Grilled Shrimp with Peach Salsa

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It was peach season last month and we have this wonderful farm close to where we live that has the most delicious peaches and nectarines every year. This year I was a little late getting there and almost missed out on the peaches. Thankfully, they did have some left and I bought whatever they had left which was like 5 pounds! My daughter and I both love to eat them as is, sometimes eating 3 or 4 in a day!

This time I wanted to try a recipe that I had seen in a cookbook. The cookbook is called Share and Savor and it’s by Kylie Mazon Chambers. This book is about appetizer boards and it had this grilled peach and orange salsa that caught my attention! That combination sounded too good and so I wanted to give it a try. That week I was planning on grilling some shrimp tacos so I thought the peach salsa would be a great accompaniment for it! And I was not wrong. The salsa elevated the shrimp and it was a perfect pairing. I also made homemade cassava tortillas so we could make shrimp tacos and they were a big hit with the family. You can also have this grilled shrimp recipe with a small salad.

The peach salsa is sweet and sour and full of flavor and can be a nice side for any meal or as a dip for plantain chips or sweet potato chips.

Grilled Shrimp with Peach Salsa
 
Simple grilled shrimp with a sweet and sour peach salsa!
Author:
Serves: 2-3
Ingredients
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
Instructions
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!

 

About Indira Pulliadath

Indira Pulliadath is a nutritional therapy practitioner (NTP) and an AIP Certified Coach. Before working as a Nutritionist, she worked as a researcher in the healthcare industry for 15 years in the field of pharmacoeconomics. She started exploring healing diets five years ago when she was first diagnosed with rheumatoid arthritis. The disease pretty much crippled her, progressing very rapidly to all her joints. Over a period of two years, she tried several diets and alternative therapies, which did not help her much. Finally it was the AIP diet that helped to reduce her pain and inflammation greatly. Once she began to get better, she decided to switch careers and become a nutritional therapist so she could help other people. When she is not doing health coaching or researching, she is experimenting in her kitchen! She loves to develop Paleo and AIP versions of her family’s favorite recipes. You can find her recipes on her blog 'Cook2Nourish’ and on her Youtube channel. She is also active on Instagram and Facebook. Indira lives in Connecticut with her husband and two teenage children. As a family they enjoy hiking in the beautiful trails in and around Connecticut.

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