Roasted Shrimp Salad
I bought the Barefoot Contessa How Easy Is That cookbook several weeks ago and I absolutely love it. It’s amazing how Ina Garten takes gourmet dishes and turns them into simple, easy dishes, making life a little bit easier on those busy weeknights. This roasted shrimp salad is one of the recipes from her cookbook, and other than the peeling and deveining of the shrimp, this was an amazingly quick, easy and delicious recipe.
I’ve learned from this dish that shrimp should always be roasted. It retains all of its natural flavors and essence, and it’s amazing how a little bit of olive oil, salt and pepper can go a long way. The shrimp is then tossed in a light sauce packed with tons of flavor, starting from the orange zest to the fresh dill to some capers for a little bit of saltiness. The red onion also adds a little bit of crunch too. To make this dish a little bit healthier, feel free to use 1/2 cup yogurt and 1/2 cup mayonnaise instead of the full cup.
Be sure to serve this on a freshly baked buttery croissant with some spinach and tomatoes and you’ll have the lightest, freshest, most refreshing lunch (or dinner).
Roasted Shrimp Salad (adapted from Ina Garten):
Yields 4 servings
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon pepper, divided
- 1 cup mayonnaise
- Zest of 2 oranges
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 1/4 cup diced red onion
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Rinse the shrimp under cold running water; peel and devein.
Place the peeled and deveined shrimp onto the prepared baking sheet. Add the olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper; gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool for 3 minutes.
While the shrimp is cooling, whisk together the mayonnaise, orange zest, orange juice, vinegar and 1/2 teaspoon pepper.
Add the cooled shrimp and gently toss to combine.
Add the dill, capers and red onion.
Let sit at room temperature for 30 minutes (this will allow the flavors to meld).
Serve on a flaky, buttery croissant with spinach and tomatoes.