Description
This vibrant shrimp salad brings the flavors of summer to your table with juicy roasted shrimp, a citrus-infused dressing, and fresh herbs. Light yet satisfying, this dish is perfect as a refreshing meal, an elegant appetizer, or a show-stopping side.
Ingredients
For the Roasted Shrimp:
- 2 lbs shrimp (16–20 or 21–25 count), peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Zesty Dressing:
- ½ cup mayonnaise
- 1 tablespoon orange zest (from 2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- ¼ cup fresh dill, chopped
- 2 tablespoons capers, drained
- 2 tablespoons red onion, finely diced
Instructions
- Roast the Shrimp
- Preheat the oven to 400°F.
- Pat shrimp dry and spread in a single layer on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 6-8 minutes, flipping halfway through, until pink and slightly curled.
- Remove from oven and let cool slightly.
- Make the Dressing
- In a large bowl, whisk together mayonnaise, orange zest, orange juice, and vinegar.
- Stir in fresh dill, capers, and red onion until well combined.
- Toss and Rest
- Add the slightly cooled shrimp to the dressing and toss gently to coat.
- Cover and let the salad rest for 30 minutes at room temperature for optimal flavor blending.
- Serve & Enjoy
- Serve chilled or at room temperature over mixed greens, with crusty bread, or on crostini.
Notes
- Use fresh citrus for the best flavor.
- The salad can be made a day ahead and stored in the refrigerator.
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Coastal