Roasted Shrimp Salad

Written By Gerald Yuille

Perfectly roasted shrimp crown a bed of crisp greens in this fresh, flavorful salad that's ideal for lunch, light dinners, or elegant entertaining.

Fresh, flavorful, and elegant, this Roasted Shrimp Salad proves that simple ingredients can create an impressive meal. Roasting shrimp instead of boiling or sautéing concentrates their natural sweetness while adding just a hint of caramelized flavor that pairs beautifully with crisp greens.

This versatile salad is equally at home as a light lunch, a refreshing summer supper, or a sophisticated first course for entertaining. It comes together quickly, making it ideal for busy weeknights, yet it's attractive enough to serve at brunches, bridal showers, or outdoor gatherings. For the best flavor and texture, roast the shrimp just until they're opaque and tender, then allow them to cool slightly before tossing them with the dressing. Serve on a bed of greens with warm crusty bread for a meal that's both satisfying and effortlessly elegant. Or, make a sandwich with a hot dog roll for a convenient lunch dish.

Ingredients

  • 2 pounds extra-large frozen raw/uncooked shrimp (16-20 count per pound) with shell on

  • 2 tablespoons olive oil

  • 2 hard-boiled eggs, chopped

  • 1/2 cup red onion or 1 shallot, chopped

  • 2 celery stalks, chopped (approximately 1/2 cup)

  • 3 tablespoons chopped fresh dill

  • 1 cup mayonnaise 

  • 1 teaspoon Dijon mustard 

  • 1 tablespoon white wine vinegar

  • Juice of 1/2 lemon

  • 1/2 teaspoon sea salt

  • Ground black pepper, to taste

Instructions

  • Thaw frozen shrimp under cold water and dry thoroughly, squeezing as much water as possible out of each piece of shrimp and place on a baking sheet. 

  • Coat shrimp with olive oil, salt, and pepper. 

  • Roast the shrimp at 350 degrees for approximately eight minutes, turning the shrimp halfway through the process to ensure even cooking. 

  • Allow the shrimp to cool; then, remove the shell, devein, and roughly chop. 

  • In a larger bowl, combine the shrimp, hard-boiled eggs, red onion, celery and dill. 

  • In a separate bowl, whisk together the mayonnaise, mustard, white wine vinegar, and lemon juice. Add salt and pepper to taste. 

  • Add 1/2 of the dressing to the shrimp salad mixture and combine.

  • Add more dressing, as needed, to achieve the desired consistency. 

  • Serve over a bed of bibb lettuce or as a sandwich using brioche New-England-style hot dog rolls.

Enjoy!

Gerald Yuille
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Pan-Roasted Potatoes & Vegetables