These Grilled Shrimp Tacos are topped with a delicious homemade Peach Salsa and they only take about 30 minutes to make! Enjoy this healthy and flavorful weeknight meal all summer long.
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Why You'll Love This Recipe
Healthy - Enjoy this wholesome meal on your next taco night! It's made with simple, whole food ingredients like wild caught shrimp, juicy peaches, and fresh cilantro. Plus, it's gluten-free, grain-free, and dairy-free!
Simple - These easy grilled shrimp tacos are great for busy weeknights! The shrimp cooks quickly and the homemade salsa only requires a few basic ingredients.
Delicious - Between the juicy grilled shrimp and homemade peach salsa, this recipe is bursting with flavor! The sweet peaches, tart lime juice, and fresh cilantro give this dish a unique flavor that your family and friends will love!
🍴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.
Store in a small bowl in the refrigerator until you're ready to serve.
Step 2: Marinating the Shrimp
Next, add shrimp into a large 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, add the juicy shrimp and peach salsa onto warm tortillas. Enjoy hot!
Expert Tips
- To avoid the shrimp from falling through the grill grate, put the raw shrimp on wooden skewers or metal skewers. This also makes it easier to flip them on the grill!
- Marinate the shrimp overnight for maximum flavor!
- To save time, make the peach salsa the morning of or the day before. The longer it marinates together, the better the flavor will be.
- Warm the tortillas before serving. You can lay them out on a baking tray and bake for a few minutes or microwave them.
Favorite Taco Toppings
- Fresh Lime Juice
- Avocado Slices
- Homemade Guacamole
- Dairy-Free Feta Cheese
- Diced Red Onion
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.)
Serving Suggestions
Grilled shrimp tacos pair well with Mexican Street Corn and Dairy-Free Cilantro Rice.
Garnish the tacos with lime wedges and freshly chopped cilantro.
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.
More grilling recipes!
After you make these Grilled Shrimp Tacos with Peach Salsa, make sure to leave a comment & rate the recipe!
Recipe Card
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
Nutrition
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