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    Home » Salad Recipes

    Summer Shrimp Salad with Vinaigrette

    Published: Jul 6, 2010 Last updated: Sep 2, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A quick and easy salad that is perfect for picnics, potlucks, and reunions. Cooked Shrimp is tossed with summer squash along with cherry tomatoes and dressed with a light cumin flavored sauce.
    Jump to Recipe

    Summer Shrimp Salad is a light and refreshing salad that requires no cooking. A lime juice and cumin based dressing coats the fresh vegetables and pre-cooked shrimp creating a healthy salad you will want to enjoy all summer!

    The sweet flavor from the fresh corn mixed with the smoky cumin flavor in the dressing combined with lime with cilantro just this made this Summer Shrimp Salad absolutely perfect. 

    Salmon colored serving bowl with cooked shrimp, julienned zucchini and yellow squash, cherry tomatoes, and fresh corn kernels and a piece of cilantro on top.
    Jump to:
    • Summer Salads
    • What is Julienne
    • 🥘 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💭 Top Tips
    • 📖 Variations
    • 🥗 More Summer Salad Recipes
    • 📖 Recipe
    • 💬 Comments

    Summer Salads

    My favorite time of year to eat salads for dinner is summer time. Fresh veggies and a cooked protein always goes well together and it keeps the kitchen cool on scorching hot days.

    When my family is not requesting Macaroni Salad with Tuna and Peas, you will see them looking for this Summer Shrimp Salad. This salad recipe is one of my favorite summer salads to enjoy for dinner. By using pre-cooked shrimp, it's one of the easiest salad recipes to make. It is also a great recipe to pack to take to work for lunch. No heating, just open and eat!

    What is Julienne

    This recipe calls for Julienned yellow squash and zucchini. That this means is you will cut the squash into little matchstick sized pieces.

    To perform the Julienne cut, you will want to follow a few simple steps.

    Step 1: Cut the zucchini into planks. To do so, hold the zucchini the long way and cut a slice down the length of it about ¼ inch thick. Do this until the whole zucchini is cut into planks.

    Step 2: Lay the zucchini planks flat on a cutting board cut each plank into uniform matchstick sized pieces.

    A blue mixing bowl with vegetables in a circle from top going clockwise, julienned zucchini, corn kernels, cooked shrimp, cherry tomatoes, and yellow squash.

    🥘 Ingredients

    Shrimp, buy pre cooked for ease, or buy raw shrimp and cook it to use in the salad.

    Yellow Squash

    Zucchini

    Cherry Tomatoes

    Corn on the Cob

    Cilantro

    Vegetable broth

    Flour

    Lime juice

    Extra virgin olive oil

    Ground Cumin

    🍽 Equipment

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Sharp knife

    Cutting board, I love these cutting boards!

    Citrus reamer and sieve to strain the pulp of the lime

    Overhead view of summer shrimp salad in a salmon colored bowl with a blue, pink and mint green striped napkin beneath the salad bowl.

    🔪 Instructions

    Step 1:

    1. Place the vegetable broth and flour in a large saucepan. Whisk to combine. Add the lime juice, olive oil, sugar, cumin, salt, and pepper and bring to a boil.
    2. Reduce heat and simmer 2 minutes or until slightly thickened. Cool for 10 minutes.

    Step 2:

    1. In a large serving bowl, add the shrimp, zucchini, yellow squash, cherry tomatoes, corn, and cilantro. Pour the dressing over top and toss to combine.
    2. Refrigerate up to 4 days.

    💭 Top Tips

    • Make the dressing ahead of time and allow to cool completely before adding to the salad.
    • Prepare all of the salad fixings (except for the shrimp) and dressing ahead of time and store it in the refrigerator. Assemble just prior to serving.

    📖 Variations

    • Substitute this Italian Vinaigrette for the dressing.
    • Add one chopped avocado.
    • Sprinkle the salad with 4 slices of crispy cooked bacon.
    • Stir in 1 finely diced jalapeno to add a little heat.
    • Substitute the zucchini squash for cucumber.
    • Use multi colored tomatoes.
    • Cook your own shrimp, season with salt and pepper and cook until pink. Allow to cool completely before adding to the salad.
    • Substitute fresh basil for the cilantro.
    • Substitute 1 ½ teaspoon cornstarch for the flour, or leave the thickener out for a keto friendly salad.
    Upclose image of summer shrimp salad with pieces of cut corn, julienned zucchini and yellow squash, cherry tomatoes, and cilantro.

    🥗 More Summer Salad Recipes

    • Lentil Salad with Lemon Vinaigrette
    • Mexican Street Corn Salad Recipe
    • Pesto Pasta Salad with Homemade Pesto
    • Dill Pickle Pasta Salad Recipe

    *If you made this Summer Shrimp Salad, please give it a star rating*

    📖 Recipe

    Summer Shrimp Salad

    Shelby Law Ruttan
    A quick and easy salad that is perfect for picnics, potlucks, and reunions. Cooked Shrimp is tossed with summer squash along with cherry tomatoes and dressed with a light cumin flavored sauce.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 2 mins
    Total Time 17 mins
    Course Salads, Side Dish
    Cuisine American
    Servings 4
    Calories 262 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For The Dressing

    • ½ cup vegetable broth
    • 3 tablespoon lime juice
    • 2 teaspoon extra virgin olive oil
    • 1 tablespoon flour
    • ¾ teaspoon granulated sugar
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    For The Salad

    • 1½ lb pre-cooked shrimp thawed, peeled and tails removed
    • 1½ cups julienne cut yellow squash
    • 1½ cups julienne cut zucchini
    • 1½ cups cherry tomatoes halved
    • 1 cup fresh corn kernels
    • 2 tablespoon minced cilantro

    Instructions
     

    Make The Dressing

    • Place the vegetable broth and flour in a large saucepan. Whisk to combine. Add the lime juice, olive oil, sugar, cumin, salt, and pepper and bring to a boil. Reduce heat and simmer 2 minutes or until slightly thickened. Cool for 10 minutes.
    • In a large serving bowl, add the shrimp, zucchini, yellow squash, cherry tomatoes, corn, and cilantro. Pour the dressing over top and toss to combine.

    Video

    Nutrition

    Calories: 262kcalCarbohydrates: 16gProtein: 38gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 429mgSodium: 1748mgPotassium: 623mgFiber: 2gSugar: 7gVitamin A: 613IUVitamin C: 41mgCalcium: 276mgIron: 5mg
    Keyword Summer Shrimp Salad
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Salad Recipes

    • Amish Macaroni Salad
    • Buffalo Chicken Bowls
    • Amish Broccoli Cauliflower Salad
    • Pea Salad with Bacon and cheese

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Lauren

      August 29, 2010 at 5:50 pm

      This sounds like the perfect Healthy Side Dish. I am not so sure I would prepare it as a main course for dinner but definitely as a light summer lunch or dinner side dish. I absolutely love fresh vegetables and in combination with shrimp, lime juice and cilantro I cant imagine anything better for summer!

      Reply
    2. megan

      July 14, 2010 at 1:55 am

      It's suppose to be in the 100's here and I'll keep this salad in mind. It looks cool and refreshing, and I bet I would LOVE it!

      Reply
    3. baking.serendipity

      July 12, 2010 at 8:28 pm

      What a perfect meal for the hot weather!

      Reply
    4. Gourmande

      July 08, 2010 at 6:45 pm

      That sounds fresh and delicious.

      Reply
    5. Pam

      July 07, 2010 at 8:04 pm

      Fresh corn is amazing isn't it!!

      Reply
    6. Jessie

      July 07, 2010 at 1:56 pm

      I love this salad, so refreshing and light! I could use of this myself right now. Yesterday was so hot it was 103 degrees here in NYC, talk about a heat wave whew!

      Reply
    7. Donna-FFW

      July 07, 2010 at 3:54 am

      What a GORGEOUS salad. SOOO perfect for these hot summer days we are experiencing here in NJ at the moment. I love the flavors and the vibrant colors are beautiful!

      Reply
    8. jo oliver

      July 07, 2010 at 3:30 am

      looks like my lunch for Fri!

      Reply
    9. marla@familyfreshcooking.com

      July 07, 2010 at 2:42 am

      Your summer shrimp salad would make me very happy, heck I would even fold your towels if you gave me some 🙂
      xo

      Reply
    10. Barbara DeGroot

      July 07, 2010 at 1:09 am

      I thought winter would never this year but now I miss it. Perhaps like you're husband, I am just grumpy.I certainly wouldn't complain about this shrimp recipe, though, which is perfect for the current summer heat. Love the combo of lime, cumin, coriander greens, and veggies you've used here. Nice!

      Reply
    11. bellini valli

      July 07, 2010 at 1:01 am

      Anything that is no cook is worth a try in the summer heat.

      Reply
    12. pegasuslegend

      July 06, 2010 at 11:16 pm

      What a great salad and love this shrimp!

      Reply
    13. Gera @ Sweets Foods Blog

      July 06, 2010 at 10:56 pm

      How wonderful colorful salad! I like also the sweetness supplied by corn 🙂

      Cheers,

      Gera

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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