Summer Shrimp Salad with Cilantro

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

This light summer salad features a vinaigrette dressing. If you don't have cilantro, the salad's just as good with fresh basil.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 22%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.4g
  • Carbohydrate: 20.9g
  • Fiber: 3.8g
  • Cholesterol: 129mg
  • Iron: 3.1mg
  • Sodium: 559mg
  • Calcium: 72mg


  • 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


  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.
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