If you're a fan of tuna salad or chicken salad to have as sandwiches for lunch, you are going to like this shrimp salad from Ina Garten. That is if you like seafood.
I really love having sandwiches for lunch and this was really out of the norm for me and I really liked it. I've been becoming a bread snob lately. The bread that comes wrapped up and already sliced is not good bread. You know what I'm talking about. I like my bread crusty on the outside and soft on the inside so that butter fills in all those nooks and crannies. I got this ciabatta bread from Sam's Club and there were 2 very large loaves of it in the package. By the time I got to the second loaf, it was moldy and that made me sad. Does anyone have a trick for keeping this kind of bread fresh longer? Do you stick the bread in the freezer? Let me know in the comments below.
Every now and then there's a recipe I have to try from one of my favorite Food Network Chefs. My favs are Ina Garten, Ree Drummond, and Alton Brown to name a few. Ina Garten's recipes are really simple and easy to make. My favorite kind of recipe. Plus they contain a lot of flavors. This one caught my eye on Facebook and Food Network had posted a recipe video for it. It was one of those videos after watching it that made me automatically think "I have to try that!"
Ingredients Needed
- Raw shrimp - peeled and deveined (large)
- Olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
- Kosher salt and freshly ground black pepper
- Mayonnaise - I like to use reduced-fat mayo to help keep the calories low.
- Orange zest and Squeezed orange juice for a fresh burst of citrus flavor.
- White wine vinegar is a type of vinegar made from white wine, resulting in a tangy and slightly acidic flavor. It is commonly used as a condiment to add flavor to salads, marinades, sauces, and pickled vegetables.
- Fresh dill - dill is a spice made from the leaves of the dill plant that have been dried and then crushed or ground into a powder. Can use fresh or dried.
- Capers are a small, edible flower bud that are commonly used as a seasoning or garnish in various dishes. These are optional and I didn't use them in the recipe. Not really a fan of capers.
- Small-diced red onion
- See the recipe card below for a full list of ingredients and measurements.
How to Make Shrimp Salad
Step 1: Preheat the oven to 400 degrees F.
Step 2: Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and ½ 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 to cool for 3 minutes.
Step 3: Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, ½ teaspoon salt, and ½ teaspoon pepper. When the shrimp are cool, add them to the sauce and toss.
Step 4: Add the dill, capers, and red onion 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.
Recipe FAQS
I served Ina's shrimp salad on top of Village Hearth Light bread for 1 smart point each. If you are low carb you can leave the bread out and use a butter lettuce or romaine lettuce to make a lettuce wrap or just eat it the way it is. It is a salad after all! Or make some shrimp tacos!
Old bay seasoning, lemon zest, lemon juice, parsley, dijon mustard
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container before putting it in the freezer or fridge.
More Great Recipes to Try:
If you tried this Ina Garten Roasted Shrimp Salad any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Ina Garten's Roasted Shrimp Salad
- Prep Time: 10 min
- Cook Time: 13 min
- Total Time: 23 min
- Yield: 6
- Category: Easy
- Method: Stove Top
- Cuisine: American
Description
If you're a fan of tuna salad or chicken salad to have as sandwiches for lunch, you are going to like this shrimp salad from Ina Garten. That is if you like seafood.
Ingredients
- 2 ½ pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good reduced-fat mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar
- ¼ cup minced fresh dill
- 2 tablespoons capers, drained (I left out)
- 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 ½ 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 to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, ½ teaspoon salt, and ½ teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion 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.
Notes
myWW points: Blue 4; Green 6; Purple 4
Disclaimer: I am not affiliated with WW in any way. I am just a member who creates recipes based on their points system. If you have any questions related to the program go to their website. The recipe builder is what I use to figure out points.
Nutrition
- Calories: 249
- Sugar: 1
- Fat: 13
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 3
- Carbohydrates: 4
- Fiber: 0
- Protein: 47
Jenna says
That sounds delicious on a croissant!