Photo: Roasted Shrimp Salad Recipe
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
Directions
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.
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By pam_13147123
Austin, 83
on May 09, 2013
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This was just superb. The contrast of the orange and dill was excellent, and the capers gave it just enough tang. I served this for dinner over mixed greens and my husband ate the whole thing......I did too. Will definitely make this again.
By Tbarr4140
on May 02, 2013
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The complimentary flavors in this dish made it a popular item for a hot spring evening party. Relying upon the feedback of others (I am allergic to shrimp, they thought the dill was the perfect accompaniment for the shrimp. Since I was making it for a large group I made some modifications e.g. did not use capers or red onions because I was concerned the flavors would be too strong for some. Based on the feedback, capers probably would have been something good to add, red onions not so much (which baffles me if the onion is diced into small enough pieces. Next time I will use reduced amounts of capers and onions.
Based on some of previous reviews, more modifications were made. I halved the amount of orange juice and used lemon juice to make up the difference. Cutting the amount of mayo in half, I made up the difference with yogurt. Reduced amounts of salt were also used. The dish received rave reviews! I wish I could have tasted the end result.
By suziecan
Georgia
on April 17, 2013
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Excellent recipe. I halved the sauce and it was perfect. The orange, dill and red onion are a great combination of flavors. I served the shrimp mounded on butter lettuce with a croissant on the side. Wonderful light lunch.
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