Introduction: Ready for a Spicy, Fresh Summer Meal?
Craving a vibrant, bold dish that’s perfect for a summer grill session? These Sriracha Shrimp Skewers with Collard-Peach Salad are your ideal choice! Featuring juicy shrimp marinated in a spicy sriracha-lime sauce, grilled to perfection, and paired with a refreshing salad of collard greens, peaches, red cabbage, and peanuts, this dish is a delightful blend of spicy, sweet, and tangy flavors. Perfect for barbecues, light dinners, or healthy meals, it’s inspired by your love for bold, veggie-forward dishes like Grilled Thai Chicken Lettuce Wraps and Coconut-Lime Fried Shrimp. Naturally gluten-free and adaptable for keto diets, it’s a versatile crowd-pleaser. Ready to fire up the grill? Let’s dive into this easy recipe!
Overview: Why Sriracha Shrimp Skewers with Collard-Peach Salad is a Must-Try
These Sriracha Shrimp Skewers with Collard-Peach Salad combine spicy, succulent shrimp with a crisp, sweet-tangy salad, all ready in about 45 minutes (including salad resting time). The quick grilling method and no-cook salad make it ideal for warm days. What makes it special? It’s a gluten-free dish with vibrant flavors, perfect for showcasing fresh summer ingredients, and adaptable for keto diets, offering a healthy, flavorful meal with minimal effort.
- Time Requirement: About 45 minutes total (10 minutes prep, 30 minutes salad resting, 5 minutes grilling).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: Gluten-free, spicy shrimp with a refreshing, peachy salad.
These shrimp skewers and salad are a vibrant, delicious treat that’s sure to impress. Let’s get grilling!
Essential Ingredients
Here’s what you need to make Sriracha Shrimp Skewers with Collard-Peach Salad. Each ingredient adds to the spicy, sweet, and fresh magic.
Collard-Peach Salad
- Collard Greens (12 oz bunch, destemmed and thinly sliced): Provide hearty, nutrient-rich greens.
- Red Cabbage (2 cups, thinly sliced, ~¼ head): Adds crunchy, colorful texture.
- Kosher Salt (2 tsp): Tenderizes greens and enhances flavor.
- Sugar (2 Tbsp): Balances the greens’ bitterness.
- Carrots (2 cups, matchstick-cut, ~4 medium): Offer sweet, crunchy texture.
- Peaches (2 cups, thinly sliced, ~2 medium): Add juicy, sweet freshness.
- Dry-Roasted Peanuts (½ cup, chopped): Provide nutty, crunchy depth.
- Black Pepper (½ tsp, freshly ground): Adds mild heat.
- Peach Vinegar or White Balsamic Vinegar (¼ cup): Brings tangy, fruity acidity.
- Vegetable Oil (3 Tbsp): Enhances dressing and texture.
Sriracha Shrimp Skewers
- Vegetable Oil (¼ cup): Forms the base for the marinade.
- Sriracha (¼ cup): Adds bold, spicy heat.
- Garlic Cloves (2, minced): Brings savory, aromatic depth.
- Fresh Ginger (1 Tbsp, grated): Adds warm, zesty flavor.
- Lime Juice (3 Tbsp, ~2 limes): Provides bright, tangy acidity.
- Large Shrimp (24, 1 lb, peeled and deveined): Offer tender, juicy protein.
- Sesame Seeds (2 Tbsp, toasted): Add nutty, crunchy garnish.
Substitutions and Variations
- Collard Greens: Swap with kale, Swiss chard, or spinach (reduce massaging time for spinach).
- Peaches: Use nectarines, mangoes, or omit for keto.
- Peanuts: Replace with cashews, almonds, or omit for nut-free.
- Peach Vinegar: Swap with apple cider vinegar or rice vinegar.
- Shrimp: Use chicken cubes or tofu for vegetarian (grill tofu 3–4 minutes per side).
- Sriracha: Adjust to taste or use chili garlic sauce for a milder kick.
- Keto Adjustment: Omit peaches, reduce carrots to ¼ cup, and use sugar-free sweetener (~2–3g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure sriracha and vinegar are gluten-free.
- Vegan Version: Swap shrimp with tofu and ensure vinegar is vegan-friendly.
- Spicy Version: Increase sriracha to ⅓ cup or add a sliced Thai chili to the marinade.
Step-by-Step Instructions
Making these Sriracha Shrimp Skewers with Collard-Peach Salad is simple, with a quick salad prep and fast grilling. Follow these steps for a perfect dish every time.
Step 1: Make the Collard-Peach Salad
- In a large bowl, combine 12 oz thinly sliced collard greens, 2 cups sliced red cabbage, 2 tsp kosher salt, and 2 Tbsp sugar.
- Massage with your hands for about 1 minute to tenderize the greens.
- Let stand for 30 minutes, then drain any liquid from the bowl.
- Add 2 cups matchstick-cut carrots, 2 cups sliced peaches, ½ cup chopped peanuts, ½ tsp black pepper, ¼ cup peach vinegar (or white balsamic), and 3 Tbsp vegetable oil. Toss to combine.
Tip: Slice greens thinly for easier eating; massage gently to avoid over-wilting.
Step 2: Prepare the Shrimp Marinade
- Preheat a grill to medium (400°F/200°C) or heat a grill pan over medium-high heat.
- In a large bowl, whisk together ¼ cup vegetable oil, ¼ cup sriracha, 2 minced garlic cloves, 1 Tbsp grated ginger, and 3 Tbsp lime juice.
Tip: Whisk marinade thoroughly for even flavor; adjust sriracha for desired heat.
Step 3: Marinate and Skewer the Shrimp
- Add 24 large shrimp to the marinade and toss to coat.
- If using wooden skewers, soak in water for 20 minutes, then drain.
- Thread 6 shrimp onto each of 4 skewers.
Tip: Thread shrimp tightly to prevent spinning; don’t over-marinate to avoid mushiness.
Step 4: Grill the Shrimp
- Grill skewers until shrimp are pink and no longer translucent, about 2–3 minutes per side.
- Sprinkle with 2 Tbsp toasted sesame seeds.
Tip: Grill over direct heat for quick cooking; watch closely to avoid overcooking shrimp.
Step 5: Serve
- Serve shrimp skewers hot alongside the collard-peach salad.
Tip: Arrange skewers and salad on a platter for a vibrant presentation; offer extra lime wedges for zest.
Assembly: Building the Perfect Sriracha Shrimp Skewers with Collard-Peach Salad
Making this dish is all about creating a balanced, flavorful meal with spicy and fresh elements. Here’s how to make it perfect:
- Tenderize Greens: Massage collards briefly to soften without wilting.
- Marinate Shrimp Boldly: Coat evenly for maximum flavor.
- Grill Shrimp Juicy: Cook just until pink to keep tender.
- Serve Fresh: Pair hot skewers with chilled salad for contrast.
Presentation Tips:
- Serve skewers on a platter with salad in a bowl for a vibrant spread.
- Pair with a keto-friendly side like cucumber slices or grilled zucchini (if using keto substitutions).
- Garnish with extra peanuts, sesame seeds, or fresh herbs for a polished look.
Storage and Make-Ahead Tips
This dish is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store shrimp and salad separately in airtight containers in the refrigerator for up to 2 days.
- Avoid freezing, as shrimp and salad lose texture.
- Reheating:
- Reheat shrimp in a skillet over low heat for 2–3 minutes or microwave for 1 minute.
- Serve salad cold or at room temperature.
- Make-Ahead Tips:
- Prep salad (without peaches and dressing) up to 1 day ahead; add peaches and dress before serving.
- Marinate shrimp up to 4 hours ahead; grill fresh.
- Prep marinade up to 1 day ahead; store in the fridge.
Tip: Add a squeeze of lime juice to salad leftovers to refresh flavors.
Recipe Variations
These Sriracha Shrimp Skewers with Collard-Peach Salad are versatile, drawing on your love for bold, veggie-forward dishes like Grilled Thai Chicken Lettuce Wraps and Spring Roll Bowls. Here are some fun ideas:
- Keto Shrimp Skewers: Omit peaches, reduce carrots, and use sugar-free sweetener (~2–3g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure sriracha and vinegar are gluten-free.
- Vegan Version: Swap shrimp with tofu; ensure vinegar is vegan-friendly.
- Spicy Version: Increase sriracha or add a sliced Thai chili to the salad.
- Tropical Twist: Add ¼ cup diced mango or pineapple to the salad for extra sweetness.
Tip: Serve with a side of keto-friendly pickled vegetables or a sprinkle of toasted coconut for extra flair.
Conclusion: A Spicy, Refreshing Treat to Love
Sriracha Shrimp Skewers with Collard-Peach Salad are the perfect way to enjoy a bold, healthy meal that’s both spicy and refreshing. With juicy shrimp and a vibrant, peachy salad, it’s a dish that’s as delicious as it is colorful. Perfect for barbecues, light dinners, or summer meals, this combo is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every spicy, tangy bite. What’s your favorite way to enjoy these shrimp skewers and salad? Share your ideas in the comments and let us know how it turned out!
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Sriracha Shrimp Skewers with Collard-Peach Salad
Description
Craving a vibrant, bold dish that’s perfect for a summer grill session? These Sriracha Shrimp Skewers with Collard-Peach Salad are your ideal choice! Featuring juicy shrimp marinated in a spicy sriracha-lime sauce, grilled to perfection, and paired with a refreshing salad of collard greens, peaches, red cabbage, and peanuts, this dish is a delightful blend of spicy, sweet, and tangy flavors.
Ingredients
Collard-Peach Salad
- Collard Greens (12 oz bunch, destemmed and thinly sliced): Provide hearty, nutrient-rich greens.
- Red Cabbage (2 cups, thinly sliced, ~¼ head): Adds crunchy, colorful texture.
- Kosher Salt (2 tsp): Tenderizes greens and enhances flavor.
- Sugar (2 Tbsp): Balances the greens’ bitterness.
- Carrots (2 cups, matchstick-cut, ~4 medium): Offer sweet, crunchy texture.
- Peaches (2 cups, thinly sliced, ~2 medium): Add juicy, sweet freshness.
- Dry-Roasted Peanuts (½ cup, chopped): Provide nutty, crunchy depth.
- Black Pepper (½ tsp, freshly ground): Adds mild heat.
- Peach Vinegar or White Balsamic Vinegar (¼ cup): Brings tangy, fruity acidity.
- Vegetable Oil (3 Tbsp): Enhances dressing and texture.
Sriracha Shrimp Skewers
- Vegetable Oil (¼ cup): Forms the base for the marinade.
- Sriracha (¼ cup): Adds bold, spicy heat.
- Garlic Cloves (2, minced): Brings savory, aromatic depth.
- Fresh Ginger (1 Tbsp, grated): Adds warm, zesty flavor.
- Lime Juice (3 Tbsp, ~2 limes): Provides bright, tangy acidity.
- Large Shrimp (24, 1 lb, peeled and deveined): Offer tender, juicy protein.
- Sesame Seeds (2 Tbsp, toasted): Add nutty, crunchy garnish.
Substitutions and Variations
- Collard Greens: Swap with kale, Swiss chard, or spinach (reduce massaging time for spinach).
- Peaches: Use nectarines, mangoes, or omit for keto.
- Peanuts: Replace with cashews, almonds, or omit for nut-free.
- Peach Vinegar: Swap with apple cider vinegar or rice vinegar.
- Shrimp: Use chicken cubes or tofu for vegetarian (grill tofu 3–4 minutes per side).
- Sriracha: Adjust to taste or use chili garlic sauce for a milder kick.
- Keto Adjustment: Omit peaches, reduce carrots to ¼ cup, and use sugar-free sweetener (~2–3g net carbs per serving).
- Gluten-Free Version: Already gluten-free; ensure sriracha and vinegar are gluten-free.
- Vegan Version: Swap shrimp with tofu and ensure vinegar is vegan-friendly.
- Spicy Version: Increase sriracha to ⅓ cup or add a sliced Thai chili to the marinade
Instructions
Step 1: Make the Collard-Peach Salad
- In a large bowl, combine 12 oz thinly sliced collard greens, 2 cups sliced red cabbage, 2 tsp kosher salt, and 2 Tbsp sugar.
- Massage with your hands for about 1 minute to tenderize the greens.
- Let stand for 30 minutes, then drain any liquid from the bowl.
- Add 2 cups matchstick-cut carrots, 2 cups sliced peaches, ½ cup chopped peanuts, ½ tsp black pepper, ¼ cup peach vinegar (or white balsamic), and 3 Tbsp vegetable oil. Toss to combine.
Tip: Slice greens thinly for easier eating; massage gently to avoid over-wilting.
Step 2: Prepare the Shrimp Marinade
- Preheat a grill to medium (400°F/200°C) or heat a grill pan over medium-high heat.
- In a large bowl, whisk together ¼ cup vegetable oil, ¼ cup sriracha, 2 minced garlic cloves, 1 Tbsp grated ginger, and 3 Tbsp lime juice.
Tip: Whisk marinade thoroughly for even flavor; adjust sriracha for desired heat.
Step 3: Marinate and Skewer the Shrimp
- Add 24 large shrimp to the marinade and toss to coat.
- If using wooden skewers, soak in water for 20 minutes, then drain.
- Thread 6 shrimp onto each of 4 skewers.
Tip: Thread shrimp tightly to prevent spinning; don’t over-marinate to avoid mushiness.
Step 4: Grill the Shrimp
- Grill skewers until shrimp are pink and no longer translucent, about 2–3 minutes per side.
- Sprinkle with 2 Tbsp toasted sesame seeds.
Tip: Grill over direct heat for quick cooking; watch closely to avoid overcooking shrimp.
Step 5: Serve
- Serve shrimp skewers hot alongside the collard-peach salad.
Tip: Arrange skewers and salad on a platter for a vibrant presentation; offer extra lime wedges for zest.
FAQs
1. Can I use frozen shrimp?
Yes! Thaw 1 lb large shrimp, pat dry, and prepare as directed.
2. Is this dish keto-friendly?
With peaches and carrots, it’s not keto-friendly (~10–15g net carbs per serving). Omit peaches, reduce carrots, and use sugar-free sweetener for keto (~2–3g net carbs).
3. Can I make it vegan?
Yes! Swap shrimp with tofu and ensure vinegar is vegan-friendly.
4. Why is my salad soggy?
- Drain excess liquid after massaging greens.
- Add dressing and peaches just before serving.
- Slice ingredients thinly but not too fine.
5. Can I make this ahead?
Yes! Prep salad (without peaches) and marinade up to 1 day ahead; grill shrimp fresh.
6. How long does it last?
Shrimp and salad last in the fridge for 2 days; store separately.
7. Can I use other greens?
Yes! Swap collards with kale, spinach, or arugula (adjust massaging time).
8. What’s the best way to serve it?
Serve skewers hot with salad chilled, paired with a keto-friendly side like cucumber slices or grilled zucchini, garnished with extra herbs or sesame seeds.