If you’re in the mood for something that truly celebrates fresh, bold flavors, Spicy Shrimp with Peach Salad is exactly what you need. Picture juicy, spice-rubbed shrimp sizzling in the skillet, nestled on a bed of peppery greens, jewel-toned tomatoes, and sweet ripe peaches. Every bite is a harmonious mix of creamy goat cheese, crunchy toasted pecans, and zippy vinaigrette. This is summer on a plate, the kind of vibrant main course that turns any lunch or dinner into something worth lingering over. You’ll fall in love at first bite!

Spicy Shrimp with Peach Salad Recipe - Recipe Image

Ingredients You’ll Need

Here’s the best part: Spicy Shrimp with Peach Salad calls for simple ingredients that are easy to find, but they each bring something unforgettable to the table. Every element, from the smoky spices to the bright greens, works together to create a dish that’s loaded with personality, both in taste and appearance.

Large shrimp (1 pound, peeled and deveined): Quick-cooking and meaty, these are the star protein and soak up all the spices beautifully.
Olive oil (1 tablespoon): Helps create a silky marinade for the shrimp while adding richness.
Chili powder (1 teaspoon): The backbone of the spice blend, bringing warmth and color.
Smoked paprika (1/2 teaspoon): Adds a subtle smokiness that makes the shrimp irresistible.
Cayenne pepper (1/4 teaspoon): Get ready for that lingering heat, perfectly balanced in every bite.
Garlic powder (1/4 teaspoon): Boosts the savory factor without overwhelming the dish.
Salt (1/2 teaspoon): Essential for rounding out the flavors and brightening everything up.
Black pepper (1/4 teaspoon): A final pop of sharpness that really livens the blend.
Ripe peaches (3, sliced): Sweet, juicy, and a little tangy — they bring this salad to life.
Arugula or mixed greens (4 cups): Peppery and fresh, providing a vibrant bed for all the toppings.
Cherry tomatoes (1/2 cup, halved): Their burst of color and acidity balance out the sweetness.
Red onion (1/4 cup, thinly sliced): Adds a gentle bite and crunch.
Goat cheese or feta (1/4 cup, crumbled): Creamy tang that brings it all together — either works beautifully!
Toasted pecans (1/4 cup, chopped): Crunchy, nutty, and perfect for a bit of texture.
Olive oil for dressing (3 tablespoons): Forms the base of a luscious, tangy vinaigrette.
White balsamic or red wine vinegar (1 tablespoon): Lends acidity that cuts through richness and brightens the salad.
Honey (1 teaspoon): Adds a gentle sweetness that harmonizes with the peaches.
Dijon mustard (1 teaspoon): Binds the dressing and gives a pleasant sharpness.
Salt and pepper (to taste, for dressing): The finishing touch for a perfectly balanced vinaigrette.

How to Make Spicy Shrimp with Peach Salad

Step 1: Season the Shrimp with Bold Spices

Start by adding the shrimp to a medium bowl. Drizzle in the olive oil, then sprinkle over chili powder, smoked paprika, cayenne, garlic powder, salt, and black pepper. Toss gently to coat each shrimp, making sure the spices are evenly distributed. The vibrant color and aroma will tell you these are ready to sizzle!

Step 2: Sauté the Shrimp

Heat a large skillet over medium-high heat. Once it’s nice and hot, add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side, just until they turn pink and opaque. Don’t walk away — shrimp cook incredibly fast, and overcooked shrimp can turn rubbery. When done, transfer to a plate so they stay juicy and tender.

Step 3: Whisk Together the Vinaigrette

While the shrimp are cooking, grab a small bowl and whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper. Give it a taste and adjust the seasonings if needed. The dressing should be tangy with a hint of sweetness — the perfect counterpoint to the warm spices on the shrimp.

Step 4: Assemble the Peach Salad

In a large salad bowl, combine your bed of arugula (or mixed greens), sliced peaches, halved cherry tomatoes, thinly sliced red onion, crumbled goat cheese or feta, and chopped toasted pecans. Pour the dressing evenly over the top and toss gently to coat everything in that delicious vinaigrette.

Step 5: Top and Serve the Spicy Shrimp with Peach Salad

Now for the best part! Arrange the warm, spicy shrimp on top of your beautiful salad. Serve the Spicy Shrimp with Peach Salad immediately so the contrast between cool, crisp greens and hot, sizzling shrimp makes each forkful extra exciting. Enjoy every layer of texture and flavor!

How to Serve Spicy Shrimp with Peach Salad

Garnishes

Finish your Spicy Shrimp with Peach Salad with a scatter of extra toasted pecans or an extra crumble of goat cheese for presentation and a little added decadence. A few fresh basil leaves or a grind of black pepper on top also makes for a gorgeous, aromatic flourish.

Side Dishes

Rustic toasted bread or a warm baguette is the perfect match, soaking up any extra dressing and juices. If you’d like, you can also serve this with a chilled white wine or sparkling water with lime for a refreshing dinner pairing.

Creative Ways to Present

For a fun twist, try plating the salad on individual plates for an elegant dinner-party vibe. Or, skewer the shrimp and grill them for a pretty presentation with charred marks and smoky flavor. A big platter version, heaped high with all the salad components, is perfect for family-style dining.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spicy Shrimp with Peach Salad components separately — the shrimp in an airtight container in the fridge, and the salad (without dressing) in another. The dressed salad is best enjoyed the day it’s made, as the greens soften over time.

Freezing

It’s best not to freeze the assembled Spicy Shrimp with Peach Salad, but you can freeze the cooked shrimp on their own if needed. Cool them completely, then transfer to a freezer-safe bag or container for up to two months. Let thaw in the fridge overnight before using.

Reheating

To reheat leftover shrimp, gently warm them in a skillet over low heat for a minute or two, just until heated through. Avoid microwaving, as it can make shrimp rubbery. The salad components should be served chilled or at room temperature for the best experience.

FAQs

Can I use frozen shrimp for Spicy Shrimp with Peach Salad?

Absolutely! Just thaw them overnight in the fridge or under cold running water before patting dry and seasoning. They cook up just as deliciously as fresh shrimp.

What’s a good substitute for peaches if they’re out of season?

Nectarines or plums make fantastic alternatives, maintaining that sweet-tart profile. Even mango works well, though it brings a unique tropical twist to Spicy Shrimp with Peach Salad.

Can I grill the shrimp instead of cooking them in a skillet?

Definitely! Thread the seasoned shrimp onto skewers and grill over medium-high heat for a couple of minutes per side. It adds extra smokiness and gorgeous grill marks.

Is there a dairy-free option for the cheese?

Yes! You can skip the goat cheese/feta or use a plant-based cheese alternative. The salad is still packed with flavor and texture, even without the cheese.

How far ahead can I prep Spicy Shrimp with Peach Salad?

You can slice the peaches, wash the greens, and whisk the dressing a few hours ahead. Cook the shrimp just before serving and toss everything together at the last minute for the freshest flavor and textures.

Final Thoughts

If you try just one new dish this season, let it be Spicy Shrimp with Peach Salad. It’s cheerful, colorful, and bursting with contrasting textures and flavors that make you wish summer would last just a little bit longer. Give it a whirl — I can promise you, there won’t be a single bite left at the table!

Spicy Shrimp with Peach Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 29 reviews

Author: admin
Total Time: 21 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Spicy Shrimp with Peach Salad recipe combines succulent shrimp seasoned with a spicy mix of chili powder, smoked paprika, and cayenne, served atop a fresh peach salad with arugula, cherry tomatoes, and a tangy dressing. A perfect dish for a light and flavorful summer meal.

Ingredients

Scale

Shrimp:

1 pound large shrimp (peeled and deveined)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Peach Salad:

3 ripe peaches (sliced)
4 cups arugula or mixed greens
1/2 cup cherry tomatoes (halved)
1/4 cup thinly sliced red onion
1/4 cup crumbled goat cheese or feta
1/4 cup chopped toasted pecans

Dressing:

3 tablespoons olive oil
1 tablespoon white balsamic or red wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shrimp: In a medium bowl, toss shrimp with olive oil, chili powder, smoked paprika, cayenne, garlic powder, salt, and black pepper until well coated. Cook shrimp in a skillet over medium-high heat for 2–3 minutes per side until pink and opaque.
Make the Dressing: Whisk together olive oil, vinegar, honey, mustard, salt, and pepper in a small bowl.
Assemble the Salad: In a large bowl, combine arugula, peaches, tomatoes, red onion, goat cheese, and pecans. Drizzle with dressing and toss gently to coat.
Serve: Top salad with warm spicy shrimp and serve immediately.