Roasted Shrimp Salad

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I just have to say I made this numerous times and it is delicious every time! I did substitute apple cider vinegar because that is all I had and it works just fine as some others have stated. My family requests this all the time and I am happy to make it. For those times when shrimp is expensive and only the frozen pre-cooked is on sale I do toss it with oil, add salt and pepper and roast it for a brief amount of time and have had success this way too! Love this recipe!

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this recipe was fabulous! i made it for a dinner party, and it was elegant, light, and so tasty. everyone loved it. i used lemon instead of the orange, and i also reduced the capers due to the salt factor. the dill was wonderful, and the roasting made all the difference in the taste. ATTA GIRL INA!!!!!! ATTA GIRL!!!! : :

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Absolutely wonderful - Ina rarely disappoints. I did not have an orange so I used lemon and can't imagine it any better but will try w/ orange another time. I, like others, prefer less mayo mixture but that is a matter of taste.

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Just like several reviewers, this is absolutely the BEST shrimp salad I have ever tasted! I made it exactly like the recipe, with the exception of a little less mayo. Please do not change anything else about this dish. You must roast the shrimp and use the orange zest. This is what makes this dish amazing! I get annoyed at people who want to tweak everything. A little bit, like using less mayo, but make another dish if you feel the need to make major changes!!

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Made the day before and let sit overnight. The shrimp, plump,sweet and juicy. The orange and dill were a marriage of flavor. I served this on several different breads cut in thirds, some with Boston lettuce some w/out. Wonderful luncheon sandwich.

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This was perfect for a luncheon, but not something I would crave often. I made the recipe as it is written for a trial run and I wasn't thrilled. So, I made the modifications mentioned in other reviews. Instead of orange juice and zest, I used lemon and I used half mayo/half Greek yogurt instead of full mayo. I like it a lot better with these changes.

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Fantastic! So flavourful and so easy! I was unsure about the orange, but it works so well. My only advice is to watch the salt. It is right at the edge of being too salty. This is great over lettuce, in pitas or on its own.

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Super simple to make. Super tasty!! This is a keeper. My husband and I both loved it. This is one of those recipes that I will make over and over. As a previous review said, this would be great for a luncheon served on a bed of lettuce.

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I took my (then fiance on a pic-nic and served him this salad along with the pitas stuffed with tabbouleh and shards of feta from Ina's "Pack and Go Party" episode. We both loved it! I've made both items according to the recipe numerous times and they've both turned out delicious every time! This salad is so easy to make and keeps nicely for the next few days in the fridge. I used raw shrimp, as the recipe states, but I suppose you could use pre-cooked frozen shrimp as well (just salted/peppered and put in the oven to warm up and it would turn out just fine. One thing I did have to do is make sure the shrimp were thawed and patted dry before roasting, as the shrimp would be too watery when roasting and not hang on to the salt/pepper; then the sauce would be too watery in the salad. So, make sure you thaw and drain the shrimp well before roasting. Also, I did question the orange at first, but oh my!, it adds such a wonderful flavor! This is definitely a keeper! Thanks, Ina!

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Delicious and so very simple! Perfect lunch served over butter lettuce. Another winner from Ina!