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Shrimp & Nectarine Salad

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
  • 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


  • 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
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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  • boisegrams
    Jul 29, 2019

    I really enjoyed this salad and so did my two male guests. I will definitely make it again. The only thing I will change is the red onions. They were just too strong or too sharp for this salad. I will use sweet onions next time, but I will miss the color that the red added. No biggie, though, as there is plenty of color in this salad. Thanks for the recipe.

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    Jul 2, 2019

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  • Angelique
    Jun 20, 2018

    This salad is AMAZING!! Thank you Ms/Mrs. Lee for sharing this recipe. My family loved it. Made a great Father's Day salad.

  • Sheila
    Apr 3, 2018

    I think they forgot the tangerines

  • aug4-1
    Aug 4, 2016

    No comment left

  • aug4
    Aug 4, 2016

    Easter and Dessert salads are very good

  • Selene K
    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
    Aug 31, 2015

    Fixed this for majong ladies and everyone loved it.

  • havingfunwithmyfamily
    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
    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!