Grilled Shrimp and Peaches

May 26, 2020

Grilled Shrimp & Peaches over a Spring Mix Salad with a Lemon-Mint Dressing

Serves 4

It’s been really warm out the last few days and it’s been a while since we’ve barbecued. I love fruit mixed with seafood and felt like something sweet, tangy, flavourful, healthy and delicious. Inspiration struck. I came up with this recipe and prepped it but my husband did the grilling (I’m ashamed to admit, even with all the cooking I do, I still have yet to attempt the BBQ). This meal turned out exactly, if not better, than I expected.


  • 60 small shrimp – peeled
  • 5 peaches – cut into 8 wedges each
  • 1 red pepper – sliced 1″ x 1″
  • 4 handfuls spring mix
  • 2 handfuls cucumber – quartered and sliced
  • 10-12 wood skewers – soaked in water to avoid burning


  • 1/3 cup olive oil + 1 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 tbsp fresh mint – finely chopped
  • 1/2 tsp chili pepper flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper

Salad Dressing:

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 2 tbsp fresh mint – finely chopped
  • 2 shallots – finely chopped
  • 4 tbsp fresh ginger – finely grated
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Rinse and prepare all produce
  2. Mix all marinade ingredients (except 1 tbsp oil) in small dish
  3. Put shrimp and peaches in medium bowl, add marinade, mix well
  4. String shrimp and peaches onto skewers
  5. Mix red peppers with 1 tbsp oil in small dish then string onto final 2 skewers
  6. BBQ all skewers at 350º (shrimp on top rack, red peppers on low rack) for approx. 15-20 minutes until shrimp are fully cooked (no longer translucent)
  7. Mix all salad dressing ingredients in small dish, mix well
  8. Mix spring mix, cucumber and salad dressing in large bowl
  9. Plate salad topped with 2 shrimp skewers and half a red pepper skewer each


Back To All Recipes