Simple Summertime Shrimp & Peach Salad
This light and refreshing Shrimp & Peach Salad is about as simple as summer cooking gets. Fresh peaches, crisp cucumber and celery, red onion, cilantro, and shrimp come together with a bright lemon-and-olive-oil dressing for an easy lunch or light dinner.
It also happens to check the boxes for the current social media “3-color rule.” Of course, eating a variety of colorful foods isn’t exactly new to us at Thrive; we’ve been encouraging you to eat the rainbow for years.
The secret to this salad is giving it time to chill. Let it rest for at least an hour before serving so the peaches, vegetables, shrimp, and citrus have time to come together. If you can give it 3–4 hours, even better.
Servings: 4
Prep Time: 15 minutes
Cook Time: 5–7 minutes
Chill Time: 1–4 hours
Ingredients
- 1 pound shrimp, peeled and deveined, cut in half
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil, divided
- Salt and freshly ground black pepper, to taste
- Zest and juice of 1 lemon
- 1/4 cup red onion, diced
- 2 celery stalks, diced
- 1/2 cup cucumber, diced
- 2 fresh peaches, unpeeled and cut into chunks
- 2 tablespoons fresh cilantro, chopped
- Baby greens or lettuce leaves, for serving
Directions
- Cook the shrimp. Toss shrimp with garlic, 1 tablespoon olive oil, salt, and pepper. Grill, broil, or sauté over medium-high heat until the shrimp are opaque and cooked through. Set aside to cool.
- Make the dressing. In a small bowl, whisk together lemon juice, lemon zest, and the remaining 2 tablespoons olive oil.
- Build the salad. Add cooled shrimp, red onion, celery, cucumber, and peaches to a large serving bowl.
- Dress the salad. Pour the lemon dressing over the ingredients and gently toss until everything is evenly coated.
- Finish with herbs. Add cilantro and toss again.
- Chill. Cover and refrigerate for at least 1 hour. For even more developed flavor, chill for 3–4 hours.
- Serve. Spoon over baby greens or lettuce leaves and serve chilled.
Why We Love This Recipe
- Shrimp provides lean protein without making the salad feel heavy.
- Peaches bring natural sweetness that works surprisingly well with savory shrimp and citrus.
- Cucumber, celery, peaches, and herbs provide plenty of fresh summer color and crunch.
- There’s no heavy dressing—the lemon and olive oil let the seasonal ingredients do the work.
- It can be prepared several hours ahead, making it especially good for summer entertaining.
Cooking Tips
Keep the peach skins. There’s no need to peel them. Just wash them well before chopping.
Don’t overcook the shrimp. Cook only until opaque and pink, then remove from the heat to keep them tender.
Give it time. The salad is good immediately, but significantly better after an hour in the refrigerator.
Make it a meal. Serve over a generous bed of greens or alongside quinoa or another whole grain for a more substantial lunch or dinner.
Frequently Asked Questions
Do peaches and shrimp go together?
Yes. The natural sweetness and acidity of fresh peaches pair especially well with savory shrimp, citrus, fresh herbs, and olive oil.
Can I make shrimp and peach salad ahead of time?
Yes. In fact, this recipe benefits from chilling for at least an hour before serving. For the best texture, prepare it no more than 3–4 hours ahead.
Do I need to peel the peaches?
No. Leaving the skin on saves time while retaining additional fiber and plant compounds.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, drain well, and pat dry before seasoning and cooking.
What can I serve with shrimp and peach salad?
Serve it over baby greens or lettuce for a light meal. Quinoa, farro, or a simple whole-grain side can make it more substantial.
