A true Barefoot Contessa classic, this roasted shrimp salad is the same one Ina Garten herself sold in stores. Much like her Orzo with Shrimp and Feta Cheese, this recipe comes together in no time at all.
And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.
Table of Contents
- Ingredients
- How to Make Barefoot Contessa’s Shrimp Salad?
- How to Make Ahead and Store
- What to Serve With This Recipe?
- Expert Tips
- Other Shrimp Salad Recipes You Might Also Like:
- Ina Garten’s Roasted Shrimp Salad Recipe
Ingredients
Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:
- Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes.
- Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand.
- Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference.
- Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange.
- Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work.
- Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too.
- Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether.
- Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.
Optional Add-Ins and Variations
Although not included in the original recipe, here are some fun and creative add-ins to make this shrimp recipe your own:
- Seasoning: While the shrimp is seasoned simply with Kosher salt and black pepper, you can add some nice flavor with 1 teaspoon of Old Bay seasoning, blackened seasoning, or a pinch of red pepper flakes for some heat.
- Savory: One teaspoon of Dijon mustard or Worcestershire sauce mixed into the dressing would add a welcome savory bite.
- Avocado: Add one cubed ripe avocado to the salad for some extra creaminess.
- Salad greens: Serve it over a bed of mixed greens or thinly sliced romaine lettuce for some extra crunch.
- Other veggies: Add additional fresh, crisp vegetables like diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.
This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
- Prep Shrimp: Pat the shrimp dry with paper towels. Spread into one single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to ensure the shrimp is coated with the oil and seasonings.
- Roast Shrimp: Roast the shrimp for 6-8 minutes, flipping them halfway through, until pink, pearly, and slightly curled into a ‘C’. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set aside.
- Make Dressing: While the shrimp is roasting, whisk together the mayonnaise, orange zest, orange juice, and vinegar in a large mixing bowl. Add the dill, capers, and red onion and mix until combined.
- Toss: Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.
How to Make Ahead and Store
Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:
- Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
- Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.
What to Serve With This Recipe?
A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:
- Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread.
- Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup.
- Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous.
- Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.
Expert Tips
- Use good quality ingredients. Your favorite brand of mayonnaise and olive oil will make the shrimp salad taste that much better.
- A note on frozen shrimp: If you are using frozen shrimp, make sure it is fully thawed before cooking. According to Bon Appetit, frozen shrimp is better than fresh shrimp. But as always, shop for shrimp that is easily available to you.
- Shrimp cooks very quickly. It is easy to overcook shrimp, so pay attention to the cooking time. Because it cooks so fast, I do not recommend using parchment paper, as the hot heat from the sheet pan does a better job of cooking the shrimp evenly.
- Allow the shrimp to cool slightly before tossing with the sauce. You want warm shrimp, not piping hot. The gentle warmth will better absorb the dressing.
- Put the sauce in the shrimp. Just as Ina Garten notes on the Food Network, add the sauce to the shrimp rather than adding the shrimp to the sauce. This way, you can moderate the amount of sauce you want tossed with the shrimp.
- Let it rest before serving. Once Ina’s shrimp salad is prepared, cover it and allow it to rest for 30 minutes at room temperature to allow the flavors to marry together. Or, just as Ina Garten recommends in her cookbook, set it in the fridge for up to 6 hours before serving.
Other Shrimp Salad Recipes You Might Also Like:
- Shrimp and Corn Salad
- Spinach Shrimp Salad
If you try this Ina Garten’s Roasted Shrimp Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That?
cookbook – Roasted Shrimp Salad recipe.
Ina Garten’s Roasted Shrimp Salad Recipe
5 from 10 votes
By: Aysegul Sanford
Yields6 servings
Prep Time10 minutes mins
Cook Time8 minutes mins
Resting time30 minutes mins
Total Time48 minutes mins
Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.
Ingredients
For The Roasted Shrimp:
- 2 lbs shrimp, 16-20 or 21-25 peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Dressing:
- ½ cup mayonnaise
- 1 tablespoon orange zest, from 2 oranges
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon white wine vinegar, or apple cider vinegar
- ¼ cup chopped fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons red onion, small diced
Instructions
Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.
Notes
- Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
- Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
- Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.
Nutrition
Calories: 276kcal | Carbohydrates: 3g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 243mg | Sodium: 556mg | Potassium: 435mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Lunch, Seafood Salad
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!
Categorized as: All Dinners, All Lunches, Dairy Free, Dinner, Grain Free, Lunch, Nut Free, Salads, Seafood, Special Diet
About Aysegul Sanford
Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.
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