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

Healthy Shrimp Salad

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

healthy grilled shrimp salad

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.

shrimp salad recipe

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

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
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 416cal
Author: Melissa
Cost: $10

Ingredients

Dressing

  • 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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5 from 1 vote (1 rating without comment)

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