Description
This Zesty Grilled Shrimp Salad features perfectly seasoned shrimp grilled to juicy perfection, paired with a vibrant bread and sweet peach salad. Topped with a creamy avocado vinaigrette that brings a fresh, tangy flavor to every bite, this dish is a quick and flavorful summer meal ideal for light lunches or dinners.
Ingredients
Shrimp and Seasoning
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- Zest of 1 lemon
- Zest of 1 lime
- Kosher salt and pepper, to taste
Salad
- 4 thick slices ciabatta bread
- 6 cups mixed greens (spinach or arugula)
- 1 peach, thinly sliced
- 2 ears grilled corn, kernels removed
- 1 cup cherry tomatoes, halved if large
Avocado Vinaigrette
- 1 avocado, halved and pitted
- 1 cup fresh cilantro
- 1 jalapeño, halved and seeded (optional for heat)
- Juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 pinch kosher salt
- 1/4 cup water, plus more as needed
Instructions
- Marinate the shrimp: In a medium bowl, combine the shrimp with 2 tablespoons olive oil, chipotle chili powder, smoked paprika, honey, lemon zest, lime zest, and a pinch of kosher salt and pepper. Toss well to coat the shrimp evenly.
- Preheat the grill: Heat an outdoor grill or a grill pan to high heat to prepare for cooking the shrimp and bread.
- Grill the shrimp: Thread 4-5 shrimp onto each skewer. Place the skewers on the hot grill and cook for about 2 minutes per side or until the shrimp are opaque and cooked through.
- Grill the bread: While the shrimp cooks, brush the ciabatta slices with olive oil and grill them for 2-3 minutes per side until they are toasted and lightly charred.
- Prepare the salad bowl: In a large bowl, arrange the mixed greens. Top with thinly sliced peaches, grilled corn kernels, and cherry tomatoes.
- Add the shrimp and bread: Remove shrimp from skewers and add them to the salad. Tear the grilled ciabatta into pieces and scatter over the salad.
- Make the avocado vinaigrette: In a blender, combine the avocado, cilantro, jalapeño, lime juice, apple cider vinegar, kosher salt, and 1/4 cup water. Blend until smooth, adding more water as needed to reach a pourable consistency.
- Serve: Drizzle the avocado vinaigrette over the salad just before serving. Toss gently to coat if desired. Enjoy your zesty grilled shrimp and sweet peach salad!
Notes
- For extra heat, add the jalapeño seeds to the vinaigrette.
- If you don’t have a grill, use a grill pan or broil the shrimp and bread in the oven.
- To keep the bread from becoming soggy, add it just before serving.
- Peach can be substituted with nectarines or mango for a different fruit flavor.
- Use gluten-free bread to make this salad gluten-free.
