Try this Roasted Shrimp Salad recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees.
Pat the shrimp dry with paper towels and place them on a sheet pan with the olive oil, one teaspoon salt and ½ teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink and 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, ½ teaspoon salt, and ½ teaspoon pepper. When the shrimp are cooled, 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.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 345 | ||
Calories from Fat: 153 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 301.3mg | 93 % | |
Sodium 3009.7mg | 104 % | |
Potassium 391.5mg | 10 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6g | ||
Protein 38.8g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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