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Shrimp and Herb Salad

Photo: Randy Mayor; Stylist: Lindsey Lower
Yield Serves 4 (serving size: 1 1/4 cups salad and about 3 ounces shrimp)
Sustainable Choice: Choose U.S. Pacific white shrimp farmed in recirculating systems.


  • Cooking spray
  • 1 pound medium shrimp, peeled and deveined
  • 3/8 teaspoon salt, divided
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1 (5-ounce) package mixed salad greens (about 5 cups)
  • 1 cup shaved yellow squash (about 2 medium)
  • 1/4 cup coarsely chopped fresh basil leaves
  • 2 tablespoons coarsely chopped fresh oregano leaves

Nutrition Information

  • calories 194
  • fat 11.7 g
  • satfat 1.6 g
  • monofat 7.5 g
  • polyfat 1.3 g
  • protein 16.8 g
  • carbohydrate 6.2 g
  • fiber 2 g
  • cholesterol 143 mg
  • iron 1.1 mg
  • sodium 417 mg
  • calcium 81 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp evenly with 1/8 teaspoon salt. Add shrimp to pan; cook 2 minutes on each side or until done.

  2. Combine oil, juice, remaining 1/4 teaspoon salt, and pepper in a medium bowl; stir with a whisk. Combine greens, squash, basil, and oregano in a large bowl. Add oil mixture; toss gently to coat. Divide salad mixture evenly among 4 plates; top with shrimp.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit