Nectarine Roasted Carrots Shrimp Crunch Salad with Cilantro Lime Dressing
By Nora
This vibrant salad brings together tender roasted carrot ribbons, seared shrimp, and sliced nectarines tossed in a bright cilantro lime dressing.
Why You’ll Love This Nectarine Roasted Carrots Shrimp Crunch Salad with Cilantro Lime Dressing Recipe
- Tender roasted carrot ribbons paired with seared shrimp
- Fresh sliced nectarines add juicy sweetness
- Simple dressing made with fresh lime juice, olive oil, and cilantro
- Assembles quickly once the components are cooked
What you’ll need
- 1 lb (450g) peeled shrimp Use peeled shrimp so they sear quickly in a hot pan until opaque.
- 4 cups (500g) sliced nectarines Slice firm, ripe nectarines so they hold their shape when tossed.
- 3 cups (350g) roasted carrot ribbons Thin carrot ribbons roast evenly in 20 minutes at 400°F.
- 1/2 cup (120ml) fresh lime juice Provides the tangy, fresh citrus base for the dressing.
- 1/4 cup (60ml) olive oil Divided between roasting the carrot ribbons and whisking the vinaigrette.
- 1 bunch (30g) fresh cilantro Chop finely to evenly disperse throughout the dressing.
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Keep it simple
- Baking sheet
- Skillet
- Whisk
- Large mixing bowl
Step-by-step instructions
Roast the carrot ribbons until tender, sear the shrimp in a hot pan, whisk the dressing together, and gently toss all elements in a large bowl.
- 1Step 1
Preheat oven to 400F. Toss carrot ribbons in olive oil and roast for 20 minutes until tender.
- 2Step 2
Sear shrimp in a hot pan until opaque.
- 3Step 3
Whisk lime juice, olive oil, and chopped cilantro.
- 4Step 4
Combine roasted carrots, shrimp, and nectarine slices in a bowl. Drizzle with dressing and toss gently.
CHECK OUT: Turkey & Brown Rice Stuffed Peppers with Roasted Pepper — another recipe selected from a related category or overlapping theme.
Tips for a better result
- Avoid crowding the skillet so the shrimp sear rather than steam.
- Toss gently to keep the sliced nectarines intact.
- Keep carrot ribbons uniform in thickness so they cook evenly during roasting.
Variations & substitutions
- Serve warm right after cooking the shrimp or chilled after letting ingredients cool.
- Arrange the components separately on a wide serving platter before drizzling the dressing.
Serving suggestions
Serve this dish immediately after tossing for optimal texture, or present it family-style on a wide platter with the dressing drizzled over top.
Storage & reheating
Store leftover salad in an airtight container in the refrigerator and consume within 1 to 2 days.
Nutrition notes
Values below come directly from your recipe inventory and are presented as recipe information, not medical advice.
Quick recipe answers
How do I know when the shrimp are done cooking?+
The shrimp are done when they turn completely opaque and pink in the hot skillet.
Can the dressing be made ahead of time?+
Yes, you can whisk the lime juice, olive oil, and chopped cilantro together ahead of time and refrigerate until assembly.
With simple cooking techniques and fresh ingredients, this nectarine and roasted carrot shrimp salad delivers great texture and flavor.
Nectarine Roasted Carrots Shrimp Crunch Salad with Cilantro Lime Dressing
Fresh nectarines, roasted carrot ribbons, and seared shrimp tossed in a zesty cilantro lime dressing make a crisp and satisfying salad.
Ingredients
- 1 lb (450g) peeled shrimp
- 4 cups (500g) sliced nectarines
- 3 cups (350g) roasted carrot ribbons
- 1/2 cup (120ml) fresh lime juice
- 1/4 cup (60ml) olive oil
- 1 bunch (30g) fresh cilantro
Instructions
- Preheat oven to 400F. Toss carrot ribbons in olive oil and roast for 20 minutes until tender.
- Sear shrimp in a hot pan until opaque.
- Whisk lime juice, olive oil, and chopped cilantro.
- Combine roasted carrots, shrimp, and nectarine slices in a bowl. Drizzle with dressing and toss gently.
Nutrition
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