Grilled Shrimp Tacos With Peach Salsa

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 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!

How to Make Grilled Shrimp Tacos

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.

Seasonal: Peaches are at their peak in the summer, meaning they’re 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 Watchers-friendly. Quick and Easy: The shrimp cooks in about 5 minutes, and it takes just a few minutes to chop the salsa ingredients and mix them together.

If you make this grilled shrimp taco recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!

Here are the ingredients for the pickled onions, peach salsa, and grilled shrimp. Scroll to the bottom for the exact measurements.

Pickled Red Onions: Quickly pickle red onions in lime juice and salt. They add a tangy, crunchy element to the 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 push on the skin, it should give a little. Lime Juice: The zesty citrus balances the sweetness of the peaches. Cilantro enhances the overall flavor of the salsa and adds a vibrant green color. Seasoning: Chili powder, tajin and salt season the salsa and shrimp. Adding cayenne pepper to the shrimp gives them a spicy kick. Shrimp: Buying shelled, deveined jumbo shrimp will save you time. Corn Tortillas make these grilled shrimp tacos gluten-free.

Variations

Protein: Swap shrimp for salmon or any white fish. Tortillas: Use flour tortillas or crunchy taco shells. Peaches: Substitute nectarines or even pineapple or mango. Don’t like cilantro? Leave it out. Want mild tacos? Omit the cayenne. Save Time: Instead of making shrimp skewers, put the shrimp in an outdoor grill basket. No outdoor grill? Cook the shrimp on the stove in a grill pan or cast iron skillet.

Serving Suggestions

Rice and Beans: Latin Yellow Rice, Cilantro Lime Rice, Black Beans, Instant Pot Refried Beans Chips and Dip: Salsa Verde, Guacamole, Pico de Gallo Vegetables: Skillet Mexican Zucchini, Romaine Salad

Storage

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.