Healthy Shrimp Salad Recipe

healthy shrimp salad

Refreshing, tangy, and delicious shrimp salad




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


  • 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


  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


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