Healthy Shrimp Salad Recipe {with Roasted Corn, Nectarine, and Feta Cheese}

This is probably the most refreshing, Healthy Shrimp Salad I’ve ever had. Fresh fruit, warm shrimp, and feta cheese…what’s not to like?! Perfect for a summer lunch…

Healthy Shrimp Salad

If you are looking for healthy recipes and salad recipes, check out some of my other posts like:

• Healthy Shrimp Wraps 
• Easy Three Bean Salad 
• Tomato Relish Recipe 

And the dressing gets even better. Orange juice, honey, and Dijon mustard…oh my. This is a serious salad and healthy – to boot. One you must devour.

How long will cooked shrimp last in the fridge?

• Cooked shrimp stored in the fridge should last 3 days.

Are you ready to make this Shrimp Salad? Let’s make sure that you have everything you need: 

Ingredients

Dressing

• 1/3 cup orange juice
• 3 Tbsp. apple cider vinegar
• 1&1/2 tsp. honey
• 1 &1/2 tsp. of dijon mustard

Salad

• 4 tsp. olive oil, divided
• 1 cup of corn – fresh off of the cob or frozen
• 1 lb. of uncooked, peeled, and deveined shrimp
• 1/2 tsp. of mustard powder
• 1/2 tsp. of garlic powder
• 1/2 tsp. of ground pepper
• 1/4 tsp. salt
• 1 lemon
• 4 nectarines, sliced (If they are not in season, substitute a can of drained mandarin oranges)
• 1 cup of grape tomatoes, halved
• 8 cups of torn mixed greens
• 1 red onion sliced
• crumbled feta cheese

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Recipe

Healthy Shrimp Salad Recipe

Refreshing, tangy, and delicious shrimp salad

5 from 1 vote

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 416cal

Author: Melissa

Cost: $10

Ingredients

Dressing

• ⅓ cup orange juice
• 3 Tbsp. apple cider vinegar
• 1&1/2 tsp honey
• 1&1/2 tsp dijon mustard

Salad

• 4 tsp. olive oil divided
• 1 cup of corn – fresh off of the cob or frozen
• 1 lb. shrimp uncooked, unpeeled, and deveined
• ½ tsp. mustard powder
• ½ tsp. garlic powde
• ½ tsp. ground pepper
• ¼ tsp. salt
• 1 large lemon
• 4 nectarines sliced (If they are not in season, substitute a can of drained mandarin oranges)
• 1 cup grape tomatoes halved
• 8 cups torn mixed greens
• 1 medium red onion sliced
• 1 cup crumbled feta cheese

Instructions

• In a small bowl, combine the dressing ingredients, and whisk together
• In a large skillet over medium heat add 1 tsp. of the oil, and corn
• Cook until browned
• In a small bowl, mix the mustard powder, garlic powder, pepper, and salt
• Coat the shrimp with spices
• Add the rest of the oil to the skillet, and then add the shrimp
• Squeeze the lemon over the shrimp, cook for 1-2 minutes
• Add the tomato halves, and nectarine slices – continue to cook for a couple of minutes or until shrimp turns pink
• In a large bowl add the lettuce and sliced onion
• Add the cooked ingredients, and the salad dressing
• Toss to coat
• Sprinkle Feta Cheese on top, and serve

Notes

Cooked shrimp can be stored in the refrigerator for up to 3 days

 

nutrition facts are only an estimate 

Nutrition

Calories: 416cal | Carbohydrates: 42g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 216mg | Sodium: 807mg | Potassium: 995mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1973IU | Vitamin C: 57mg | Calcium: 301mg | Iron: 3mg

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