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

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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.