Ina Garten's Roasted Shrimp Salad Recipe
User Reviews
5
Ina Garten's Roasted Shrimp Salad Recipe
Description
This recipe features peeled and deveined shrimp seasoned and roasted at 400°F until just cooked through, preserving their texture and moisture. The dressing uses a base of mayonnaise enhanced with bright orange zest and juice, balanced by white wine or apple cider vinegar. Fresh dill brings herbal notes, while capers and diced red onion add bursts of tang and sharpness. Once the shrimp are roasted and cooled, they are combined with the dressing and allowed to rest at room temperature for 30 minutes to blend and mellow the flavors. The finished salad offers a creamy, citrusy, and slightly briny profile with tender shrimp pieces. It yields 4 to 5 cups that serve as about six appetizer portions, making it suitable for gatherings or as a light starter.
The salad can be made up to a day in advance. Leftovers keep in the refrigerator for up to two days, though the sauce may separate and will need stirring before serving. Removing the salad from the fridge ahead of serving allows it to return to room temperature, enhancing the flavors and texture.
Ingredients
For The Roasted Shrimp:
- 2 lbs Shrimp 16-20 or 21-25 peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Dressing:
- ½ cup mayonnaise
- 1 tablespoon orange zest from 2 oranges
- 2 tablespoons orange juice freshly squeezed
- 1 tablespoon white wine vinegar or apple cider vinegar
- ¼ cup dill chopped, fresh
- 2 tablespoons capers drained
- 2 tablespoons red onion small diced
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
- Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
- Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
- Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
- Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.
Notes
- This recipe yields about 4-5 cups of salad, suitable for approximately six appetizer servings.
- Prepare up to one day ahead; store covered in the refrigerator and let it warm to room temperature before serving.
- Leftover salad keeps in an airtight container for up to two days; stir well before serving as dressing may separate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 243mg | 81% |
| Sodium | 556mg | 23% |
| Potassium | 435mg | 9% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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