Dinner

Spicy Shrimp with Peach Salad Recipe

Bylilan Sage February 11, 2026February 11, 2026

Introduction

This Spicy Shrimp with Peach Salad is a vibrant dish that balances heat and sweetness perfectly. Succulent shrimp seasoned with smoky spices pair wonderfully with a fresh, fruity peach salad. It’s a quick and satisfying meal ideal for warm days or when you want something light yet flavorful.

A white bowl is filled with four main layers arranged side by side: in the top right is a pile of cooked shrimp with a reddish-brown spiced coating and a slight charred texture; below the shrimp, there is a neat portion of fluffy white rice; next to the rice, at the bottom left, are chunky pieces of bright green avocado sprinkled lightly with salt; and at the top left, thin cucumber and carrot slices mixed with green herbs and a light dressing, slightly glossy with a few specks of black pepper, cover the remaining space. A woman's hand holds the bowl on the left edge, and the bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. shrimp
1 teaspoon smoked paprika
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon coarse sea salt (start here, add more as necessary)
1/8 to 1/4 teaspoon cayenne pepper (add to taste)
1 tablespoon butter
A drizzle of honey (to taste, 1 teaspoon to 1 tablespoon)
2 peaches, pitted and sliced (about 2 cups)
Half an English cucumber, thinly sliced (about 1 cup)
Half a shallot, thinly sliced (about 1/4 cup)
2–3 teaspoons olive oil
1 lime, juiced and zested (about 1 tablespoon juice, 1 teaspoon zest)
Salt and pepper to taste
Mint leaves (about 2 packed tablespoons)
2–3 teaspoons honey to finish (hot honey works great!)
1 avocado, cubed (optional)

Instructions

Step 1: In a large bowl, combine sliced peaches, cucumber, shallot, olive oil, lime juice and zest, salt, pepper, and mint leaves. Toss gently to make the peach salad and set aside.
Step 2: In another bowl, toss the shrimp with smoked paprika, curry powder, garlic powder, sea salt, and cayenne pepper until evenly coated.
Step 3: Heat a drizzle of avocado oil in a skillet over medium heat. Add the seasoned shrimp and cook for about 2 minutes on each side, until shrimp are no longer translucent.
Step 4: Add the butter and a drizzle of honey to the skillet. Toss the shrimp in the butter and honey, scraping up any browned bits from the pan to create a glossy glaze.
Step 5: Serve the shrimp hot over rice or your favorite grain, topped with a generous scoop of the peach salad. Add cubed avocado if using, and finish with a final drizzle of honey.

Tips & Variations

Adjust the cayenne pepper to control the spiciness to your taste.
Use hot honey for a delightful sweet and spicy kick.
Swap out peaches for nectarines or mango for a different twist.
Serve over quinoa or couscous instead of rice for a variation in grains.

Storage

Store leftover shrimp and peach salad separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave; the peach salad is best served cold or at room temperature. Add fresh mint before serving if desired.

How to Serve

A white bowl filled with four main layers: a base of white rice on the right, topped by crispy brown cooked shrimp with a slightly spicy look, sliced avocado chunks with a smooth bright green color at the bottom center, and a mix of thinly sliced orange and green vegetables with green leafy herbs on the left side. A woman's hand with light pink painted nails holds the bowl against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Thaw them completely and pat dry before seasoning to ensure they cook evenly and get a good sear.

What if I don’t have fresh peaches?

If fresh peaches aren’t available, ripe nectarines or canned peaches (drained) can be used as substitutes. Just adjust the amount of lime juice and olive oil to balance flavors.