The Jewel of Summer Salads: Barefoot Contessa’s Roasted Shrimp Salad

There are certain dishes that, upon the first bite, transport you. For me, this particular shrimp salad is one of them. I remember the first time I encountered it, a gem from Ina Garten’s kitchen, published in House Beautiful. It wasn’t just a salad; it was an experience. The way the sweet, perfectly roasted shrimp melded with the bright, zesty dressing, punctuated by the briny capers and the fresh bite of dill and red onion – it felt like sunshine on a plate. It’s the kind of dish that elevates a casual lunch to an event, and effortlessly impresses guests without a hint of fuss.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes (plus 30 minutes resting time)
• Servings: 6
• Yield: Enough for 6 servings as a main course
• Dietary Type: Pescatarian

Ingredients

This recipe showcases the beauty of simple, high-quality ingredients coming together to create something truly special.

• 2 1/2 pounds shrimp (16-20 count is ideal for a substantial bite)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon fresh ground black pepper, divided
• 1 cup mayonnaise (use your favorite full-fat variety for the best creamy texture)
• 1 tablespoon orange zest (from about 2 oranges; I’ve found one large, zesty orange often suffices)
• 2 tablespoons orange juice, freshly squeezed (this adds a crucial bright, sweet note)
• 1 tablespoon white wine vinegar (for a touch of acidity to balance the richness)
• 1/4 cup fresh dill, minced (don’t skimp on this; its herbaceousness is key)
• 2 tablespoons capers, drained (these little bursts of briny flavor are essential)
• 2 tablespoons red onions, small-diced (for a sharp, fresh crunch)
• Mixed greens, for serving (a bed of peppery arugula or crisp butter lettuce works beautifully)

Equipment Needed

• Large rimmed baking sheet
• Medium bowl
• Whisk
• Measuring spoons and cups
• Sharp knife
• Cutting board

Instructions

The magic of this dish lies in its straightforward preparation and the way each component is treated to maximize flavor and texture.

1. Preheat your oven to 400°F (200°C). This high heat is perfect for quickly roasting the shrimp, ensuring they are cooked through without becoming tough.
2. Prepare the shrimp: Peel and devein the shrimp. It’s important to have them clean and ready for seasoning.
3. Season the shrimp: Place the prepared shrimp on a large rimmed baking sheet. Drizzle with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground black pepper. Toss everything together to ensure the shrimp are evenly coated.
4. Roast the shrimp: Spread the shrimp in a single layer on the baking sheet. This ensures even cooking. Roast for 6 to 8 minutes, watching them closely. They are done when they turn pink and firm and are just cooked through. Overcooking will make them rubbery, so keep a close eye on them during this brief roasting period.
5. Cool the shrimp: Once roasted, allow the shrimp to cool on the baking sheet for about 3 minutes. This short cooling period makes them easier to handle and prevents them from cooking further in their residual heat.
6. Prepare the dressing: While the shrimp are cooling, in a medium bowl, whisk together the mayonnaise, orange zest, freshly squeezed orange juice, white wine vinegar, the remaining 1/2 teaspoon of kosher salt, and the remaining 1/2 teaspoon of fresh ground black pepper. Whisk until the dressing is smooth and well combined.
7. Combine the shrimp and dressing: Once the shrimp have cooled for 3 minutes, add them to the bowl with the dressing. Gently toss to coat all the shrimp evenly.
8. Add the aromatics: Add the minced fresh dill, drained capers, and small-diced red onions to the bowl with the shrimp. Toss again to distribute these flavorful additions throughout the salad.
9. Rest the salad: This step is crucial for allowing the flavors to meld. Let the shrimp salad sit at room temperature for 30 minutes. Alternatively, you can chill it and serve it at room temperature later. Serving at room temperature allows the mayonnaise-based dressing to become more fluid and coat the shrimp beautifully.
10. Serve: To serve, spoon the roasted shrimp salad over a bed of mixed greens.

Expert Tips & Tricks

As a chef, I appreciate recipes that offer both simplicity and sophistication, and this one delivers. Here are a few insights to elevate your experience:

• Shrimp Size Matters: While the recipe specifies 16-20 count, feel free to use slightly larger or smaller shrimp. Just adjust the roasting time accordingly – smaller shrimp will cook faster, larger ones might need an extra minute or two.
• The Zest is Key: When zesting your oranges, be sure to only get the brightly colored outer peel, avoiding the bitter white pith. A microplane grater is your best friend here for achieving a fine, fragrant zest.
• Fresh is Best: For the orange juice and dill, using fresh ingredients makes a noticeable difference. Pre-juiced or dried dill simply won’t impart the same vibrant flavor.
• Don’t Overcook the Shrimp: This is perhaps the most critical tip. Shrimp cook incredibly fast. Roasting them is quick, and it’s better to slightly undercook them than to have them turn rubbery. They will continue to firm up slightly as they cool.
• Room Temperature is Ideal: Allowing the salad to rest at room temperature for 30 minutes isn’t just about convenience; it allows the flavors to harmonize and the dressing to become luscious. If you must chill it for longer, remember to let it sit out for about 20-30 minutes before serving to bring it back to room temperature.

Serving & Storage Suggestions

This roasted shrimp salad is a star on its own, but here are a few serving and storage ideas to make it shine even brighter.

• Serving: Present this beautiful salad generously spooned over a bed of crisp mixed greens. For an elegant touch, serve it in individual bowls or a beautiful serving dish. It’s also a fantastic filling for crusty bread or pita pockets, transforming it into a sophisticated sandwich.
• Storage: This salad is best enjoyed the day it’s made. However, leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days. The texture of the shrimp may change slightly over time, becoming a bit softer. It is not recommended for freezing.

Nutritional Information

Here’s an approximate nutritional breakdown for this delightful shrimp salad. Please note these are estimates and can vary based on specific ingredient choices.

Nutrient	Amount per Serving	% Daily Value
Calories	366 kcal
Calories from Fat	220 kcal
Total Fat	24.4 g	31 %
Saturated Fat	3.9 g	20 %
Cholesterol	378 mg	126 %
Sodium	1223 mg	53 %
Total Carbohydrate	10.9 g	4 %
Dietary Fiber	0.4 g	1 %
Sugars	5.6 g	11 %
Protein	39.8 g	80 %

Note: % Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is perfection as is, culinary exploration is always welcome.

• A Touch of Spice: For those who enjoy a little heat, a pinch of red pepper flakes added to the dressing can provide a subtle warmth.
• Herbaceous Swap: If dill isn’t your favorite, fresh chives or parsley can be used as a substitute, though they will offer a different flavor profile.
• Citrus Twist: While orange is divine here, a mix of orange and lemon zest and juice could offer a brighter, more tart note.

FAQs

• Q: Can I make this shrimp salad ahead of time?
  A: Yes, you can prepare the shrimp and dressing separately and combine them a few hours before serving. However, it’s best to add the dill, capers, and red onion closer to serving time for maximum freshness.
• Q: What kind of shrimp is best for this recipe?
  A: Medium to large shrimp, such as 16-20 count, are ideal as they hold up well to roasting and provide a satisfying texture.
• Q: How do I know when the shrimp are perfectly roasted?
  A: Shrimp are done when they turn opaque pink and curl into a C-shape. Avoid overcooking, which will make them tough.
• Q: Can I use pre-cooked shrimp?
  A: While you could, roasting raw shrimp is key to achieving the best flavor and texture. Pre-cooked shrimp may become rubbery when combined with the dressing and allowed to sit.
• Q: What can I serve this shrimp salad with besides mixed greens?
  A: It’s wonderful served on slices of toasted baguette, in lettuce cups, or alongside a simple cucumber and tomato salad.

Final Thoughts

This roasted shrimp salad, a testament to Ina Garten’s culinary genius, is more than just a recipe; it’s an invitation to savor the season and elevate everyday moments. The simplicity of its preparation belies the complexity of its flavors, offering a delightful balance of sweet, savory, and zesty notes. Whether you’re planning a special occasion or simply craving a bright, satisfying meal, I wholeheartedly encourage you to bring this jewel into your kitchen. I’d love to hear how it turns out for you – perhaps paired with a crisp, chilled glass of Sauvignon Blanc on a warm afternoon.