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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!
![Grilled Shrimp Tacos with Peach Salsa](https://www.skinnytaste.com/wp-content/uploads/2024/06/Grilled-Shrimp-Tacos-10.jpg)
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!
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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 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.
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- 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, chili powder, 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
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.
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More Shrimp Recipes You’ll Love
Grilled Shrimp Tacos with Peach Salsa
![Grilled Shrimp Tacos with Peach Salsa](https://www.skinnytaste.com/wp-content/uploads/2024/06/Grilled-Shrimp-Tacos-7-260x260.jpg)
Equipment
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8 long wooden skewers or use metal skewers to save time
Ingredients
Instructions
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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).
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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.
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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.
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Preheat the grill, a grill basket or a grill pan to medium-high heat 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 using), leaving enough room to hold onto the end to flip them.
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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.
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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.
Last Step:
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