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

All summer long I’ve been using a lot of garlic, ginger and citrus flavors and, wow – do they ever taste great on this salad!  I’m roasting some corn again along with some shrimp this time and made a simple salad with some beautiful green and yellow zucchini ribbons.  A fancy looking dish that comes together in no time at all.

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette | Simply Fresh Dinners

I couldn’t decide to add basil or cilantro and I think either one will taste great but I finally settled on basil because I came home with a gigantic plant from the farm the other day.  This recipe is made with products from both Barrie Hill Farms and Nicholyn Farms and I have to say I sure am not looking forward to Fall this year because I’ve had so much fun shopping at the farms.  Having all this beautiful produce at the tip of my fingers has been such a pleasure and I’ve never felt so creative and excited about cooking.

After three years of writing a food blog, I will confess that I have had lots of moments when I’ve scratched my head and wondered what to cook next.  I’ve phoned friends and relatives (my nephews are great inspirations!) to ask what they would like to see and their input has been great but since I started working with the farms, my head is just swimming with possibilities and I can’t get them out fast enough.  I may be asking for your help when the season is over!

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette | Simply Fresh Dinners

This week has been a challenge with photography because it’s been quite dark and rainy so no outdoors shots and indoors is quite a problem with lighting.  Last summer I took so many photos outside but this year there just doesn’t seem to be the time.  I really miss that and perhaps need to plan my time better.  Ever feel like you could use a 48 hour day?  Lately I could use one every day!  I bet we’d be twice as busy if we had that though, ha!

Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette | Simply Fresh Dinners

 I’m sure most of you can find fresh corn nearby at this time of year and you’re grilling up a storm.  I’d love to hear how you cook your corn and what you add to it.  I love it plain with salt and pepper – healthy deliciousness at it’s best.  Lots of people freak out when I put pepper on my corn though, ha!  Do you use pepper?  Am I in the minority?  I need some back up here!

 However you choose to season it, I do hope you’ll try this yummy salad.  I like to think of it as the essence of summer.  Cheers!


Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger Vinaigrette
Author: Robyn @ Simply Fresh Dinners
Prep time:
Cook time:
Total time:
Serves: 4 persons
  • 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 tablespoons 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 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon ginger, minced
  • pinch of red pepper flakes
  • sea salt and freshly cracked black pepper to taste
  1. 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.
  2. Drizzle shrimp with extra virgin olive oil, salt and pepper.
  3. Turn oven up to 450 and place shrimp on baking sheet. Roasting for 8 minutes. Remove.
  4. While corn is roasting, combine zucchini ribbons, red pepper, tomatoes and basil.
  5. Cut corn from cob and add to salad along with shrimp.
  6. For Dressing – combine ingredients and mix well. Drizzle over salad, mix well and serve immediately.


  • Reply
    Anita Rivera
    August 14, 2015 at 6:03 am

    Oh Robyn, doesn’t this look sensational! I LOVE these ribbons of squash! And of course, with your signature shrimp, this dish has to be a hit.

    I must run off to my first school meeting. Oh sweet summer, where did you go?

  • Reply
    donna cherutti
    August 14, 2015 at 7:42 am

    I too like just butter and lots of pepper on my corn, I do not use salt at the table for myself only pepper, but my husband is a salt eater and has no health issues and he’s 66. I have high blood pressure therefore I am careful about amounts of salt.
    Love this shrimp/zucchini/corn salad recipe. So refreshing 🙂

  • Reply
    August 14, 2015 at 1:05 pm

    Roasted corn without pepper?!?!? What???

  • Reply
    mila furman
    August 14, 2015 at 3:38 pm

    Well Robyn based on these photos I would say you have no issues with lighting 🙂 You know all my photos lately are from the Lowell lights. Nagi convinced me to the buy them and they were the best investment I have ever made for my food photography! I no longer worry about my sunlight time 🙂 I love it!!! Truly! And this recipe looks so fresh and lovely. Beautiful honey! Have an awesome weekend!
    mila furman recently posted…Skinnier PF Chang’s Mongolian BeefMy Profile

  • Reply
    Debbie Harris
    August 14, 2015 at 9:08 pm

    Your salad is just beautiful in color, Robyn.
    I’m just not a shrimp person. Every time I buy some thinking I’m going to get out of my comfort zone, I just can’t do it. 🙂
    I would enjoy this salad with out the shrimp though, and may very well give it a try since we have zucchini in the garden now.

    I couldn’t imagine corn with out pepper!! I would do with out the salt before the pepper.
    When the corn is fresh it really doesn’t need any thing on it.
    This time of year I love to add corn to my veggie stir fry’s, using a Mediterranean olive and roasted tomato tap’enade, oooh yum!

    Your photos are lovely and do not show that you have a lighting problem. 🙂

    Enjoy your weekend!

    • Reply
      August 16, 2015 at 7:49 am

      Hi Debbie,
      You are one of the very few people I know who doesn’t like shrimp and given that you like fish, it always surprises me!
      I’m so glad you’re a pepper person, too! I’m feeling less like an outcast after reading the comments, lol.
      Your stir fry sounds amazing – a recipe for your blog?
      I finally found a sunny day but had to rush it, lol.
      Happy Sunday 🙂
      Robyn recently posted…Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger VinaigretteMy Profile

  • Reply
    August 14, 2015 at 10:49 pm

    The colors in this dish are like a beautiful painting, my friend! It’s almost too pretty to eat 🙂 I must say that colorful and fresh food always grabs my attention and this recipe makes me want to dig in. Thanks so much for sharing!

    Love and hugs to you!

  • Reply
    GiGi Eats
    August 14, 2015 at 11:03 pm

    Saying this bowl is perfection would be an understatement, that’s for sure. Those ribbons are placed perfectly. I would love to be a fly on the wall to see how you do this!
    GiGi Eats recently posted…I Want Labels… Do You?My Profile

  • Reply
    August 15, 2015 at 2:08 pm

    This dish looks delicious! I like the combination of the zucchini & shrimp. Found your post on Saturday Sparks Link Party!
    joy recently posted…Chicken and Mushrooms Stir-Fry RecipeMy Profile

  • Reply
    Carole @ From My Carolina Home
    August 15, 2015 at 4:20 pm

    I like pepper on corn, too. I really like a smoked salt on corn as well. Love the zucchini ribbon salad idea, I have a fresh zucchini picked from the garden I need to eat. I only have one, though, the plants made a lot of leaves, few flowers, and only one zucchini. My tomatoes are doing poorly too, in spite of the excellent care they got! Your salad looks really yummy, can’t wait to try it.
    Carole @ From My Carolina Home recently posted…Summer Evening Music, car show, and a fun videoMy Profile

    • Reply
      August 16, 2015 at 8:02 am

      Hi Carole,

      YaY! Another pepper person! I haven’t tried smoked salt on corn but it sounds fabulous. You could make a small salad with one zucchini – you just won’t be able to share, ll.
      I read the other day that you shouldn’t despair about tomatoes. Even if you’re looking after them really well they are prone to blight and so many other things. Sometimes you have to find a new spot for them because the soil ends up being bad for them once they’ve had problems.

      So glad you visited 🙂 And I just love your Fresh Peach Coffee Cake!
      Robyn recently posted…Zucchini Ribbon Salad with Roasted Corn, Shrimp and Citrus-Ginger VinaigretteMy Profile

  • Reply
    August 16, 2015 at 9:14 am

    We have had corn coming out of our…ahem…ears lately, haha! There’s always a ton at the farmer’s market. This looks absolutely incredible! I love how you have the zucchini cut into ribbons like that. Such a beautiful dish! Thanks so much for stopping by #FoodandFitnessFriday!
    Jebbica recently posted…Food & Fitness Friday: 08-14-2015My Profile

  • Reply
    August 16, 2015 at 10:43 am

    Hi Robyn,
    This sounds like a healthy delicious meal that would be great for a hot summer night. Thanks for sharing on Real Food Fridays. Pinned & twitted.
    Marlat recently posted…Real Food Fridays #101 – Healthy, Organic LivingMy Profile

  • Reply
    August 17, 2015 at 1:04 pm

    I have shrimp in the freezer (next best thing to fresh…?), zucchini and corn in the frig and cherry tomatoes on the counter top and with our temps set to hit near 90 the next couple days I think this recipe will make a fine dinner. I am loving your farm fresh recipes and the healthy inspiration! Hope sunshine finds you soon : )
    Mindy recently posted…My JulyMy Profile

    • Reply
      August 17, 2015 at 2:38 pm

      Hi Mindy,

      The sun found us and it’s been in the 90’s and higher with the humidity but I’m never going to complain about the heat again after the last few winters we’ve had, lol.

      I go with frozen shrimp. They freeze it on the boats so what you’re getting is fresher than what you buy at the seafood counter.

      That heat you’re getting sure isn’t good for the forest fires in the PNW!

      Thanks for your kind words, friend. Much appreciated 🙂 Have a great week!
      Robyn recently posted…Roasted Tomato and Basil Pesto with AlmondsMy Profile

  • Reply
    Gwen @simplyhealthyfamily
    August 19, 2015 at 6:50 pm

    If this were my last meal I would die a happy girl!! oxox

  • Reply
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  • Reply
    August 21, 2015 at 7:20 pm

    Such an awesome dish. Love the ribbons of zucchini and you know I love shrimp! Fresh corn too. Yumm. This would make an excellent dinner or lunch. Lots of from W.W.
    Linda recently posted…Loving Pottery World!My Profile

  • Reply
    Silvia @Garden in the Kitchen
    May 31, 2016 at 11:17 am

    This recipe is great in so many ways… I really enjoyed the inspiration here and I can completely relate to the need of a 48 hour day. This is lovely!

    • Reply
      May 31, 2016 at 5:40 pm

      Thanks so much, Silvia. Wouldn’t it be great to have more hours? Or would we work that much harder? lol. So fun exploring your beautiful blog today!

  • Reply
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  • Reply
    Kyla Matton Osborne (#RubyWriter)
    July 31, 2017 at 10:28 am

    This salad looks absolutely delicious! I can’t wait until the corn is ready here so we can try it 🙂

    • Reply
      August 1, 2017 at 6:25 am

      The corn is ready early this year in my area, Kyla, so we’ll be making the most of it! This was a really fun combination of flavors. I hope you’ll snap a photo and share it hen you make it!
      Robyn recently posted…Sweet and Savory Blueberry PizzaMy Profile

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