Description
Ina Garten’s roasted shrimp salad combines succulent seafood with crisp vegetables and a zesty dressing. Chilled and refreshing, this dish offers a perfect balance of flavors you’ll savor during warm summer gatherings.
Ingredients
Scale
- 2.5 lb (16 to 20 per lb) peeled shrimp
- 1 cup mayonnaise
- ¼ cup fresh dill, minced
- 2 tbsps freshly squeezed orange juice
- 2 tbsps capers, drained
- 2 tbsps small-diced red onion
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp orange zest (2 oranges)
- kosher salt
- freshly ground black pepper
Instructions
- Preparation: Preheat oven to 200°C / 400°F, positioning rack in the center for uniform roasting.
- Shrimp Treatment: Pat shrimp completely dry, then spread in a single layer on a baking sheet, ensuring minimal crowding for crisp, even cooking.
- Seasoning: Drizzle olive oil over shrimp, then generously season with salt and black pepper, tossing gently to coat each piece thoroughly.
- Roasting: Cook shrimp for 6-8 minutes, rotating pan midway to achieve perfect pink color and consistent doneness, then rest on sheet for 3 minutes to complete cooking.
- Dressing Creation: Whisk mayonnaise, orange zest, orange juice, and white wine vinegar in a large mixing bowl, seasoning with salt and pepper until smooth and well-integrated.
- Salad Assembly: Fold roasted shrimp into dressing, then gently incorporate fresh dill, capers, and red onion, ensuring even distribution without breaking delicate shrimp.
- Flavor Development: Let salad rest at room temperature for 30 minutes, or refrigerate up to 6 hours, allowing ingredients to marry and flavors to intensify before serving.
Notes
- Moisture Management: Thoroughly pat shrimp dry with paper towels to prevent steaming and ensure crisp, caramelized roasting results.
- Strategic Roasting: Spread shrimp in a single, uncrowded layer to maximize even cooking and prevent soggy, unevenly heated seafood.
- Flavor Melding: Allow salad to rest at room temperature for 30 minutes after mixing, enabling herbs and dressing to infuse the shrimp with vibrant, complex tastes.
- Storage Strategy: Refrigerate salad for up to 6 hours, but always return to room temperature before serving to preserve delicate shrimp texture and bright flavor profile.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 300 mg