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Roasted Shrimp Salad


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  • 2112 pounds (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup good mayonnaise
  • 1 tablespoon orange zest (2 oranges)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon good white wine vinegar
  • 1/4 cup minced fresh dill
  • 2 tablespoons capers, drained
  • 2 tablespoons small-diced red onion



Step 1

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 1/2 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, 1/2 teaspoon
salt. and 1/2 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.


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