Lemon Herb Shrimp Skewers with Grilled Peach Tomato Salad
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $30.00
- Nutrition
- 280 cal · 28g protein
- quick
- grill
- high-protein
🍳 1 pan · kept by 1 family
Lemon Herb Shrimp Skewers with Grilled Peach Tomato Salad is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $30 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb large shrimp
- 2 count medium fresh peaches
- 1 pint cherry tomatoes
- 2 count fresh lemons
- 1 bunch (about 1 oz) fresh basil
- 5 tbsp olive oil
- 8 count wooden skewers
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Soak 8 wooden skewers in water for 15 minutes; pat shrimp dry, thread 6 shrimp onto each skewer, brush with 2 tablespoons olive oil, zest half a lemon over them, and season with salt and pepper.
- Cut peaches in half, remove pits, and halve cherry tomatoes; toss with 2 tablespoons olive oil, juice of 1 lemon, and chopped basil.
- Preheat grill to medium-high heat; grill shrimp skewers 2–3 minutes per side until pink and cooked through (internal temp 145°F), then transfer to a plate.
- Grill peach halves cut-side down for 2 minutes until caramelized, then toss grilled peaches with cherry tomato salad and remaining tablespoon olive oil.
- Divide salad among four plates and place two shrimp skewers on each plate; drizzle any salad juices over top.
- Picky eater? Serve plain grilled shrimp pulled off the skewer, with peaches and tomatoes on the side.
- Make ahead: thread the shrimp onto skewers up to 1 day ahead and keep covered in the fridge; cut the peaches and tomatoes the same day.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 18 g
- Fiber
- 3 g
- Sugar
- 12 g
- Fat
- 10 g
- Saturated fat
- 2 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop