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Roasted Shrimp Salad

Simply Luxurious


  • 2 1/2 lb 12-15 count Shrimp
  • 1 Tbsp extra virgin olive oil
  • 1 cup high quality mayonnaise
  • 1 Tbsp orange zest approx. 2 oranges
  • 2 Tbsp freshly squeezed orange juice
  • 1 Tbsp good white wine vinegar or Champagne vinegar
  • 1/4 cup fresh dill (minced)
  • 2 Tbsp capers (drained)
  • 1 toasted baguette sliced on the bias - (brushed with olive oil and toasted for 2-5 minutes at 400 degrees to create a bruschetta for the option of an appetizer)
  • fleur de sel & freshly ground black pepper to taste
  • 1/2 red onion - diced


  • Preheat the oven to 400 degrees F.
  • Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
  • Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.