Best 7 Shrinp With Grilled Nectarine Salad Recipes

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Shrimp and grilled nectarine salad is a delicious and refreshing summer dish that is perfect for a light lunch or dinner. The combination of sweet, juicy nectarines, succulent shrimp, and crisp salad greens is sure to please everyone at the table. This salad is also a great way to get your daily dose of fruits and vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and healthy meal that the whole family will enjoy.

Here are our top 7 tried and tested recipes!

GRILLED SHRIMP NECTARINE SUMMER SALAD



Grilled Shrimp Nectarine Summer Salad image

Grilled Shrimp Nectarine Summer Salad is an easy way to celebrate both the grilling and stone fruit season with a drizzle of citrus strawberry dressing.

Provided by HWC Magazine

Categories     Mains

Time 25m

Number Of Ingredients 16

1 Shallot (minced)
1/2 cup champagne vinegar (or apple cider vinegar)
3/4 cup Olive oil
3 tbsp Lemon juice
4 strawberries (chopped)
1 tbsp Honey (or sugar alternative of choice)
Salt and pepper (to taste)
1.5 pounds Shrimp (large shells removed, heads removed and veins removed)
1 tbsp Olive oil
Salt and pepper (to taste)
1/2 tsp Garlic powder ((optional))
3 Nectarines (washed and sliced, remove pit- keep skin on)
2 cups Romaine lettuce (chopped)
2 cups Rocket ((arugula))
1 cup Strawberries (washed and sliced)
toasted nuts of choice (or Chinese Fried Noodles or other crunchy toppings as desired (optional))

Steps:

  • Preheat grill or BBQ.
  • Make citrus strawberry vinaigrette - in a food processor or blender add shallots, vinegar, olive oil, lemon juice, 3-4 strawberries, honey or sugar alternative and salt and pepper of choice. Set aside. Makes about 1 cup of dressing so you will have extra.
  • In a bowl or individual plates add the romaine lettuce, rocket (arugula) and strawberries.
  • Toss thawed shrimp in olive oil, salt and pepper (or Mrs. Dash) and garlic powder and place on grill (or stove top grill pan) for about 2 minutes each side until no longer translucent and pink . Remove from grill and set aside.
  • Spray nectarines with a little oil or brush with a little olive oil so they do not stick on the grill. Grill nectarines for about 1-2 minutes on each side, just until you get nice grill marks. Remove from grill.
  • Place grilled shrimp and grilled nectarines on top of salad with strawberries. Drizzle with a little lemon strawberry vinaigrette and top with a few Chinese fried noodles or toasted almonds if desired. Enjoy!

Nutrition Facts : ServingSize 1 g, Calories 658 kcal, Carbohydrate 23 g, Protein 37 g, Fat 47 g, SaturatedFat 6 g, Cholesterol 429 mg, Sodium 1331 mg, Fiber 4 g, Sugar 16 g

SHRIMP & NECTARINE SALAD



Shrimp & Nectarine Salad image

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup orange juice
3 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 tablespoon minced fresh tarragon
SALAD:
4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups torn mixed salad greens
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

Steps:

  • In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 448mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED NECTARINE SALAD



Grilled Nectarine Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 4 servings (plus additional dressing)

Number Of Ingredients 10

2 nectarines, halved and pitted
Olive oil, for drizzling
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
1/2 cup slivered almonds
6 ounces spring mix salad greens
2 ounces Stilton, Gorgonzola or other blue cheese

Steps:

  • Heat a grill pan over medium-high heat.
  • Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
  • In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
  • Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
  • In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
  • Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

SHRINP WITH GRILLED NECTARINE SALAD



SHRINP WITH GRILLED NECTARINE SALAD image

Categories     Salad     Shellfish

Yield 4 salads

Number Of Ingredients 7

2 nectarines
6 ox mixed greens
1/2 c basil leaves
Vinagrette
spicy grilled shrimp
1 ripe avocado
1/4 c sliced almonds toasted.

Steps:

  • grill nectarine wedges (pitted and wedged) on grill alongside spicy shrimp for 4 mins each side. Toss remaining ingredients and top with nectarines and shrimp. Serves 4.

SUMMER GRILLED SHRIMP SALAD



Summer Grilled Shrimp Salad image

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

Steps:

  • Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
  • Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
  • Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
  • Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

CARIBBEAN SHRIMP AND NECTARINE SALAD



Caribbean Shrimp and Nectarine Salad image

This has a tangy lime dressing. Peaches or mango can be used instead of nectarines. Make sure they are ripe. Buy precooked shrimp to save time. Cook time is chilling time.

Provided by Outta Here

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup vegetable oil
3 tablespoons fresh lime juice
1 piece fresh ginger, peeled (1 /2-inch)
1 1/2 tablespoons honey
1/8 teaspoon hot pepper sauce
1 lb medium cooked shrimp, peeled and deveined
2 nectarines, cut in thin wedges (2 3/4 cups)
1 avocado, halved, seeded, peeled and sliced thin lengthwise
1/2 cup red onion, thinly sliced
1 cup fresh basil leaf, cut in thin strips
4 cups spring greens (or your favorite lettuces)

Steps:

  • Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
  • Add remaining ingredients except greens (or lettuce) and toss to mix and coat.
  • Chill in refrigerator for 30 minutes.
  • Place greens (or lettuces) on chilled plates and top with chilled salad mixture.

EASY GRILLED NECTARINES



Easy Grilled Nectarines image

Nectarines taste great grilled - all you need is some butter and brown sugar. Serve with vanilla ice cream and you have a quick dessert for a hot day.

Provided by barbara

Categories     Desserts

Time 10m

Yield 4

Number Of Ingredients 3

4 fresh nectarines, pitted and halved
2 tablespoons melted unsalted butter
4 tablespoons brown sugar

Steps:

  • Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar.
  • Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

Nutrition Facts : Calories 162.3 calories, Carbohydrate 27.7 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 4.6 mg, Sugar 23.9 g

Tips:

  • Choose ripe nectarines: Using ripe nectarines is crucial for achieving the best flavor and texture in the salad. Look for nectarines that are fragrant, have a slight give when gently pressed, and are free of bruises or blemishes.
  • Grill the nectarines properly: Grilling the nectarines adds a smoky, caramelized flavor that complements the other ingredients in the salad. Make sure to grill the nectarines over medium heat until they are slightly charred and softened but still hold their shape.
  • Use high-quality shrimp: Fresh, wild-caught shrimp is the best choice for this salad. Look for shrimp that are firm, translucent, and have a mild briny smell. Avoid shrimp that are frozen or have a strong fishy odor.
  • Cook the shrimp properly: Overcooked shrimp can become tough and rubbery, so it's important to cook them quickly and carefully. Saute the shrimp in a hot skillet with olive oil until they are just cooked through, about 2-3 minutes per side.
  • Make a flavorful dressing: The dressing is what brings all the flavors in the salad together. Use a combination of olive oil, lemon juice, honey, Dijon mustard, and fresh herbs to create a tangy, slightly sweet dressing that complements the grilled nectarines and shrimp.
  • Serve the salad immediately: This salad is best enjoyed immediately after it is made. The grilled nectarines and shrimp will start to lose their flavor and texture if they sit for too long.

Conclusion:

This grilled nectarine and shrimp salad is a refreshing and flavorful summer dish that is perfect for a light lunch or dinner. The combination of sweet, juicy nectarines, succulent shrimp, and tangy dressing creates a delightful taste experience that is sure to impress your taste buds. The salad is also incredibly versatile. You can add or remove ingredients to suit your preferences. For example, if you don't have any shrimp, you can use grilled chicken or tofu instead. You can also add other fruits to the salad, such as peaches, apricots, or berries.

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