Roasted Shrimp Salad

Show: Barefoot ContessaEpisode: Pack and Go Party

Rated: 5 stars out of 5Rate itRead users' reviews (60)

RECIPE
COMMENTS & REVIEWS(60)

Cook Time:
8 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: 20 min
Cook: 8 min
Total:: 38 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Spicy Fennel Shrimp

Photo: Roasted Shrimp Salad

Similar Recipes

Recipes Like This

All About…

Shrimp

Recipe Collections

Showing 1-7 of 7

View all 7 Shrimp Collections

Comments & Reviews

recipe Roasted Shrimp Salad
Dawn Las Vegas, NV 11-11-2009
Flag

Hits The Spot!
Rated: 5 stars out of 5

I love this recipe! Every time I make it I change it just a bit...added non fat greek yogurt & sour cream in lieu of the... mayo to cut fat. beefed up the spices too. Still excellent! Thank you Ina!Read more
recipe Roasted Shrimp Salad
Laurie elkton, MD 11-03-2009
Flag

WOW
Rated: 5 stars out of 5

This is the best shrimp salad I have ever had. I will be making it again and again. would recommend this to any Shrimp lover.... It is like the potato chip--can't eat just one. So Tasty.Read more
recipe Roasted Shrimp Salad
Jennie Villa Park, IL 09-18-2009
Flag

Add this to small bowtie noodles!
Rated: 5 stars out of 5

I made this and it was AWESOME! for the 4th of July I made this with some very small bowtie noodles, it was a hit! As... others have said add the mayo mixture to the shrimp and you will have leftover. Make the noodles and when ready to serve add the shrimp mixture to the noodles and add the leftover mayo to taste. Very good!Read more
recipe Roasted Shrimp Salad
Tricia Lincon, CA 09-09-2009
Flag

Great Recipe
Rated: 5 stars out of 5

I made this for dinner tonight and my husband loved it. Per some previous reviews, I added the dressing to the shrimp and... only ended up using about half of it. The flavors of the roasted shrimp and the orange were great ... we made sandwiches with whole wheat pita pockets and mixed baby greens. Will definitely make this one again!!!Read more
recipe Roasted Shrimp Salad
Jan Newport, RI 09-07-2009
Flag

My take on this
Rated: 3 stars out of 5

As long as we're roasting shrimp - a good idea - roast them IN the shells or else you'll lose a lot of flavor. --Peeling... the shrimp before roasting just exposes that tender flesh to the heat - dries them out. They did not take as long as her recipe specifies I'm not a person who counts grams, but there was too much mayo in this. I thinned it out with rice-wine vinegar. I also thought the orange didn't cut through with enough flavor so I used a little lemon juice. I generally make a recipe just the way it comes, at least the first time, but this time I modified it from the first reading. --Instead of using those dinky jars of brined capers, go to a good Italian market and get capers preserved in salt. They are plumper, and have more flavor. They last forever in the fridge. You have to rinse them off, of course. I've had mine for almost a year. I make spaghetti puttanesca about three times a month, makes all the difference using these fat capers. Read more
recipe Roasted Shrimp Salad
Jim Fresno, CA 09-03-2009
Flag

WOW
Rated: 5 stars out of 5

Everyone who ate this dish are still talking about it. The flavors work fantastic together