Shrimp and Zucchini Noodle Summer Salad
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This Shrimp and Zucchini Noodle Summer Salad is packed with summer produce and can be prepped and on the dinner table in under 20 minutes!
July’s recipe redux theme “Get your Veggies in Shape” comes at the perfect time. Summer means fresh produce galore; fruits and veggies growing in your backyard, ready to pick at an orchard or pick up at your local farmers market. And sometimes it’s fun to experiment and use produce in fun new ways! At least I think so. 🙂 Since getting a spiralizer last year I have been having fun making noodles with vegetables. My favorite vegetable to spiralize has to be zucchini. Its mild flavor makes it a great substitute for pasta in a variety of dishes.
Luckily I had a bunch of zucchini in the fridge that needed to be used up before we leave for our two week vacation to New Hampshire. I also had left over corn on the cob and cherry tomatoes from a local farmers market. For some protein I used shrimp I had in the freezer. You could also add in cooked chicken or canned beans, basically any protein you have to use. The feta cheese I added in for some creaminess and salty flavor. If you don’t have feta cheese you could omit it or use another cheese like mozzarella. All in all, this dish took 20 minutes to prepare and was a great way to clean out the fridge! I made this dish while the little one was napping, and it was delicious served cold later for dinner.
- 1 pound raw shrimp
- 2 garlic cloves, minced
- 3 tablespoons olive oil, divided
- 2 large zucchini
- 1½ cups cooked corn ( or frozen and thawed corn)
- 1 cup cherry tomatoes, cut in half
- 4 ounces feta cheese, crumbled
- salt/pepper to taste
- Take off shell and tail on all shrimp. In a skillet on medium heat add olive oil. Add in garlic and cook for 1 minute or until fragrant. Add in shrimp and cook for 3-4 minutes or until pink. Take off heat and let cool.
- Cut zucchini into noodles using a spiralizer, or a vegetable peeler.
- In a large bowl add in zucchini noodles, corn, cherry tomatoes, feta cheese, remaining 2 tablespoons of olive oil, shrimp and salt/pepper to taste. Mix to combine.
- Serve or cover and place in refrigerator to enjoy later.
Tata for now. I’ll be back in a couple weeks after our family vacation with more delicious recipes!
