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.

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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

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:

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.

Upclose image of summer shrimp salad with pieces of cut corn, julienned zucchini and yellow squash, cherry tomatoes, and cilantro.

🥗 More Summer Salad Recipes

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

📖 Recipe