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Roasted Shrimp Salad Recipe

Roasted Shrimp Salad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (153)

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Average Rating:

Total Reviews: 153

Showing 81-90 of 153

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  • on April 04, 2010

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    Fabulous recipe. Every time I make it everyone wants the recipe. Great dish.

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  • on March 24, 2010

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    Made this for me and my husband for dinner. We loved it!! So tasty...all of the different flavors melded so nicely together. I did add the sauce to the shrimp, and used only about half. Even half ended up making it a bit saucy (I only used 2lb of shrimp, but it absolutely did NOT affect the wonderfullness of this dish. I served it warm for dinner and my husband ate the leftovers cold the next day and he loved it just as much! I noticed some reviewers didn't like the orange, but we thought it went very well with everything - actually kinda made the dish, in our opinion. I guess if you don't like orange to start with, maybe you will not like it in this dish, but substitute lemon, because this recipe is worth making. Will absolutely be making this again and again! Will be great for summer picnics!

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  • on March 20, 2010

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    I'm not a seafood lover but these shrimp are amazing!!!!!

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  • on March 12, 2010

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    This salad is bursting with flavor. The zest of the orange and the juice are sooo fresh!! I used peeled & deveined 31-35 count shrimp and it was PERFECT and bit size! I put this salad on a fresh bed of romaine lettuce to finish it off and serve.

    I also used this recipe for roasted chicken breasts and it's just as amazing!

    :

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  • on March 09, 2010

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    This works very well on a bed of greens or on toasted rolls. Chopped large shrimp up a little for the rolls. Excellent flavor.

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  • on February 25, 2010

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    Used 1 # of large shrimp and cut the ingredients by half. I served the shrimp on a bed of spring lettuces. The flavor was delicate and well rounded.The fresh dill and orange are a must! Only regret is we didn't buy more shrimp!

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  • on February 24, 2010

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    Made it, loved it. Thought it had a little too much mayo, but overall excellent. On red leaf lettuce for salad, on cheese buns toasted, on english muffins. A hit. I used more dill, as I like alot,thought about scallions, but wasn't sure with the dill, too much green. Anyway, would make this again and again.

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  • on February 23, 2010

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    I am in love with this recipe...all the different flavors compliment each other so well. The orange provides just the right hint of orange flavor without being overpowering. A few things I did differenly...added some celery,and used scallions rather than red onions. The shrimp I used were large (Costco - best shrimp ever and I chunked them up to create a lobster salad feel. I served it on a toasted roll on with arugula and some thinly sliced avocado on top. Fabulous!

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  • on February 22, 2010

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    I made this dish for a luncheon and it was a hit. Everyone wanted the recipe. I watched the show and followed the directions exactly. I added only some of the dressing to the shrimp as Ina had suggested and then added the veggies. It was perfect.
    Thanks Ina for a terrific recipe.

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  • on February 21, 2010

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    I loved this salad. I used jumbo shrimp from Whole Foods. I also dressed this salad light with chipotle flavoring added to the sauce. I can't wait for lunchtime today to have another serving

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