Photo: Randy Mayor; Stylist: Lindsey Lower
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.

How to Make It

Step 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.

Step 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.

Chef'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

Ratings & Reviews

pearlpita's Review

September 09, 2013
Recipe was quick and easy to prepare. Really enjoyed the vinaigrette. I had an avocado on hand so I added slices of it to the salad. It was a great addition even though I know the avocado increased the calories.

LDombeck's Review

August 22, 2013
I wasn't expecting too much out of this, it seemed pretty basic. But I was floored by how good the vinaigrette was, just really bright and fresh. A super fast, easy summer dish.

Nofusscook's Review

June 25, 2013
Perfect summer meal. Quick, light, refreshing.

foodieforpeace's Review

June 17, 2013
Just finished dinner. You want this recipe for any time but it screams summer. Between the fresh herbs, the lemon vinaigrette and the succulent shrimp, this is a winner. We tossed the shrimp in chili garlic sauce for a little heat and had thin sliced cucumber and rasih as we did not have yellow squash and it was delicious. Served with the Garlic Parmesan Toasts.