Grilled Shrimp Tacos with Peach Salsa, Cabbage Slaw & Peanuts
Summer Grilling

Grilled Shrimp Tacos

with Peach Salsa, Cabbage Slaw & Peanuts

40 MIN
2 Servings
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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! Packed inside charred flour tortillas, Mexican-spiced shrimp and a juicy peach-jalapeño salsa find cooling contrast from a bright cabbage slaw topped with crunchy roasted peanuts.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Grilled Shrimp Tacos with Peach Salsa, Cabbage Slaw & Peanuts
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Flour Tortillas
  • 1 Peach
  • ½ lb Red Cabbage
  • 4 oz Sweet Peppers
  • 1 Lime
  • 2 Scallions
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Mayonnaise
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Prepare the ingredients & make the slaw
1 Prepare the ingredients & make the slaw

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve and pit the peach. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the lime crosswise. Roughly chop the peanuts. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the sliced cabbage, up to half the mayonnaise, the juice of 1 lime half, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Grill the peach & vegetables
2 Grill the peach & vegetables

Meanwhile, place the halved peach, sweet peppers, and scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned peach 3 to 5 minutes per side, or until charred and slightly softened. Grill the seasoned sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until softened. Transfer to a cutting board. 

Grill the shrimp
3 Grill the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Grill 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. When cool enough to handle, remove the tails.

Make the salsa
4 Make the salsa

Small dice the grilled peach. Cut off the stems of the grilled sweet peppers; small dice (discarding the seeds). Roughly chop the grilled scallions (discarding the root ends). In a bowl, combine the diced peach, diced sweet peppers, chopped scallions, and the juice of the remaining lime half. Season with salt and pepper; stir to combine. 

Toast the tortillas & serve your dish
5 Toast the tortillas & serve your dish

Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface. Assemble the tacos using the toasted tortillas, remaining mayonnaise, grilled shrimp, and salsa. Serve the tacos with the slaw on the side. Garnish the slaw with the chopped peanuts. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the slaw
1 Prepare the ingredients & make the slaw

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve and pit the peach. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the lime crosswise. Roughly chop the peanuts. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the sliced cabbage, up to half the mayonnaise, the juice of 1 lime half, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Grill the peach & vegetables

Meanwhile, place the halved peach, sweet peppers, and scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned peach 3 to 5 minutes per side, or until charred and slightly softened. Grill the seasoned sweet peppers, turning occasionally, 5 to 7 minutes, or until charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until softened. Transfer to a cutting board. 

Grill the peach & vegetables
Grill the shrimp
3 Grill the shrimp

Pat the shrimp dry with paper towels; place in a bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Grill 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate. When cool enough to handle, remove the tails.

4 Make the salsa

Small dice the grilled peach. Cut off the stems of the grilled sweet peppers; small dice (discarding the seeds). Roughly chop the grilled scallions (discarding the root ends). In a bowl, combine the diced peach, diced sweet peppers, chopped scallions, and the juice of the remaining lime half. Season with salt and pepper; stir to combine. 

Make the salsa
Toast the tortillas & serve your dish
5 Toast the tortillas & serve your dish

Add the tortillas to the grill and toast 30 seconds to 1 minute per side, or until charred. Transfer to a work surface. Assemble the tacos using the toasted tortillas, remaining mayonnaise, grilled shrimp, and salsa. Serve the tacos with the slaw on the side. Garnish the slaw with the chopped peanuts. Enjoy!

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