And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.
Ingredients
Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:
Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes. Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand. Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference. Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange. Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work. Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too. Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether. Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.
How to Make Barefoot Contessa’s Shrimp Salad?
This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:
Seasoning: While the shrimp is seasoned simply with Kosher salt and black pepper, you can add some nice flavor with 1 teaspoon of Old Bay seasoning, blackened seasoning, or a pinch of red pepper flakes for some heat. Savory: One teaspoon of Dijon mustard or Worcestershire sauce mixed into the dressing would add a welcome savory bite. Avocado: Add one cubed ripe avocado to the salad for some extra creaminess. Salad greens: Serve it over a bed of mixed greens or thinly sliced romaine lettuce for some extra crunch. Other veggies: Add additional fresh, crisp vegetables like diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.
How to Make Ahead and Store
Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:
Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving. Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.
What to Serve With This Recipe?
A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:
Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread. Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup. Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous. Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.
Other Shrimp Salad Recipes You Might Also Like:
Shrimp and Corn Salad Spinach Shrimp Salad
If you try this Ina Garten’s Roasted Shrimp Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.
