Spicy grilled shrimp with tangy peach salad
Spicy grilled shrimp with tangy peach salad is a colorful mix of sweet and spicy flavors. Ideal for a light evening meal or weekend lunch, this recipe combines spicy grilled shrimp with sweet juicy peaches and a tangy sweet dressing drizzled over your favorite greens. For some added texture and a burst of freshness, the salad is sprinkled with some lightly toasted fennel seeds (leave these off if you don’t like aniseed).
Equipment
- Grill or skillet
- Large plate or platter for arranging the salad (12 inches/30cm)
- Mortar and pestle
- Paper towels
Ingredients
- 16 large raw shrimp around 16oz./450g
- 2 tablespoons of Extra Virgin Olive Oil
- 5 small peaches sliced or cubed
- A handful of rocket or baby spinach per person
- 2 cloves of garlic
- ½ red onion sliced fine
- ½ cucumber halved and sliced fine
- 1 teaspoon of cayenne pepper add more if you like spicy
- ½ teaspoon of Dried Ñora Peppers
- ½ teaspoon of smoked paprika
- ½ cup of fresh basil or coriander
- 1 tablespoon of fennel seeds
- Salt and pepper to taste
For the dressing
- 4 tablespoons of extra virgin olive oil
- 2 tablespoons of natural yogurt
- 1-2 tablespoons of honey
Instructions
Step 1 - 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.1 tablespoon of fennel seeds
Step 2 - 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.16 large raw shrimp
- 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.2 tablespoons of Extra Virgin Olive Oil
- 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.1 teaspoon of cayenne pepper, ½ teaspoon of Dried Ñora Peppers, ½ teaspoon of smoked paprika, 2 cloves of garlic
Step 3 - 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).2 tablespoons of natural yogurt, 1-2 tablespoons of honey, 2 tablespoons of Extra Virgin Olive Oil
Step 4 - Prepare the salad
- Cut peaches into small thin slices, around ½ inch/1cm thick.5 small peaches
- 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.A handful of rocket or baby spinach, ½ red onion, ½ cucumber, 4 tablespoons of extra virgin olive oil
- Drizzle with salad dressing and garnish with some ground fennel seeds.½ cup of fresh basil or coriander
- Season to taste with some salt and pepper and serve.Salt and pepper
