Spicy Grilled Shrimp with Tangy Peach Salad (Easy Summer Salad Made in 20 Minutes!)

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based option that is budget-friendly.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and still creamy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical choice.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective alternative.

Toast fennel seeds: Add them to a dry skillet or frying pan and toast for 2 minutes over medium heat. Once fragrant, transfer the seeds to a mortar and crack the seeds into a loose powder. Set aside for use later.

Prepare the shrimp: First prepare the shrimp by removing the head, vein, and shell. Keep the last part of the shell near the tail. Clean the shrimp in some fresh water. In a pan, heat 2-3 tablespoons of oil. Once hot, add the shrimp and cook on medium-high heat for 3-4 minutes, turning the shrimp so they cook on all sides. During the last minute, remove from the heat, add a splash more oil, and then add the smoked paprika, cayenne pepper, garlic, and Nora peppers and mix well so the shrimp are covered. (if grilling, apply spices with a little oil and marinade brush). Set shrimp aside to cool.

Prepare the salad dressing: In a small bowl, combine the olive oil, natural yogurt, and honey. Mix well until you get a smooth consistency (around 1-2 minutes).

Prepare the salad: Cut peaches into small thin slices, around ½ inch/1cm thick. Add the rocket (or your choice of greens), sliced red onion, peaches, and sliced cucumber. Place the cooked shrimp on top and sprinkle some fresh basil leaves around the shrimp. Drizzle with salad dressing and garnish with some ground fennel seeds. Season to taste with some salt and pepper and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens