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Shrimp & Nectarine Salad

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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
Shrimp & Nectarine Salad Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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 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.
  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.

Nutrition 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.

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