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Roasted Shrimp Salad Recipe

Roasted Shrimp Salad
Source: Recipe courtesy of Ina Garten

Ingredients

  • 2 1/2 pounds (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup good mayonnaise
  • 1 tablespoon orange zest (2 oranges)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon good white wine vinegar
  • 1/4 cup minced fresh dill
  • 2 tablespoons capers, drained
  • 2 tablespoons small-diced red onion
PREP TIME
10m
COOK TIME
8m
TOTAL TIME
18m
YIELD
6

Instructions

  • Preheat the oven to 400 degrees F.
  • Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together.
  • Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through.
  • Allow to cool for 3 minutes.
  • Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well.
  • The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Side Dishes

A recipe from Recipe courtesy of Ina Garten

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