Shrimp & Nectarine Salad Recipe
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  • 1/3 cup orange juice
  • 13 tablespoons cider vinegar
  • 11-1/2 teaspoons Dijon mustard
  • 11-1/2 teaspoons honey
  • 11 tablespoon minced fresh tarragon
  • 1 SALAD:
  • 14 teaspoons canola oil, divided
  • 11 cup fresh or frozen corn
  • 11 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 11/2 teaspoon lemon-pepper seasoning
  • 11/4 teaspoon salt
  • 18 cups torn mixed salad greens
  • 12 medium nectarines, cut into 1-inch pieces
  • 11 cup grape tomatoes, halved
  • 11/2 cup finely chopped red onionDirections In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon. 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. Sprinkle shrimp with lemon pepper and salt. In 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. 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. Yield: 4 servings. Originally published as Shrimp & Nectarine Salad in Taste of Home June/July 2015



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