Best 4 Shrimp And Plum Salad Recipes

Shrimp and plum salad is a refreshing and flavorful dish that can be enjoyed as an appetizer or a main course. The combination of sweet and tangy plums, succulent shrimp, and crisp vegetables creates a delightful harmony of flavors and textures. This colorful salad is also incredibly versatile, making it a perfect choice for any occasion. Whether you're looking for a light and healthy lunch option or a stunning dish to serve at a dinner party, shrimp and plum salad is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

APPLEWOOD GRILLED SHRIMP & PLUM SALAD WITH CINNAMON HONEY DRESSING

Applewood Grilled Shrimp & Plum Salad with Cinnamon Honey Dressing image

Layer flavors onto grilled shrimp with Grill Mates® Applewood Rub and plum preserves. Perfect for outdoor entertaining, this salad features grilled plum slices, raspberries and applewood bacon in addition to the grilled shrimp.

Provided by Grill Mates

Categories Entrees,

Yield 6

Number Of Ingredients 14

Ingredients

1/2 cup fresh lemon juice
1/4 cup honey
1 tsp McCormick Gourmet™ Sicilian Sea Salt
1/2 tsp McCormick Gourmet™ Organic Cinnamon, Roasted Saigon
7 tbsps olive oil divided
1/4 cup plum preserves
1 tbsp water
1 tbsp McCormick® Grill Mates® Applewood Rub
1 tsp grated lemon peel
1 pound extra jumbo shrimp (16 to 20 count) peeled and deveined
3 plums each cut into 6 slices
1 package (5 oz) spring mix salad greens
3/4 cup fresh raspberries
6 slices applewood bacon crisply cooked and crumbled

Steps:

For the Cinnamon-Honey Dressing, mix lemon juice, honey, sea salt and roasted cinnamon in small bowl. Slowly whisk in 6 tablespoons of the oil. Set aside.
Mix plum preserves and water in small bowl. Set aside. Mix Applewood Rub and lemon peel. Thread shrimp onto skewers. Brush with remaining 1 tablespoon oil. Coat with Rub mixture.
Grill shrimp skewers over medium heat 4 to 5 minutes per side or just until shrimp turn pink, brushing occasionally with plum preserves mixture. Grill plums 1 to 2 minutes or until grill marks appear, turning frequently and brushing with 2 tablespoons of the Dressing.
To serve, divide salad greens among 6 plates. Top each with shrimp, plums, raspberries and bacon. Serve with remaining Cinnamon-Honey Dressing.

Nutrition Facts : Calories 355 Calories

SPICY GRILLED SHRIMP WITH PLUM SALAD

Spicy Grilled Shrimp with Plum Salad image

Grilled shrimp marinated with a jalapeño-garlic oil are served with a sweet and savory plum relish in this delectable dinner recipe. Two Japanese-inspired ingredients-shiso leaves and sake-take it to the next level.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 jalapeno pepper, cut in half lengthwise
1 clove garlic, smashed
6 plums, pitted and cut into 1/2-inch dice
1 tablespoon sugar
3 tablespoons sake
4 shiso leaves, finely chopped, plus more for garnish
Zest of 1 lime
2 pounds (28 to 30) large shrimp, peeled with tail intact, deveined
Coarse salt and freshly ground black pepper

Steps:

Combine oil, jalapeno, and garlic in a saucepan; bring to a simmer. Remove from heat; set aside until completely cool.
Place plums in a bowl; sprinkle with sugar. Toss to combine. Add sake, shiso, and zest; stir to combine. Set aside for at least 15 minutes to allow flavors to meld.
Heat a grill or broiler. Toss shrimp with oil; season with salt and pepper to taste. Grill until cooked through, about 4 minutes per side. Serve with plum salad.

SHRIMP 'N' SCALLOPS TROPICAL SALAD

Shrimp 'n' Scallops Tropical Salad image

A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 2 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons diced peeled mango
1 tablespoon diced fresh pineapple
1-1/2 teaspoons mango chutney
1-1/2 teaspoons olive oil
1 teaspoon rice vinegar
3/4 teaspoon lime juice
Dash salt
Dash crushed red pepper flakes
3 cups torn Bibb or Boston lettuce
1 cup chopped peeled cucumber
1/2 medium ripe avocado, peeled and sliced
2 tablespoons coarsely chopped macadamia nuts, toasted
1 tablespoon finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons canola oil
1-1/2 teaspoons Caribbean jerk seasoning
6 uncooked large shrimp, peeled and deveined
6 sea scallops, halved

Steps:

Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.

CITRUS SHRIMP SALAD

Citrus Shrimp Salad image

"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons reduced-fat plain yogurt
4-1/2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons orange juice
2 tablespoons white wine vinegar
1/4 cup fat-free Italian salad dressing
1/8 teaspoon pepper
3 tablespoons finely chopped green onions
2 pounds cooked medium shrimp, peeled and deveined
8 cups torn romaine
2 cups pink grapefruit sections (about 2 large)
2 navel orange sections (3 to 4 large)

Steps:

In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade. , Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade.

Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 350mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

For the best flavor, use fresh, ripe plums. If plums are not in season, you can use frozen or canned plums.
To make the salad more flavorful, marinate the shrimp in the dressing for at least 30 minutes before cooking.
If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
Be sure to cook the shrimp until they are opaque and cooked through.
If you are using a store-bought dressing, be sure to taste it before adding it to the salad. You may want to adjust the amount of dressing used, depending on your taste preferences.

Conclusion:

Shrimp and plum salad is a light, refreshing, and flavorful salad that is perfect for a summer meal. The combination of sweet plums, savory shrimp, and tangy dressing is sure to please everyone at your table. This salad is also very easy to make, so it's a great option for a busy weeknight meal.