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Ina Garten's Roasted Shrimp Salad is perfect for a picnic. Place the prepared salad in individual wide mouth mason jars for easy transport and eating.
Print Recipe

Roasted Shrimp Salad

Prep Time30 minutes
Cook Time8 minutes
Servings: 6
Author: Ina Garten, Food Network

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

Instructions

  • 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 the shrimp to cool for 3 minutes.
  • Meanwhile, make the sauce. In a large mixing 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 to the shrimp mixture 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.