Description
Grilled Sriracha Shrimp Skewers with Collard-Peach Salad delight your taste buds with a perfect blend of spicy shrimp and fresh salad.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons Sriracha sauce
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 wooden skewers, soaked in water for 30 minutes
- 4 cups collard greens, stems removed and leaves chopped
- 2 ripe peaches, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together the Sriracha sauce, olive oil, honey, lime juice, garlic powder, salt, and black pepper. Add the shrimp and toss to coat. Marinate for 15-30 minutes in the refrigerator.
- Preheat the grill to medium-high heat.
- Thread the marinated shrimp onto the soaked skewers.
- Grill the shrimp skewers for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
- In a large bowl, combine the collard greens, peaches, red onion, and feta cheese.
- In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Serve the grilled shrimp skewers alongside the collard-peach salad.
Notes
- For extra heat, add more Sriracha or sprinkle crushed red pepper flakes on the shrimp before grilling.
- Substitute grilled chicken or tofu for the shrimp for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg