These easy grilled shrimp tacos with sweet and juicy peach salsa are the perfect way to bring summer to your dinner 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 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!
We love taco nights!
If you need new dinner ideas, whip up these shrimp tacos! I make tacos every week because it’s a fun and simple way to make everyone happy at dinner with zero 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 stress-free and delicious family dinner. Here are a few reasons why these work:
- 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!
What You’ll Need
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.
- 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.
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.
- Soak wooden skewers in water for at least 20 minutes to ensure they don’t burn.
- Pickled Red Onions: Combine sliced onions, lime juice, and salt in a small bowl and let them pickle while you prepare the other ingredients.
- Peach Salsa: In a small bowl, mix the peaches, avocado, cilantro, lime juice, chili powder, and salt.
- Preheat the grill to medium-high heat and spray with oil.
- Season the Shrimp: Pat the shrimp dry and spray with oil. Sprinkle with salt, tajin, and cayenne.
- Skewer the Shrimp: Place the shrimp onto 2 skewers, leaving enough room at the bottom to grab the sticks to flip them.
- Grill shrimp on each side for 2 to 3 minutes until they are pink and firm. Then, remove from the skewers.
- Warm the corn tortillas on the grill, 1 minute on each side, until slightly charred.
- Assemble Shrimp Tacos: Put shrimp in each tortilla and top with salsa and pickled onions. Serve with lime wedges and more onions on the side.
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.
More Shrimp Recipes You’ll Love
Grilled Shrimp Tacos with Peach Salsa
Equipment
- 8 long wooden skewers or use metal skewers to save time
Ingredients
- 1/2 medium red onion, thinly sliced
- Juice of 2 limes, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1 large ripe peach, pitted and diced
- 1/2 small avocado, pitted and diced (2 oz) ripe but still somewhat firm
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon tajin
- 1/4 teaspoon chili powder, divided
- olive oil spray
- 1 1/2 pounds jumbo raw shrimp, shelled and deveined (weight after peeling)
- 1/4 teaspoon kosher salt, plus more for salsa
- 1/8 teaspoon cayenne pepper
- 8 6-inch corn tortillas
Instructions
- 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 1 teaspoon tajin, 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.
