Healthy Shrimp Salad Recipe
Refreshing, tangy, and delicious shrimp salad
Yield: 4 servings
Calories: 416cal
Cost: $10
Materials
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