These easy grilled shrimp tacos with sweet and juicy peach salsa are the perfect way to bring summer to your 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 it to a new level. The sweetness of the peaches contrasts with the pickled red onions and flavorful shrimp. Other taco recipes that I love in the summer months are these cod tacos, grilled chicken tacos, and lobster tacos, which are so good! If you need some new shrimp dinner ideas, I think you’ll love these tacos!
We love taco night!
If you need new dinner ideas, make these shrimp tacos! I make tacos every week because it’s a fun and easy way to make everyone happy at dinner without any complaints. The beauty of tacos is their endless variety: from ground turkey tacos to slow cooker chicken tacos, I switch it up every week. Basically, anything in a tortilla is a win, making it a delicious, stress-free family dinner. Here are some reasons why they work:
- Seasonal: Peaches reach their peak in summer, which means they are sweeter and juicier, so you don’t have to do much to make them taste good.
- Dietary Restrictions: These healthy grilled shrimp tacos are gluten-free, dairy-free, high-protein, and weight-watcher-friendly.
- Quick and easy: The shrimp cook 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 taco recipe, I’d love to see it. Tag me in your photos on Instagram OR Facebook!
What you will need
Ingredients for grilled shrimp tacos
Here are the ingredients for the pickled onions, peach salsa and grilled shrimp. Scroll to the bottom for exact measurements.
- Pickled red onions: Quickly toss the pickled red onions in the lime juice and salt. They add a spicy, crunchy element to shrimp tacos.
- Peaches: Use ripe summer peaches for the best flavor.
- Avocado: Choose a ripe but firm avocado – it shouldn’t be mushy. When you press into the skin, it should give slightly.
- Lime juice: The tangy citrus fruits balance the sweetness of the peaches.
- Coriander enhances the overall flavor of the sauce and adds a vibrant green color.
- Seasoning: Chilli powder, tajin and salt season the sauce and prawns. Adding cayenne pepper to the shrimp gives them a spicy kick.
- Shrimp: Buying peeled and peeled jumbo shrimp will save you time.
- Corn tortilla make these gluten-free grilled shrimp tacos.
How to make grilled shrimp tacos
Here are step by step photos for this easy shrimp taco recipe, great for busy summer nights. The recipe card below provides complete instructions.
- Dip the wooden skewers in water for at least 20 minutes to prevent them from burning.
- Pickled red onions: Combine the sliced onions, lime juice and salt in a small bowl and let them marinate while you prepare the other ingredients.
- Peach sauce: In a small bowl, mix the peaches, avocado, cilantro, lime juice, chili powder and salt.
- Preheat the grill over medium-high heat and drizzle with oil.
- Season the shrimp: Dry the prawns and drizzle them with oil. Sprinkle with salt, tajin and cayenne pepper.
- Skewer the shrimp: Arrange the shrimp on 2 skewers, leaving enough room at the bottom to grab the sticks and turn.
- Grill the prawns on each side for 2 to 3 minutes until pink and firm. Then, remove from the skewers.
- Heat the corn tortillas on grill, 1 minute on each side, until lightly charred.
- Make 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.
Variations
- Protein: Swap the shrimp for salmon or any white fish.
- Tortilla: Use flour tortillas or crispy taco shells.
- Peaches: Substitute nectarines or even pineapple or mango.
- Don’t like coriander? Leave it out.
- Want delicate tacos? Omit the cayenne pepper.
- Save time: Instead of preparing the shrimp skewers, place them in an outdoor grill basket.
- No outdoor grill? Cook the shrimp on the stovetop in a grill pan or cast iron skillet.
Serving Tips
Warehousing
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
Product: 4 portions
Portion: 2 tacos
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If using wooden skewers, soak them 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 an indoor grill pan.)
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For the onions: In a small bowl, combine the onion, the juice of 1 1/2 limes and a large pinch of salt. Stir to combine and leave the mixture to marinate 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 half of the lime. Sprinkle generously with salt and stir to combine. Make sure it’s well seasoned, then set it aside.
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Preheat grill, basket or skillet over medium-high heat and drizzle with oil.
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Dry the prawns and drizzle them with oil. Season with 1 teaspoon tajin, 1/4 teaspoon kosher salt, and cayenne pepper. Thread shrimp onto double skewers (if using), leaving enough room to hold them at the end for turning.
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Add the shrimp to the prepared grill and grill for 2 to 3 minutes per side, until the shrimp are pink and firm. Transfer the shrimp to a plate to cool while you cook 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 spoonful of salsa, a few pickled onions and serve, with extra lime wedges and pickled onions on the side.
Last step:
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Serve: 2 tacos, Calories: 296 kcal, Carbohydrates: 41 G, Protein: 27 G, Fat: 4 G, Saturated fat: 0.5 G, Cholesterol: 182 mg, Sodium: 220 mg, Fiber: 5 G, Sugar: 14 G
