Shrimp and Nectarine Salad (Print Version)
Fresh shrimp meets sweet nectarines in this vibrant summer salad with citrus dressing.
# What You'll Need:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
→ Fruit
05 - 3 ripe nectarines, pitted and sliced
→ Vegetables
06 - 4 cups mixed salad greens (arugula, baby spinach, frisée)
07 - 1 small cucumber, thinly sliced
08 - 1 small red onion, thinly sliced
09 - 1 avocado, sliced
→ Dressing
10 - 2 tbsp extra virgin olive oil
11 - 1 tbsp freshly squeezed lime juice
12 - 1 tbsp honey
13 - 1 tsp Dijon mustard
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Garnish
16 - 2 tbsp fresh mint leaves, torn
17 - 2 tbsp toasted sliced almonds (optional)
# How-To Steps:
01 - Toss shrimp with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a medium bowl until evenly coated.
02 - Heat a nonstick skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque throughout. Remove from heat and let cool slightly.
03 - Whisk together extra virgin olive oil, lime juice, honey, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
04 - Combine salad greens, nectarines, cucumber, red onion, and avocado in a large salad bowl.
05 - Add cooked shrimp to the salad, drizzle with dressing, and toss gently to coat evenly. Garnish with fresh mint leaves and toasted almonds. Serve immediately.
# Expert Tips:
01 -
- The way sweet nectarines balance the savory shrimp creates that perfect restaurant quality contrast without any fuss
- Everything can be prepped ahead and assembled in minutes making it ideal for impromptu summer gatherings
02 -
- Overcooked shrimp become rubbery so pull them from the heat the moment they turn pink throughout
- The dressing tastes best when made at room temperature so the honey incorporates fully
03 -
- Pat the shrimp completely dry before searing to ensure they develop a nice golden crust instead of steaming
- Toast the almonds in a dry pan for just two minutes until fragrant which intensifies their nutty flavor significantly