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Roasted Shrimp Salad with a beverage in the background

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.
Course Seafood Salad
Cuisine American
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 servings
Calories 539kcal


  • 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: 539kcal | Carbohydrates: 5g | Protein: 47g | Fat: 34g | Saturated Fat: 4g | Cholesterol: 572mg | Sodium: 2699mg | Potassium: 220mg | Fiber: 1g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 18mg | Calcium: 335mg | Iron: 5mg