Can I make Shrimp & Nectarine Salad ahead of time?

Yes, you can prepare most components ahead of time. Cook the shrimp, chop the vegetables, and mix the dressing separately. Store everything in airtight containers in the refrigerator and assemble the Shrimp & Nectarine Salad just before serving to keep the greens crisp and fresh.

What type of shrimp works best for Shrimp & Nectarine Salad?

Medium or large shrimp that are peeled and deveined work best for this recipe. Fresh shrimp provide excellent flavor, but frozen shrimp can also be used if properly thawed and patted dry before cooking.

Can I substitute peaches for nectarines?

Absolutely. Peaches are one of the best substitutes for nectarines in this shrimp salad recipe. They provide a similar juicy sweetness and pair wonderfully with shrimp, tomatoes, and citrus dressing.

How should I store leftover Shrimp & Nectarine Salad?

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate from the greens if possible. The shrimp and vegetables maintain better texture when not fully dressed during storage.

Shrimp & Nectarine Salad – Easy Summer Favorite

Name: Shrimp & Nectarine Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup orange juice; 3 tablespoons cider vinegar; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons honey; 1 tablespoon fresh tarragon, minced; 4 teaspoons canola oil, divided; 1 cup fresh or frozen corn; 1 pound uncooked shrimp, peeled and deveined; 1/2 teaspoon lemon-pepper seasoning; 1/4 teaspoon salt; 8 cups mixed salad greens, torn; 2 medium nectarines, cut into 1-inch pieces; 1 cup grape tomatoes, halved; 1/2 cup red onion, finely chopped

Description

This Shrimp & Nectarine Salad is a fresh and flavorful summer recipe made with tender shrimp, juicy nectarines, sweet corn, crisp salad greens, and a bright citrus-tarragon dressing. It is light, healthy, colorful, and perfect for warm-weather lunches or quick dinners.

Ingredients

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1/3 cup orange juice
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 tablespoon fresh tarragon, minced
4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp, peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups mixed salad greens, torn
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup red onion, finely chopped

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Instructions

In a small bowl, whisk together the orange juice, cider vinegar, Dijon mustard, and honey until smooth. Stir in the minced tarragon and set aside.
Heat 1 teaspoon of canola oil in a large skillet over medium-high heat. Add the corn and cook for 1 to 2 minutes until crisp-tender. Remove from the skillet.
Season the shrimp with lemon-pepper seasoning and salt.
Add the remaining canola oil to the skillet and cook the shrimp for 3 to 4 minutes, stirring occasionally, until pink and opaque.
Return the corn to the skillet and stir briefly to combine with the shrimp.
In a large serving bowl, combine the salad greens, nectarines, grape tomatoes, and red onion.
Drizzle about one-third of the dressing over the salad and toss gently to coat.
Divide the salad among serving plates and top with the shrimp and corn mixture.
Drizzle the remaining dressing over the salad and serve immediately.

Notes

Use ripe but firm nectarines for the best texture and sweetness.
Do not overcook the shrimp to keep them tender and juicy.
You can substitute peaches for nectarines if desired.
Store leftover dressing separately to keep the greens fresh.
This salad tastes delicious both chilled and freshly prepared.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 252 kcal
Sugar: 14 g
Sodium: 448 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 5 g
Protein: 23 g
Cholesterol: 138 mg