Easy Grilled Shrimp Tacos with Sweet and Juicy Peach Salsa are the perfect way to bring summer to your dinner table!
Grilled Shrimp Tacos
If you love shrimp tacos, you'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. Some of my favorite summer taco recipes are cod fish tacos, grilled chicken tacos, and lobster tacos – they're so delicious! If you need a new dinner idea for shrimp, I think you'll love these tacos!
We love taco night!
If you need a new dinner idea, try making shrimp tacos! I make tacos every week. Because it's a fun and simple way to keep everyone happy at dinner without complaining. The beauty of tacos is their endless variety, from ground turkey tacos to slow cooker chicken tacos. I change it every week. Basically, anything in a tortilla wins, making this a stress-free and delicious family dinner. Here are a few reasons why this works:
- season: Peaches are at their peak in summer. That means it's sweeter and juicier, so you don't have to put in a lot of effort to make it taste good.
- Dietary Restrictions: These healthy grilled shrimp tacos are gluten-free, dairy-free, high in protein, and Weight Watchers friendly.
- Quick and easy: It takes about 5 minutes to cook the shrimp, and only a few minutes to chop the salsa ingredients and mix them together.
I would love to see if you make this grilled shrimp taco recipe. Tag me in your photos Instagram Or Facebook!
Things that you need
Grilled Shrimp Taco Ingredients
The ingredients for pickled onions, peach salsa, and grilled shrimp are as follows. Scroll down to see exact measurements.
- Pickled Red Onions: Quickly pickle the red onion in lime juice and salt. It adds a tangy, crunchy flavor to shrimp tacos.
- peach: For best flavor, use ripe summer peaches.
- avocado: Choose ripe but firm avocados. It should not be soft. You should apply some force when pushing the skin.
- Lime Juice: Intense citrus balances the sweetness of peach.
- master It enhances the overall flavor of the salsa and adds a vibrant green color.
- seasoning: Season the salsa and shrimp with chili powder and salt. Adding red pepper powder to shrimp gives it a spicy taste.
- shrimp: Save time by purchasing large, peeled and deveined shrimp.
- Corn Tortillas Make these grilled shrimp tacos gluten-free.
How to Make Grilled Shrimp Tacos
Here are step-by-step photos of a shrimp taco recipe that's great for busy summer nights. The recipe card below contains full instructions.
- Dipping wooden skewers Soak it in water for at least 20 minutes to prevent it from burning.
- Pickled Red Onions: In a small bowl, combine the sliced onion, lime juice, and salt and let marinate while you prepare the other ingredients.
- Peach Salsa: In a small bowl, combine peaches, avocado, cilantro, lime juice, chili powder, and salt.
- Preheat the grill Heat over medium heat and drizzle with oil.
- To season the shrimp: Pat the shrimp dry and drizzle with oil. Sprinkle with salt, red pepper flakes, and cayenne.
- Shrimp Skewers: Thread the shrimp on 2 skewers, leaving enough space at the bottom to pick up the sticks and flip them over.
- shrimp grill Press on each side for 2 to 3 minutes until pink and firm. Then remove from the skewers.
- Warm the corn tortillas. Cook on the grill for 1 minute on each side until slightly charred.
- Assemble the shrimp tacos: Place shrimp in each tortilla and top with salsa and pickled onions. Serve with lime wedges and more onions on the side.
transform
- protein: Swap shrimp for salmon or white fish.
- Tortilla: Use flour tortillas or crunchy taco shells.
- peach: Substitute with nectarines, pineapple or mango.
- Don’t you like cilantro? Leave it as is.
- Craving soft tacos? Skip the cayenne.
- Save time: Instead of making shrimp skewers, place the shrimp in an outdoor grill basket.
- Don’t have an outdoor grill? Cook shrimp on the stovetop using a grill pan or cast iron skillet.
offer suggestions
save
Store shrimp, salsa, onions, and tortillas in separate containers in the refrigerator. Shrimp and salsa will last up to three days, and pickled onions will last for several weeks. You can microwave the shrimp or eat them cold.
More Shrimp Recipes You'll Love
Produce: 4 Servings
Serving Size: 2 taco
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).
For onions: In a small bowl, combine the onion, juice of 1 1/2 limes, and a pinch of salt. Stir to combine and let the mixture marinate, stirring occasionally, while you prepare the other ingredients.
For salsa: In another small bowl, combine peaches, avocado, cilantro, 1/4 teaspoon chili powder, and juice of remaining lime half. Sprinkle generously with salt and stir to mix. Make sure it is well seasoned and set aside.
Preheat a grill, grill basket, or grill pan over medium-high heat and spray with oil.
Pat the shrimp dry and drizzle with oil. Season with remaining 1 teaspoon chili powder, 1/4 teaspoon kosher salt, and cayenne pepper. Thread the shrimp onto double skewers (if using), holding the ends, leaving enough room to flip them.
Add shrimp to prepared grill and grill until shrimp are pink and firm, 2 to 3 minutes per side. Transfer the shrimp to a plate to cool while placing the tortillas on the grill, frying until lightly charred, about 1 minute per side.
To assemble, remove shrimp from skewers and divide evenly among tortillas. Top with a spoonful of salsa, a few pickled onions and serve with lime wedges and additional pickled onions.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
clothing material: 2 taco, calorie: 296 calorie, carbohydrate: 41 g, protein: 27 g, province: 4 g, Saturated Fat: 0.5 g, cholesterol: 182 mg, salt: 220 mg, fiber: 5 g, sugar: 14 g
