ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Shrimp Salad with Cilantro

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 3/4 cups)
This light summer salad features a vinaigrette dressing. If you don't have cilantro, the salad's just as good with fresh basil.

Ingredients

  • Dressing:
  • 1/2 cup vegetable broth
  • 1 1/2 teaspoons cornstarch
  • 3 tablespoons fresh lime juice
  • 2 teaspoons extravirgin olive oil
  • 3/4 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black peppercorns
  • Salad:
  • 1 pound medium shrimp, cooked and peeled
  • 1 1/2 cups julienne-cut yellow squash
  • 1 1/2 cups julienne-cut zucchini
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup fresh corn kernels (about 2 ears)
  • 2 tablespoons minced fresh cilantro

Nutrition Information

  • calories 198
  • caloriesfromfat 22 %
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 2.1 g
  • polyfat 1.2 g
  • protein 20.4 g
  • carbohydrate 20.9 g
  • fiber 3.8 g
  • cholesterol 129 mg
  • iron 3.1 mg
  • sodium 559 mg
  • calcium 72 mg

How to Make It

  1. To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns). Cool.

  2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.