Shrimp Nectarine Salad Recipes

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GRILLED SHRIMP NECTARINE SUMMER SALAD



Grilled Shrimp Nectarine Summer Salad image

Grilled Shrimp Nectarine Summer Salad is an easy way to celebrate both the grilling and stone fruit season with a drizzle of citrus strawberry dressing.

Provided by HWC Magazine

Categories     Mains

Time 25m

Number Of Ingredients 16

1 Shallot (minced)
1/2 cup champagne vinegar (or apple cider vinegar)
3/4 cup Olive oil
3 tbsp Lemon juice
4 strawberries (chopped)
1 tbsp Honey (or sugar alternative of choice)
Salt and pepper (to taste)
1.5 pounds Shrimp (large shells removed, heads removed and veins removed)
1 tbsp Olive oil
Salt and pepper (to taste)
1/2 tsp Garlic powder ((optional))
3 Nectarines (washed and sliced, remove pit- keep skin on)
2 cups Romaine lettuce (chopped)
2 cups Rocket ((arugula))
1 cup Strawberries (washed and sliced)
toasted nuts of choice (or Chinese Fried Noodles or other crunchy toppings as desired (optional))

Steps:

  • Preheat grill or BBQ.
  • Make citrus strawberry vinaigrette - in a food processor or blender add shallots, vinegar, olive oil, lemon juice, 3-4 strawberries, honey or sugar alternative and salt and pepper of choice. Set aside. Makes about 1 cup of dressing so you will have extra.
  • In a bowl or individual plates add the romaine lettuce, rocket (arugula) and strawberries.
  • Toss thawed shrimp in olive oil, salt and pepper (or Mrs. Dash) and garlic powder and place on grill (or stove top grill pan) for about 2 minutes each side until no longer translucent and pink . Remove from grill and set aside.
  • Spray nectarines with a little oil or brush with a little olive oil so they do not stick on the grill. Grill nectarines for about 1-2 minutes on each side, just until you get nice grill marks. Remove from grill.
  • Place grilled shrimp and grilled nectarines on top of salad with strawberries. Drizzle with a little lemon strawberry vinaigrette and top with a few Chinese fried noodles or toasted almonds if desired. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 658 kcal, Carbohydrate 23 g, Protein 37 g, Fat 47 g, SaturatedFat 6 g, Cholesterol 429 mg, Sodium 1331 mg, Fiber 4 g, Sugar 16 g

SHRIMP & NECTARINE SALAD



Shrimp & Nectarine Salad image

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. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup orange juice
3 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 tablespoon minced fresh tarragon
SALAD:
4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups torn mixed salad greens
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

Steps:

  • 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 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., 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.

Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 448mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

CARIBBEAN SHRIMP AND NECTARINE SALAD



Caribbean Shrimp and Nectarine Salad image

This has a tangy lime dressing. Peaches or mango can be used instead of nectarines. Make sure they are ripe. Buy precooked shrimp to save time. Cook time is chilling time.

Provided by Outta Here

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup vegetable oil
3 tablespoons fresh lime juice
1 piece fresh ginger, peeled (1 /2-inch)
1 1/2 tablespoons honey
1/8 teaspoon hot pepper sauce
1 lb medium cooked shrimp, peeled and deveined
2 nectarines, cut in thin wedges (2 3/4 cups)
1 avocado, halved, seeded, peeled and sliced thin lengthwise
1/2 cup red onion, thinly sliced
1 cup fresh basil leaf, cut in thin strips
4 cups spring greens (or your favorite lettuces)

Steps:

  • Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
  • Add remaining ingredients except greens (or lettuce) and toss to mix and coat.
  • Chill in refrigerator for 30 minutes.
  • Place greens (or lettuces) on chilled plates and top with chilled salad mixture.

CARIBBEAN SHRIMP & NECTARINE SALAD



Caribbean Shrimp & Nectarine Salad image

A great salad for those dog days of summer. This has a tangy lime dressing. Peaches or mango can be used instead of nectarines. Make sure they are ripe. Buy precooked shrimp to save time. Cook time is chilling time. Chill plates before serving.

Provided by Mikekey *

Categories     Lettuce Salads

Time 50m

Number Of Ingredients 13

DRESSING
1/4 c vegetable oil
3 Tbsp fresh lime juice
1/2-inch piece fresh ginger, peeled
1 1/2 Tbsp honey
1/8 tsp tabasco sauce
SALAD
1 lb cooked medium shrimp, peeled and deveined
2 ripe nectarines, cut into this wedges
1 ripe avocado, seeded, peeled and sliced thin lengthwise
1/2 small red onion, peeled and thinly sliced
1 c fresh basil, cut into thin strips
4 c salad greens

Steps:

  • 1. Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
  • 2. Add remaining ingredients except greens and toss to mix and coat.
  • 3. Chill in refrigerator for 30 minutes.
  • 4. Place greens on chilled plates and top with chilled salad mixture.

SHRIMP & NECTARINE SALAD RECIPE



Shrimp & Nectarine Salad Recipe image

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 great warm, too. -Mary Ann Lee, Clifton Park, New York

Provided by @MakeItYours

Number Of Ingredients 15

1/3 cup orange juice
3 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 tablespoon minced fresh tarragon
SALAD:
4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups torn mixed salad greens
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

Steps:

  • 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
  • Nutritional Facts
  • serving equals 252 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 448 mg sodium, 27 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch, 1/2 fruit.
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