Lime Shrimp with Grilled Peach Pico
Description
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.
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Ingredients
- 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
- 2 cups cooked black rice optional
- Diced avocado optional
Instructions
- 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).
Notes
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.
Nutrition
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