Ina Garten's Roasted Shrimp Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A deli-style roasted shrimp salad brightened with orange juice and zest, capers, and fresh dill. Cold and refreshing, it's perfect for picnics, potlucks, and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs shrimp (16-20 or 21-25 peeled and deveined)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- 1 tablespoon orange zest (from 2 oranges)
- 2 tablespoons orange juice (freshly squeezed)
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- ¼ cup chopped fresh dill
- 2 tablespoons capers (drained)
- 2 tablespoons red onion (small diced)
At a glance
PER SERVING · TIME 48M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 1187mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 88mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.