Peach Shrimp Romaine Salad with Pumpkin Seeds
Crisp chopped romaine forms the cool base for warm sautéed shrimp and ripe, juicy peach slices in this quick assembled salad. The balance comes from clean textures—tender, savory shrimp meeting sweet fruit, brightened by fresh lime juice and topped with the earthy crunch of toasted pumpkin seeds.
Why this one works
- Warm skillet-cooked shrimp pairs naturally with cool, crisp romaine.
- Sliced fresh peaches add juicy sweetness without needing heavy dressings.
- Toasted pumpkin seeds provide a nutty, satisfying crunch throughout the bowl.
- Ready in minutes with minimal stove time required.
What you’ll need
- 1 lb (450g) large shrimp, peeled and deveined Cook just until pink and opaque so they stay tender and juicy.
- 2 cups (300g) fresh peach slices Choose ripe but firm peaches so slices hold their shape when layered over greens.
- 4 cups (200g) chopped romaine lettuce Wash and dry thoroughly to keep the lime juice from getting diluted.
- 0.5 cup (70g) toasted pumpkin seeds Gives a crisp texture contrast against the soft fruit and tender seafood.
- 2 tbsp (30ml) olive oil Used for cooking the shrimp over medium heat.
- 1 tbsp (15ml) lime juice Provides a bright, simple acidic dressing for the crisp romaine.
TRY THIS NEXT: If these flavors sound good to you, Peach Chicken Romaine Salad with Pumpkin Seeds is a natural one to save for next time.
What to have nearby
- Medium skillet
- Large mixing bowl
- Tongs or spatula
Step-by-step instructions
Cook the shrimp quickly over medium heat until just done, then toss the romaine in lime juice and layer everything together while the seafood is still freshly cooked.
- 1Step 1
Heat olive oil in a skillet over medium heat and sauté shrimp until pink and opaque.
- 2Step 2
In a large bowl, toss the chopped romaine with lime juice.
- 3Step 3
Arrange the sautéed shrimp and fresh peach slices on top of the greens.
- 4Step 4
Sprinkle with toasted pumpkin seeds and serve immediately.
ALSO GOOD: If these flavors sound good to you, Apple Lentil Spinach Salad with Pumpkin Seeds is a natural one to save for next time.
A few things worth knowing
- Avoid overcrowding the skillet so the shrimp sauté evenly rather than steam.
- Toss the greens with lime juice right before serving to prevent the lettuce from wilting.
- Let the shrimp rest for a brief moment off the heat before plating over the delicate romaine.
Ways to make it your own
- Garnish with extra lime wedges on the side for tailored acidity at the table.
- Serve family-style on a wide, shallow platter to showcase the layered peaches and shrimp.
Serving suggestions
This salad makes a vibrant main course on its own for lunch or dinner. Pair it with toasted flatbread, a simple crusty baguette, or a cup of chilled soup to round out the meal.
Storage & reheating
Best enjoyed immediately after assembly while the romaine is crisp and the shrimp are freshly cooked. If you need to store leftovers, keep the sautéed shrimp and salad components separated in airtight containers in the refrigerator to prevent the lettuce from softening.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use frozen shrimp for this salad?+
Yes, thaw the shrimp completely in the refrigerator and pat them dry with paper towels before sautéing.
How do I know when the shrimp are done cooking?+
Shrimp cook quickly over medium heat and are finished as soon as they turn completely pink, opaque, and curl into a loose C-shape.
With vibrant produce and fast skillet seafood, this salad keeps mealtime straightforward and balanced with minimal cleanup.
Peach Shrimp Romaine Salad with Pumpkin Seeds
Sautéed large shrimp, sweet peach slices, and crisp romaine tossed in lime juice, finished with toasted pumpkin seeds for crunch.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups (300g) fresh peach slices
- 4 cups (200g) chopped romaine lettuce
- 0.5 cup (70g) toasted pumpkin seeds
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) lime juice
Instructions
- Heat olive oil in a skillet over medium heat and sauté shrimp until pink and opaque.
- In a large bowl, toss the chopped romaine with lime juice.
- Arrange the sautéed shrimp and fresh peach slices on top of the greens.
- Sprinkle with toasted pumpkin seeds and serve immediately.
Nutrition
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