Ina Garten's Roasted Shrimp Salad

Here's a fantastic summer roasted shrimp salad for cookouts, BBQs, and picnics right out of Barefoot Contessa's cookbook. Try this deli style seafood salad now!


- Shrimp - Red Onions Fresh Dill Orange Juice & Zest Mayonnaise - Capers - Salt & Pepper

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. Give it a toss.

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.


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.



Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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If you are looking for more summer salads be sure to check out our collection of healthy salads that are perfect for all your upcoming cookouts, picnic and potlucks.