Ina Garten roasted shrimp salad from Food Network tosses oven-roasted shrimp in an orange mayo dressing with dill, capers, and red onion. And the salad serves 6 at approximately 380 calories per serving in about 38 minutes, since the shrimp roast for only 6 to 8.
Where most shrimp salads boil or poach the shellfish, Ina roasts them on a sheet pan at 400°F with just olive oil, salt, and pepper. So the high heat concentrates the flavor and firms the texture in a way that waterlogged boiled shrimp cannot match.
Letting the salad sit at room temperature for 30 minutes after tossing is the step that pulls everything together. And if you serve it straight from the bowl, the orange zest and capers have not had time to release their oils into the mayo, so the dressing tastes flat.
Source: Ina Garten (Food Network)
Ina Garten Roasted Shrimp Salad
Course: SidesCuisine: AmericanDifficulty: Easy6
servings10
minutes8
minutes380
kcalJumbo shrimp roast on a sheet pan at 400°F for 6 to 8 minutes before cooling briefly and folding into a mayo dressing spiked with orange zest, juice, and white wine vinegar. Then dill, capers, and diced red onion toss in, and 30 minutes of resting deepens every flavor.
Ingredients
- For the shrimp:
2 1/2 pounds shrimp (12 to 15 count), peeled and deveined
1 tablespoon good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- For the dressing:
1 cup good mayonnaise
1 tablespoon orange zest (from 2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- For the salad:
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion
Directions
- Preheat the oven: Heat to 400°F.
- Season the shrimp: Then toss the peeled shrimp on a sheet pan with olive oil, salt, and pepper.
- Roast in a single layer: Once seasoned, spread the shrimp out evenly and roast for 6 to 8 minutes until pink and firm.
- Cool briefly: After roasting, let the shrimp sit on the pan for about 3 minutes.
- Make the dressing: While the shrimp cool, whisk the mayo, orange zest, orange juice, vinegar, salt, and pepper in a large bowl.
- Toss with the shrimp: Once the shrimp are cool enough, add them to the dressing and toss to coat.
- Add the finishing ingredients: Then fold in the dill, capers, and diced red onion, and toss well.
- Rest and serve: For the best flavor, let the salad sit at room temperature for 30 minutes before serving, or chill and serve at room temperature later.
FAQs
Can I use smaller shrimp?
The recipe calls for 12 to 15 count per pound, which are jumbo sized and hold up well against the thick mayo dressing. And smaller shrimp like 21 to 25 count work, but they cook faster so reduce the roast time to 4 to 5 minutes.
Since smaller pieces also get lost in the dressing, the salad feels more like mayo with shrimp bits than distinct bites of seafood. So stick with the larger count if you can, because the size is part of what makes this dish feel substantial.
Why orange instead of lemon in the dressing?
Lemon shows up in most shrimp salad recipes, but Ina uses orange zest and juice for a sweeter, less acidic profile. And that mellower citrus lets the dill and capers come forward instead of competing with a sharp lemon bite.
But if you prefer a brighter dressing, swap in lemon zest and juice at the same measurements. Since both citrus fruits pair well with mayo and shrimp, the choice is more about flavor direction than technique, and the ina garten baked shrimp scampi shows how well lemon works when the garlic and butter carry the richness instead.
How should I serve this salad?
Spooned over butter lettuce or stuffed into a croissant makes the most polished presentation for lunch. And a side of crusty bread turns it into a light dinner, since the mayo dressing is rich enough to stand on its own.
But you can also mound it over avocado halves for a low-carb option, because the creamy avocado echoes the mayo texture. And for a full Barefoot Contessa summer spread, serve it alongside the ina garten orzo with roasted vegetables, since both dishes taste best at room temperature.
How long does this salad keep?
The mayo base limits fridge life to 2 days in an airtight container, and the shrimp firm up further as they sit in the dressing. So eat the freshest portions on day one and save the rest for the next day.
And do not freeze this salad, because mayo breaks when thawed and the shrimp turn rubbery from the ice crystals. Since the roasting and dressing steps take under 20 minutes of active work, making a fresh batch is faster than dealing with thawed leftovers.
What can I use instead of capers?
Chopped green olives bring a similar briny punch and hold their shape in the creamy dressing. And since olives are larger, dice them to match the size of capers so they distribute evenly through the salad.
But nothing replicates the exact pop of a caper, and the jar lasts for months in the fridge once opened. So if you enjoy shrimp dishes, keep a jar on hand since it works across many Barefoot Contessa recipes that call for a salty, acidic accent.
