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

This is probably the most refreshing and Healthy Shrimp Salad that 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, 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: 

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

Here are some things from Amazon that you might need or even want for this recipe

(affiliate links)

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Healthy Shrimp Salad Recipe

Print Recipe

Refreshing, tangy, and delicious shrimp salad

• Author: Melissa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

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

Instructions

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

Notes

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

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