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Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette is a simple salad that will impress your guests with it's presentation and flavor.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Salad
Keyword: roasted corn, zucchini ribbon salad
Servings: 4 persons
Calories: 163kcal
Author: Robyn Gleason


  • 2 large zucchini, washed, cut into ribbons with vegetable peeler
  • 1 corn with husk
  • 12-15 medium-large shrimp, washed, peeled and deveined
  • 2-3 tbsp red bell pepper, diced
  • 2 cups cherry or grape tomatoes, halved
  • handful of fresh basil
  • Citrus-Ginger Vinaigrette
  • 1/2 cup orange juice
  • Juice of one lime
  • 1 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tsp ginger, minced
  • pinch of red pepper flakes
  • sea salt and freshly cracked black pepper to taste


  • Preheat oven to 350 F and trim ends of corn, leaving husk on but removing loose pieces. Place corn on baking tray and roast for 30 minutes. Remove and let cool.
  • Drizzle shrimp with extra virgin olive oil, salt and pepper.
  • Turn oven up to 450 and place shrimp on baking sheet. Roasting for 8 minutes. Remove.
  • While corn is roasting, combine zucchini ribbons, red pepper, tomatoes and basil.
  • Cut corn from cob and add to salad along with shrimp.
  • For Dressing – combine ingredients and mix well. Drizzle over salad, mix well and serve immediately.


Calories: 163kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 579mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1065IU | Vitamin C: 51.9mg | Calcium: 55mg | Iron: 1.1mg
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