Shrimp and Squash Ribbon Salad with Citrus Basil Pesto and Grape Tomatoes

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Sticking with the flavors of summer and light, easy to fix weeknight meals, this is another delightfully refreshing and delicious dish.

What do you do when you have fresh squash, home grown fresh basil, shrimp and grape tomatoes when the temperature outside is over 100F and your monthly electric bill is $350+? One thing is certain, you try not to heat up the house any more than is absolutely necessary. This is a simple way to fix dinner without heating up the house yet you get a flavor packed, refreshing dinner that everyone will like. How can you argue with that?


  • 2 zucchini, sliced lengthwise into 1/8 inch thick slices
  • 2 yellow squash, sliced lengthwise into 1/8 inch thick slices
  • 1.5 lb shrimp, peeled and deveined
  • 1 pt grape tomatoes, halved
  • 2 cups fresh basil
  • 1 lime, zested and juiced
  • 1 lemon, zested and juiced
  • 1/2 orange, zested and juiced
  • 1/2 cup walnuts
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese, grated
  • salt & pepper to taste


For the pesto

Add the basil, citrus juices and zest, parmesan cheese, walnuts, salt and pepper to a food processor. Puree and slowly drizzle olive oil into running food processor to incorporate. Set aside.

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For the shrimp:

Preheat the oven to 325 F. Season the shrimp.

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Place the shrimp in the oven for 4 minutes, no longer. Remove from oven and set aside to cool. The residual heat from the shrimp will finish the cooking process resulting in succulent, tender shrimp

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For the Squash Ribbons

Using a mandoline, slice the squash into 1/8 inch slices

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Bring a large pot of salted water to a boil. Immerse the squash slices into the water for 30 seconds.

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Remove from the water and immediately place in an ice water bath to stop the cooking. Drain squash slices.

When drained, gently pat the squash ribbons dry with paper towels removing as much excess water as possible. Place the ribbons in a large bowl. Add the shrimp, grape tomato halves, and 1/3 cup citrus basil pesto. Gently toss to incorporate. Serve & enjoy!

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19 thoughts on “Shrimp and Squash Ribbon Salad with Citrus Basil Pesto and Grape Tomatoes”

    1. Thanks for dropping by and your comments. Hope to see you around blogsphere. I had considered salting them first but this is a lot of ribbons so I opted to salt the water for flavor and pat them dry.

  1. This recipe is definitely my style ! It looks like it could be very versatile too. I just finished making several batches of basil pesto with pine nuts , and just so happen to have some green and yellow zucchini in my garden , can’t wait to cook this.

    1. Thanks for dropping by and your nice comment. This recipe is very versatile. You can use a simple basil-pine nut pesto and grilled chicken. You can use fish, whatever you have. We didn’t plant zucchini this year which makes me sad because I’m missing those beautiful squash blossoms. For additional effect, you can use zucchini for the ribbons and throw in some male flowers for color and textural effect.

  2. Truly a delightful dish to try…I’d love summer veggies but my husband is always craving for seafoods. Sounds like I hit a goldmine by stumbling upon your post. I love your clicks too…

    1. Thanks for dropping by and your nice comment. The orange really comes through on this dish and adds the extra depth of flavor. We hope you try it and think you will like it. Let us know if you do.

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