These straightforward grilled shrimp tacos with candy and juicy peach salsa are the proper strategy to deliver summer season to your dinner desk!
Grilled Shrimp Tacos
In the event you love shrimp tacos, you’ll love this grilled summer season recipe topped with contemporary peach salsa. Grilled shrimp tacos are a basic summer season dish, and including contemporary peach salsa takes it to a brand new stage. The sweetness of the peaches contrasts with the pickled pink onions and the savory shrimp. Extra taco recipes I like in the summertime months are these cod fish tacos, grilled rooster tacos, and lobster tacos, that are so good! In the event you want new dinner concepts for shrimp, I believe you’ll love these tacos!
We love taco nights!
In the event you want new dinner concepts, whip up these shrimp tacos! I make tacos each week as a result of it’s a enjoyable and easy strategy to make everybody completely happy at dinner with zero complaints. The great thing about tacos is their countless selection–from floor turkey tacos to gradual cooker rooster tacos, I swap it up each week. Mainly, something in a tortilla is a win, making it a stress-free and scrumptious household dinner. Listed below are just a few the reason why these work:
- Seasonal: Peaches are at their peak in the summertime, that means they’re sweeter and juicier, so that you don’t should do a lot to make them style good.
- Dietary Restrictions: These wholesome grilled shrimp tacos are gluten-free, dairy- free, excessive protein, and Weight Watchers-friendly.
- Fast and Straightforward: The shrimp cooks in about 5 minutes, and it takes only a few minutes to cut the salsa elements and blend them collectively.
In the event you make this grilled shrimp taco recipe, I might like to see it. Tag me in your images on Instagram or Fb!
What You’ll Want
Grilled Shrimp Taco Substances
Listed below are the elements for the pickled onions, peach salsa, and grilled shrimp. Scroll to the underside for the precise measurements.
- Pickled Crimson Onions: Rapidly pickle pink onions in lime juice and salt. They add a tangy, crunchy aspect to the shrimp tacos.
- Peaches: Use ripe summer season peaches for the perfect taste.
- Avocado: Select a ripe however agency avocado–It shouldn’t be mushy. Once you push on the pores and skin, it ought to give somewhat.
- Lime Juice: The zesty citrus balances the sweetness of the peaches.
- Cilantro enhances the general taste of the salsa and provides a vibrant inexperienced colour.
- Seasoning: Chili powder and salt season the salsa and shrimp. Including cayenne pepper to the shrimp offers them a spicy kick.
- Shrimp: Shopping for shelled, deveined jumbo shrimp will prevent time.
- Corn Tortillas make these grilled shrimp tacos gluten-free.
Learn how to Make Grilled Shrimp Tacos
Right here’s the step-by-step images for this straightforward shrimp taco recipe, nice for busy summer season nights. The recipe card under gives full directions.
- Soak wood skewers in water for at the least 20 minutes to make sure they don’t burn.
- Pickled Crimson Onions: Mix sliced onions, lime juice, and salt in a small bowl and allow them to pickle when 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? Depart it out.
- Need gentle tacos? Omit the cayenne.
- Save Time: As a substitute of creating shrimp skewers, put the shrimp in an out of doors grill basket.
- No outside grill? Cook dinner the shrimp on the range in a grill pan or forged iron skillet.
Serving Strategies
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 just a few weeks. You possibly can 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 wood skewers, soak the skewers in water for at the least 20 minutes and as much as 1 hour to forestall them from burning. (You possibly can skip the sticks and use an out of doors 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 when you put together the opposite elements, stirring sometimes.
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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. Be certain 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 top 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 when 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. High with a heaping spoonful of salsa, just a few 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