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These easy grilled shrimp tacos with sweet and juicy peach salsa are the perfect way to bring summer to your dinner table!
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 the savory shrimp. More taco recipes I love in the summer months are these cod fish tacos, grilled chicken tacos, and lobster tacos, which are so good! If you need new dinner ideas for shrimp, I think you will love these tacos!
Grilled Shrimp Taco Ingredients
Here are the ingredients for the pickled onions, peach salsa, and grilled shrimp. Scroll to the bottom for the exact measurements.
Here’s the step-by-step photos for this easy shrimp taco recipe, great for busy summer nights. The recipe card below provides complete instructions.
Store the shrimp, salsa, onions, and tortillas in separate containers in the refrigerator. The shrimp and salsa will last up to 3 days, and the pickled onions will last a few weeks. You can microwave the shrimp or eat them cold.
Yield: 4 servings
Serving Size: 2 tacos
If using wooden skewers, soak the skewers in water for at least 20 minutes and up to 1 hour to prevent them from burning. (You can skip the sticks and use an outdoor grill basket or an indoor grill pan).
For the onions: In a small bowl, combine the onion, juice from 1 1/2 limes, and a large pinch of salt. Toss to combine and let the mixture pickle while you prepare the other ingredients, stirring occasionally.
For the salsa: In another small bowl, combine the peach, avocado, cilantro, 1/4 teaspoon chili powder, and the juice from the remaining lime half. Sprinkle generously with salt and toss to combine. Make sure it’s well-seasoned, then set aside.
Preheat the grill, a grill basket or a grill pan to medium-high heat and spray with oil.
Pat the shrimp dry and spray with oil. Season with remaining 1 teaspoon chili powder, 1/4 teaspoon kosher salt and cayenne pepper. Thread the shrimp onto doubled skewers (if using), leaving enough room to hold onto the end to flip them.
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 char the tortillas on the grill, about 1 minute per side until slightly charred.
To assemble, remove the shrimp from the skewers and divide equally among the tortillas. Top with a heaping spoonful of salsa, a few pickled onions, and serve, with lime wedges and extra pickled onions on the side.
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Serving: 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