Summer Squash and Shrimp – Quick and Tasty
This Summer Squash and Shrimp salad is not only quick to make but also offers an elevated dining experience thanks to the addition of shrimp. Shrimp has a way of transforming simple ingredients into something a little more special. Whether you’re serving this dish for a casual summer lunch or impressing guests at a dinner party, its vibrant colors and fresh flavors make it a standout on the table. The combination of crisp summer squash, sweet cherry tomatoes, and juicy shrimp, all tossed in a zesty lemon herb dressing, creates a light yet satisfying meal. It’s a perfect dish to enjoy on warm days when you want something refreshing but still impressive.
Did You Know?
Summer squash, including both zucchini and yellow squash, is low in calories and high in vitamins A and C, which are essential for good vision, immune health, and skin health. It is also a good source of fiber, which supports digestion. Shrimp is a lean protein rich in selenium, vitamin B12, and iodine, important for thyroid function and overall metabolism. This combination makes for a nutritious and well-balanced summer meal.
Yield: 4 servings
Ingredients:
Salad:
2 medium zucchinis, thinly sliced
2 medium yellow squashes, thinly sliced
1 lb pre-cooked shrimp, peeled and deveined
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
2 tablespoons fresh parsley, chopped
Lemon Herb Dressing:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon honey
Salt and pepper to taste
Instructions:
Prepare the Vegetables:
Thinly slice the zucchinis and yellow squashes using a mandoline or sharp knife. Halve the cherry tomatoes and thinly slice the red onion.
Personal Tip: Using a mandoline ensures even, thin slices for better texture and presentation.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until well combined.
Personal Tip: For a more intense garlic flavor, let the minced garlic sit in the lemon juice for a few minutes before adding the rest of the ingredients.
Assemble the Salad:
In a large mixing bowl, combine the sliced squashes, cooked shrimp, cherry tomatoes, red onion, basil, and parsley. Pour the dressing over the salad and toss gently to combine.
Personal Tip: Gently toss the salad to avoid bruising the vegetables and overmixing the shrimp.
Serve:
Serve immediately or refrigerate for an hour to allow the flavors to meld. This salad is best enjoyed cold.
Personal Tip: For a more decorative presentation, garnish with whole basil leaves or extra parsley.
Nutritional Information (Per Serving):
Calories: 220 | Protein: 20g | Carbohydrates: 10g | Sugars: 5g | Total Fat: 12g | Saturated Fat: 2g | Sodium: 350mg | Fiber: 3g
Kitchen Tips, Great Ideas, How to Save Money:
- Selecting Squash: Choose firm and brightly colored squash without blemishes. Smaller squashes tend to be more tender and flavorful.
- Using Frozen Shrimp: Thaw frozen shrimp in the refrigerator overnight or place them in a colander and run cold water over them for a quicker thaw.
- Fresh Herbs: Fresh basil and parsley add a burst of flavor and color to the salad. You can also try adding fresh mint or dill for a different twist.
- Uniform Slices: Use a mandoline slicer for even and thin slices of squash. This ensures a uniform texture and better presentation.
- Make Ahead: Prepare the dressing and vegetables in advance. Store them separately and combine just before serving to keep the salad fresh and crisp.
- Serving Suggestions: Pair this salad with a crusty baguette or serve it as a side dish with grilled chicken or fish for a complete meal.
- Dressing Variations: Experiment with different dressings like balsamic vinaigrette or a light yogurt-based dressing for variety.
- Budget-Friendly Tips: Buy vegetables in bulk when they are in season. Frozen shrimp is often more affordable than fresh and just as nutritious.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to two days. The salad will retain its freshness and flavor.
- Creative Presentation: Serve the salad in a large, colorful bowl or on a platter lined with additional fresh herbs for an appealing presentation.
Let’s Learn About Shrimp
Shrimp is a popular seafood that provides a lean source of protein and a variety of essential nutrients, including selenium, vitamin B12, and iodine. These nutrients are critical for supporting thyroid function and maintaining a healthy metabolism.
Fresh vs. Frozen:
Frozen shrimp can be just as nutritious as fresh shrimp and are often more affordable. If you’re buying fresh, make sure the shrimp have a firm texture and a mild sea scent to ensure quality and freshness.
Sustainability:
Sustainably sourced shrimp helps support healthy ecosystems. Look for certifications like the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) labels, which indicate that the shrimp have been caught or farmed responsibly.
Size and Type:
Shrimp come in various sizes, typically labeled by the number of shrimp per pound. For salads, medium shrimp (31-40 per pound) are ideal because they’re bite-sized but still substantial enough to stand out in the dish.
Pre-Cooked vs. Raw:
While pre-cooked shrimp can save time, raw shrimp often provide better flavor and texture when freshly cooked. Make sure to cook raw shrimp properly by boiling, sautéing, or grilling until they turn pink and opaque.