Shrimp and Herb Salad

Shrimp and Herb Salad Recipe
Photo: Randy Mayor; Stylist: Lindsey Lower
Sustainable Choice: Choose U.S. Pacific white shrimp farmed in recirculating systems.


Serves 4 (serving size: 1 1/4 cups salad and about 3 ounces shrimp)

Recipe from

Cooking Light

Nutritional 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


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


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.


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

Bruce Weinstein and Mark Scarbrough,

July 2013
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