Shrimp Salad with Peaches Recipe

Shrimp Salad with Peaches Recipe
Shrimp Salad with Peaches Recipe photo by Taste of Home
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Shrimp Salad with Peaches Recipe

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My husband doesn’t miss his beloved meat and potato meals when I cook up this shrimp dish, rounded out with fresh fruit and greens.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Grill: 10 min.

Ingredients

  • 3/4 pound uncooked large shrimp
  • 1/2 cup hoisin sauce
  • 6 tablespoons olive oil, divided
  • 1/4 cup lemon juice, divided
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon ground cumin
  • 4 medium peaches, halved
  • 1/4 teaspoon salt
  • 8 cups fresh arugula
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup crumbled goat cheese
  • 1 medium lemon, quartered

Directions

Peel and devein shrimp, leaving tails on. In a large resealable plastic bag, combine the hoisin sauce, 2 tablespoons oil, 2 tablespoons lemon juice, hot sauce and cumin. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Drain and discard marinade.
Thread shrimp on four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush peach halves with 1 tablespoon oil.
Grill shrimp and peaches, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.
In a large bowl, combine salt with the remaining oil and lemon juice. Add the arugula and cilantro; toss to coat. Divide among four plates. Top with peaches, shrimp and goat cheese. Squeeze lemon over salads. Yield: 4 servings.
Originally published as Shrimp Salad with Peaches in Country Woman June/July 2011, p36

Nutritional Facts

1 serving: 343 calories, 22g fat (5g saturated fat), 121mg cholesterol, 547mg sodium, 20g carbohydrate (13g sugars, 3g fiber), 19g protein.

  • 3/4 pound uncooked large shrimp
  • 1/2 cup hoisin sauce
  • 6 tablespoons olive oil, divided
  • 1/4 cup lemon juice, divided
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon ground cumin
  • 4 medium peaches, halved
  • 1/4 teaspoon salt
  • 8 cups fresh arugula
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup crumbled goat cheese
  • 1 medium lemon, quartered
  1. Peel and devein shrimp, leaving tails on. In a large resealable plastic bag, combine the hoisin sauce, 2 tablespoons oil, 2 tablespoons lemon juice, hot sauce and cumin. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Drain and discard marinade.
  2. Thread shrimp on four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush peach halves with 1 tablespoon oil.
  3. Grill shrimp and peaches, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.
  4. In a large bowl, combine salt with the remaining oil and lemon juice. Add the arugula and cilantro; toss to coat. Divide among four plates. Top with peaches, shrimp and goat cheese. Squeeze lemon over salads. Yield: 4 servings.
Originally published as Shrimp Salad with Peaches in Country Woman June/July 2011, p36

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