Author Notes
Spicy, grilled shrimp paired with a homemade peach salsa to create the perfect sweet and spicy combination. —Sarah | Wisconsin from Scratch
Test Kitchen Notes
WHO: Sarah | Wisconsin from Scratch's recipes are already Community Picks—and almost all of them are spicy.
WHAT: Spicy-sweet grilled shrimp dinner that practically makes itself.
HOW: Chop up a quick peachy salsa while shrimp hangs out in a citrusy, chile-spiked marinade. By the time you've skewered and grilled the shrimp, the salsa will be ready to top it off.
WHY WE LOVE IT: Love how this tasted. The heat from the shrimp paired well with the sweetness of the peaches. I will definitely make this again. I would even make the peach salsa on its own. Such a great summer dish. Tastes good cold, too. —Anna Francesca Gass —The Editors
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Ingredients
- Shrimp
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1/4 cup
fresh lime juice
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2 tablespoons
sambal oelek (chile garlic paste)
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2 tablespoons
Sriracha chile sauce
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1 tablespoon
soy sauce
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2 teaspoons
brown sugar
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1 pound
shrimp, peeled and deveined
- Salsa
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2
medium peaches, pitted and finely chopped
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1 tablespoon
chopped fresh cilantro
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1 tablespoon
chopped fresh mint
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1 tablespoon
finely chopped red onion
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1 tablespoon
fresh lime juice
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1
small jalapeño, finely chopped (optional)
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Pinch of salt
Directions
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Heat your grill to medium heat.
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Make the marinade for the shrimp by whisking together the lime juice, sambal oelek, sriracha, brown sugar, and soy sauce. Place shrimp in a bowl and pour 3/4 of the marinade over shrimp, tossing to make sure shrimp are well coated. Set remaining 1/4 of the marinade aside and let shrimp marinate while you prepare the salsa.
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For the salsa, combine all of the salsa ingredients in a bowl and mix together. Let the salsa sit while you grill the shrimp.
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Skewer the shrimp on metal or wooden skewers (if using wood, soak skewers in water first so they don’t burn), making sure to leave a little space between the shrimp.
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Grill shrimp over medium heat until cooked through, brushing with the reserved 1/4 of the marinade throughout the grilling process.
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Remove cooked shrimp from skewers, place on a plate, and serve topped with the peach salsa.
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