See more
Photo: Randy Mayor; Stylist: Lindsey Lower

Shrimp and Herb Salad

Sustainable Choice: Choose U.S. Pacific white shrimp farmed in recirculating systems.

Cooking Light JULY 2013

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


  • 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 www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 194
  • Fat: 11.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 16.8g
  • Carbohydrate: 6.2g
  • Fiber: 2g
  • Cholesterol: 143mg
  • Iron: 1.1mg
  • Sodium: 417mg
  • Calcium: 81mg

Go to full version of

Shrimp and Herb Salad recipe