Grilled Shrimp Tacos with Charred Corn & Peach Salsa
Photo by Elvin Abril
- Serves
- 4 servings
- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
This simple taco recipe features grilled shrimp, a charred corn and peach salsa made with avocado, red onion, and cucumber, and a lime crema to drizzle over. It’s perfect for summer, making great use of seasonal produce, and makes for a quick weeknight dinner.
Tips & Tricks
- Make the salsa one day or a few hours ahead of time. Store it in the fridge, covered, until ready to serve.
- Don’t marinate the shrimp for more than 15 minutes as the acid and salt will start to denature the proteins in the shrimp.
Ingredients
- *CORN & PEACH SALSA:*
- 2 ears of corn, charred
- 1 peach, diced
- 1/4 red onion, sliced
- 1/4 cucumber, diced
- 1/2 jalapeño, seeded and chopped
- 1/2 avocado, diced
- 2 tablespoon chopped cilantro leaves and stems
- 2 limes, juiced
- 2 tablespoon extra-virgin olive oil
- 1 1/2 teaspoon Diamond Crystal kosher salt
- *SHRIMP:*
- 1 pound shrimp, tails removed and devained
- Zest and juice of ½ lime
- 2 tablespoon extra-virgin olive oil
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- *LIME CREMA:*
- 1/4 cup sour cream
- Zest and juice of ½ lime
- 1 pinch kosher salt
- Freshly ground black pepper
Featured Video
Grilled Shrimp Tacos with Charred Corn & Peach Salsa
Directions
- Step 1
Place the ears of corn directly on the flame on a medium burner with medium-high heat. Cook, turning occasionally and moving them around, until all sides are cooked through and very charred, 4 to 5 minutes. Let it cool slightly and cut off the kernels.
- Step 2
Combine the charred corn, peach, cucumber, sliced onion, jalapeno, avocado, cilantro, lime juice, olive oil, and salt in a medium bowl. Set aside until ready to serve.
- Step 3
In another medium bowl, combine the shrimp, lime juice and zest, olive oil, salt, and pepper. Set aside to marinate while you heat the tortillas (see tip).
- Step 4
Use tongs to lightly char the tortillas directly over the open flame of a burner, about 30 seconds per side. (Alternatively, heat a grill pan over high heat. Place 2 tortillas on the grill pan at a time and cook on one side until slightly charred, about 30 seconds). Stack and wrap the tortillas in a clean kitchen towel as you go to keep them warm.
- Step 5
Heat a grill pan (or grill) over high heat and drizzle with olive oil. Add the shrimp and cook, turning once, until lightly charred and cooked through, about 1 minute per side. Transfer them to a plate.
- Step 6
In a small bowl, mix together the sour cream, lime juice, and salt and pepper. Thin with 1 teaspoon water at a time as needed until it drizzles from a spoon.
- Step 7
Serve the warm charred tortillas with corn and peach salsa, grilled shrimp, and crema with cilantro and lime wedges on the side for squeezing.