Creamy but not gloppy. Light but not abstemious. And easy peasy to make yet elegant to behold. That’s what we think of this shrimp salad, which is gonna rock your world. And your cocktail party. And your work lunch rotation.–Renee Schettler

Shrimp salad garnished with dill in a cardboard takeout container.

Shrimp Salad from Ina Garten

4.67 / 62 votes
This luscious shrimp salad from the Barefoot Contessa herself–Ina Garten–is made with shrimp, mayo, mustard, vinegar, and more. Excellent for picnics, brunch, showers.
David Leite
CourseMains
CuisineAmerican
Servings12 servings
Calories420 kcal
Prep Time45 minutes
Cook Time15 minutes
Total Time2 hours

Ingredients 

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

Instructions 

  • Bring 5 quarts 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. Use a slotted spoon to move the shrimp into a bowl of cool water.
  • Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Add as much of the dressing as you like to the peeled shrimp along with the red onion, celery, and lemon zest, if using, and gently toss. Taste and adjust the seasonings accordingly. Serve immediately or cover and refrigerate for a few hours.

Notes

*How long will cooked shrimp last in the fridge?

We say this a lot around here—you’ll be lucky to have any leftovers. But we’re usually right, huh? We know what we’re talking about. However, if you do happen to have any of Ina Garten’s shrimp salad left, cooked shrimp can be refrigerated for up to three days.
Barefoot Contessa Parties! by Ina Garten

Adapted From

Barefoot Contessa Parties!

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Nutrition

Serving: 1 portionCalories: 420 kcalCarbohydrates: 3 gProtein: 32 gFat: 30 gSaturated Fat: 5 gTrans Fat: 1 gCholesterol: 397 mgSodium: 1531 mgFiber: 1 gSugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2001 Ina Garten. Photo © 2001 David Leite. All rights reserved.

Recipe Testers’ Reviews

Sadly, I’ve been missing out. Sounds weird, but though I’ve cooked shrimp about a thousand times, I’ve never actually made shrimp salad. (Such a thing is very uncommon, if not downright unheard of, where I live.) This recipe allowed me to view shrimp in a different way and got me excited about eating it cold.

Sure, I’ve poached a lot of shrimp, and this shrimp tasted good simply poached in lemon juice, salt, and water. (I tasted a couple, just to see.) The shrimp salad from Ina Garten was also enjoyable with the mayonnaise, Dijon, lemon, white wine, red onion, celery, and dill mixture.

I agree with Ina’s cooking technique and timing. The shrimp were tender and sweet and quite likable. My first shrimp salad experience was a good one. An experience I will undoubtedly repeat!

The only drawback is it seemed like there was a bit too much mayonnaise, but that can very easily be adjusted to personal taste.

This shrimp salad from Ina Garten looked like the perfect addition to my bridal shower luncheon menu, so I decided to give it a try. 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.

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.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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25 Comments

  1. WOW! the sodium is over the top! I’m assuming the nutrition calculator just saw the amount of salt added to the water and included it in the recipe? I don’t see any other added salt, except for dijon. Recipe looks amazing though.

    1. Thanks for catching that, Sharon! You were correct, the salt in the cooking liquid got included in the calculation. We have adjusted it, but if you are sensitive to salt, or need to keep your sodium intake low, you may want to use less than 1 teaspoon in the mayonnaise mixture to help keep that number down.