Shrimp and Nectarine Salad PT30M https://img1.recipesrun.com/201907/2019/0827/c8/b/653212/300x200x50.jpg 4 servings Ingredients: 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

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.

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Shrimp and Nectarine Salad

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!
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
lihui lihui
60 Recipes
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