Quick and Easy

Grilled Shrimp Tacos with Charred Corn & Peach Salsa

July 30, 2024
5
9 Ratings
Photo by Elvin Abril
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4 servings
Author Notes

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.
Nea Arentzen

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Grilled Shrimp Tacos with Charred Corn & Peach Salsa
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 tablespoons chopped cilantro leaves and stems
  • 2 limes, juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons Diamond Crystal kosher salt
  • SHRIMP:
  • 1 pound shrimp, tails removed and devained
  • Zest and juice of ½ lime
  • 2 tablespoons 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
Directions
  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.
  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.
  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).
  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.
  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.
  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.
  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.

See what other Food52ers are saying.

Recipe by: Nea Arentzen

Test Kitchen Content Creator & Recipe Developer at Food52

13 Reviews

FrugalCat September 13, 2024
Since I was already grilling the corn, I also grilled the peach, onion and the jalepeno. (I used an outdoor grill).
Jocelyn G. August 11, 2024
Loved these. Used Greek yogurt instead of sour cream since I had it. Worked great. Highly recommend.
Nea A. August 12, 2024
Greek yogurt sounds great! Thanks for your comment!
Tina H. August 10, 2024
Love! Love! Love! The sweet peach in contrast to the charred corn brilliant. The entire dish was delightful and I will definitely make again. I made the salsa the day before to allow time for the flavors to mingle. The lime crema oh so nice, I did not add water. This is a great recipe.
Nea A. August 12, 2024
Thanks Tina, so glad you liked it!!
S H. August 8, 2024
This salsa is the best ever! Crunchy with a balance of summer flavors. I just ate 1/2 of it on just grilled corn tortillas. A delicious lunch. Will try the shrimp with it tonight. I’m curious to see how long the salsa will hold. Hoping for 2-3 hours at least. Thank you Nea! My new go to!!!
Nea A. August 12, 2024
Yay! Happy to hear you liked it! I love the salsa, I too will make it as just a salad and eat it on its own
Anne August 6, 2024
A perfectly fresh-tasting summer dinner with farmstead corn and peaches. My husband ate it as a taco and I enjoyed it as a "salad".
Nea A. August 12, 2024
Thanks for your comment, Anne!!
Jenny August 6, 2024
Simple delish and easy - flavor bomb with the salsa
Nea A. August 12, 2024
Thanks Jenny, happy to hear this!
Janet H. August 2, 2024
Excellent! Both the salsa and the shrimp tacos are amazing! I have not tried the lime crema because somehow I overlooked that! I have made the salsa twice...one time with the avocado mixed in, and the other time with the avocado left out, but added to the tacos on top of the salsa. Both ways were delicious! : )
Nea A. August 5, 2024
So happy to hear this! Thanks for your lovely comment, Janet!