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shrimp zucchini

Shrimp Zucchini Salad

Course: Salad
Cuisine: American
Keyword: shrimp recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 261kcal
Author: Angela Coleby
A simple salad with shrimp & zucchini in a lemon dressing
Print Recipe


  • Cast Iron Griddle Pan


  • 2 medium zucchini
  • 15 shrimps peeled
  • 2 tablespoons olive oil


  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic peeled & finely chopped
  • 2 teaspoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Salad Base

  • 3 cups Mixed salad leaves/lettuce


Make the dressing

  • Mix the lemon, oil, mustard and garlic in a bowl. Whisk lightly and set aside.

Cook the zucchini & shrimps

  • Chop the zucchini into large chunks
  • Place the zucchini in a bowl and lightly toss the pieces in the olive oil.
  • Heat a griddle pan or fire up the BBQ.
  • Cook the zucchini on the pan for about 3 minutes each side until they are lightly charred.
  • Set the zucchini aside in a bowl.
  • Cook the prawns on the pan for about 5 minutes, turning them over to ensure that they are cooked.
  • Add the prawns and salad leaves to the zucchini and pour the dressing in. Lightly toss and serve immediately.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 261kcal | Carbohydrates: 12g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Fiber: 2g | Sugar: 6g