5.0 from 30 votes
Ina Garten's Roasted Shrimp Salad Recipe
Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.
Prep Time
10 mins
Cook Time
10 mins
Resting time
30 mins
Total Time
48 mins
Servings: 6 servings
Calories: 276 kcal
Course:
Lunch
Cuisine:
American
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 chopped fresh dill
- 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.
Cup of Yum
Notes
- This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
- Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
- Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.
- Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
- Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
- Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
3g
(1%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
243mg
(81%)
Sodium
556mg
(23%)
Potassium
435mg
(12%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
171IU
(3%)
Vitamin C
6mg
(7%)
Calcium
106mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 276
% 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.