Summer Shrimp Salad
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.
Servings 4
Calories 262kcal
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: 262kcal | Carbohydrates: 16g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 429mg | Sodium: 1748mg | Potassium: 623mg | Fiber: 2g | Sugar: 7g | Vitamin A: 613IU | Vitamin C: 41mg | Calcium: 276mg | Iron: 5mg
