Dinner

Juicy Ina Garten’s Shrimp Salad Recipe

ByHarper Ellington April 19, 2026April 19, 2026

Introduction

This juicy shrimp salad from Ina Garten is a delightful blend of fresh seafood and bright citrus flavors. Perfect for a light lunch or elegant appetizer, it combines tender shrimp with a zesty, creamy dressing that’s easy to prepare and sure to impress.

A close-up image of a white plate filled with creamy shrimp salad. The salad features several large shrimp coated in a thick, white creamy sauce mixed with small pieces of purple onion, green herbs, and capers. Fresh dill sprigs are scattered on top and around the shrimp, adding a touch of green. A shiny silver fork is holding up one shrimp near the center, showing the creamy texture and garnishes. The background includes blurred orange fruits in a white bowl set on a white marbled surface, with an orange cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb shrimp (peeled and deveined, 16-20 count per pound)
1.5 tbsp olive oil
0.5 tsp salt
0.25 tsp pepper
0.75 cup mayonnaise (Hellmann’s recommended)
1 tbsp orange zest
2 tbsp orange juice
1 tbsp white wine vinegar
0.25 cup fresh dill (minced)
2 tbsp capers (Nonpareil capers preferred)
2 tbsp red onion (finely chopped)
0.5 tsp Dijon mustard

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the shrimp, sprinkling with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove from heat and let cool.
Step 2: In a large bowl, whisk together the mayonnaise, orange zest, orange juice, white wine vinegar, Dijon mustard, and dill until smooth.
Step 3: Add the cooled shrimp, capers, and red onion to the dressing. Gently toss until the shrimp are evenly coated.
Step 4: Cover and chill the shrimp salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra brightness, add a bit more orange zest or a squeeze of fresh lemon juice just before serving.
Swap out dill for fresh parsley or tarragon if preferred.
Use frozen shrimp thawed completely for convenience, but fresh is best for flavor and texture.
If you like a little heat, add a pinch of cayenne pepper or chopped jalapeño to the dressing.

Storage

Store the shrimp salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled. When reheating, it’s preferable to serve cold, but if desired, gently warm shrimp without the dressing to prevent it from separating, then mix and serve immediately.

How to Serve

A close-up of a creamy shrimp salad served on a white plate with light yellow edges, placed on a white marbled surface. The salad is made of large cooked shrimp coated in a thick white dressing with visible green herbs, small diced red onions, and capers on top. Fresh dill sprigs are scattered throughout the salad adding a green freshness. A silver fork lifts one shrimp from the plate, showing the creamy texture and garnishes clearly. In the background, blurred oranges add a warm splash of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used as long as they are fully thawed and drained before cooking. Fresh shrimp will offer better texture and flavor, but frozen works well in a pinch.

What can I serve with Ina Garten’s shrimp salad?

This shrimp salad pairs beautifully with crusty bread, over mixed greens, or as a filling for a sandwich or wrap. It also makes a great side dish for grilled vegetables or a light summer meal.