Grilled Shrimp with Peach Jalapeño Salsa

What the Fork am I Going to Make with Jalapeños and Peaches?

There it is again—the age-old kitchen question: What the fork am I going to make with ___? Today’s starring ingredients: a handful of fiery jalapeños straight from the garden and some perfectly ripe peaches I couldn’t resist at the farmers market. Sweet heat. Bright flavors. Endless potential.

I wanted something that screamed summer, could be thrown together quickly on a weeknight, and tasted like a little backyard fiesta. Enter: grilled shrimp tacos topped with peach jalapeño salsa and a cool cilantro jalapeño crema.

Why Jalapeños + Peaches Work So Well

This combo might sound a little unexpected, but it’s magic. The peaches bring juicy sweetness, while jalapeños cut through with just the right kick. Pair them together, and you’ve got a salsa that’s bright, balanced, and the perfect topping for smoky grilled shrimp. To cool it all down, the crema adds a creamy, tangy finish with a fresh pop of cilantro.

Grilled Shrimp Tacos with Peach Jalapeño Salsa & Cilantro Jalapeño Crema

Ingredients

For the Shrimp

• 1 ½ lbs large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 tbsp Taco Seasoning

• 1 tsp paprika

• 1 tsp chili powder

• ½ tsp cumin

• 1 tsp Garlic Powder

• Juice of 1 lime

• Salt & pepper to taste

• For the Peach Jalapeño Salsa

• 2 ripe peaches, diced (peeled optional)

• 1-2 jalapeño, finely diced (seeds removed for less heat)

• ½ small red onion, finely diced

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime

• Salt to taste

• For the Cilantro Jalapeño Crema

• 1 cup sour cream (or Greek yogurt)

• ½ cup fresh cilantro leaves

• 1-2 jalapeño, roughly chopped (seeds optional for heat)

• 2 garlic cloves

• Juice of 1 lime

• Salt to taste

• For Serving 8 small corn or flour tortillas, warmed

• Shredded cabbage or lettuce (optional, for crunch)

• 1/2 Avocado Diced

• Extra lime wedges

  Instructions 1. Marinate & Grill the Shrimp In a bowl, mix olive oil, taco seasoning garlic, paprika, chili powder, cumin, lime juice, salt, and pepper. Toss shrimp in marinade and let sit for 15–20 minutes. Preheat grill (or grill pan) to medium-high heat. Grill shrimp for 2–3 minutes per side, until pink and slightly charred. Remove and keep warm. 2. Make the Peach Jalapeño Salsa In a medium bowl, combine peaches, jalapeño, red onion, bell pepper, and cilantro. Squeeze lime juice over top, add salt, and toss gently. Chill until ready to serve. 3. Make the Cilantro Jalapeño Crema In a blender or food processor, combine sour cream, cilantro, jalapeño, garlic, lime juice, and salt. Blend until smooth and creamy. Adjust lime or salt to taste. 4. Assemble the Tacos Warm tortillas over the grill or directly on a gas flame until slightly charred. Layer with shredded cabbage or lettuce (if using). Add grilled shrimp, spoon on peach jalapeño salsa, and drizzle generously with cilantro jalapeño crema. Serve with lime wedges.