Shrimp & Nectarine Salad Recipe
Shrimp & Nectarine Salad Recipe photo by Taste of Home
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Shrimp & Nectarine Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving: 252 calories, 7g fat (1g saturated fat), 138mg cholesterol, 448mg sodium, 27g carbohydrate (14g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch, 1/2 fruit.


  1. In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon.
  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.
  3. 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.
  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. Yield: 4 servings.
Originally published as Shrimp & Nectarine Salad in Taste of Home June/July 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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aug4 User ID: 8906194 252190
Reviewed Aug. 4, 2016

"Easter and dessert salads are very good"

Selene K User ID: 2103818 232333
Reviewed Sep. 5, 2015

"Excellent and easy. When I make it next time, I will add a little of the dressing to the cooked shrimp. The dressing is delicious and I was thankful to be able to use some of the tarragon from my herb garden. Thank you for this recipe."

Janadele User ID: 7087902 232082
Reviewed Aug. 31, 2015

"Fixed this for majong ladies and everyone loved it."

havingfunwithmyfamily User ID: 7043692 230397
Reviewed Jul. 30, 2015

"I've already made this a second time! I love it! I did make a couple of adjustments. I grilled the nectarines along with the corn. I added some garlic powder, ground pepper, mustard powder, and 1/4 tsp. of salt to the dressing. I also squeezed a fresh lemon over the shrimp as a lemon-pepper substitute. Oh! I also added crumbled feta cheese as a topping! Delicious!"

fgilbreth User ID: 1409073 228777
Reviewed Jun. 30, 2015

"A very good salad that's great for a hot summer's day, but needed a little tweaking to make it just perfect! I marinated the shrimp in olive oil, lime juice and lemon pepper. I also opted to grill the shrimp and the corn to add a little more flavor. I also added chopped avocado, and it was yummy!"

toolbarsco User ID: 6725667 227354
Reviewed Jun. 2, 2015

"This salad was a big hit with the fam. Loved the dressing. The only changes I made were to throw in chopped avocado (I had one the was about to go south) and double the amount of dressing. I added a whole bag of Costco shrimp. Absolutely fabulous!"

juicyfruit007 User ID: 1404522 227013
Reviewed May. 26, 2015

"Good. Very light. Left out the tarragon. I thought it could have used a bit more salt once the whole salad was assembled. Also, I would use much more shrimp, possibly double, to feed four adults a meal. My three kids had four shrimp between them (they don't like shrimp anyway) and my husband and I had barely enough. Will make again though!"

annrms User ID: 2649709 226967
Reviewed May. 26, 2015 Edited May. 27, 2015

"Excellent to the 10th degree! Wow! What a great summer salad! I grilled the shrimp and corn and added a chopped, seeded cucumber. The tangy nectarine paired well with the other veggies. The tarragon and orange juice were a great blend and I was impressed that it emulsified without the oil! I doubled the dressing as suggested on FB. We had it with a multi-grain French bread. Half is eaten; looking forward to the leftovers!!! Thank you Mary Ann."

ahmom User ID: 3426126 226628
Reviewed May. 20, 2015

"EXCELLENT!! I didn't use tarragon or onion but I don't think that changed the taste too much."

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