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Emma

Grilled Sriracha Shrimp Skewers with Collard-Peach Salad delight your taste buds!

Grilled Sriracha Shrimp Skewers with Collard-Peach Salad delight your taste buds with a perfect blend of spicy shrimp and fresh salad.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. Preheat the grill to medium-high heat.
  3. Thread the marinated shrimp onto the soaked skewers.
  4. 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.
  5. In a large bowl, combine the collard greens, peaches, red onion, and feta cheese.
  6. 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.
  7. Serve the grilled shrimp skewers alongside the collard-peach salad.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 12gProtein: 24gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 8g

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.

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