Her Modern Kitchen

Eating & Living in Austin, Texas

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Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette

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Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette uses seasonal ingredients to create a light but fresh summertime salad.

With a burst of fresh basil, sweetness from perfectly ripe peaches, and a hint of spice from grilled shrimp this panzanella salad is perfectly fit for lunch or dinner.

Grilled Shrimp & Peach Panzanella Salad

I love fancy salads that are both simple and delicious. I also love using seasonal produce in my salads and was inspired by the summer bounty of peaches and basil to create a fresh salad starring both.

This salad was created as more of an in the moment recipe — working with what I had in the kitchen and pairing flavors as I went along. For my base I started with baby kale, sugar snap peas for crunch, and sliced green onions since their flavor isn’t as potent as red onions (plus, I just really dislike raw red onions).

Grilled Shrimp & Peach Panzanella Salad Square

I personally love fresh fruit in my salads and knew I wanted to incorporate juicy, ripe peaches but had to off-set the sweetness they would add to the dish.  In hopes of balancing the naturally sweet peaches, I created a basil vinaigrette that’s heavy on lemon using both real lemon juice and a white lemon balsamic vinegar from Texas Hill Country Olive Oil (my favorite! I also use it in my Cali breakfast toast recipe).  If you’ve never had basil and lemon paired together, you’re missing out. This basil vinaigrette would also make a great dipping sauce for fresh, soft bread!

With both the sweet and acidic elements in check, I began looking for a way to incorporate the slightest hint of spice into my Grilled Shrimp & Peach Panzanella Salad so I tossed the shrimp with cumin, smoked paprika, and a bit more lemon before quickly searing both sides on the grill.

Grilled Shrimp & Peach Panzanella Salad 1

Grilled Shrimp & Peach Panzanella Salad Overhead

For extra crunch and because I love a good crouton, I baked up leftover crusty bread with a drizzle of olive oil and garlic salt until it was golden and crispy. Once tossed with the basil vinaigrette, the croutons became chewy, flavorful bites elevating the Grilled Shrimp & Peach Panzanella Salad to that of restaurant quality!

Fun Fact: <3M and I alway compare fancy at home salads to that of restaurants’, asking one another ‘how much would this salad be at a restaurant?’  This one clocked in at about $14 in our minds!

The end product was a deliciously balanced salad — sweet, acidic, spicy and crunchy from the fresh vegetables and chewy bread. Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette is a divine summertime salad perfect for lunch or dinner. Give it a try and let me know what you think.

Grilled Shrimp & Peach Panzanella Salad Pinterest

5.0 from 2 reviews
Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette
 
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Serves: 4
Ingredients
  • For the panzanella bread
  • 1/2 loaf crusty bread, like ciabatta, cut or torn into 1 inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon garlic salt

  • For the shrimp
  • 1 pound shrimp, peeled & deveined
  • 1 tablespoon lemon juice
  • zest from half a lemon
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprkina
  • salt and pepper to taste

  • For the basil vinaigrette
  • 4 tablespoons olive oil
  • 2 tablespoon while lemon balsamic vinegar
  • zest from half a lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh basil leaves
  • salt and pepper to taste

  • For the salad
  • 8 cups baby kale
  • 2 cups sugar snap peas
  • 4 green onions, thinly sliced
  • 2 peaches, pits removed and thinly sliced
Instructions
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper
  2. Toss the bread cubes with 2 tablespoons of olive oil and the garlic salt
  3. Spread the bread evenly on the prepared baking sheet and bake for 10-12 minutes, tossing once halfway until golden brown and crusty. Remove from oven and let cool.
  4. Quickly marinate the shrimp by tossing the shrimp with 1 tablespoon lemon juice, zest, spices, and salt and pepper. Let set 5-10 minutes. When ready to eat, grill the shrimp 2-3 minute per side over a medium flame. Let rest while assembling the salad.
  5. Prepare the basil vinaigrette by placing all vinaigrette ingredients into a food processor and pulsing until the ingredients have emulsified and the basil is finely minced.
  6. To assemble the salad, toss together the kale, sugar snap peas, green onions, peaches, and panzanella croutons. Pour half of the basil vinaigrette over top and toss to coat. Plate the salads and place the cooked shrimp on top. Serve with additional dressing on the side.

 

Spicy Diablo Shrimp Tacos with Simple Slaw and Feta

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With Cinco de Mayo right around the corner, I thought we could all use a healthy & delicious taco recipe to pair with our margaritas and my Diablo Shrimp Tacos are just that! They’re spicy and fresh and are super easy to whip up for this festive holiday.

Seriously, friends, Diablo Shrimp Tacos have been on repeat in our household for the past few months. Yes, months, because they’re THAT delicious and SO easy to make. I’ve been meaning to post about them for a while but haven’t taken the time to photograph the meal until now.

Diablo_Shrimp_Tacos_Featured

The tacos star a homemade Diablo sauce which is a spicy, tomato-based sauce. The Diablo sauce is super easy to make. You simply rough chop a few veggies, sautée, then puree! In all, it takes about 20 minutes.

The Diablo sauce can also be made ahead of time and it will last for a couple weeks if refrigerated. <3M and I have been so obsessed with this homemade Diablo sauce that we’ve been subbing it in for our regular salsa.  I top my eggs with it in the morning, use it as a dressing on kale salad, and mix it in to quinoa with beans for a spicy vegetarian meal.  It’s really so versatile.

Diablo_Shrimp_Tacos_Overhead

Diablo_Shrimp_Tacos_Side

As for the tacos, you sauté the shrimp then finish them off by simmering the shrimp in the Diablo sauce. The tacos are then topped with sautéed veggies, salty feta cheese and a simple slaw made with apple cider vinegar, lime juice, and cilantro. Snuggle everything into your .

Diablo_Shrimp_Tacos_Close_Up

Combined, the flavors are just plain addicting. These Diablo Shrimp Tacos are spicy, citrusy, and fresh. Throw in a margarita and a side of chips + guac and you have your self the perfect Cinco de Mayo fiesta.

Looking for other Cinco de Mayo inspiration? Check out my Asian Duck Confit Tacos, Chipotle Glazed Sweet Potatoes, or Coconut Cake with Lime Curd.

Diablo_Shrimp_Tacos_Pin

5.0 from 4 reviews
Diablo Shrimp Tacos
 
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Serves: 6 tacos
Ingredients
  • For the slaw:
  • 2 cups shredded cabbage
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice
  • ¼ cup cilantro, roughly chopped

  • For the tacos:
  • 1 red bell pepper sliced into thin strips
  • ½ yellow onion sliced into thin strips
  • ⅓ cup Diablo sauce, recipe below
  • 30 medium shrimp, peeled, deveined, and patted dry
  • 6 tortilla of choice (corn or flour)
  • ¼ cup feta cheese crumbles

  • Optional toppings:
  • sliced jalapenos
  • cilantro
  • sliced scallions
  • lime wedges
  • additional diablo sauce
Instructions
  1. Make the slaw:
  2. In a medium-sized bowl stir together the cabbage, vinegar, lime juice, and chopped cilantro
  3. Season to taste with salt and pepper
  4. Set aside while you prep the tacos
  5. Make the tacos:
  6. Spray a medium-sized skillet with olive oil and over medium heat, add the bell peppers and onion
  7. Season to taste with salt and pepper
  8. Cook until onions are golden and peppers begin to blister, stirring occasionally about 5-7 minutes
  9. Once cooked, removed peppers and onions from pan and set aside
  10. Wipe pan clean, return to heat and spray again with olive oil spray
  11. Add the shrimp to the pan and cook 2-3 minutes
  12. Once partly cooked, add the diablo sauce and a 2 tablespoons water
  13. Stir to coat the shrimp and simmer 2-3 minutes until shrimp are cooked through*
  14. To assemble:
  15. Warm tortillas over a medium-high flame until they begin to brown slightly
  16. Place 5 shrimp in each taco shell, adding a bit of the Diablo sauce from the pan
  17. Top with slaw and feta cheese crumbles
  18. Serve with additional toppings and extra diablo sauce on the side
Notes
* If you'd like a thinner sauce, add an additional 1-2 tablespoons of water to the pan until desired consistency is reached

 
5.0 from 4 reviews
Diablo Sauce
 
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Serves: 1 pint
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 large cloves of garlic, roughly minced
  • ½ serrano chile, stemmed and roughly diced
  • ½ small yellow onion, roughly chopped
  • 1 tablespoon chili powder
  • 2 teaspoons light brown sugar
  • 1 teaspoon smoked paprika
  • 1 14.5-ounce can fire roasted diced tomatoes, drained
  • juice of half a lemon
Instructions
  1. Melt butter with the oil in a medium-sized skillet over medium-high heat
  2. Once melted, add garlic, serrano chile, and onions
  3. Cook until onions have turned golden in color
  4. Stir in chili powder, brown sugar, paprika, tomatoes and salt to taste
  5. Bring everything to a boil then reduce to simmer, stirring occasionally for 5-6 minutes
  6. Transfer to a food processor and add lemon juice
  7. Process until pureé is smooth
  8. Store in a tightly sealed jar in the refrigerator for up to 2 weeks

 

Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp

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This Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp is a healthy, filling Asian-inspired salad, perfect for lunch or a light dinner

During warmer months, I crave lighter, fresher dishes and this Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp fits my summertime menu perfectly! It brings a bit of Asian flare with chilled soba noodles, edamame, cucumber and a light sesame seed oil dressing. Topped with a few pieces of chilled shrimp and sliced avocado, this salad is a filling, healthy meal that can easily transition between lunch and dinner!

cold sesame soba noodle and cucumber salad

My Cold Sesame Soba Noodle and Cucumber Salad recipe is inspired by the Vegan Soba Salad at one of my favorite sushi restaurants here in Austin, Kome.  Sadly, Kome seems to no longer serves this dish but my version hits all the same flavor notes and can be made vegan simply by leaving out the poached shrimp or substituting it with a bit of tofu.

When creating this Cold Sesame Soba Noodle and Cucumber Salad, my aim was to incorporate my favorite Asian flavors while balancing the salad’s healthy attributes. Much like Kome’s salad, mine begins with soba noodles but also includes cucumber noodles in its base.

Soba noodles are a wonderful addition to any diet and are made from buckwheat flour. Buckwheat is considered a heart healthy grain that has been proven to help prevent heart disease. It’s also a great source of protein, fiber and iron when compared to similar servings of traditional flour-based noodles. Because buckwheat is a whole grain, soba noodles are slow digesting which ensures you’ll stay fuller longer and maintain balanced blood sugar levels while digesting. Needless to say, this is a light meal that will satisfy a hungry appetite!

cold sesame soba noodle and cucumber salad 2

Although the addition of cucumbers strays a tad from Kome’s version, the cucumber noodles help bulk up the salad without denting its health benefits. I prefer using a spiralizer, like this one, to make cucumber noodles but if you don’t have one available, you can simply substitute thinly sliced cucumber halves.  The addition of cucumbers also brings a coolness to the already chilled dish, making it a refreshing meal.

cold sesame soba noodle and cucumber salad 4

Keeping with the Asian theme, I incorporated edamame, scallions and black sesame seeds into the Cold Sesame Soba Noodle and Cucumber Salad. For the dressing, I chose to use tamari for a bit of saltiness, sesame seed oil as a savory element, and rice wine vinegar to balance out the flavors with the rice wine vinegar’s natural tang and sweetness.

I like pairing poached shrimp with this salad for added protein, as the shrimp are delicate enough to blend with the salad without competing with the light Asian flavors.  To finish the salad, I add a few slices of avocado for healthy fat, a dash of red pepper flakes for spice and a sprinkle of black sesame seeds. The black sesame seeds definitely aren’t necessary but they do take this homemade salad up a notch, making it feel like a special, fancy meal!

cold sesame soba noodle and cucumber salad 3

My Cold Sesame Soba Noodle and Cucumber Salad recipe makes a rather large portion. <3M and I enjoyed it for dinner one night then again for a few lunches in the following days. If you plan to make the full recipe and choose to eat it for several meals, I suggest leaving the cucumber out and simply adding it in as you serve each meal so the cucumber maintains its fresh crunch!

cold sesame soba noodle and cucumber salad

Whether you have this for lunch or dinner, it’s a meal I know you’ll enjoy eating and your body will thank you for making.

 
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Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp
 
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This Cold Sesame Soba Noodle and Cucumber Salad with Poached Shrimp is a healthy, filling Asian-inspired salad, perfect for lunch or a light dinner
Serves: 6 salads
Ingredients
  • 1 pound shrimp, fully cooked with tails removed and chilled
  • 1 9-ounce package of soba noodles
  • 1 cup shelled, edamame
  • ½ cup (~1 bunch) scallions, whites and greens sliced
  • 2 large seedless cucumbers, spiralized into noodles
  • 3 tablespoons tamari (or soy sauce)
  • ¼ cup rice wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon grated ginger
  • 1 small clove garlic, minced
  • ½ teaspoon salt
  • Optional: avocado, red pepper flakes, black sesame seeds & additional rice wine vinegar
Instructions
  1. First, prepare an ice bath to shock the soba noodles and edamame once they're cooked.
  2. To do this, place cold water in a large bowl, fill with ice then set aside.
  3. Next, prepare the noodles and edamame by bringing a large stockpot of water to boil (do not salt the water).
  4. Once boiling, add in the uncooked soba noodles and set a timer for 4 minutes.
  5. After 3 minutes of cooking, add the shelled edamame to the soba noodles and boiling water.
  6. At the 4 minute mark, strain the soba noodles and edamame then immediately place the strainer into the prepared ice bath to stop the cooking. Let sit 2-3 minutes then remove and strain completely. Set aside.
  7. To prepare the dressing mix together the tamari, rice wine vinegar, sesame seed oil, lime juice, ginger, garlic, and salt.
  8. Place the soba noodles and edamame in a large bowl then add in the cucumber noodles.
  9. Pour the dressing over the noodles and using tongs, toss to incorporate. Stir in the scallions.
  10. Chill for at least 1-2 hours before serving.
  11. To serve, place a portion of the noodle salad in a bowl, top with a few slices of avocado and 5-6 poached shrimp. Sprinkle with red pepper flakes, sesame seeds, and a small splash of rice wine vinegar, if desired.

Creamy Polenta with Spicy Shrimp

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Creamy Polenta with Spicy Shrimp is a comfort dish with soft, cheesy polenta and spicy sautéed shrimp in a smoky tomato sauce.

Polenta has this reputation as being a fussy mess of dish to make but in reality, it’s truly a cinch! My recipe for Creamy Polenta with Spicy Shrimp is delicious, comforting and the perfect dish to hook you on homemade polenta!

Creamy Polenta with Spicy Shrimp

When I first started cooking with polenta I was using those rubbery tubes of polenta you buy in the grocery store. You know the exact tubes I’m talking about….As a side note, I must say, whoever got the idea to make polenta and put it in a plastic casing to sell it at the grocery store is a pure genius! They’re making bank on it!

Now that I’ve mastered making polenta at home, I’m completely appalled with myself for wasting so much money on a tube of polenta when a bag of cornmeal can make 10x the amount of polenta for just a fraction of the cost and all in less than 30 minutes.

Polenta truly can be made in 4 easy steps —

  1. Boil water
  2. Pour in cornmeal
  3. Vigorously whisk polenta for 2 minutes
  4. Cover & simmer on low for 20 minutes

Voila! You have homemade polenta in literally in less than 30 minutes.

Creamy Polenta with Spicy Shrimp

As I mentioned, since polenta has this notion of being an impressive dish, when you  make this for others, don’t tell them just how easy it was for you to whip up! You should simply sit back, relax and let the compliments roll in because truthfully, you did make a spectacular dish of polenta and those 2 minutes of whisking makes the praise well deserved!

In this dish for Creamy Polenta with Spicy Shrimp, I kick up the polenta a notch by melting in a handful cheese then topping it with sauteed onions, a simple fresh tomato sauce, and spicy shrimp.  The great part about making this meal, is that while the polenta is simmering, you have just enough time to prep and cook the sauce and shrimp.

Besides the polenta, the other key ingredients in this Creamy Polenta with Spicy Shrimp recipe are fresh thyme and smoked paprika.  Since the shrimp are cooked on the stovetop rather than on the grill, the smoked paprika adds a hint of spice and smokiness that melts deliciously into the cheesy, soft polenta.

Creamy Polenta with Spicy Shrimp

As for the thyme — which needs to be fresh — it brings an herby depth to the meal which is added right at the end of cooking. If you choose to use dried thyme in place of fresh, I take no blame in the final results or your review of my Creamy Polenta with Spicy Shrimp. I’m warning you, they key here is fresh thyme.

This Creamy Polenta with Spicy Shrimp dish is true comfort food. It’s an impressive, show-stopping meal that will leave you feeling warm, full and undeniably happy with your own culinary talent. It’s the type of meal you want to savor but it also fits in well to a time-crunched weeknight!

5.0 from 2 reviews
Creamy Polenta with Spicy Shrimp
 
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A comfort dish with creamy, cheesy polenta and spicy sauteed shrimp in a smoky tomato sauce.
Serves: 4 meals
Ingredients
  • 2 teaspoons salt, divided
  • 1 cup polenta or yellow cornmeal
  • ⅓ cup grated Parmesan
  • ⅓ cup shredded Italian cheese
  • 1 tablespoon butter
  • ½ cup diced yellow onion
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes*
  • 1 cup grape tomatoes, halved
  • ~24 medium shrimp, peeled and deveined
  • ½ teaspoon cajun seasoning
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1 teaspoon sweet smoked paprika
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons cream**
  • Optional: additional grated cheese, thyme or red pepper flakes for garnish
Instructions
  1. In a medium saucepan, bring 1 teaspoon salt and 4 cups of water to a boil.
  2. Once boiling, reduce stove to low and slowly add in the polenta whisking constantly during the addition
  3. Continue to whisk vigorously for 2 minutes then cover and simmer on low for 20 minutes
  4. While the polenta simmers, begin cooking the vegetables and shrimp
  5. In a medium bowl, toss the shrimp with the cajun seasoning, cumin, chili powder, ¼ teaspoon salt, and smoked paprika. Set aside
  6. Heat the olive oil In a large skillet over medium-high heat
  7. Add the sliced onions, garlic and red pepper flakes
  8. Cook until onions begin to brown lightly
  9. Add in the grape tomatoes and cook until soft
  10. Once the tomatoes are softened, add in the shrimp and saute until cooked on both sides, about 2-3 total
  11. To finish the shrimp, onions and tomatoes add in the thyme leaves and 2 tablespoons of cream, stirring lightly and remove from heat.
  12. To finish the polenta, once 20 minutes has passed, remove the polenta from the heat whisk in the butter, cheeses, and salt until incorporated throughout.
  13. To serve, spoon polenta into a dish and top with the shrimp and vegetables
  14. Garnish with additional fresh thyme, grated cheese or red pepper flakes
Notes
*If you have a mild palate when it comes to spice, I would suggest leaving the red pepper flakes out and simply rely on the cajun seasoning for spice. You can always add a bit of red chili flake prior to serving if more spice is desired.
**Milk may be substituted but it's not recommended to use anything less than 2%

Creamy Polenta - Pinterest