These easy grilled shrimp tacos topped with a sweet, juicy peach salsa are a bright and satisfying way to bring summer flavors to your dinner table. The combination of smoky grilled shrimp, ripe peaches, creamy avocado, and quick pickled red onions creates a refreshing contrast of textures and flavors that’s perfect for warm evenings.
Grilled Shrimp Tacos
If you enjoy shrimp tacos, this grilled version with fresh peach salsa is a must-try. Grilling the shrimp gives them a light char and smokiness while the peach salsa adds natural sweetness. Quick pickled red onions bring acidity and crunch that balance the shrimp and fruit. These tacos are simple enough for weeknights yet impressive for guests — versatile, quick, and full of summer produce.
We love taco nights!
Turn taco night into a weekly favorite by mixing proteins and toppings. These shrimp tacos are fast to prepare and easy to customize: swap shrimp for chicken, fish, or plant-based protein; omit cilantro if you prefer; or adjust heat to taste. The format keeps meals simple and lets everyone build their own plate.
Why these tacos work:
- Seasonal: Use ripe summer peaches for the best flavor and texture.
- Diet-friendly: Naturally gluten-free when served on corn tortillas, dairy-free, and high in protein.
- Quick: Shrimp cook in just a few minutes and the salsa and pickled onions come together in minutes as well.
What You’ll Need
Overview of key components
The recipe includes three main elements: quick pickled red onions, a peach and avocado salsa, and seasoned grilled shrimp served on corn tortillas. Scroll to the recipe section for exact measurements and instructions.
- Pickled Red Onions: Lime juice and salt brighten the onions and add a crisp bite.
- Peaches: Use ripe, fragrant peaches for natural sweetness in the salsa.
- Avocado: Choose an avocado that yields slightly to gentle pressure — not overly mushy.
- Lime Juice & Cilantro: Lime adds acidity, cilantro adds freshness (optional if you dislike cilantro).
- Seasoning: Chili powder, Tajín, salt, and a pinch of cayenne give the shrimp and salsa balance and a touch of heat.
- Shrimp: Shelled, deveined jumbo shrimp make preparation fast.
- Corn Tortillas: Warm them on the grill for charred flavor; corn tortillas keep the dish gluten-free.
How to Make Grilled Shrimp Tacos
Below is an efficient step-by-step approach for assembling these tacos. The ingredient list and full instructions are provided later in the recipe section.
- Soak wooden skewers in water for at least 20 minutes so they won’t burn, or use metal skewers or a grill basket.
- Pickled Red Onions: Toss thinly sliced red onion with lime juice and a pinch of salt. Let them sit while you prepare the rest so they lightly pickle.
- Peach Salsa: Combine diced peaches, diced avocado, chopped cilantro, lime juice, a pinch of salt, and a little chili powder. Taste and adjust seasoning.
- Preheat the grill to medium-high and lightly oil the grates or use an oiled grill pan.
- Season the shrimp: Pat shrimp dry, spray or toss with a light coat of oil, then season with Tajín, kosher salt, and a pinch of cayenne for heat.
- Skewer the shrimp: Thread shrimp onto skewers, leaving enough space to flip easily.
- Grill the shrimp 2–3 minutes per side until pink and cooked through. Remove from skewers.
- Warm tortillas: Grill corn tortillas about 1 minute per side until they have light char marks.
- Assemble tacos: Portion shrimp into warmed tortillas and top with a generous spoonful of peach salsa and a few pickled onions. Serve with lime wedges.
Variations
- Proteins: Substitute shrimp with salmon, other firm white fish, or grilled chicken.
- Tortillas: Use flour tortillas or crispy taco shells if you prefer.
- Fruit swaps: If peaches aren’t available, try nectarines, mango, or pineapple for a tropical twist.
- Herbs and heat: Omit cilantro if undesired; reduce or skip the cayenne for milder tacos.
- Quick method: Use a grill basket or an indoor cast-iron skillet instead of skewers for convenience.
Serving Suggestions
- Sides: Serve with rice and beans — cilantro lime rice or black beans work particularly well.
- Snacks: Tortilla chips with guacamole, salsa verde, or pico de gallo make good starters.
- Vegetables: A simple romaine salad or sautéed Mexican-style zucchini pairs nicely.
Storage
Store shrimp, salsa, pickled onions, and tortillas separately in airtight containers in the refrigerator. Shrimp and salsa will keep up to 3 days; pickled red onions will keep for several weeks. Reheat shrimp gently in the microwave or enjoy them chilled.
More Shrimp Recipes You’ll Love
- Garlic Shrimp
- Shrimp Tacos (classic)
- Simple Grilled Shrimp
- Cilantro Lime Shrimp
- Air Fryer Shrimp
Grilled Shrimp Tacos with Peach Salsa
A light, summery taco with smoky grilled shrimp and a vibrant peach-avocado salsa. Quick pickled onions add crunch and a bright finish.
Equipment
- 8 long wooden skewers (or metal skewers, grill basket, or grill pan)
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 (about 2 oz)
- 2 tablespoons finely chopped fresh cilantro (optional)
- 1 teaspoon Tajín
- 1/4 teaspoon chili powder, divided
- Olive oil spray or a light drizzle of oil
- 1 1/2 pounds jumbo raw shrimp, shelled and deveined (weight after peeling)
- 1/4 teaspoon kosher salt, plus more for the salsa
- 1/8 teaspoon cayenne pepper (optional)
- 8 six-inch corn tortillas
Instructions
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Alternatively, use a metal skewer or grill basket.
- In a small bowl, toss the sliced onion with juice from 1½ limes and a large pinch of salt. Let it sit and lightly pickle while you prepare the other components, stirring occasionally.
- In another bowl, combine diced peach, diced avocado, cilantro, 1/4 teaspoon chili powder, and juice from the remaining lime half. Season generously with salt and toss gently. Adjust seasoning to taste.
- Preheat your grill, grill basket, or a grill pan to medium-high heat and oil the surface.
- Pat shrimp dry and lightly coat with oil. Season with Tajín, 1/4 teaspoon kosher salt, and cayenne pepper if using. Thread shrimp onto doubled skewers or arrange in a grill basket.
- Grill shrimp 2–3 minutes per side until pink and opaque. Remove shrimp from heat and transfer to a plate. Grill tortillas about 1 minute per side until slightly charred.
- Remove shrimp from skewers and divide among the warmed tortillas. Top with a spoonful of peach salsa and a few pickled onions. Serve with lime wedges.
Nutrition (per serving)
Serving: 2 tacos — Calories: 296; Carbohydrates: 41 g; Protein: 27 g; Fat: 4 g; Saturated Fat: 0.5 g; Cholesterol: 182 mg; Sodium: 220 mg; Fiber: 5 g; Sugar: 14 g.
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