This grilled blood orange shrimp paired with peach, black bean and corn salsa is going to be your next go-to easy summer dish for bbq.
It is easy to make, stays flavorful for days, and is everyone’s favorite. I like making it ahead of time so the flavors really get in the shrimp and it is even better.
How To Make Blood Orange Shrimp?
Blood orange is gaining popularity in recent years and I am all here for it! I like marinating with blood orange juice, or cooking with blood oranges places on the pan itself but this blood orange shrimp salad is done a bit differently.
Recently, I found this seasoning in a local spice shop which was made out of dried blood orange peel and since then I have been trying to replicate it. A recipe is coming but I am still working on it for now.
Meanwhile, if you happen to find it in your city, make this super flavorful blood orange shrimp. I am telling you, it will turn your day around!
If you are absolutely out of options and there is nowhere you can find this seasoning you can always use blood orange juice and zest and marinate the shrimp in that.
Black Bean and Corn Salad With Peach
This salsa-looking dish is the perfect pairing for the citrusy blood orange shrimp. The texture of the beans and corn mix perfectly with the summer vibes of peach, cilantro, and lemon juice. Here is everything you need to make this black bean and corn salsa:
- Black Beans
- Peach – I like getting peaches that are a bit firm so it doesn’t get mushy when mixing with the juice.
- Lemon or lime – you will use the zest and the juice.
- Cherry Tomato – a roma tomato works good too.
- Green Onion – because nothing else says “summer” better!
- Olive oil
- Blood orange seasoning – or lemon pepper if you can’t find it.
- Sea Salt – the flakier the better.
- Grilled Blood orange shrimp
How to Store Black Bean and Corn Salsa?
I like this peach salsa even better the next day! The flavor of the lemon and peach has already mixed well with the shrimp and the rest of the ingredients.
Store in an air-tight container in the fridge for up to 4 days and up to 7 days if you don’t have shrimp anymore. You can absolutely freeze it for up to a month in an air-tight container.
What Goes With This Peach Salsa?
I created this recipe for a bbq get-together and it was the crowd’s favorite. It is perfect if you are wondering what side dishes to bring to a bbq.
Blood Orange Shrimp Corn Salad with Peach & Lemon Cilantro Dressing
- Mixing bowls
- 1 lb Shrimp no shell, no tail
- 1 Can Corn drained and rinsed
- 1 Can Black Beans drained and rinsed
- 2 Peaches cubed
- 2 Green Onions chopped
- 1 Cup Cherry tomato halved
- 1 Lemon zested and juiced
- 1/4 Cup Olive oil devided
- 2 Tsp Blood orange or lemon pepper* plus more
- 2 Tsp Sea Salt plus more
- In a mixing bowl combine shrimp, blood orange or lemon pepper, salt, lemon zest and half the oil. Stirr to coat all shrimps and cook on a skillet over medium heat for about 2 minutes on each side. Set aside.
- In a large mixing bowl combine corn, black beans, peaches, green onion, lemon juice, and shrimp. Drizzle with lemon juice and the rest of the olive oil. Season to taste with salt and pepper.