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Shrimp Salad with Peaches

 Shrimp Salad with Peaches
Trying to change my husband’s taste for meat and potatoes is easy when I can satisfy him with a flavorful shrimp dish, complete with healthy fruit and greens.—Gilda Lester, Millsboro, Delaware
4 ServingsPrep: 25 min. Grill: 10 min.


  • 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


  • 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.

2 of 2

Shrimp Salad with Peaches (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 343 calories, 22 g fat (5 g saturated fat), 121 mg cholesterol, 547 mg sodium, 20 g carbohydrate, 3 g fiber, 19 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.