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A zesty grilled shrimp salad, with bread and sweet peaches topped with an avocado vinaigrette. The best bright, colorful, and fresh summer salad, full of grilled shrimp, corn, peaches, and tomatoes and finished with a creamy avocado vinaigrette. All made in under 30 minutes, and all done on the grill. This is quickly going to become your new summer staple salad recipe.
Sometimes I’ll stare at the photos of each days recipe for quite a while, contemplating the best way to share my excitement over each recipe. I will not lie, it can be really hard. I don’t want to sound like I’m saying the same thing every single day, but the bottom line is that I truly love each recipe I share with you all. Sure sometimes I’m more excited about one recipe over another, but if I don’t one hundred percent love something, you guys will never see it.
This salad however, is a recipe that I’m extra excited about it. I’m sure you’ve all noticed, but I’m really into using the best of summer’s ingredients right now. I know it’s still early in the season, but with our warm weather in Colorado I just could not wait to get a jump-start on summer.
Enter in today’s salad. It’s truly summer on a plate (or bowl, depending on how you serve it up) and I could not love it more.
Here are the details.
The shrimp is spicy, a little smoky, and extra zesty. I toss it with chipotle chili powder for some heat (use more or less depending on your preferences), smoky paprika, and lots of fresh lemon and lime zest. I then grilled it up to give the shrimp some nice char marks and another layer of flavor.
While the shrimp is grilling, I also like to grill up some ciabatta bread and corn to use in the salad. The grilled ciabatta is one of my favorite elements of this salad. Not only does it add the carbs (my favorite), but it also adds a nice crunch and soaks up the avocado vinaigrette, making the bread even more flavorful.
To complete the salad, I added lots of fresh greens, sweet peaches, and cherry tomatoes.
You see…summer on a plate!
For the avocado vinaigrette, I wanted it to be creamy with a hint of spice and lime, so I used a perfectly ripe avocado, some cilantro, jalapeño, and lime juice.
I really can’t tell you enough just how good this vinaigrette is. I always have a good amount left over and I love using it to drizzle over grilled meats such as chicken and steak, or serving it up more appetizer style with toasted bread fo dipping.
So good. So pretty. And easy!
The 4th of July is in just over a week, and while I know burgers and hot dogs are traditional, I’m really feeling this salad as the perfect dish to serve alongside your burgers. Whenever I host a summer BBQ I always find it nice to have a mix of the classic dishes along with some new dishes for guests to try as well.
Keeps things fun…and delicious.
Also, if you wanted to pack this up as a desk lunch, I recommend tossing everything but the greens together in your salad jars or bowls and then adding the greens before you eat to make sure they do not get all soggy on you.
If you make this zesty grilled shrimp salad, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this easy, summer salad, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Zesty Grilled Shrimp, Bread and Sweet Peach Salad with Avocado Vinaigrette
Ingredients
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- zest of 1 lemon and 1 lime
- kosher salt and pepper
- 4 thick slices ciabatta bread
- 6 cups mixed greens spinach or arugula
- 1 peach, thinly sliced
- 2 ears, grilled corn, kernels removed
- 1 cup cherry tomatoes, halved if large
Avocado Vinaigrette
- 1 avocado, halved and pitted
- 1 cup fresh cilantro
- 1 jalapeño, halved and seeded, if desired
- juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 pinch of kosher salt
Instructions
- 1. In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper 2. Preheat an outdoor grill or grill pan to high. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.3. Meanwhile, rub the ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside. 4. To assemble, arrange the salad greens in a large bowl and top with peaches, corn, and tomatoes. Slide the shrimp off the skewers and add to the salad. Tear the ciabatta bread over the salad. Serve the vinaigrette drizzled over top (recipe follows). Enjoy!
Avocado Vinaigrette
- 1. Combine all ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin the vinaigrette.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This recipe was soooooooooooo good! Delicious, thank you!
Thank you so much Vicky! xTieghan
This is a very nice salad. I added a little garlic to the dressing because I felt it was missing something. I also roasted the peaches and the corn together. Loved it!
I am so glad you loved this! Thank you so much!
Made a small version of this for myself for lunch. Broiled the shrimp, croutons and corn in the oven (if anyone else tries this, keep an eye on the croutons…they toast up faster than the shrimp and corn). This was so delcious, and so quick and easy!! It’s one of those dishes that looks and tastes much more fancy and difficult than it is. I’ll definitely be making it again for the whole family for dinner soon.
Thank you so much Christina! I am so glad you liked this recipe!
This was incredible!! I am not a big seafood fan, so I subsisted chicken for the shrimp! SO Tasty!!
Sounds amazing! Thank you Hannah!
I am making this tonight.
Mixed up the dressing. For us, a tad bit to vinegary.
Fixed that by blending in some fresh honey.
Cant wait to fire up the grill tonight!
I hope you love this Karl! Thank you!
Could you make this by pan frying the shrimp if you don’t have a grill?
Yes, pan frying the shrimp will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
LOVED this recipe! I would not change one thing about it. It tastes like a gourmet salad. Will definitely make it again!
That is so amazing! Thank you Hannah! I am so glad you loved this!
Good base recipe. Thought the dressing was a bit heavy – added more vinegar/lime/water, and will probably play with an herby dressing for the next one. But the marinaded shrimp were awesome! Thanks for sharing!
Thank you Rose!
Looks so awesome, healthy and quite easy to do. That’s what is the best in the kitchen.
Thank you!
Made this fabulous salad tonight! Absolutely yum!! Thanks for a fantastic dinner!! Love your blog!!
Thank you Liz!
I loved this recipe! I’ve never cooked shrimp before but when I saw this with the peaches and avocado dressing, I thought it would be the perfect recipe to start with. It turned out amazing, even using just a cast-iron pan instead of a grill (NYC kitchens are pretty limited for space). Loved the combination of flavors and spices. Thanks for this one, I’ll be making it again very soon!!
I am so happy to hear that! Thank you Anna!
This was delicious summer perfection – highly recommend throwing the peaches on the grill, as well.
Thank you Katie! I am so glad you loved this!
Grilled shrimp are the best and I love your pretty vinaigrette!
Thank you so much Laura!
Wow- that looks delicious! One question- I am not a cilantro fan, can I substitute italian parsley in the salad dressing?
HI! Parsley or basil will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love how fresh and flavorful your summer salad recipes are! Can’t wait to try that avocado vinaigrette too 🙂
Thank you Brittany!