Grilled Shrimp Nectarine Summer Salad Recipes

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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

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 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

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.

GRILLED SHRIMP SALAD



Grilled Shrimp Salad image

Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.

Provided by Sherill

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon seafood seasoning (such as Old Bay®)
1 ½ teaspoons fresh lemon juice
¼ teaspoon salt
1 pinch ground black pepper
12 large shrimp, peeled and deveined
1 (12 ounce) bag spring mix salad greens
½ cup halved grape tomatoes, or to taste
½ cup cucumber slices, or to taste
¼ cup chopped walnuts, or to taste
½ cup olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoons Dijon mustard
½ tablespoon white sugar
1 ½ teaspoons fresh lemon juice
salt and ground black pepper to taste

Steps:

  • Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  • While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
  • Put shrimp on top of the salad greens mixture. Pour dressing over top.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g

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