Grilled Shrimp and Peach Salad

Southern Kitchen
Grilled Shrimp and Peach Salad

Serves: 4

Total Time: 30 minutes


4 firm, ripe peaches, cut in half and pitted

1 pound shrimp, peeled and deveined

1/2 cup red wine vinaigrette

8 cups baby arugula leaves

4 ounces blue cheese or feta cheese, crumbled


Preheat a lightly oiled grill to medium-high. Thread the shrimp on skewers.

Generously brush the peaches and shrimp with 2 tablespoons of the vinaigrette.

Grill the shrimp until cooked through, 2 to 4 minutes per side. Transfer to a plate.

Grill the peaches, cut side-down and rotating occasionally, until softened and the skin begins to peel off, 2 to 4 minutes. Transfer to a cutting board. 

When cool enough to handle, remove the shrimp from the skewers and slice the peach halves into quarters.

In a large bowl, toss the arugula with enough remaining dressing to lightly coat. Top with the shrimp and peaches and sprinkle with cheese. Serve immediately.


Per serving: 387 calories (percent of calories from fat, 55), 29 grams protein, 15 grams carbohydrates, 3 grams fiber, 24 grams fat (7 grams saturated), 198 milligrams cholesterol, 495 milligrams sodium

About the recipe

A one-dish meal like this one doesn’t have to mean boring, especially when the salad is brightened by the addition of grilled fruit, in this case peaches. Grilled shrimp can stand up to an assertive green like arugula and sweet and juicy grilled peaches are the perfect counterpart to a tangy blue cheese.

Putting the shrimp on skewers makes them easy to cook, but they also can be cooked individually on the grill if you prefer.