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Grilled Shrimp Tacos with Tomato, Corn and Peach Salsa

  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves 4 (2 tacos per person)
Grilled Shrimp Tacos with Tomato, Corn and Peach Salsa


For the salsa:

  • 2 ears of corn, husks and silks removed
  • 1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
  • 1 peach, pitted and diced
  • ¼ cup fresh cilantro, roughly chopped
  • Zest and juice from 1 lime
  • 1 teaspoon sugar

For the shrimp:

  • 24-32 raw shrimp (depending on the size), peeled and deveined
  • 4 tablespoons extra-virgin olive oil, divided
  • Zest and juice from 2 limes
  • ½ jalapeño pepper, finely diced
  • ¼ cup fresh cilantro, roughly chopped
  • ½ teaspoon salt

For serving:

  • 8 flour or corn tortillas, warmed


Pre-heat your grill to medium-high.

Prepare the salsa. Add the corn to your pre-heated grill and cook it for a couple of minutes on each side, until the corn is beginning to blacken in a few places. Remove the corn from the grill and set it aside to cool slightly. Once the corn is cool enough to handle, slice the kernels off the corn cobs and add them to a large bowl. Add the remaining salsa ingredients to the bowl with the corn kernels, tossing to combine. Cover and refrigerate the salsa until you’re ready to use it.

Prepare the shrimp. In a medium bowl, toss together the shrimp and 2 tablespoons of the olive oil. In a separate bowl, combine the remaining 2 tablespoons of olive oil with the lime zest and juice, diced jalapeño pepper, cilantro and salt. Add the shrimp to your pre-heated grill and cook for about 2-3 minutes, flipping them once during this time. The shrimp are cooked when they turn from translucent to white and their tails curl in slightly. Remove the shrimp from the grill and add them to the second bowl with the marinade, tossing to coat. Set aside.

Assemble the tacos. Fill each tortilla with a spoonful of the salsa and top with 3-4 shrimp. Serve immediately. 


Liz Harris, Floating Kitchen

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.