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Ina Garten’s Roasted Shrimp Salad

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Ina Garten's Roasted Shrimp Salad

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!”

What to serve with Shrimp Salad

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 lettuce wrap or just eat it the way it is. It is a salad after all!

Ina Garten's Roasted Shrimp Salad
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Ina Garten’s Roasted Shrimp Salad


★★★★★

5 from 3 reviews

  • Author: Jenna
  • Yield: 6 1x
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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 reduced-fat 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 (I left out)
  • 2 tablespoons small-diced red onion

Instructions

  1. Preheat the oven to 400 degrees F.
  2. 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 to cool for 3 minutes.
  3. Meanwhile, make the sauce. In a large 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 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

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9 Comments

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Comments

  1. Diane Darden says

    October 9, 2020 at 8:19 pm

    You can cut bread into slices, take 4 wrap them in foil and place the sets of bread in a plastic bag (bread bags that are longer are sold in grocery stores). Tie up the bags with a twist tie or rubber band and freeze them. You may have several bags, squeeze the air out before freezing. Set a foil pack in the fridge or on the counter to thaw when you’d like to have some bread. Enjoy!

  2. Bonnie says

    July 3, 2020 at 9:55 am

    Yes you can freeze the bread!

  3. Surender says

    February 1, 2020 at 1:13 am

    This one is my favorite. Tried this last Friday and everyone loved it. Thanks for the detailed recipe.

    ★★★★★

  4. Safwana says

    November 4, 2019 at 1:05 am

    Looks soo delicious.. Thanks for sharing your great recipe.

    ★★★★★

  5. Jenna says

    April 29, 2019 at 10:23 am

    Sounds good as a wrap!

  6. Penny Shane says

    April 28, 2019 at 11:01 pm

    The flavor was delicious However somewhat skimpy I added water chestnuts, hard boiled eggs, and served them as lettuce wraps. “Delicious! “

  7. Linda Selmi says

    March 2, 2019 at 12:10 am

    Very delicious and calorie wise…speaks for itself…versatile…stuff a tomato…place on spring mix…skip the bread♡

  8. Jenna says

    September 5, 2018 at 7:33 am

    Shrimp is my favorite too!

  9. Aravind says

    September 5, 2018 at 1:50 am

    Shrimps are always my favourite and this one’s droolworthy…

    ★★★★★

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Hi, I'm Jenna from Fargo, ND. I work a full time job and I'm going back to school for web design. Walking Dead fan, lover of Food Network, bacon, and photography. Read More…

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