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.
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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.
🥘 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
Cutting board, I love these cutting boards!
Citrus reamer and sieve to strain the pulp of the lime
🔪 Instructions
Step 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.
- Reduce heat and simmer 2 minutes or until slightly thickened. Cool for 10 minutes.
Step 2:
- 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.
- 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.
🥗 More Summer Salad Recipes
*If you made this Summer Shrimp Salad, please give it a star rating*
📖 Recipe
Summer Shrimp Salad
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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.
Lauren
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!
megan
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!
baking.serendipity
What a perfect meal for the hot weather!
Gourmande
That sounds fresh and delicious.
Pam
Fresh corn is amazing isn't it!!
Jessie
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!
Donna-FFW
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!
jo oliver
looks like my lunch for Fri!
marla@familyfreshcooking.com
Your summer shrimp salad would make me very happy, heck I would even fold your towels if you gave me some 🙂
xo
Barbara DeGroot
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!
bellini valli
Anything that is no cook is worth a try in the summer heat.
pegasuslegend
What a great salad and love this shrimp!
Gera @ Sweets Foods Blog
How wonderful colorful salad! I like also the sweetness supplied by corn 🙂
Cheers,
Gera