Grilled Shrimp and Peach Salad

July 22, 2025

With grilled peaches, shrimp, and a flavorful dressing, this Grilled Shrimp and Peach Salad is summertime on a plate.

Makes 4 to 6 servings

Ingredients

½ teaspoon lime zest
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon honey
½ teaspoon kosher salt
½ teaspoon smoked paprika
1 pound peeled and deveined jumbo fresh shrimp (tails left on) (about 24 shrimp)
4 wooden skewers, soaked in water for 30 minutes
2 firm ripe fresh peaches, halved and pitted
1 (1-pound) head romaine lettuce, halved lengthwise
2 tablespoons olive oil
2 cups arugula
1½ cups assorted cherry tomatoes, halved
Basil Dressing (recipe follows)
Garnish: fresh basil, lime slices

Instructions

In a medium bowl, stir together lime zest and juice, cumin, honey, salt, and paprika. Add shrimp, tossing well to coat. Let stand for 10 minutes. Thread shrimp on skewers.
Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
Grill shrimp, covered with grill lid, until cooked through, 2 to 3 minutes per side. Remove from grill; set aside.
Place peaches, cut side down, on grill rack. Grill, covered with grill lid, until slightly softened, about 5 minutes. (Time will vary depending on ripeness of peaches. Ripe peaches will cook more quickly than those that are less ripe.)
Meanwhile, brush cut side of lettuce halves with oil. Place, cut side down, on grill rack. Grill, covered with grill lid, until lettuce begins to char, about 2 minutes. Remove peaches and lettuce from grill. Slice peaches, and chop lettuce; remove shrimp from skewers.
In a large bowl, combine peaches, lettuce, shrimp, arugula, and tomatoes; toss well. Divide salad among plates. Drizzle with Basil Dressing. Garnish with basil and lime slices, if desired.

Basil Dressing

Makes about ¾ cup

Ingredients

Instructions

In the container of a blender, combine basil, avocado, oil, 3 tablespoons water, and all remaining ingredients; process until smooth.