Pesto Shrimp Salad


It has been HOT here in Iowa. Somedays when you step outside it feels like your gonna melt! So I just stay indoors. But, when it comes to cooking I avoid using the oven and just make salads, burgers, or use the indoor grill.


My four legged friend, Conner even has his opinion on this because he doesn’t get many (if any) walks or outdoor time when it’s hot. But how can you say no to that cute little face?

Don’t get me wrong, I love summer but I don’t like it when it’s so hot outside that you can fry an egg! But I do enjoy making light & healthy salads during the summer months. My favorite kinds of salads are rice salads. 


But today was tolerable outside so we decided to have some playtime in the backyard today with stick throwing, critter chasing, and rolling and laying in the grass, which I know that Conner appreciated that very much since he hasn’t been able to spend a lot of time outside lately.

This Pesto Shrimp Salad is not only healthy, but also simple, satisfying, and best of all delicious! Sometimes the simplest recipes are the best recipes, and who doesn’t love simple recipes!

Pesto Shrimp Salad

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  • 1 Cup Brown Rice, cooked
  • 1 lb. shrimp, peeled & deveined
  • 1 small Zucchini, chopped
  • 1 small Yellow Squash, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. Olive Oil or Coconut Oil
  • Salt & Pepper, to taste
  • Homemade Pesto Sauce + 3 tbsp. Vinegar mixed in


In a skillet over medium heat, place olive oil, shrimp, zucchini, yellow squash, and garlic. Cook for 3-5 min. or until the veggies are tender and shrimp is cooked. Sprinkle with a little bit of salt & pepper.

Add the brown rice to the pan and stir to combine. Pour the pesto sauce into the pan and stir.

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