Summer Peach and Cucumber Salad with Blackened Fried Shrimp
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4
Ingredients
Salad
- 1 (5-ounce) container fresh spring mix lettuce
- 2 fresh peaches, pitted and sliced
- ½ cup thinly sliced halved English cucumber
- ½ cup feta cheese
- 2 tablespoons torn fresh basil
- 2 tablespoons champagne vinegar
- 1 tablespoon cane syrup
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon Kosher salt
- ⅛ teaspoon crushed red pepper
- Blackened Fried shrimp (recipe follows)
Blackened Fried Shrimp
- 1 pound peeled and deveined extra-large fresh shrimp (tails left on)
- 1½ tablespoons blackening seasoning
- 1 tablespoon Olive oil
Directions
Salad
In a large bowl, stir together lettuces, peaches, cucumber, feta, and basil.
In a small bowl, whisk together vinegar, cane syrup, oil, salt, and red pepper. Pour vinegar mixture over salad mixture; gently toss until combined. Serve with Blackened Fried Shrimp.
Blackened Fried Shrimp
If preheating is recommended by your air fryer manual, preheat fryer to 400°.
In a medium bowl, stir together all ingredients until well coated.
Arrange shrimp in an even layer in air fryer basket. Set temperature to 400°, and cook until firm and browned, about 5 minutes, turning shrimp halfway through cooking.