Best 4 Shrimp Salad With Peaches Recipes

Shrimp salad with peaches is a refreshing and delicious dish that is perfect for a summer lunch or dinner. The combination of shrimp, peaches, and a creamy dressing is simply irresistible. This article will take you through some of the best recipes for shrimp salad with peaches, so that you can find the one that's perfect for your taste. We'll cover a variety of recipes, from classic to modern, so that everyone can find something they'll enjoy.

Here are our top 4 tried and tested recipes!

SHRIMP AND PEA SALAD

Shrimp and Pea Salad image

Nice cool shrimp salad on a hot summer day.

Provided by Crystal

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound frozen cooked cocktail shrimp
2 cups frozen peas
½ cup thinly sliced red onion
¼ cup Ranch dressing
6 cups Boston lettuce leaves

Steps:

Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
Arrange lettuce onto 4 plates; top with shrimp mixture.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 14.8 g, Cholesterol 225.4 mg, Fat 9.5 g, Fiber 4.5 g, Protein 29.2 g, SaturatedFat 1.6 g, Sodium 487.4 mg, Sugar 6.3 g

SHRIMP SALAD

Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP SALAD WITH PEAS

Shrimp Salad With Peas image

Make and share this Shrimp Salad With Peas recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked small baby shrimp
10 ounces frozen baby peas, thawed
1/2 cup chopped red onion
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1/2-3/4 cup low-fat mayonnaise
1 teaspoon dill weed
salt and pepper, to taste

Steps:

Combine all ingredients and mix well.
Chill before serving.

MARINATED SHRIMP SALAD BY PAULA DEEN

Marinated Shrimp Salad by Paula Deen image

Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.

Provided by Barenakedchef

Categories Easy

Time 8h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

1 lb medium fresh cooked shrimp, peeled and deveined
1 (14 ounce) can hearts of palm, drained and cut into bite size pieces
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package sliced fresh mushrooms
1 pint cherry tomatoes, halved
1 1/2 cups vegetable oil
1 cup white vinegar
3/4 cup chopped fresh parsley
3 garlic cloves, minced
1 tablespoon salt
1 1/2 teaspoons dried thyme
1 teaspoon ground black pepper

Steps:

In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

Nutrition Facts : Calories 392.1, Fat 34.1, SaturatedFat 4.4, Cholesterol 95.7, Sodium 1317.3, Carbohydrate 9.4, Fiber 4.3, Sugar 2.3, Protein 13.8

Tips:

Use fresh, ripe peaches for the best flavor. If peaches are not in season, you can use canned peaches, but be sure to drain them well before using.
To make the shrimp salad ahead of time, cook and chill the shrimp, then combine all of the ingredients except the avocado and nuts. Cover and refrigerate for up to 1 day. Before serving, add the avocado and nuts.
For a more flavorful salad, use grilled or roasted shrimp. You can also add a bit of chopped bacon or cooked ham.
If you don't have any celery on hand, you can use chopped cucumber or bell pepper instead.
Serve the shrimp salad on a bed of lettuce or mixed greens, or on top of toasted bread or crackers.

Conclusion:

Shrimp salad with peaches is a light and refreshing dish that is perfect for summer. It is also a very versatile dish that can be easily customized to your own taste. Whether you like it simple or loaded with add-ins, this salad is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give shrimp salad with peaches a try. You won't be disappointed!