Tasty Grilled Shrimp Tacos with Peach Salsa

I never thought to put peaches on a taco until a friend served them at a backyard barbecue last summer. I was skeptical—fruit and shrimp? But one bite changed my mind completely.

The thing about peach salsa is that it just works. The sweetness plays off the spice from the tajin on the shrimp, and you get this fresh, bright flavor that’s different from your usual taco night. Plus, it comes together in about 20 minutes, which is perfect for those nights when you want something that feels special but don’t have time for anything complicated.

These grilled shrimp tacos have become my go-to when I’m craving something light but satisfying. The corn tortillas get a little charred, the shrimp are perfectly seasoned, and that peach salsa? It’s the real star here.

What Kind of Shrimp Should I Use?

For grilled shrimp tacos, you’ll want to use large or jumbo shrimp since they’re easier to handle on the grill and won’t fall through the grates. Fresh shrimp is great if you can find it, but frozen shrimp works just as well – in fact, most “fresh” shrimp at the grocery store has been previously frozen anyway. Just make sure to thaw frozen shrimp in the refrigerator overnight or under cold running water before cooking. I recommend buying shrimp that’s already peeled and deveined to save yourself some prep time, though leaving the tails on can make them easier to flip on the grill if you prefer.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Peach: If peaches aren’t in season, try using mango, pineapple, or nectarines for that sweet and tangy salsa. Fresh is best, but thawed frozen peaches work too – just make sure to drain them well.
• Shrimp: Not a shrimp fan? Swap in white fish like mahi-mahi or tilapia, or go with grilled chicken. Just adjust your cooking time accordingly – fish takes about 3-4 minutes per side, chicken a bit longer.
• Corn tortillas: Flour tortillas work fine if that’s what you have, though corn gives you that authentic taco flavor. You can also use lettuce wraps for a low-carb option.
• Tajin: Don’t have Tajin? Mix together a pinch of chili powder, lime zest, and a tiny bit of salt to get a similar citrusy, spicy kick.
• Cilantro: If cilantro tastes like soap to you, substitute with fresh parsley or just leave it out – the salsa will still taste great.
• Red onion: White or yellow onions work just fine here. For a milder flavor, soak the chopped onion in cold water for 10 minutes before adding it to your salsa.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling shrimp is leaving them on the heat too long, which turns them rubbery and tough – pull them off as soon as they turn pink and opaque, usually just 2-3 minutes per side.

Skipping the skewer soaking step might seem minor, but dry wooden skewers will catch fire on the grill, so make sure to soak them for at least 20 minutes before threading your shrimp.

Don’t forget to pat your shrimp completely dry with paper towels before seasoning, as excess moisture prevents them from getting those nice grill marks and can cause them to steam instead of sear.

Finally, warm your tortillas on the cooler part of the grill rather than directly over high heat – this prevents them from getting too crispy or burnt while still giving them that smoky char you’re looking for.

What to Serve With Grilled Shrimp Tacos?

These shrimp tacos are pretty filling on their own, but I love serving them with a side of Mexican street corn or a simple cilantro lime rice to round out the meal. Black beans or refried beans make a great addition too, especially if you’re feeding a crowd and want to stretch the meal a bit further. For something lighter, try a crunchy cabbage slaw dressed with lime juice and a pinch of salt – it adds a nice contrast to the sweet peach salsa. Don’t forget to set out extra lime wedges and hot sauce on the side so everyone can customize their tacos just the way they like them.

Storage Instructions

Store: Keep the grilled shrimp and peach salsa separate in airtight containers in the fridge for up to 2 days. The salsa is best enjoyed within 24 hours since the peaches and avocado can brown, but a squeeze of lime juice helps slow that down.

Prep Ahead: You can make the peach salsa a few hours before serving and keep it chilled. The shrimp can be seasoned and stored in the fridge for up to 4 hours before grilling, which makes dinner time super quick and easy.

Serve: If you have leftover shrimp, warm it gently in a skillet over medium heat for just a minute or two until heated through. Assemble your tacos fresh with warm tortillas for the best texture and flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 75-90 g
• Fat: 22-28 g
• Carbohydrates: 105-120 g

Ingredients

For the pickled onions:

• 1/2 red onion (thinly sliced into 1/8-inch half-moons)
• 2 limes juice
• salt

For the salsa:

• 1 peach (diced into 1/2-inch pieces for better texture)
• 1/2 avocado
• 2 tbsp cilantro
• 1/2 tsp chili powder (I prefer McCormick for consistent heat)
• 0.5 limes juice
• 1/4 tsp ground cumin
• salt

For the shrimp and tacos:

• 1.5 lb shrimp (peeled and deveined with tails removed)
• 1.5 tsp tajin
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• olive oil spray
• 8 corn tortillas (I always use Guerrero white corn tortillas)

Step 1: Prepare the Salsa Components

• 1 peach
• 1/2 avocado
• 2 tbsp cilantro
• 1/2 tsp chili powder
• 0.5 limes juice
• 1/4 tsp ground cumin
• salt
• 1/2 red onion
• 2 limes juice

While your grill heats up, prepare both salsa elements in parallel.

In one bowl, combine the diced peach, halved avocado, cilantro, chili powder, cumin, and 0.5 lime juice with a pinch of salt—stir gently to combine without breaking down the avocado.

In a separate bowl, toss the thinly sliced red onion with 2 tablespoons lime juice and a pinch of salt, letting it pickle slightly while everything else cooks.

This dual-salsa approach gives you bright, layered flavors: the warm spiced peach salsa and the tangy, crisp pickled onions that cut through the richness of the shrimp.

Step 2: Season and Skewer the Shrimp

• 1.5 lb shrimp
• 1.5 tsp tajin
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• olive oil spray

Pat the shrimp dry with paper towels to ensure they’ll get a nice sear on the grill.

In a bowl, combine tajin, salt, and cayenne pepper, then toss the shrimp in this seasoning mixture until evenly coated.

Thread the shrimp onto skewers—I recommend metal skewers to avoid soaking time, but if using wooden ones, soak them for 20 minutes first.

Lightly spray the shrimp with olive oil just before grilling to help them cook evenly and prevent sticking.

Step 3: Grill the Shrimp and Tortillas

• seasoned shrimp skewers from Step 2
• 8 corn tortillas

Heat your grill to medium-high heat and lightly oil the grates.

Place the seasoned shrimp skewers on the grill and cook for 2-3 minutes per side until the shrimp are pink, firm, and have light char marks—don’t overcook or they’ll become rubbery.

While the shrimp finishes on the second side, place the corn tortillas directly on the grill grates and char for about 1 minute per side until they’re pliable and have light brown spots.

Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft.

Step 4: Assemble and Serve

• grilled shrimp from Step 3
• grilled tortillas from Step 3
• peach salsa from Step 1
• pickled red onions from Step 1

Slide the grilled shrimp off the skewers directly onto the warm tortillas, dividing them evenly among all 8 tortillas.

Top each taco with a generous spoonful of the peach salsa from Step 1, then crown with the pickled red onions.

Serve immediately while the tortillas are still warm and the shrimp are at their peak temperature.

The warm shrimp contrasts beautifully with the cool, fresh salsa components—this is the magic of the dish.

Tasty Grilled Shrimp Tacos with Peach Salsa

Delicious Tasty Grilled Shrimp Tacos with Peach Salsa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1025 kcal

Ingredients

  

For the pickled onions::

• 1/2 red onion (thinly sliced into 1/8-inch half-moons)
• 2 limes juice
• salt

For the salsa::

• 1 peach (diced into 1/2-inch pieces for better texture)
• 1/2 avocado
• 2 tbsp cilantro
• 1/2 tsp chili powder (I prefer McCormick for consistent heat)
• 0.5 limes juice
• 1/4 tsp ground cumin
• salt

For the shrimp and tacos::

• 1.5 lb shrimp (peeled and deveined with tails removed)
• 1.5 tsp tajin
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• olive oil spray
• 8 corn tortillas (I always use Guerrero white corn tortillas)

Instructions

 

• While your grill heats up, prepare both salsa elements in parallel. In one bowl, combine the diced peach, halved avocado, cilantro, chili powder, cumin, and 0.5 lime juice with a pinch of salt—stir gently to combine without breaking down the avocado. In a separate bowl, toss the thinly sliced red onion with 2 tablespoons lime juice and a pinch of salt, letting it pickle slightly while everything else cooks. This dual-salsa approach gives you bright, layered flavors: the warm spiced peach salsa and the tangy, crisp pickled onions that cut through the richness of the shrimp.
• Pat the shrimp dry with paper towels to ensure they'll get a nice sear on the grill. In a bowl, combine tajin, salt, and cayenne pepper, then toss the shrimp in this seasoning mixture until evenly coated. Thread the shrimp onto skewers—I recommend metal skewers to avoid soaking time, but if using wooden ones, soak them for 20 minutes first. Lightly spray the shrimp with olive oil just before grilling to help them cook evenly and prevent sticking.
• Heat your grill to medium-high heat and lightly oil the grates. Place the seasoned shrimp skewers on the grill and cook for 2-3 minutes per side until the shrimp are pink, firm, and have light char marks—don't overcook or they'll become rubbery. While the shrimp finishes on the second side, place the corn tortillas directly on the grill grates and char for about 1 minute per side until they're pliable and have light brown spots. Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft.
• Slide the grilled shrimp off the skewers directly onto the warm tortillas, dividing them evenly among all 8 tortillas. Top each taco with a generous spoonful of the peach salsa from Step 1, then crown with the pickled red onions. Serve immediately while the tortillas are still warm and the shrimp are at their peak temperature. The warm shrimp contrasts beautifully with the cool, fresh salsa components—this is the magic of the dish.