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Prep time
10 minutes
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Cook time
25 minutes
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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
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CORN & PEACH SALSA:
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2
ears of corn, charred
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1
peach, diced
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1/4
red onion, sliced
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1/4
cucumber, diced
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1/2
jalapeño, seeded and chopped
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1/2
avocado, diced
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2 tablespoons
chopped cilantro leaves and stems
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2
limes, juiced
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2 tablespoons
extra-virgin olive oil
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1 1/2 teaspoons
Diamond Crystal kosher salt
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SHRIMP:
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1 pound
shrimp, tails removed and devained
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Zest and juice of ½ lime
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2 tablespoons
extra-virgin olive oil
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3/4 teaspoon
kosher salt
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Freshly ground black pepper
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LIME CREMA:
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1/4 cup
sour cream
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Zest and juice of ½ lime
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1 pinch
kosher salt
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Freshly ground black pepper
Directions
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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.
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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.
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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).
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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.
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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.
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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.
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Serve the warm charred tortillas with corn and peach salsa, grilled shrimp, and crema with cilantro and lime wedges on the side for squeezing.
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