This quick, 7-ingredient grilled shrimp dinner is summer in through-and-through. Served with a grilled peach pico, this simple dinner is anything but simple in flavor.
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
2 cups cooked black rice, optional
Diced avocado, 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 using). Season with salt and pepper.
Serve grilled shrimp with peach pico, cooked black rice, and diced avocado (if using).
I like to add the zest and juice of one lime to cooked black rice to bring this whole meal together. Although the meal doesn’t need it, it’s a great way to bulk it up if you’re really hungry.