Ina Garten 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.
- Prep Time: 10
- Cook Time: 8
- Total Time: 18 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
-
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
Set the oven to 400°F (200°C) and prepare a sheet pan with parchment paper.
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.
Remove shrimp from oven and let them cool completely to room temperature.
In a mixing bowl, whisk together mayonnaise, vinegar, dill, and capers (if using) until smooth.
Add the cooled shrimp, red onion, and celery to the dressing. Mix gently until fully coated.
Refrigerate for 30 minutes before serving. Serve chilled as a main dish or appetizer.