Summer Squash Salad with Shrimp

3.7
(3)
3 Reviews
1 Photo

This summer squash salad with shrimp makes a light dinner that’s perfect for summer. Just combine fresh herbs, in-season squash, and thawed frozen cooked shrimp—no cooking required!

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Published on June 13, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Summer Squash Salad with Shrimp garnished with parmesan and basil leaves in a bowl
Prep Time:
15 mins
Total Time:
15 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

  • 2 yellow squash

  • 1 zucchini

  • 1/2 teaspoon salt

  • 1 tablespoon extra-virgin olive oil

  • 1/2 teaspoon lemon zest

  • 2 teaspoons lemon juice

  • 1 teaspoon honey

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon freshly ground black pepper, plus more for garnish

  • 12 ounces large frozen cooked shrimp (31-35/pound), thawed, peeled, and deveined

  • 1/3 cup finely shredded Parmesan cheese, plus more for garnish

  • 2 tablespoons thinly sliced shallot

  • 1/3 cup small basil leaves

Directions

  1. Using a vegetable peeler, cut squash and zucchini into long ribbons and transfer to a large bowl. Add salt and toss to coat. Let stand 5 minutes to soften.

  2. Meanwhile, whisk together olive oil, lemon zest, lemon juice, honey, mustard, and pepper in a small bowl.

  3. Add dressing, shrimp, cheese, and shallot to squash mixture; toss to combine. Sprinkle with basil and garnish with additional pepper and Parmesan.

    Cook’s Note

    Salt draws moisture from the squash. If needed, drain or blot away water before adding dressing in Step 3.

Nutrition Facts (per serving)

141 Calories
5g Fat
9g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 141
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 123mg 41%
Sodium 802mg 35%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 16g 32%
Vitamin C 12mg 13%
Calcium 149mg 11%
Iron 1mg 5%
Potassium 428mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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