This recipe for Grilled Shrimp & Peach Summer Tacos is sponsored by Litehouse. All opinions are my own.
Fresh ingredients and summer fruit make these Grilled Shrimp and Peach Summer Tacos your favorite warm-weather supper. Ready in 30 minutes or less!
With summer in full swing, there is nothing I’d rather do than enjoy fresh food off the grill with a cold one at the end of the day. Our summer schedule is UNFORGIVING. Forget the routine of school and homework. We’re off to day camps, swim team meets, long weekend road trips and more.
Fortunately, I’ve made it my job (quite literally) to discover delicious recipes that make the most of each season – even if we have just minutes to spare to whip up dinner. That’s what we get with these Grilled Shrimp and Peach Summer Tacos. Threaded onto skewers, the shrimp take just minutes to grill up.
Our coleslaw comes together in mere minutes, too, with shredded cabbage and veggies and a jar of Litehouse Coleslaw Dressing. Because Litehouse dressing comes refrigerated, we don’t have to let the coleslaw chill for hours to get cold enough to serve, making it perfect for this 30 minute supper.
Litehouse Coleslaw Dressing is thick and creamy because of the freshly-made mayonnaise base. It also has a blend of sweet and tangy tastes, and because it’s so thick, it never gets watery when added to the cabbage and veggie mix.
With shrimp and slaw folded into crisped-up tortillas and topped with fresh chopped peaches, this meal tastes as delicious as it looks. (Confession: I couldn’t wait for dinner after taking these photos!)
Grilled Shrimp and Peach Summer Tacos
In a large bowl, combine cabbage, jalapeños, and carrots. Toss with Litehouse Coleslaw Dressing and refrigerate until ready to serve.
Preheat grill to 500 degrees Fahrenheit. Toss shrimp with cajun seasoning, salt and pepper. Thread on skewers and grill until cooked through, about 2-3 minutes per side. While the shrimp are cooking, warm the tortillas on the grill over indirect heat.
To serve, layer the tacos with slaw, shrimp and peaches. Garnish with additional hot sauce if desired.
Grilled Shrimp and Peach Summer Tacos
Fresh ingredients and summer fruit make these Grilled Shrimp and Peach Summer Tacos your favorite warm-weather supper. Ready in 30 minutes or less!
Ingredients
- 1 jar Litehouse Coleslaw Dressing
- 1 1/2 lbs. peeled and deveined shrimp
- 1 Tb. cajun seasoning
- 1 head cabbage, finely chopped
- 1/4 cup pickled jalapenos, chopped
- 1 cup shredded carrots
- 3 peaches, chopped
- 1 package corn or flour tortillas
- salt and pepper to taste
Instructions
- In a large bowl, combine cabbage, jalapeños, and carrots. Toss with Litehouse Coleslaw Dressing and refrigerate until ready to serve.
- Preheat grill to 500 degrees Fahrenheit. Toss shrimp with cajun seasoning, salt and pepper. Thread on skewers and grill until cooked through, about 2-3 minutes per side.
- While the shrimp are cooking, warm the tortillas on the grill over indirect heat.
- To serve, layer the tacos with slaw, shrimp and peaches. Garnish with additional hot sauce if desired.
Don’t miss a chance to win big this summer. Litehouse will be hosting a sweepstakes 6/13-7/4, where you can enter daily to win a Yeti® cooler. Visit here to enter the sweepstakes or visit the @Litehouse Facebook page!
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This post is sponsored by Litehouse, but all opinions are 100% mine.
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