When I hear “7-ingredient recipe” I think easy to make and quick to the table. But rarely do I expect these types of recipes to be satisfying and flavorful. My goal was to create a recipe that had all the benefits of a short ingredient list while still maintaining dimensional flavor and creativity.
This grilled shrimp recipe delivers in a big way. It’s easy to make and throw together any night of the week but tastes like you spent hours perfecting it. Smoky grilled shrimp pairs perfectly with a sweet and spicy Grilled Peach Pico, offering a little bit of everything.
If you are willing to spring for one more ingredient, the Grilled Peach Pico really benefits from fresh cilantro, toss in 2-3 chopped tablespoons for an extra bit of freshness. It’s great on any fish, but especially delicious on top of fish tacos.
Make this a bigger meal by serving the grilled shrimp and peach pico with citrusy black rice or black lentils.
Wondering why I am talking about 7-ingredient recipes so much?
Here’s this month’s Recipe ReDux challenge:
It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner. Think beyond smoothies or drinks, please. (And for those of you living in countries where it’s not Tax Season – we’re pretty sure you and your readers would still love doing the math for seven-ingredient-recipes!)
- 1 lb. 16/20 shrimp, peeled, tail left on and deveined
- 4 teaspoons olive oil, divided
- 1 lime, zested and juiced
- 2 peaches, halved
- 1 small white onion, quartered
- 4 small tomatoes, diced (about 2 cups)
- 1 Jalapeño, ribs and seeds removed and diced
- Cilantro, optional
- Heat grill to medium.
- Skewer 4–5 shrimp on four metal skewers, brush with 3 teaspoons olive oil and sprinkle with ¾ teaspoon lime zest, season with salt and pepper.
- Brush peach halves and onion pieces with 1 teaspoon olive oil.
- Place peaches and onions, cut side down, on grill. Grill peaches until charred, 10 minutes, flipping halfway through. Grill onions until charred, 13–15 minutes, flipping halfway through.
- Transfer peaches and onions to cutting board; dice when cool enough to handle.
- Grill shrimp until opaque, 2 minutes each side. Transfer shrimp to a plate.
- In a medium bowl combine diced peaches, onions, tomatoes, jalapeño, 1 tablespoon lime juice, ½ teaspoon minced lime zest and chopped cilantro if desired. Season with salt and pepper.
- Serve grilled shrimp with peach pico.