Grilled Shrimp with Peach Salsa
Serves: 2-3
Simple grilled shrimp with a sweet and sour peach salsa!
For the shrimp:
  • About ½ lb of medium shrimp (about 20-24), de-shelled and deveined
  • ¼ teaspoon sea salt
  • ¼ teaspoon dried oregano
  • 1 tablespoon avocado oil
For the salsa:
  • 2 medium size peaches, pitted and cut into ¼-inch thick slices
  • ½ a red onion, finely chopped
  • ½ teaspoon fresh ginger, grated (or use ½ teaspoon ground ginger)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons fresh cilantro, finely chopped
  • ½ teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
Grilling the Shrimp:
  1. Place the shrimp in a bowl and pat dry with paper towels. Add all the marinade ingredients to the bowl and mix with the shrimp. Keep aside for 5 to 10 minutes.
  2. Heat a grill (gas or charcoal) or you can use a cast iron grill pan. Lightly brush with oil and place the shrimp on it. Let cook for about 2 minutes or until they curl up and then flip them over. Cook for 1 more minute and then transfer to a dish. Keep covered until it is time to serve.
For the Salsa:
  1. On the same grill, place the peach slices and let cook for 2 minutes. Flip and cook for 2 more minutes and transfer to a plate. Reserve a couple slices and add the rest to a food processor.
  2. Add the rest of the salsa ingredients to the food processor too. Pulse a couple times until you get a chunky salsa. Do not over process as it will turn into liquid. Transfer to a serving bowl. Roughly chop the reserved peach slices and add to the bowl.
  3. Alternatively, you can skip the food processor and just transfer all ingredients to a bowl and gently mash them gently using a potato masher or a pestle.
  4. Serve the grilled shrimp with the peach salsa on the side!
Recipe by Autoimmune Wellness at