Dinner recipe · from the recipe book

Grilled Shrimp Romaine Salad with Peaches

Name: Grilled Shrimp Romaine Salad with Peaches
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1¼ lb (560 g) Shrimp; 8½ cups chopped (400 g) Romaine lettuce, chopped; 2 medium (300 g) Peaches, cut into wedges; 1½ cups (200 g) Corn kernels, frozen, thawed and patted dry; 1 whole (200 g) Avocado, diced; 1⅓ cups (200 g) Cherry tomatoes, halved; ½ medium (50 g) Red onion, thinly sliced; ⅓ cup chopped (40 g) Pecans, roughly chopped; ¼ cup (50 g) Olive oil; 3 tbsp (45 g) Balsamic vinegar; 1½ tsp (8 g) Yellow mustard; 1½ tsp (10 g) Honey; 2 cloves (6 g) Garlic, minced; 1¾ tsp (4 g) Paprika (sweet or smoked); ½ tsp (3 g) Salt; ½ tsp (1 g) Black pepper

Smoky, paprika-rubbed grilled shrimp and charred peaches over crisp romaine with avocado, toasted pecans and a tangy balsamic vinaigrette.

Grill
45 min · 35 min hands-on
Serves 4
Pescatarian
Gluten-free
Dairy-free

31–45 g carbs
Protein 30 g+
Fiber 6 g+
Sodium 600 mg or less
Sat fat 4 g or less

Ingredients

1¼ lb560 gShrimp
8½ cups chopped400 gRomaine lettucechopped
2 medium300 gPeachescut into wedges
1½ cups200 gCorn kernels, frozenthawed and patted dry
1 whole200 gAvocadodiced
1⅓ cups200 gCherry tomatoeshalved
½ medium50 gRed onionthinly sliced
⅓ cup chopped40 gPecansroughly chopped
¼ cup50 gOlive oil
3 tbsp45 gBalsamic vinegar
1½ tsp8 gYellow mustard
1½ tsp10 gHoney
2 cloves6 gGarlicminced
1¾ tsp4 gPaprika (sweet or smoked)
½ tsp3 gSalt
½ tsp1 gBlack pepper

Steps

Thaw the frozen corn kernels in a colander under cool running water, then pat dry.
Preheat the grill to medium-high and oil the grates.
Make the vinaigrette: whisk the balsamic, mustard, honey, garlic, two-thirds of the olive oil, half the salt and half the black pepper in a small jar or bowl; set aside.
Pat the shrimp dry and toss with half the remaining olive oil, the paprika, the remaining salt and the remaining black pepper.
In a separate bowl, toss the peach wedges and the corn kernels with the last of the olive oil.
Toast the pecans in a dry skillet on the stovetop for 3 to 4 minutes until fragrant; let cool.
Grill the peach wedges 2 minutes per side until marked. Spread the corn kernels in a grill basket and grill 5 minutes, stirring, until lightly charred.
Grill the shrimp 2 to 3 minutes per side until pink and opaque, about 145°F (63°C).
In a large bowl, toss the romaine, cherry tomatoes and red onion with half the vinaigrette.
Divide the dressed greens among four plates and top with the grilled corn kernels, peaches, avocado, shrimp and pecans.
Drizzle the remaining half of the vinaigrette over the salads and serve right away.

Contains: Shellfish, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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Grilled Shrimp Romaine Salad with Peaches

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