Description
Ina Garten’s roasted shrimp salad brings Mediterranean coastal charm to summer dining. Succulent shrimp kissed with lemon and herbs create a refreshing medley that delivers cool elegance and seaside sophistication for casual gatherings.
Ingredients
Scale
Main Ingredients:
- 2.5 lb (16 to 20 per lb) peeled shrimp
- ¼ cup minced fresh dill
- 2 tablespoons drained capers
- 2 tablespoons small-diced red onion
Liquid and Seasoning Ingredients:
- 1 tablespoon good olive oil
- 1 cup good mayonnaise
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar
Zest and Seasoning:
- 1 tablespoon grated orange zest (2 oranges)
- Kosher salt
- Freshly ground black pepper
Instructions
- Warm the oven to 200°C / 400°F, ensuring a precise temperature for optimal roasting.
- Carefully dry the shrimp using clean paper towels, removing excess moisture for better seasoning adherence.
- Arrange shrimp on a baking sheet in a single, uncrowded layer to promote even cooking.
- Drizzle 15 milliliters / olive oil over the shrimp, ensuring each piece is lightly coated.
- Sprinkle salt and freshly ground black pepper across the shrimp, gently tossing to distribute seasonings evenly.
- Roast the shrimp for 6-8 minutes, rotating the pan halfway through to guarantee uniform cooking and a perfect pink color.
- Remove shrimp from the oven and allow them to rest on the baking sheet for 3 minutes, letting residual heat complete the cooking process.
- In a spacious mixing bowl, combine 240 milliliters / mayonnaise, freshly grated orange zest, 30 milliliters / orange juice, and 15 milliliters / white wine vinegar.
- Whisk the dressing ingredients until smooth, incorporating salt and black pepper for balanced flavor.
- Gently fold the cooled shrimp into the prepared dressing, ensuring each piece is thoroughly coated.
- Add 15 grams / chopped fresh dill, 30 milliliters / capers, and 30 milliliters / finely diced red onion to the salad.
- Delicately mix the ingredients to preserve the shrimp’s texture and distribute herbs and onions evenly.
- Cover the salad with plastic wrap and let it rest at room temperature for 30 minutes, allowing flavors to meld and intensify.
- Alternatively, refrigerate for up to 6 hours and bring to room temperature before serving for optimal taste and texture.
Notes
- Blot shrimp with paper towels to remove excess moisture, guaranteeing a perfectly crisp roast without steaming.
- Squeeze fresh oranges for a vibrant, zesty juice that elevates the entire dish’s flavor profile.
- Flip shrimp midway through cooking to ensure uniform heat distribution and maintain succulent texture.
- Refrigerate salad up to 6 hours in advance, allowing flavors to meld and develop deeper complexity.
- Sample and fine-tune seasoning moments before serving, balancing salt, pepper, and citrus notes for a harmonious taste experience.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 249 kcal
- Sugar: 1 g
- Sodium: 0 mg
- Fat: 13 g
- Saturated Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 47 g
- Cholesterol: 0 mg