These easy grilled shrimp tacos with sweet and juicy peach salsa are the perfect way to go summer for you dinner table!
Grilled Shrimp Tacos
If you love Shrimp tacosYou'll love this grilled summer recipe topped with fresh peach salsa. Grilled Shrimp Tacos are a classic summer dish and adding fresh peach salsa takes them to a new level. The sweetness of the peaches contrasts with the pickled red onions and savory shrimp. More taco recipes that I love in the summer months are these cod tacos, grilled chicken tacosand lobster tacos, they are so good! If you need new dinner ideas for shrimpI think you'll love these tacos!
We love taco nights!
If you need new dinner ideasPrepare these shrimp tacos! I make tacos every week because it's a fun and easy way to make everyone at dinner happy without any complaints. The beauty of tacos is their infinite variety, from ground turkey tacos to Slow Cooker Chicken Tacos, I change it every week. Basically, anything in an omelet is a win, making it a delicious, stress-free family dinner. Here are some reasons why they work:
- Seasonal: Peaches are at their best in the summer, which means they are sweeter and juicier, so you don't have to do much to make them taste good.
- Diet restrictions: These healthy grilled shrimp tacos are without gluten, dairy free, high in proteinand Weight Watchers Friendly.
- Quick and easy: The shrimp cooks in about 5 minutes and it only takes a few minutes to chop the sauce ingredients and mix them together.
If you make this grilled shrimp tacos recipe, I would love to see it. Tag me in your photos on instagram either Facebook!
What you will need
Grilled Shrimp Taco Ingredients
Here are the ingredients for the pickled onions, peach salsa, and grilled shrimp. Scroll to the bottom to see exact measurements.
- Pickled red onions: Quickly pickle the red onions in lemon juice and salt. They add a spicy and crunchy element to shrimp tacos.
- Peaches: Use ripe summer peaches for the best flavor.
- Avocado: Choose a ripe but firm avocado; It should not be soft. When you press on the skin, it should give a little.
- Lime juice: Spicy citrus balances the sweetness of the peaches.
- Cilantro It enhances the overall flavor of the sauce and adds a vibrant green color.
- Seasoning: Chili powder and salt season the sauce and shrimp. Adding cayenne pepper to the shrimp gives them a spicy touch.
- Shrimp: Buying shelled and deveined jumbo shrimp will save you time.
- Corn tortillas Make these grilled shrimp tacos gluten-free.
How to make grilled shrimp tacos
Here are the step-by-step photos of this easy shrimp tacos recipe, ideal for busy summer nights. The recipe card below provides complete instructions.
- Soaking wooden skewers in water for at least 20 minutes to ensure they do not burn.
- Pickled red onions: Combine the sliced onions, lemon juice, and salt in a small bowl and let them pickle while you prepare the other ingredients.
- Peach Sauce: In a small bowl, stir together the peaches, avocado, cilantro, lime juice, chili powder, and salt.
- Preheat the grill over medium-high heat and drizzle with oil.
- Season the shrimp: Pat the shrimp dry and drizzle with oil. Sprinkle with salt, chili powder and cayenne.
- Prick the shrimp: Arrange the shrimp on 2 skewers, leaving enough room on the bottom to grab the sticks and turn them.
- Grilled shrimps on each side for 2 to 3 minutes until pink and firm. Then remove it from the skewers.
- Heat the corn tortillas Grill, 1 minute per side, until lightly charred.
- Assemble shrimp tacos: Place shrimp on each tortilla and top with salsa and pickled onions. Serve with lime wedges and more onion on the side.
Variations
- Protein: Swap the shrimp for salmon or any white fish.
- Tortillas: Use flour tortillas or crunchy tacos.
- Peaches: Replace it with nectarines or even pineapple or mango.
- Don't you like cilantro? Leave it out.
- Do you want soft tacos? Omit the cayenne.
- Save time: Instead of skewering shrimp, place them in an outdoor grilling basket.
- No outdoor grill? Cook shrimp on the stovetop in a grill pan or cast iron skillet.
Serving suggestions
Storage
Store shrimp, salsa, onions, and tortillas in separate containers in the refrigerator. The shrimp and sauce will last up to 3 days and the pickled onions will last a few weeks. You can cook the shrimp in the microwave or eat them cold.
More Shrimp Recipes You'll Love
Produce: 4 portions
Portion size: 2 tacos
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If using wooden skewers, soak the skewers in water for at least 20 minutes and up to 1 hour to prevent burning. (You can skip the sticks and use an outdoor grill basket or indoor grill pan.)
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For the onions: In a small bowl, combine the onion, juice of 1 1/2 limes, and a large pinch of salt. Mix to combine and let the mixture pickle while you prepare the other ingredients, stirring occasionally.
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For the sauce: In another small bowl, combine the peach, avocado, cilantro, 1/4 teaspoon chili powder, and the juice of the remaining lime half. Sprinkle generously with salt and stir to combine. Make sure it is well seasoned and then set it aside.
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Preheat grill, grill basket, or grill pan over medium-high heat and spray with oil.
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Pat the shrimp dry and drizzle with oil. Season with the remaining teaspoon chili powder, 1/4 teaspoon kosher salt, and cayenne pepper. Thread shrimp onto double skewers (if using), leaving enough room to hold the end and turn.
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Add the shrimp to the prepared grill and cook for 2 to 3 minutes per side, until the shrimp are pink and firm. Transfer shrimp to a plate to cool while you char the tortillas on the grill, about 1 minute per side until lightly charred.
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To assemble, remove shrimp from skewers and divide evenly among tortillas. Top with a heaping tablespoon of salsa, some pickled onions, and serve, with lime wedges and additional pickled onions on the side.
Last step:
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Service: 2 tacos, Calories: 296 calories, Carbohydrates: 41 gram, Protein: 27 gram, Fat: 4 gram, Saturated fat: 0.5 gram, Cholesterol: 182 mg, Sodium: 220 mg, Fiber: 5 gram, Sugar: 14 gram
