Roasted Shrimp Salad
Ingredients
- 2 1/2 lbs shrimp (16-20 count)
- 1 tablespoon olive oil ⓘ
- 1 1/2 teaspoons kosher salt, divided ⓘ
- 1 teaspoon fresh ground black pepper, divided
- 1 cup mayonnaise ⓘ
- 1 tablespoon orange zest (2 oranges-I only needed 1) ⓘ
- 2 tablespoons orange juice, freshly squeezed ⓘ
- 1 tablespoon white wine vinegar ⓘ
- 1/4 cup fresh dill, minced
- 2 tablespoons capers, drained ⓘ
- 2 tablespoons red onions, small-diced
- mixed greens ⓘ
Instructions
- Preheat oven to 400.
- Peel/devein shrimp.
- Place on sheet pan with olive oil, 1 t salt, 1/2 t pepper and toss together.
- Spread in one layer and roast for 6 to 8 minutes just until pink and firm.
- Allow to cool for 3 minutes.
- Whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 t salt, 1/2 t pepper.
- When shrimp are cooled, add them to sauce and toss.
- Add dill, capers and red onion and toss.
- Let sit at room temperature for 30 minutes or chill and serve at room temperature.
- Serve over mixed greens.
Nutrition & Diet Analysis (per serving)
554
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).