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A bright and fresh summer bowl featuring spicy, smoky shrimp glazed with honey, paired with a tangy peach and cucumber salad accented with lime, shallot, and mint.

Ingredients

Scale
  • 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 if necessary)
  • 1/8–1/4 teaspoon cayenne pepper (adjust for heat preference)
  • 1 tablespoon butter
  • neutral oil for cooking (avocado or canola oil recommended)
  • 2 peaches, pitted and sliced (about 2 cups)
  • 1/2 English cucumber, thinly sliced (about 1 cup)
  • 1/2 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
  • 2 tablespoons packed mint leaves, chopped
  • 2–3 teaspoons honey (hot honey adds a great kick!)
  • 1 avocado, cubed (optional)

Instructions

  1. Start cooking rice or quinoa according to package directions, if using.
  2. Pit and slice peaches; thinly slice cucumber and shallot; chop mint.
  3. Combine peaches, cucumber, shallot, mint, olive oil, lime juice and zest, honey, salt, and pepper; toss and let sit 15–20 minutes to meld flavors.
  4. Pat shrimp dry and peel or remove tails if desired.
  5. If making a mild portion for kids, set aside some shrimp before adding cayenne pepper.
  6. Mix smoked paprika, curry powder, garlic powder, coarse sea salt, and cayenne to taste; toss shrimp to coat evenly.
  7. Heat a drizzle of neutral oil in a skillet over medium-high heat.
  8. Add shrimp in a single layer without overcrowding; cook about 1–2 minutes per side until shrimp turn pink, opaque, and curl loosely.
  9. Cook shrimp in batches if necessary to avoid steaming and ensure a good sear.
  10. In the last minute of cooking, add butter and a drizzle of honey; toss shrimp to create a glossy glaze and scrape up browned bits from the pan.
  11. Adjust seasoning with more salt or cayenne if desired; remove from heat.
  12. Serve shrimp over rice, quinoa, or greens with the peach salad; add avocado cubes just before serving if using.

Notes

Patting shrimp dry before seasoning helps achieve a good sear instead of steaming., Do not overcrowd the pan when cooking shrimp; cook in batches if needed., Let the peach salad sit 15-20 minutes for flavors to meld., Add avocado just before serving to keep it fresh and green., Save some shrimp without cayenne for kids if desired., Store leftover cooked shrimp in an airtight container in the fridge for 3–4 days, and peach salad separately for 24–48 hours., Reheat shrimp gently over medium heat or in short microwave bursts to avoid toughness.

Nutrition

Find it online: https://cookerygood.com/spicy-shrimp-with-peach-salad/