Shrimp Salad from Ina Garten

Name: Shrimp Salad from Ina Garten
Prep time: 45 min
Cook time: 15 min
Total time: 2 h
Yield: 12 servings
Ingredients: 3 tablespoons plus 1 teaspoon kosher salt; 1 lemon; 4 pounds large shrimp in the shell*; 2 cups mayonnaise; 1 teaspoon Dijon mustard; 2 tablespoons good white wine or white wine vinegar; 1 teaspoon freshly ground black pepper; 6 tablespoons minced dill leaves; 1 cup minced red onion; 3 cups minced celery; A few gratings of lemon zest

User Reviews

4.7

186 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
2 hrs
Servings
12 servings
Calories
420 kcal
Course
Main Course
Cuisine
American

Shrimp Salad from Ina Garten

Iris Warren

Report

This luscious shrimp salad from the Barefoot Contessa herself--Ina Garten--is made with shrimp, mayo, mustard, vinegar, and more. Excellent for picnics, brunch, showers.

Share:

I Made This!

139 people made this

Print

39 people printed this

Save this

111 people saved this

Ingredients

Servings

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell* 16 to 20 shrimp per pound
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons good white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced dill leaves
1 cup minced red onion 1 onion
3 cups minced celery about 6 stalks
A few gratings of lemon zest optional

Add to Shopping List

Instructions

Bring 5 quarts water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Use a slotted spoon to move the shrimp into a bowl of cool water.
Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl.
In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Add as much of the dressing as you like to the peeled shrimp along with the red onion, celery, and lemon zest, if using, and gently toss. Taste and adjust the seasonings accordingly. Serve immediately or cover and refrigerate for a few hours.

Notes

We say this a lot around here—you’ll be lucky to have any leftovers. But we’re usually right, huh? We know what we’re talking about. However, if you do happen to have any of Ina Garten’s shrimp salad left, cooked shrimp can be refrigerated for up to three days.

Nutrition Information

Show Details

Serving 1portion Calories 420kcal (21%) Carbohydrates 3g (1%) Protein 32g (64%) Fat 30g (46%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 397mg (132%) Sodium 1531mg (64%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 420 kcal

% Daily Value*

Serving	1portion
Calories	420kcal	21%
Carbohydrates	3g	1%
Protein	32g	64%
Fat	30g	46%
Saturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	397mg	132%
Sodium	1531mg	64%
Fiber	1g	4%
Sugar	2g	4%