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DC to Paree: Playing with Fried Shrimp and Grilled Peach Salad

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The DC to Paree (Paris) Series is a collection of artsy recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens a window into an adventurous, fruit-filled French kitchen. With a table full of wine, delicate stone fruit and lentil entrees along side tender mussel and crêpe appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris. 

Snag peaches just before they’re ripe so it’s firm to the touch and grill them to bring out the sweetness while keeping its shape. The burnt sweetness of the peaches combined with crisp, flavorful shrimp and spicy srirachi vinaigrette is simple delight. Dig in!

Grilled Peach Salad with Fried Shrimp and Sriracha Vinaigrette  Recipe

Food Photography: Grilled Peach and Fried Shrimp Sriracha Salad by Muhammad Chughtai

Grilled Peach Mache Salad with Crispy Shrimp and Sriracha Vinaigrette
Serves 4

Peach Salad Ingredients

1 pound Mache lettuce, wash and pat dry
¼ Red onion, thinly slice
2 Peaches, quarter

Sriracha Rice Wine Vinaigrette Ingredients

3/4 Cup Olive oil
1/3 Cup Rice wine
1 tsp Sriracha
2 Cloves Garlic, minced
Kosher salt and freshly ground black pepper, to taste

Lightly Fry Shrimp Ingredients

Canola Oil for frying
16 Large Shrimp, shelled and deveined
1 Cup Buttermilk
2 Cups of Panko breadcrumbs
1/2 TBSP Kosher salt
½ tsp Cayenne pepper

How to Make Rice Wine Sriracha Vinaigrette 


1. Combine rice wine, garlic, sriracha, pepper and salt. Slowly whisk in the olive oil. Taste and adjust seasoning, as needed.

How to Grill Peaches

1. Place a medium grill-pan on medium-high heat. Once the pan is hot. Add grilled peaches. Cook until grill marks show, about 2 minutes a side.

How to Panko Fry Shrimp

1. Coat shrimp in buttermilk. Refrigerate for 15 minutes.

2. In a large Dutch-oven over medium-high heat, pour canola oil 1/4 of the way up the pot.

3. Remove shrimp from refrigerator and set aside. Mix panko salt and cayenne and add it to a plastic bag. Remove shrimp from buttermilk and add to the panko mix. Close the bag so no flour can escape then lightly shake the flour and shrimp so it’s well-covered.

4. Add a pinch of panko to the oil. Frying Tip – If the panko floats to the top and sizzles the oil is ready. If it turns black and burns, the oil is too hot — reduce the heat. If it sinks to the bottom the oil is too cool — wait for it to warm. Once the oil is hot add the shrimp and cook in batches of 6 until golden brown, about 1- 2 minutes a side.

5. Remove the shrimp with a slotted spoon to a paper-towel lined plate. Repeat. Once the shrimp cool, taste and add salt, if needed.

Food Plating

Lightly mix mache lettuce, red onion and 1 tsp of sriracha vinaigrette. Taste and adjust vinaigrette seasoning, as needed. Add 2 peach slices on top of the salad along with fried shrimp. Enjoy!

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3 Comments leave one →
  1. 12 am

    This sounds absolutely delicious. I’m a huge fan of grilled peaches and can imagine how great this would be with the fried shrimp and that wonderful vinaigrette.

    • brandon maya permalink*
      12 am

      Howdy, Jehan!
      Grab the peaches before they are out of season and enjoy!

      Love, Peace and Whimsical Appetizers,
      Brandon Maya

  2. 12 pm

    grilled peaches find their way in a lot of my food including ice cream! love this.

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