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This Tomato-Peach Shrimp Cocktail puts a fresh, seasonal spin on the classic appetizer. Juicy cherry tomatoes and ripe peaches are tossed with sweet chili sauce, lime, and a hint of horseradish to create a bright, zesty base. Served with pan-seared jumbo shrimp and garnished with fresh cilantro and lime, it’s a vibrant, refreshing dish perfect for warm-weather gatherings or seafood feasts.
Tomato-Peach Shrimp Cocktail
- 2 cups chopped petite cherry tomatoes
- 1 cup finely chopped peeled fresh peaches
- ¼ cup ketchup
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sweet chili sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon minced onion
- 2¼ teaspoons kosher salt, divided
- ¼ teaspoon prepared horseradish
- ⅛ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- ½ teaspoon ground black pepper
- 20 jumbo peeled and deveined fresh shrimp (tails left on)
- Garnish: chopped fresh cilantro, lime wedges
- In a medium bowl, gently stir together tomato, peaches, ketchup, cilantro, chili sauce, lime juice, onion, ¼ teaspoon salt, horseradish, and cayenne. Refrigerate until ready to use.
- In a large cast-iron skillet, heat oil over medium-high heat.
- Sprinkle black pepper and remaining 2 teaspoons salt all over shrimp. Working in batches, add shrimp to skillet, and cook until shrimp begin to curl and turn pink, about 2 minutes per side.
- To serve, divide tomato mixture among 4 serving dishes. Arrange shrimp on top of each dish. Garnish with cilantro and lime, if desired. Serve immediately.
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