Classic Ina Garten Shrimp Salad Recipe

This creamy crisp Ina Garten Shrimp Salad is made with roasted shrimp, fresh dill, and crunchy celery, ready in just 25 minutes. Tossing the warm, freshly roasted shrimp directly into the bright mayonnaise and mustard dressing allows the flavors to melt together beautifully. I love how roasting the seafood instead of boiling keeps it tender and incredibly flavorful.

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🧡 Why You Will This Shrimp Salad Recipe:

• Light and refreshing: This shrimp salad is fresh, crisp, and perfect for warm days. It feels light but still filling, making it ideal for lunch or a quick dinner.
• Quick to prepare: You can make this recipe in under 20 minutes, especially if the shrimp is already cooked. Great for busy schedules.
• High in protein: Shrimp adds lean protein, helping you stay full longer without feeling heavy.
• Full of fresh flavors: The mix of shrimp, greens, and dressing creates a bright, clean taste that is not overpowering.
• Perfect for meal prep: Prepare the ingredients ahead and assemble when ready. It stays fresh and tasty.
• No heavy cooking needed: Only light cooking or none at all, which makes it great for hot weather.
• Healthy option: Low in calories and packed with nutrients, making it a smart everyday meal.
• Balanced texture: You get juicy shrimp, crunchy vegetables, and a smooth dressing in every bite.

🍤 Ina Garten Shrimp Salad Ingredients

• 2 1/2 pounds large shrimp (peeled and deveined)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/4 cup minced fresh dill
• 1/2 cup minced red onion
• 1/2 cup diced celery

🥙 How To Make Ina Garten Shrimp Salad

1. Prep the oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Roast the shrimp: Toss the shrimp with olive oil, salt, and pepper on the sheet pan, then roast for 8 to 10 minutes until pink.
3. Mix the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, fresh dill, salt, and pepper.
4. Combine and chill: Add the warm shrimp, minced red onion, and diced celery to the dressing, tossing well before chilling in the fridge.

💡 Recipe Tips

• Check your shrimp sizing: Use large or extra-large shrimp so they stay juicy during the quick roasting time.
• Do not overcook: Pull the sheet pan out as soon as the shrimp turn pink and firm, as they will continue cooking slightly while resting.
• Let it chill: Give the salad at least 30 minutes in the fridge before serving to let the dill and onion flavors meld.

🥐 What To Serve With Shrimp Salad?

This creamy Shrimp Salad dish pairs perfectly with buttery croissants or soft brioche buns for a simple lunch. You can also scoop it over a bed of crisp butter lettuce alongside thick slices of ripe summer tomatoes.

🎚 How To Store Leftovers Shrimp Salad?

Keep leftover salad in an airtight container in the refrigerator for up to 3 days. Do not freeze this dish, as the mayonnaise dressing will separate and become watery when thawed.

🥵 How To Reheat Leftovers Shrimp Salad?

Room temperature method:: Take the shrimp salad out of the fridge and let it sit for 10–15 minutes before eating. This helps the flavors come back without heating the vegetables or dressing.

Separate and warm shrimp method: Remove the shrimp from the salad and warm them gently in a pan for 1–2 minutes with a little oil. Then add them back to the salad just before serving to keep everything fresh and not soggy.

FAQs

Can I use pre-cooked shrimp?

Yes, you can skip the roasting step and use thawed pre-cooked shrimp, though the flavor will not be quite as robust.

Is it possible to make this ahead of time?

It is actually better when made a few hours ahead, allowing the flavors to develop fully in the fridge.

Can I substitute the fresh dill?

Fresh dill provides the signature flavor, but you can use tarragon or fresh parsley if you prefer a different herb profile.

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📊 Shrimp Salad Nutrition Fact

• Calories: 450 kcal
• Total Fat: 35 g
• Saturated Fat: 5 g
• Cholesterol: 280 mg
• Sodium: 850 mg
• Total Carbohydrate: 4 g
• Protein: 28 g

Ina Garten Shrimp Salad

Recipe by Imen DridiCourse: Salads, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Ina Garten Shrimp Salad features creamy and tender roasted shrimp, fresh dill, and crisp celery, ready in just 25 minutes. This classic seafood dish is perfect for a quick summer lunch or a special bridal shower spread.

Ingredients

• 2 1/2 pounds large shrimp (peeled and deveined)

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon white wine vinegar

• 1/4 cup minced fresh dill

• 1/2 cup minced red onion

• 1/2 cup diced celery

Directions

• 1. Prep the oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• 2. Roast the shrimp: Toss the shrimp with olive oil, salt, and pepper on the sheet pan, then roast for 8 to 10 minutes until pink.
• 3. Mix the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, fresh dill, salt, and pepper.
• 4. Combine and chill: Add the warm shrimp, minced red onion, and diced celery to the dressing, tossing well before chilling in the fridge.