Barefoot Contessa Shrimp Salad by Ina Garten

Barefoot Contessa Shrimp Salad by Ina Garten Recipe

The key to good shrimp salad is to undercook the shrimp. I know it sounds amazing, but they really do cook in 3 minutes. This salad makes a delicious lunch on its own, a first course for dinner, or a great sandwich filling. Be sure all your ingredients are cold before you mix them.–Ina Garten

LC Shrimp Salad Note

Creamy but not gloppy, light but not abstemious, this shrimp salad is gonna rock your world. And your cocktail party…and your nieces’s bridal shower…and, well, you tell us. Let us know in a comment below.

Barefoot Contessa Shrimp Salad by Ina Garten Recipe

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • Serves 12

Ingredients

  • 3 tablespoons kosher salt, plus 1 teaspoon
  • 1 lemon, cut into quarters
  • 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
  • 2 cups good mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons good white wine or white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons minced fresh dill
  • 1 cup minced red onion (1 onion)
  • 3 cups minced celery (about 6 stalks)

Directions

  • 1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through.
  • 2. Remove with a slotted spoon to a bowl of cool water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool, then peel and devein the shrimp.
  • 3. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve, or cover and refrigerate for a few hours.
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Testers Choice

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Testers Choice
Lori Widmeyer

Sep 06, 2001

This recipe looked like the perfect addition to my bridal shower luncheon menu, so I decided to give it a try. I liked the idea of not boiling the shrimp, so I tossed them with a little olive oil and roasted them for 6 minutes in a 400°F oven. When I made the dressing, it looked like a lot for the amount of shrimp. I tend to like salads lightly dressed, so I used just over half the dressing. I also used Vidalia onion to give the salad a milder flavor. The fresh dill elevates this recipe to something very special—worthy of a bridal shower or any other special event, but easy enough to throw together for a casual summer lunch or dinner.


Comments
Comments
  1. Cheryl says:

    This shrimp salad was awesome, I just tweaked it alittle and made it better, I think. I lightly broiled the shrimp and added crispy bacon to the onion and celery mixture. Yummy.

    • Audrey says:

      I didn’t have any dill on hand so I used basil instead. That was delicious!

      • Renee Schettler Rossi says:

        Loving the sound of that, Audrey. Loving it. Thanks for letting us know, and looking forward to hearing what recipe from the site you try next….

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