Broiled Cajun-Spiced Shrimp with Charred Peach Salsa

Name: Broiled Cajun-Spiced Shrimp with Charred Peach Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450 g large shrimp, peeled and deveined; 2 tbsp olive oil, divided; 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1/2 tsp kosher salt; 2 ripe peaches, halved and pitted; 1 small jalapeño, seeded and finely diced; 1 small red onion, finely diced (about 1/4 cup); 1 tbsp fresh lime juice; 2 tbsp fresh cilantro, chopped; 1/4 tsp freshly ground black pepper; 4 small flour tortillas, warmed

This dish pairs smoky, broiled Cajun-seasoned shrimp with a bright, fresh salsa of charred peaches and jalapeño, balancing warmth and summer sweetness.

Prep15 minCook10 minTotal25 minServes4Difficultymedium

Method

How to make it

01
Preheat the broiler and position the oven rack about 10 cm (4 inches) from the heat source.
02
In a medium bowl, toss shrimp with 1 tablespoon olive oil, Cajun seasoning, smoked paprika, and salt until evenly coated.
03
Place peach halves cut side down on a foil-lined baking sheet and brush with remaining 1 tablespoon olive oil.
04
Broil peaches for 5-7 minutes, until the skin is charred and the flesh is soft; remove and let cool slightly.
05
While peaches broil, arrange shrimp on a separate foil-lined baking sheet in a single layer.
06
Broil shrimp for 3-4 minutes per side, turning once, until opaque and slightly charred at the edges.
07
Chop the charred peaches roughly, discarding the skin, then combine with jalapeño, red onion, lime juice, cilantro, and black pepper in a bowl.
08
Warm the flour tortillas in the oven for 1-2 minutes while shrimp rest for 2 minutes.
09
Assemble by spooning peach salsa onto each tortilla and topping with several broiled shrimp.

From the editor

Cooking tips

To devein shrimp easily, make a shallow cut along the back with a paring knife and pull out the vein with the tip.
If you prefer less heat, remove all seeds from the jalapeño; for more spice, leave a few seeds in.
Charred peach skin adds bitterness; peeling before serving keeps the salsa bright and smooth.
Store leftover shrimp and salsa separately in airtight containers in the fridge for up to 2 days; reheat shrimp gently to avoid toughness.

Published August 11, 2026