Grilled Shrimp Tacos with Peach Salsa take about 30 minutes to make and are bursting with flavor! Perfect for a hot summer day on the patio.
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🍴Ingredient Notes
- Shrimp - I used Butcher Box wild caught shrimp! Make sure they're peeled and deveined.
- Cherry Tomatoes - Any small tomato will work with this recipe!
- Grain-Free Wraps - My favorite brand is Siete Foods. The cassava flour tortillas are my favorite!
- Peaches - You'll need two ripe peaches.
- Olive Oil - Extra Virgin Olive Oil is my favorite!
- Fresh Cilantro - Cilantro adds so much flavor! I use it in the peach salsa and the shrimp marinade.
- Lime Juice - You'll need a couple limes for this recipe! Before you cut the lime in half, roll them on the counter to soften them. (This makes it easier to juice!) Use one for the salsa and one for the marinade.
- Seasoning - In addition to fresh cilantro, you'll also need salt, garlic powder, and black pepper.
🍴Step by Step Instructions
Step 1: Making the Peach Salsa
Start by adding roughly chopped peaches, cherry tomatoes, cilantro, and lime juice into a food processor. Pulse a few times, then add garlic powder, salt, olive oil, and black pepper. Pulse a few more times until it's a chunky consistency.
Step 2: Marinating the Shrimp
Next, add shrimp into a bowl with cilantro, lime juice, olive oil, garlic powder, black pepper, and salt. Let marinate for at least 15 minutes.
Step 3: Grilling the Shrimp
Add the shrimp to a pre-heated grill. (Medium/High heat.) Cook for about 2-3 minutes on each side.
Step 3: Assembling Tacos
Finally, layer tacos with shrimp, peach salsa, and any other toppings you'd like! Enjoy!
Additional Topping Ideas
- Fresh Cilantro
- Lime Juice
- Black Beans
- Creamy Cilantro Rice
- Avocado Slices
- Guacamole
Frequently Asked Questions
No, you can also use a cast iron skillet! Just pre-heat the skillet to medium/high heat. Cook for 2-3 minutes on each side.
I love serving them with a side of Cilantro Rice, Chips, and Guacamole. Save some of the peach salsa for dipping chips!
The best method is to cook the shrimp at a high heat for a short amount of time on each side. (About 2-3 minutes.)
How to store leftovers
Leftovers should be stored separately. Store shrimp in an airtight container in the refrigerator for up to 4 days.
Store peach salsa in a separate container in the refrigerator for up to a week!
Do not pre-make tacos. The tortilla will get soggy.
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Recipe
Grilled Shrimp Tacos with Peach Salsa
Equipment
- Grill
Ingredients
- 1 Pound Shrimp I used Butcher Box wild caught shrimp. (Deveined & peeled.)
- 1 Lime, Juiced
- ¼ Cup Cilantro, Chopped
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Peach Salsa
- 2 Cups Cherry Tomatoes
- 2 Peaches, Roughly Chopped
- ¼ Cup Fresh Cilantro
- 1 Lime, Juiced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Tortillas
- 8 Grain-Free Tortillas I used Siete cassava flour tortillas!
Instructions
Peach Salsa
- Start by adding roughly chopped peaches, cherry tomatoes, cilantro, and lime juice into a food processor. Pulse a few times, then add garlic powder, salt, olive oil, and black pepper. Pulse a few more times until it's a chunky consistency. Chill in the refrigerator until you're ready to serve.
Shrimp
- Next, add shrimp into a bowl with cilantro, lime juice, olive oil, garlic powder, black pepper, and salt. Let marinate for at least 15 minutes.
- Add the shrimp to a pre-heated grill. (Medium/High heat.) Cook for about 2-3 minutes on each side.
Assembling Tacos
- Finally, layer tacos with shrimp, peach salsa, and any other toppings you'd like! Enjoy!
Notes
How to store leftovers
Leftovers should be stored separately. Store shrimp in an airtight container in the refrigerator for up to 4 days. Store peach salsa in a separate container in the refrigerator for up to a week! Do not pre-make tacos. The tortilla will get soggy.Additional Topping Ideas
- Fresh Cilantro
- Lime Juice
- Black Beans
- Creamy Cilantro Rice
- Avocado Slices
- Guacamole
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