Roasted Shrimp Salad
Barefoot Contessa’s Roasted Shrimp Salad recipe: An easy & quick to make roasted shrimp salad flavored with orange juice and orange zest. This chilled seafood salad is made by serving roasted shrimp on a bed of greens and then drizzling it with a vegan-mayo based dressing.
Servings 4 servings
Calories 539 kcal
2 lbs. 21 - 25 per pound shrimp, deveined, peeled, and pat dried with paper towels 1 tablespoon olive oil 1 teaspoon Kosher salt 1/4 teaspoon black pepper 3/4 cup vegenaise or mayonnaise 1 tablespoon orange zest from 2 oranges 2 tablespoon orange juice freshly squeezed 1/4 teaspoon red pepper flakes optional 1 tablespoon white wine vinegar 1/4 cup fresh dill chopped 2 tablespoon capers drained 2 tablespoon red onion chopped finely
Heat oven to 400 degrees.
Place the shrimp on to a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 7-8 minutes, making sure to turn once during cooking.
Mix vegenaise, orange zest, orange juice, white wine vinegar, dill, capers, and red onion in a large bowl.
Add shrimp. Stir gently to make sure that the shrimp is coated with the vegenaise mixture. Taste for seasoning and add more if necessary.
Cover with stretch film and refrigerate for at least 2 hours before serving.
Sprinkle it with red pepper flakes, if using.
Calories: 539 kcal | Carbohydrates: 5 g | Protein: 47 g | Fat: 34 g | Saturated Fat: 4 g | Cholesterol: 572 mg | Sodium: 2699 mg | Potassium: 220 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 281 IU | Vitamin C: 18 mg | Calcium: 335 mg | Iron: 5 mg