Spicy Shrimp with Peach Salad Recipe
Introduction
This Spicy Shrimp with Peach Salad blends sweet, spicy, and fresh flavors into a vibrant and satisfying dish. Perfect for warm days, it pairs succulent, seasoned shrimp with a crisp, juicy peach salad for a delightful meal.
Ingredients
- 1 lb. shrimp
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt (start here, add more as necessary)
- 1/8 to 1/4 teaspoon cayenne pepper (add to taste)
- 1 tablespoon butter
- A drizzle of honey (to taste, about 1 teaspoon to 1 tablespoon)
- 2 peaches, pitted and sliced (about 2 cups)
- Half an English cucumber, thinly sliced (about 1 cup)
- Half a shallot, thinly sliced (about 1/4 cup)
- 2–3 teaspoons olive oil
- 1 lime, juiced and zested (about 1 tablespoon juice, 1 teaspoon zest)
- Salt and pepper to taste
- Mint leaves (about 2 packed tablespoons)
- 2–3 teaspoons honey to finish (preferably hot honey)
- 1 avocado, cubed (optional)
Instructions
- Step 1: Prepare the peach salad by combining the sliced peaches, cucumber, shallot, olive oil, lime juice and zest, salt, pepper, mint leaves, and 2–3 teaspoons honey in a bowl. Toss gently to combine and set aside.
- Step 2: In a separate bowl, toss the shrimp with smoked paprika, curry powder, garlic powder, sea salt, and cayenne pepper until evenly coated.
- Step 3: Heat a drizzle of avocado oil in a skillet over medium heat. Add the seasoned shrimp and cook for about 2 minutes per side, until they turn opaque and are cooked through.
- Step 4: Once the shrimp are cooked, add a tablespoon of butter and a drizzle of honey to the skillet. Toss the shrimp to coat and pick up any browned bits from the pan, creating a glossy, flavorful glaze.
- Step 5: Serve the spicy shrimp over rice or your preferred grain, topped with a generous scoop of the peach salad. Add cubed avocado if desired for extra creaminess.
Tips & Variations
- Adjust the cayenne pepper to your preferred spice level; start with less if you’re sensitive to heat.
- For a dairy-free version, skip the butter and finish with extra honey or a splash of olive oil.
- Serve this dish with quinoa or couscous instead of rice for a different texture.
- Fresh mint leaves really brighten the salad; if unavailable, try fresh basil or cilantro.
Storage
Store leftover shrimp and peach salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet or microwave before serving, and serve the salad cold for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just be sure to thaw and pat them dry thoroughly before seasoning and cooking to ensure they sear properly.
What can I use instead of peaches if they’re out of season?
Try substituting with nectarines, mangoes, or even sliced strawberries for a similar balance of sweetness and freshness in the salad.
PrintSpicy Shrimp with Peach Salad Recipe
A vibrant and flavorful Spicy Shrimp with Peach Salad recipe that combines succulent, paprika and curry-spiced shrimp with a fresh, tangy salad of ripe peaches, cucumber, shallots, and mint. Finished with a honey-lime dressing and served over rice, this dish balances heat, sweetness, and zest for a deliciously bright and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Shrimp and Seasonings
- 1 lb. shrimp
- 1 teaspoon smoked paprika
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt (start here, add more as needed)
- 1/8 to 1/4 teaspoon cayenne pepper (add to taste)
- 1 tablespoon butter
- a drizzle of honey (1 teaspoon to 1 tablespoon, to taste)
- a drizzle of avocado oil (for cooking)
Peach Salad
- 2 peaches, pitted and sliced (about 2 cups)
- 1/2 an English cucumber, thinly sliced (about 1 cup)
- 1/2 a shallot, thinly sliced (about 1/4 cup)
- 2–3 teaspoons olive oil
- 1 lime, juiced and zested (about 1 tablespoon juice, 1 teaspoon zest)
- Salt and pepper to taste
- Mint leaves (about 2 packed tablespoons)
- 2–3 teaspoons honey (for finishing, preferrably hot honey)
- 1 avocado, cubed (optional)
- Cooked rice (for serving, optional)
Instructions
- Prepare the Peach Salad: In a large bowl, combine the sliced peaches, thinly sliced English cucumber, thinly sliced shallot, chopped mint leaves, olive oil, lime juice and zest, salt, pepper, and 2–3 teaspoons of honey. Toss everything together gently until well combined. Set aside while you prepare the shrimp.
- Season the Shrimp: In a separate bowl, toss the shrimp with smoked paprika, curry powder, garlic powder, sea salt, and cayenne pepper until evenly coated with the spices.
- Cook the Shrimp: Heat a drizzle of avocado oil in a skillet over medium heat. Add the seasoned shrimp in a single layer and cook until they turn opaque and are no longer translucent, about 2 minutes per side. Make sure not to overcrowd the pan for even cooking.
- Finish the Shrimp: Once the shrimp are cooked through, add a knob of butter and a drizzle of honey to the skillet. Stir and toss the shrimp to coat them with the melted butter and honey, scraping up any browned bits from the bottom of the pan to create a delicious glaze.
- Serve: Plate the cooked shrimp over a bed of freshly cooked rice. Top with a generous scoop of the peach salad. Optionally, add cubed avocado on top or on the side for additional creaminess and flavor. Enjoy immediately for the best taste and texture.
Notes
- Adjust cayenne pepper amount to your preferred spice level.
- Use hot honey if you like a sweet heat finish on the shrimp.
- Cooking shrimp quickly over medium heat preserves their tenderness and juiciness.
- Peach salad can be made in advance but add avocado just before serving to prevent browning.
- Serve with warm rice or your favorite grain as a base for a complete meal.
Keywords: spicy shrimp, peach salad, summer recipe, seafood, fresh salad, shrimp with spice, quick meal, one pan shrimp
