Summer Squash Salad with Shrimp Recipe

Ingredients

• 2 yellow squash
• 1 zucchini
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 12 ounces large frozen cooked shrimp (31-35/pound), thawed, peeled, and deveined
• 1/3 cup finely shredded Parmesan cheese, plus more for garnish
• 2 tablespoons thinly sliced shallot
• 1/3 cup small basil leaves

Directions

Step 1: Using a vegetable peeler, cut the squash and zucchini into long ribbons. Transfer them to a large bowl, add the salt, and toss to coat. Let them stand for 5 minutes to soften.

Step 2: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, Dijon mustard, and freshly ground black pepper.

Step 3: After the squash and zucchini have softened, drain any excess moisture if needed. Add the prepared dressing to the vegetables, followed by the shrimp, shredded Parmesan cheese, and thinly sliced shallots. Toss everything to combine well.

Step 4: Sprinkle the salad with fresh basil leaves and garnish with additional black pepper and Parmesan cheese.

Cook's Note

Salt helps to draw out moisture from the squash and zucchini. If you find excess water in the bowl after salting, you can either drain or blot it away before adding the dressing in Step 3.

Nutrition Facts (per serving)

Calories	141
Total Fat	5g (6% DV)
Saturated Fat	1g (7% DV)
Cholesterol	123mg (41% DV)
Sodium	802mg (35% DV)
Total Carbohydrate	9g (3% DV)
Dietary Fiber	2g (8% DV)
Total Sugars	5g
Protein	16g (32% DV)
Vitamin C	12mg (13% DV)
Calcium	149mg (11% DV)
Iron	1mg (5% DV)
Potassium	428mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

By Juliana Hale

Published on June 13, 2024

History and Origin

The Summer Squash Salad with Shrimp is a modern American dish, designed to showcase the fresh flavors of seasonal vegetables combined with light, lean protein. Squash, especially summer squash, has been a staple in American cuisine for centuries, dating back to Native American agriculture. The addition of shrimp makes this dish a perfect fusion of land and sea, offering a balance of textures and flavors. Its a refreshing dish commonly served during the hot summer months when fresh vegetables are at their peak.

Regional Features

While this salad may not have a specific regional origin, it draws influences from various coastal areas of the United States where seafood, like shrimp, is abundant. The use of squash and fresh herbs ties it to the more rural, agricultural regions of America, particularly in the South and Midwest, where both squash and herbs like basil thrive. The bright, citrusy dressing is typical of light summer fare found in many American coastal regions, where fresh, light meals are favored during the warm months.

Distinguishing Features

Unlike other shrimp salads, which often feature heavier ingredients such as mayonnaise or pasta, the Summer Squash Salad with Shrimp is a light, fresh option. The raw zucchini and squash ribbons serve as a crisp, refreshing base, and the addition of Parmesan cheese and basil enhances its brightness. The tangy lemon dressing with a touch of honey balances the sweetness of the shrimp, offering a unique, light contrast to the typical richer shrimp dishes found in other recipes.

Where Its Typically Served

This dish is typically served as a light dinner or a side dish during summer gatherings, barbecues, or outdoor picnics. It is perfect for warm-weather meals, often paired with grilled chicken, fish, or a chilled white wine. It is especially popular for those looking for a healthy, low-calorie alternative to more traditional, hearty salads. You can often find it served in casual American restaurants or even at upscale eateries focusing on seasonal, fresh produce.

Fun Facts

• Did you know? Summer squash is one of the oldest vegetables cultivated in North America, dating back over 5,000 years.
• While shrimp are one of the most popular seafoods globally, in the U.S., the shrimping industry is concentrated in the Gulf of Mexico, making shrimp a regional delicacy in many Southern states.
• This salad can be easily adapted to different dietary preferences. For example, you can swap the shrimp for grilled tofu or chickpeas to make it vegetarian.
• The idea of combining raw vegetables like squash and zucchini in a salad became popular in American cuisine during the late 20th century, as more people embraced raw food diets and lighter, fresher meals.

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