Warm Roasted Shrimp Salad

If you're looking for a fresh, flavorful dish that's as satisfying as it is simple, this roasted shrimp salad is a must-try. With juicy oven-roasted shrimp tossed in a creamy citrus-dill dressing, it’s the kind of recipe that works for any occasion whether you’re meal prepping for the week or hosting a laid-back lunch with friends. Best of all? It comes together in under 30 minutes.

Why This Shrimp Salad Works

Shrimp is naturally high in protein and low in calories, making it a lean and nutrient-rich choice. Each 3-ounce serving provides about 20 grams of protein and key nutrients like selenium and vitamin B12. When paired with a light, homemade dressing and bold flavors like capers and dill, you get a dish that’s both nutritious and crave-worthy.

Ingredients

• 2½ pounds large shrimp (12 to 15 count), peeled and deveined

• 1 tablespoon olive oil

• Kosher salt and freshly ground black pepper

• 1 cup mayonnaise (choose a high-quality or avocado oil-based option)

• Zest of 2 oranges (about 1 tablespoon)

• 2 tablespoons freshly squeezed orange juice

• 1 tablespoon white wine vinegar

• ¼ cup fresh dill, minced

• 2 tablespoons capers, drained

• 2 tablespoons red onion, finely diced

Instructions

1. Preheat the oven to 400°F (200°C).

2. On a sheet pan, toss the peeled and deveined shrimp with olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.

3. Spread the shrimp in a single layer and roast for 6–8 minutes, or until pink, firm, and just cooked through. Let cool for 3 minutes.

4. In a large mixing bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, ½ teaspoon salt, and ½ teaspoon pepper.

5. Add the slightly cooled shrimp to the dressing and toss gently.

6. Fold in the dill, capers, and red onion. Toss again to combine all the flavors.

7. Let the salad sit at room temperature for 30 minutes before serving to enhance the flavor, or refrigerate and serve later at room temp.

Serving Suggestions

• Spoon it over a bed of mixed greens for a hearty salad

• Serve in lettuce cups for a low-carb option

• Pile onto toasted sourdough or crostini for a light lunch or appetizer

Make-Ahead Tip: This salad holds up beautifully in the fridge for up to 2 days—just bring it to room temperature before serving for the best flavor and texture.

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