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Roasted Shrimp Salad

[[ recipeID=recipe-9l4okhalg, title=ROASTED SHRIMP SALAD ]]

Wild for Salmon Roasted Shrimp Salad

Wild for Salmon Brown Gulf Shrimp
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A Roasted Shrimp Salad is not your typical salad! But this one is still full of all the goodness. Chef Josh peels the shrimp for ease of eating in this recipe. You can save those to make soup stock! 



  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins




  • 1 tablespoon good olive oil
  • 2 lbs shrimp 31/35
  • Kosher salt and freshly ground black pepper
  • 1 cup good mayonnaise
  • 1 tablespoon orange zest (2 oranges)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon good white wine vinegar 
  • 1/4 cup minced fresh dill2 tablespoons capers, drained
  • 2 tablespoons small-diced red onion
  • 1 avocado, medium-diced
  • 1 lg tomato, seeded and medium-diced 


  1. Pre-heat the oven to 400 degrees F.
  2. Peel and devein the shrimp. Toss together the shrimp, the olive, 1 tsp of the salt and 1/2 teaspoon pepper. Toss together. Spread the shrimp in one layer on a sheet pan. Roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
  3. 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, red onion, tomatoes and avocados. Toss well. Allow the salad to chill for up to 30 minutes, marinating the flavors.