These simple grilled shrimp tacos with candy and juicy peach salsa are the right approach to carry summer to your dinner desk!
Grilled Shrimp Tacos
When you love shrimp tacos, you’ll love this grilled summer time recipe topped with recent peach salsa. Grilled shrimp tacos are a traditional summer time dish, and including recent peach salsa takes it to a brand new degree. The sweetness of the peaches contrasts with the pickled crimson onions and the savory shrimp. Extra taco recipes I like in the summertime months are these cod fish tacos, grilled chicken tacos, and lobster tacos, that are so good! When you want new dinner concepts for shrimp, I believe you’ll love these tacos!
We love taco nights!
When you want new dinner ideas, whip up these shrimp tacos! I make tacos each week as a result of it’s a enjoyable and easy approach to make everybody comfortable at dinner with zero complaints. The great thing about tacos is their countless selection–from ground turkey tacos to slow cooker chicken tacos, I change it up each week. Mainly, something in a tortilla is a win, making it a stress-free and scrumptious household dinner. Listed below are a couple of explanation why these work:
- Seasonal: Peaches are at their peak in the summertime, that means they’re sweeter and juicier, so that you don’t must do a lot to make them style good.
- Dietary Restrictions: These wholesome grilled shrimp tacos are gluten-free, dairy- free, high protein, and Weight Watchers-friendly.
- Fast and Simple: The shrimp cooks in about 5 minutes, and it takes just some minutes to cut the salsa elements and blend them collectively.
When you make this grilled shrimp taco recipe, I might like to see it. Tag me in your pictures on Instagram or Facebook!
What You’ll Want
Grilled Shrimp Taco Components
Listed below are the elements for the pickled onions, peach salsa, and grilled shrimp. Scroll to the underside for the precise measurements.
- Pickled Pink Onions: Rapidly pickle crimson onions in lime juice and salt. They add a tangy, crunchy ingredient to the shrimp tacos.
- Peaches: Use ripe summer time peaches for the perfect taste.
- Avocado: Select a ripe however agency avocado–It shouldn’t be mushy. If you push on the pores and skin, it ought to give a bit.
- Lime Juice: The zesty citrus balances the sweetness of the peaches.
- Cilantro enhances the general taste of the salsa and provides a vibrant inexperienced coloration.
- Seasoning: Chili powder and salt season the salsa and shrimp. Including cayenne pepper to the shrimp provides them a spicy kick.
- Shrimp: Shopping for shelled, deveined jumbo shrimp will prevent time.
- Corn Tortillas make these grilled shrimp tacos gluten-free.
Methods to Make Grilled Shrimp Tacos
Right here’s the step-by-step pictures for this simple shrimp taco recipe, nice for busy summer time nights. The recipe card under gives full directions.
- Soak picket skewers in water for no less than 20 minutes to make sure they don’t burn.
- Pickled Pink Onions: Mix sliced onions, lime juice, and salt in a small bowl and allow them to pickle whilst you put together the opposite elements.
- Peach Salsa: In a small bowl, combine the peaches, avocado, cilantro, lime juice, chili powder, and salt.
- Preheat the grill to medium-high warmth and spray with oil.
- Season the Shrimp: Pat the shrimp dry and spray with oil. Sprinkle with salt, chili powder, and cayenne.
- Skewer the Shrimp: Place the shrimp onto 2 skewers, leaving sufficient room on the backside to seize the sticks to flip them.
- Grill shrimp on all sides for two to three minutes till they’re pink and agency. Then, take away from the skewers.
- Heat the corn tortillas on the grill, 1 minute on all sides, till barely charred.
- Assemble Shrimp Tacos: Put shrimp in every tortilla and high with salsa and pickled onions. Serve with lime wedges and extra onions on the facet.
Variations
- Protein: Swap shrimp for salmon or any white fish.
- Tortillas: Use flour tortillas or crunchy taco shells.
- Peaches: Substitute nectarines and even pineapple or mango.
- Don’t like cilantro? Go away it out.
- Need delicate tacos? Omit the cayenne.
- Save Time: As a substitute of creating shrimp skewers, put the shrimp in an outside grill basket.
- No outside grill? Cook dinner the shrimp on the range in a grill pan or forged iron skillet.
Serving Solutions
Storage
Retailer the shrimp, salsa, onions, and tortillas in separate containers within the fridge. The shrimp and salsa will last as long as 3 days, and the pickled onions will final a couple of weeks. You may microwave the shrimp or eat them chilly.
Extra Shrimp Recipes You’ll Love
Yield: 4 servings
Serving Measurement: 2 tacos
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If utilizing picket skewers, soak the skewers in water for no less than 20 minutes and as much as 1 hour to forestall them from burning. (You may skip the sticks and use an outside grill basket or an indoor grill pan).
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For the onions: In a small bowl, mix the onion, juice from 1 1/2 limes, and a big pinch of salt. Toss to mix and let the combination pickle whilst you put together the opposite elements, stirring often.
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For the salsa: In one other small bowl, mix the peach, avocado, cilantro, 1/4 teaspoon chili powder, and the juice from the remaining lime half. Sprinkle generously with salt and toss to mix. Ensure that it is well-seasoned, then put aside.
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Preheat the grill, a grill basket or a grill pan to medium-high warmth and spray with oil.
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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 utilizing), leaving sufficient room to carry onto the tip to flip them.
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Add the shrimp to the ready grill and grill for two to three minutes per facet, till the shrimp are pink and agency. Switch the shrimp to a plate to chill whilst you char the tortillas on the grill, about 1 minute per facet till barely charred.
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To assemble, take away the shrimp from the skewers and divide equally among the many tortillas. Prime with a heaping spoonful of salsa, a couple of pickled onions, and serve, with lime wedges and further pickled onions on the facet.
Final Step:
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Serving: 2 tacos, Energy: 296 kcal, Carbohydrates: 41 g, Protein: 27 g, Fats: 4 g, Saturated Fats: 0.5 g, Ldl cholesterol: 182 mg, Sodium: 220 mg, Fiber: 5 g, Sugar: 14 g
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