Shrimp & Zucchini Pasta Salad – 34-Minute Recipe
A vibrant, protein‑packed shrimp and zucchini pasta salad that blends fresh greens, citrusy vinaigrette, and grilled shrimp for a satisfying weekday meal. Bright herbs and a zesty orange‑mustard dressing give it a Mediterranean flair.
Recipe by Ereka Vetrini· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 12 oz kale
- 1 1/2 cup couscous or quinoa
- 1 1/2 cup peas
- 1 chives
- 1/4 cup mint, parsley, or basil
- 6 wooden skewers
- 18 shrimp
- 2 zucchini
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- to taste pepper
- 1/3 cup extra virgin olive oil
- 1/4 cup orange juice
- 3/4 tsp kosher salt
- 1/2 tsp mustard
- 2 tbsp white wine vinegar
- 2 tbsp honey
- 1/4 cup mint, parsley, or tarragon
Instructions
- 1Place the finely chopped kale, cooked couscous or quinoa, thawed peas, chopped chives, and chopped mint/parsley/basil into a large serving bowl.
- 2Combine the extra‑virgin olive oil, orange juice, kosher salt, mustard, white wine vinegar, honey, and the second portion of chopped mint/parsley/tarragon in a blender; blend until smooth to form the vinaigrette.
- 3Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- 4Preheat a grill or grill pan to high heat (about 450‑500°F / 230‑500°F).
- 5Thread the shrimp and zucchini pieces onto the soaked wooden skewers, alternating them as desired.
- 6Brush the skewered shrimp and zucchini with olive oil and season with kosher salt and pepper.
- 7Grill the skewers for approximately 2 minutes per side, until the shrimp turn pink and opaque and the zucchini is lightly charred.
- 8Remove the shrimp and zucchini from the grill, discard the skewers, and add the grilled pieces to the salad; toss once more to distribute.
- 9Serve immediately or chill for up to 30 minutes for a colder salad.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Soak Skewers
Soak the wooden skewers in water for 15 minutes before threading the shrimp and zucchini.
Preheat Grill
Preheat the grill or grill pan to high heat (about 450‑500°F) before adding the skewers.
Grill Time
Grill each side of the shrimp and zucchini for roughly 2 minutes until shrimp turn pink and zucchini is lightly charred.
Optional Chill
If you prefer a colder salad, chill it for up to 30 minutes before serving.
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Frequently asked questions
- How long does it take to make Shrimp & Zucchini Pasta Salad?
- About 34 minutes in total: 15 minutes of prep and 19 minutes of cooking.
- How many servings does this Shrimp & Zucchini Pasta Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Shrimp & Zucchini Pasta Salad recipe come from?
- It was shared by Ereka Vetrini on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.