If you’re looking for an easy shrimp salad that feels a little special but doesn’t take much effort, Ina Garten’s Shrimp Salad is a great recipe to try. Tender shrimp are tossed with a creamy, flavorful dressing and crunchy vegetables for a refreshing salad that’s perfect for lunch, picnics, or a light dinner.
I love that this shrimp salad can be prepared ahead of time and served in so many different ways. Spoon it over lettuce, pile it onto a croissant, or serve it with crackers for an easy meal that’s packed with flavor.
If you like Ina Garten recipes try out these - Ina Garten Recipes, Ina Garten Risotto, Ina Garten Cranberry Sauce, or Ina Garten Blueberry Pie
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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.
Pro Tips for Ina Garten Shrimp Salad
- Don’t overcook the shrimp: Shrimp cook quickly, so keep an eye on them. They should be opaque and firm but still tender.
- Chill the shrimp completely: Let the cooked shrimp cool before combining them with the dressing to keep the salad fresh and creamy.
- Use fresh lemon juice: Freshly squeezed lemon juice adds a bright flavor that balances the creamy dressing.
- Cut the ingredients evenly: Keeping the celery and other vegetables similar in size gives every bite a nice combination of flavors and textures.
- Taste before serving: Give the salad a taste after chilling and adjust the seasonings, lemon juice, or salt as needed.
Serving Suggestions
Serve Ina Garten’s Shrimp Salad chilled over a bed of lettuce or mixed greens for a light lunch. It also makes a great filling for sandwiches, croissants, wraps, or lettuce cups.
For a simple summer meal, serve the shrimp salad with fresh fruit, cucumber slices, crackers, or a side salad.
Storage and Freezing
Refrigerator: Store shrimp salad in an airtight container in the refrigerator and enjoy within 3 to 4 days.
Freezing: Freezing is not recommended because the creamy dressing can separate and the vegetables can lose their crisp texture after thawing.
Food safety: Keep the shrimp salad refrigerated and don't leave it at room temperature for more than 2 hours.
Meal Prepping
Shrimp Salad works well for meal prep because it can be made ahead and kept chilled until you're ready to eat. Prepare the salad and portion it into individual airtight containers for easy lunches.
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 1x
- 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!