Shrimp & Nectarine Salad
Delight in the refreshing flavors of summer with this Shrimp & Nectarine Salad, featuring tender shrimp, juicy nectarines, and vibrant salad greens. Tossed in a tangy Dijon-honey dressing, this salad is perfect for a light and satisfying meal that celebrates seasonal produce.
Ingredients
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1 tablespoon minced fresh tarragon
- 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
- 1 cup fresh or frozen corn
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 4 teaspoons canola oil, divided
- 1/2 teaspoon lemon-pepper seasoning
- 1/3 cup orange juice
- 3 tablespoons cider vinegar
- 1/4 teaspoon salt
Instructions
1. Prepare the Shrimp
- Season Shrimp: In a bowl, combine shrimp with minced tarragon, lemon-pepper seasoning, and 2 teaspoons of canola oil. Toss well to coat.
- Cook Shrimp: Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side or until shrimp turn pink and opaque. Remove from heat and set aside.
2. Prepare the Dressing
- Make Dijon-Honey Dressing: In a small bowl, whisk together Dijon mustard, honey, orange juice, cider vinegar, remaining 2 teaspoons of canola oil, and salt until well combined. Set aside.
3. Assemble the Salad
- Combine Ingredients: In a large salad bowl, combine torn mixed greens, nectarines, grape tomatoes, red onion, and corn.
- Add Shrimp: Add cooked shrimp to the salad bowl.
4. Serve
- Drizzle Dressing: Pour the prepared Dijon-honey dressing over the salad. Toss gently to coat all ingredients evenly.
- Serve Immediately: Divide the salad among serving plates or bowls. Enjoy immediately as a light and refreshing meal.
Tips for Success
- Shrimp Cooking: Ensure not to overcook the shrimp to maintain their tender texture. They should be pink and opaque when properly cooked.
- Dressing Consistency: Adjust the amount of dressing according to your preference. Start with half and add more as desired.
- Variations: Feel free to add toasted nuts, crumbled cheese (like feta or goat cheese), or avocado slices to enhance the salad’s texture and flavor.
Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use thawed frozen shrimp. Just ensure they are peeled and deveined before cooking.
Q: How can I make this salad ahead of time?
A: Prepare the dressing and cook the shrimp ahead of time. Store them separately in the refrigerator. Assemble the salad just before serving to keep the greens fresh and crisp.
Q: Can I substitute nectarines with peaches?
A: Yes, you can substitute nectarines with fresh peaches for a slightly different flavor profile.
Internal Links to Explore
- Grilled Shrimp Cobb Salad
- Shrimp Orzo Salad
- Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing
Conclusion
Enjoy the vibrant flavors and textures of Shrimp & Nectarine Salad, a perfect blend of shrimp, fresh nectarines, and crisp vegetables tossed in a tangy Dijon-honey dressing. Visit Cezanne Garden for more delightful recipes and culinary inspiration. Happy cooking!
