Ereka Vetrini’s Shrimp & Zucchini Pasta Salad Recipe is A Must Try
This dish is both nutrient-dense and high protein, Ereka shares
When the weather heats up, Ereka Vetrini knows exactly what to serve: her refreshing shrimp and zucchini pasta salad. This dish is everything you want in a summer meal—light, flavorful and satisfying without weighing you down. The combination of tender shrimp, crisp zucchini and perfectly cooked pasta comes together in a vibrant, zesty dressing that’ll have everyone coming back for seconds. Whether you’re hosting a backyard barbecue, packing a picnic or simply looking for an easy weeknight dinner, this recipe delivers. Best of all? It tastes even better the next day, making it ideal for meal prep or potluck gatherings.
Total Time
Prep Time
Ingredients
- 12 kale, finely chopped
- 1 1/2 cups cooked tri-color pearl couscous or quinoa
- 1 1/2 cups frozen peas, thawed
- 1 bundle of chives, finely chopped
- 1/4 cup mint, parsley, or basil, finely chopped
- 6 wooden skewers, soaked in water for 15 min.
- 18 shrimp, shells removed, cleaned
- 2 large zucchini, cut into 1/2“ moons
- 2 Tbs. olive oil
- 12 tsp. kosher salt
- 1/3 cup extra virgin olive oil
- 1/4 cup of orange juice
- 3/4 tsp. kosher salt
- 1/2 tsp. mustard
- 2 Tbs. white wine vinegar
- 2 Tbs. honey
- 1/4 cup mint, parsley, or tarragon
Instructions
PrintAdd finely chopped kale, cooked couscous or quinoa, peas, chives, and mint to a large serving bowl. Add vinaigrette ingredients to a blender and blend. Dress the salad with vinaigrette and toss to combine. (Since kale is so fibrous, you can toss salad with dressing in advance.) Heat grill to high. Thread shrimp on 3 skewers. Thread zucchini onto remaining skewers. Brush all the skewers with olive oil, and generously season with salt and pepper.
Add zucchini skewers to grill, and grill until slightly charred, 3–4 min. on each side. Next, add shrimp skewers to grill and grill for about 2 min. on each side or until shrimp are completely pink and cooked through. Add shrimp and zucchini to salad and toss once more.
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