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Grilled Shrimp & Nectarine Salad

Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.
OUT WEST Food & Lifestyle
Prep Time20 mins
Cook Time5 mins
Course: Main Course, Salad
Cuisine: Farmer's Market, Healthy Recipes
Keyword: entree salad, Grilled Shrimp Salad, Honey Lime Shrimp, Salad for Dinner, Shrimp Salad
Servings: 4


  • 8 Argentinian pink shrimp 21/25 count
  • 1 tbsp. Tajin seasoning
  • 1 tbsp. honey
  • 5 oz. mixed greens
  • 1/4 cup fresh basil leaves torn
  • 1 large nectarine pitted and sliced
  • 1 cup sugar peas cut on bias
  • 1/2 cup red onion thin sliced
  • 1/2 cup pecans toasted and rough chopped
  • 1/4 cup queso fresco

Honey Lime Dressing

  • 1/2 cup fresh squeezed lime juice
  • 2 tbsp. honey
  • 1/4 cup avocado oil
  • salt and pepper


  • Preheat grill. Combine Tajin seasoning and honey. Toss with shrimp and let sit while you prepare salad ingredients. I grill my shrimp with the shell on for more flavor, then remove the shell when eating, but you can grill without shell if desired.
  • In a large salad bowl, combine mixed greens, basil, nectarine slices, sugar peas and red onion. Toast pecans in either your air fryer or oven. Lay in a single layer at and toast for about 5 minutes at 375 degrees. Remove from over and rough chop.
  • Skewer shrimp and grill for about 2.5 minutes on each side. Remove from grill and place in prepared salad. Drizzle with Honey Lime Dressing (see below) and garnish salad with toasted pecans and queso fresco.