Ina Garten Roasted Shrimp Salad – A Fresh, Flavorful Dish in Minutes

Looking for a light yet elegant meal that’s quick to prepare? Ina Garten’s Roasted Shrimp Salad fits the bill perfectly. It features juicy roasted shrimp, crisp vegetables, and a tangy dressing that brings everything together in a vibrant, satisfying bite. Great for lunch, brunch, or a make-ahead dinner, this salad is packed with texture, color, and flavor.

What Is Ina Garten’s Roasted Shrimp Salad?

This dish is Ina’s refreshing twist on a traditional shrimp salad. Instead of boiling, the shrimp are roasted for added flavor and tenderness. They’re then tossed with celery, red onion, and a simple dressing made with mayonnaise, vinegar, and fresh herbs. It’s served cold and can be enjoyed on its own, over greens, or even in a sandwich.

Other Ina Garten Popular Recipes

• Ina Garten Homemade Ricotta
• Ina Garten Green Salad Vinaigrette
• Ina Garten Lobster and Shells
• Ina Garten’s Middle Eastern Salad
• Ina Garten Chicken with Shallots

Reasons to Try Ina Garten’s Roasted Shrimp Salad

• Roasting enhances flavor – Shrimp turn golden and slightly caramelized
• Quick prep time – Ready in under 30 minutes from start to finish
• Perfect for meal prep – Stays fresh in the fridge for up to 2 days
• Ideal for warm weather – A chilled, refreshing dish that feels light
• Customizable – Easily adaptable with herbs or added veggies
• Pairs with everything – Serve on toast, greens, or in lettuce wraps

Ingredients Needed to Make Ina Garten’s Roasted Shrimp Salad

• 1 ½ pounds large shrimp, peeled and deveined (tails removed)
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• ½ cup mayonnaise (preferably good-quality)
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh dill, chopped
• 1 tablespoon capers, drained (optional)
• ½ cup red onion, finely diced
• ½ cup celery, diced

Instructions to Prepare Ina Garten Roasted Shrimp Salad

Preheat your oven

Set the oven to 400°F (200°C) and prepare a sheet pan with parchment paper.

Season and roast the shrimp

Place the shrimp on the sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 6–8 minutes, until pink and just firm.

Cool the shrimp

Remove shrimp from the oven and let them cool completely to room temperature.

Make the dressing

In a mixing bowl, whisk together mayonnaise, vinegar, dill, and capers (if using) until smooth.

Toss everything together

Add the cooled shrimp, red onion, and celery to the dressing. Mix gently until fully coated.

Chill and serve

Refrigerate for 30 minutes before serving. Serve chilled as a main dish or appetizer.

What Goes Well With Ina Garten’s Roasted Shrimp Salad

• Buttery croissants – Perfect for making shrimp salad sandwiches
• Fresh arugula or baby spinach – Adds a peppery contrast
• Crusty French bread – Serve open-faced or as toast
• Sliced avocado – Enhances the creaminess of the salad
• Tomato cucumber salad – A refreshing side pairing
• Lemon wedges – For an added citrusy finish

Key Tips for Making Ina Garten’s Roasted Shrimp Salad

• Don’t overcook the shrimp – Keep an eye on the oven to prevent dryness
• Cool shrimp fully – Helps the dressing cling better without thinning
• Use fresh dill – Adds brightness and herbal notes
• Prep ahead – Make a few hours in advance for a deeper flavor
• Chop vegetables evenly – Ensures consistent texture in every bite
• Dry shrimp well before roasting – Promotes caramelization
• Use wild shrimp if possible – For a cleaner flavor and better texture

Creative Variations of Ina Garten’s Roasted Shrimp Salad

• Add chopped hard-boiled eggs – For extra protein and richness
• Use Greek yogurt instead of mayo – Lightens the dressing
• Include chopped bell peppers – Adds color and crunch
• Try tarragon or parsley instead of dill – Offers a flavor twist
• Toss in cooked pasta – Turns it into a shrimp pasta salad
• Serve in lettuce cups – For a low-carb, handheld option
• Add corn kernels or peas – Gives a touch of sweetness

How to Store Ina Garten’s Roasted Shrimp Salad

• Refrigerate in an airtight container – Keeps it fresh and flavorful
• Best consumed within 2 days – Seafood-based salads don’t store long
• Avoid freezing – Mayonnaise and shrimp don’t thaw well
• Stir before serving leftovers – Helps redistribute the dressing

How Do I Reheat Ina Garten’s Roasted Shrimp Salad?

This dish is meant to be served cold and should not be reheated. Warming the salad could cause the mayo to separate and the shrimp to become rubbery.

Nutritional Value (per serving, approx.)

• Calories: 310
• Protein: 25g
• Fat: 20g
• Carbohydrates: 4g
• Fiber: 0g
• Sugar: 1g
• Sodium: 580mg

FAQs

Do I need to peel the shrimp before roasting them?

Yes, peel and devein the shrimp before roasting. Removing the shells allows the seasoning to coat the shrimp evenly and ensures a better texture for the salad.

Can I make Ina Garten’s roasted shrimp salad the night before?

Yes, this salad can be made the night before and stored in the refrigerator. The flavors deepen as it chills, making it even more delicious the next day.

How do I prevent the shrimp from overcooking?

Roast the shrimp at 400°F for 6 to 8 minutes, just until they turn pink and firm. Overcooking can cause them to become rubbery, so check frequently near the end of the cook time.

Final Words

Ina Garten’s Roasted Shrimp Salad is a wonderful example of how simple ingredients can shine when prepared the right way. Roasting the shrimp adds depth, and the creamy, herbed dressing ties everything together for a refreshing and upscale dish.

Print