tbsp olive oil, sprinkle with 1 tsp salt and ½ tsp black pepper, and toss to coat evenly.
Roast the shrimp: Spread the shrimp in a single layer and roast for 6–8 minutes, turning halfway, until pink and just cooked through. Let them cool on the pan for 3 minutes.
Make the dressing: In a large bowl, whisk together 240 ml / 1 cup mayonnaise, 1 tbsp orange zest, 30 ml / 2 tbsp orange juice, 15 ml / 1 tbsp white wine vinegar, ½ tsp salt, and ½ tsp pepper until smooth.
Combine the salad: Once the shrimp are cool, add them to the dressing. Toss to coat evenly. Add 15 g / ¼ cup dill, 30 ml / 2 tbsp capers, and 30 ml / 2 tbsp red onion, then mix gently.
Let the flavors meld: Cover the salad with plastic wrap and let it sit at room temperature for 30 minutes. Alternatively, chill for up to 6 hours and serve at room temperature.

Recipe Tips:

Dry the shrimp completely: Patting the shrimp dry ensures they roast evenly and develop a light caramelization instead of steaming in the oven.
Use freshly squeezed orange juice: Bottled juice can lack the fresh, zesty flavor this recipe needs. Squeezing it yourself makes a big difference in taste.
Turn shrimp halfway through roasting: Flipping the shrimp ensures they cook evenly and don’t dry out, keeping them tender and juicy.
Chill if making ahead: If preparing in advance, refrigerate the salad for up to 6 hours, but let it sit at room temperature for 15 minutes before serving for the best flavor.
Taste and adjust seasoning: Before serving, taste the salad and add a little extra salt, pepper, or citrus juice if needed to balance the flavors.

How To Store Leftovers?

First, let the leftover roasted shrimp salad cool to room temperature. Transfer it to an airtight container and refrigerate for up to 2 days. Serve chilled or let it sit at room temperature for 15 minutes before eating.

Nutrition Facts

Serving Size: 1 of 6 servings

Calories: 249 kcal
Total Fat: 13 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Potassium: 0 mg
Total Carbohydrate: 4 g
Dietary Fiber: 0 g
Sugars: 1 g
Protein: 47 g

Check out More Recipes:

Ina Garten Roasted Shrimp Salad

Author: Hamdi Saidani Cooking Method:Sautéing Cuisine:American Courses:Salad Recipe Keys: I Ina Garten Roasted Shrimp Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 8 minutesTotal time: 18 minutesServings: 6 minutesCalories:249 kcal

Description

Ingredients

2½ lb (16 to 20 per lb) peeled shrimp
1 tbsp good olive oil
Kosher salt and freshly ground black pepper
1 c good mayonnaise
1 tbsp grated orange zest (2 oranges)
2 tbsp freshly squeezed orange juice
1 tbsp good white wine vinegar
¼ c minced fresh dill
2 tbsp drained capers
2 tbsp small-diced red onion

Instructions

Preheat the oven: Set it to 200°C / 400°F.
Prepare the shrimp: Pat the shrimp dry with paper towels and place them on a baking sheet. Drizzle with 15 ml / 1 tbsp olive oil, sprinkle with 1 tsp salt and ½ tsp black pepper, and toss to coat evenly.
Roast the shrimp: Spread the shrimp in a single layer and roast for 6–8 minutes, turning halfway, until pink and just cooked through. Let them cool on the pan for 3 minutes.
Make the dressing: In a large bowl, whisk together 240 ml / 1 cup mayonnaise, 1 tbsp orange zest, 30 ml / 2 tbsp orange juice, 15 ml / 1 tbsp white wine vinegar, ½ tsp salt, and ½ tsp pepper until smooth.
Combine the salad: Once the shrimp are cool, add them to the dressing. Toss to coat evenly. Add 15 g / ¼ cup dill, 30 ml / 2 tbsp capers, and 30 ml / 2 tbsp red onion, then mix gently.
Let the flavors meld: Cover the salad with plastic wrap and let it sit at room temperature for 30 minutes. Alternatively, chill for up to 6 hours and serve at room temperature.

Notes

Dry the shrimp completely: Patting the shrimp dry ensures they roast evenly and develop a light caramelization instead of steaming in the oven.
Use freshly squeezed orange juice: Bottled juice can lack the fresh, zesty flavor this recipe needs. Squeezing it yourself makes a big difference in taste.
Turn shrimp halfway through roasting: Flipping the shrimp ensures they cook evenly and don’t dry out, keeping them tender and juicy.
Chill if making ahead: If preparing in advance, refrigerate the salad for up to 6 hours, but let it sit at room temperature for 15 minutes before serving for the best flavor.
Taste and adjust seasoning: Before serving, taste the salad and add a little extra salt, pepper, or citrus juice if needed to balance the flavors.

Keywords:Ina Garten Roasted Shrimp Salad