Easy Weeknight Summer Dinner Recipe: Grilled Shrimp with Peach Salsa
Mondays can be a bit tiring at the office – and on the home front. So for most of us, preparing an involved dinner is just not appealing. But, the good news is summertime calls for fresh, healthy, and quick recipes anyways! There’s simply no need to stand over the kitchen counter chopping 20+ vegetables for an Autumn stew or dredging and battering chicken breasts for a proper Chicken Parmesan…at least not for another few months.
Because let’s face it, in 80-degree weather, we’re less interested in heavily-sauced, hot dinners. A cool and crisp combo is far more enticing.
This Grilled Shrimp with Peach Salsa recipe screams summer. Add to it some Jasmine rice with a touch of lime juice and zest along with some grilled zucchini and you have a perfect weeknight supper made in less than 30 minutes.
Grilled Shrimp + Peach Salsa
2 lbs. large shrimp, peeled and deveined
2 tablespoons olive oil
1 garlic clove, minced
1 Tablespoon lime juice
salt and pepper
4 peaches, pitted and finely chopped
1/3 cup red onion, finely chopped
1/3 cup red bell pepper, finely chopped
1/4 cup cilantro, chopped
2 cloves garlic, peeled and minced
1 tablespoon lime juice
1/2 tablespoon jalapeno, seeded and minced
2 teaspoons olive oil
salt and pepper
Combine all peach salsa ingredients 1-2 hours before grilling shrimp. Keep leftovers tightly wrapped in fridge for up to 2 days.Whisk olive oil, lime juice, garlic, paprika, salt, and pepper in mixing bowl. Add shrimp to bowl and marinate for 10 minutes in fridge. Bring grill to medium-high heat. Add shrimp to bamboo skewers and place on grill for 5-7 minutes, rotating so all sides are grilled. Serve with peach salsa and a green salad or Jasmine rice.
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