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Sriracha Shrimp Skewers with Collard-Peach Salad
Sriracha Shrimp Skewers with Collard-Peach Salad
Eleisa Johnson/The Peach Truck Cookbook

Burgers and hot dogs are fine, but let’s face it, they’re kind of a snooze-fest. Say hello to these easy sriracha shrimp skewers with collard-peach salad, courtesy of Nashville-based Peach Truck owners Jessica and Stephen Rose and their new release, The Peach Truck Cookbook. They’re spicy, sweet and fabulous for a summer dinner under the stars.

“We love cooking with skewers year-round—on the grill during the warmer months; under the broiler in fall and winter,” the authors write. “It’s a great way to combine flavors and balance protein with vegetables and, as an added bonus, it also makes for a gorgeous presentation. Whenever we get our hands on fresh shrimp at the height of summer, this is what we make. If you have a love affair with sriracha, you’ll go crazy for this recipe, with its garlicky and ginger notes that pair nicely with the Asian-inspired green salad. Massaging the collards helps break down the fibers so they’ll be tender and easier to enjoy raw.”

A quick tip when you’re cooking with skewers: If you’re using wooden ones, be sure to soak them in water for about 30 minutes before grilling so they don’t catch fire. And if you’re using metal skewers, wear a heat-safe mitt to protect your fingers.

So, should we have guests for dinner or keep these all to ourselves?

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4 servings

Collard-Peach Salad

One 12-ounce bunch collard greens, destemmed and thinly sliced

2 cups thinly sliced red cabbage (about ¼ head)

2 teaspoons kosher salt

2 tablespoons sugar

2 cups matchstick-cut carrots (about 4 medium)

2 cups thinly sliced peaches (about 2 medium)

½ cup dry-roasted peanuts, chopped

½ teaspoon freshly ground black pepper

¼ cup peach vinegar (or white balsamic vinegar)

3 tablespoons vegetable oil

Shrimp Skewers

¼ cup vegetable oil

¼ cup sriracha

2 garlic cloves, minced

1 tablespoon grated fresh ginger

3 tablespoons fresh lime juice (from about 2 limes)

24 large shrimp (1 pound), peeled and deveined

2 tablespoons sesame seeds, toasted

1. Make the Salad: Combine the collards, cabbage, salt and sugar in a large bowl. Massage with your hands to tenderize the greens, about 1 minute. Let stand for 30 minutes, then drain any liquid that has collected in the bowl.

2. Add the carrots, peaches, peanuts, pepper, vinegar and vegetable oil; toss to combine.

3. Make the Salad: Heat a grill to medium (400°F) or heat a grill pan over medium-high heat. In a large bowl, whisk together the vegetable oil, sriracha, garlic, ginger and lime juice.

4. Add the shrimp and toss to coat. Drain the skewers (if soaking wooden ones) and thread 6 shrimp onto each one, making 4 skewers total.

5. Grill the shrimp until pink and no longer translucent, about 2 to 3 minutes per side. Sprinkle the shrimp with the sesame seeds and serve alongside the salad.

499 calories

31g fat

35g carbs

26g protein

19g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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