Shrimp and Nectarine Salad PT30M https://img1.recipesrun.com/201907/2019/0827/c8/b/653212/300x200x90.jpg 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! 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

3.7

( By lihui )

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

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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

60 Recipes

Shrimp and Nectarine Salad

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