Shrimp and Nectarine Salad

By lihui

4 Person

30 Minutes

252 Calories

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes, and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. If you are on a diet, then it's the perfect recipe for you. It's ao easy, healthy, and delicious, with plenty of colors! Just try it out! Trust, you'll definitely like it!

Ingredients

Salad

1/2 cup Finely chopped red onion
1 cup Grape tomatoes, halved
2 Medium nectarines, cut into 1-inch pieces
8 cups Torn mixed salad greens
1/4 tsp. Salt
1/2 tsp. Lemon-pepper seasoning
1 pound Uncooked shrimp, peeled and deveined
1 cup Fresh or frozen corn
4 tsp. Canola oil, divided

1 tbsp. Minced fresh tarragon
1 1/2 tsp. Honey
1 1/2 tsp. Dijon mustard
3 tbsp. Cider vinegar
1/3 cup Orange juice

Method

01

In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
02

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.
03

Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.
04

In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

Related Tags

Shrimp and Nectarine Salad

4.6

( By lihui )

01 Information

Grade easy
Serving 4 servings
Calorie 252 Kcal
Prep Time 30 Mins
Total Time 30 Mins

02 Ingredients

Salad

1/2 cup Finely chopped red onion

1 cup Grape tomatoes, halved

2 Medium nectarines, cut into 1-inch pieces

8 cups Torn mixed salad greens

1/4 tsp. Salt

1/2 tsp. Lemon-pepper seasoning

1 pound Uncooked shrimp, peeled and deveined

1 cup Fresh or frozen corn

4 tsp. Canola oil, divided

1 tbsp. Minced fresh tarragon

1 1/2 tsp. Honey

1 1/2 tsp. Dijon mustard

3 tbsp. Cider vinegar

1/3 cup Orange juice

03 Method

Step 1

In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.

Step 2

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan.

Step 3

Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn.

Step 4

In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

04 Author