Deli-Style Ina Garten’s Roasted Shrimp Salad Recipe

Enjoy the refreshing taste of Ina Garten’s Roasted Shrimp Salad, a delightful combination of juicy roasted shrimp and a light, citrus-infused dressing. Perfect for a summer lunch or a light dinner, this salad is as easy to make as it is delicious. With the zesty flavours of orange and dill, each bite offers a burst of freshness that is sure to satisfy your cravings.

Ina Garten’s Roasted Shrimp Salad Recipe

Ingredients:

Shrimp: Whole shrimp labeled 16-20 or 21-25 (number of shrimp per pound). Can be bought deveined to save time.
Olive Oil: Preferably extra virgin olive oil.
Mayonnaise: Originally 1 cup; reduced to ½ cup based on preference.
Orange Zest and Juice: Key for a unique flavor. Lemon zest and juice are alternatives.
Vinegar: White wine vinegar recommended; can substitute with apple cider or red wine vinegar.
Fresh Dill: Alternatively, fresh parsley can be used.
Capers: Drained. Dill pickles or omitting altogether are options.
Red Onion: For a nice crunch. Can be replaced with pickled or roasted red onions, or chopped scallions.

Optional Add-Ins and Variations:

Seasoning: Kosher salt, black pepper, and optional Old Bay seasoning, blackened seasoning, or red pepper flakes.
Savory: Dijon mustard or Worcestershire sauce.
Avocado: One cubed ripe avocado.
Salad Greens: Mixed greens or thinly sliced romaine lettuce.
Other Veggies: Diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.

Instructions:

Preheat Oven: To 400 degrees Fahrenheit.
Prep Shrimp: Pat dry and spread on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss.
Roast Shrimp: For 6-8 minutes, flipping halfway through, until pink and slightly curled. Let cool, then move to a large bowl.
Make Dressing: Whisk mayonnaise, orange zest, orange juice, and vinegar in a large bowl. Add dill, capers, and red onion; mix well.
Combine: Pour dressing over shrimp, toss, and let sit for 30 minutes with plastic wrap covering.

Make Ahead and Storage:

Can be made up to 1 day in advance. Store in the fridge after cooling to room temperature. Stays fresh in an airtight container for up to 2 days in the fridge.