Healthy Shrimp Salad Recipe
Refreshing, tangy, and delicious shrimp salad
Prep Time10 minutes mins
Active Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Yield: 4 servings
Calories: 416cal
Author: Melissa
Cost: $10
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
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
Cooked shrimp can be stored in the refrigerator for up to 3 days
nutrition facts are only an estimate
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