Grilled Local Shrimp with Smoked Tomato Salsa
Succulent shrimp grilled to perfection and served over a smoky, sweet tomato salsa made with locally sourced heirloom tomatoes. This southern-inspired seafood ready in about 26 minutes blends ounces shrimp, tablespoons olive oil, tablespoon lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces shrimp
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 medium heirloom tomatoes
- 1/4 cup red onion
- 1/4 cup fresh cilantro
- 1/2 teaspoon smoked sea salt
- 1/4 cup olive oil
- 1 tablespoon lime juice
Instructions
- Step 1: In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add 12 ounces peeled and deveined shrimp and toss to coat. Let marinate for 15 minutes at room temperature.
- Step 2: Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers (soak wooden skewers in water for 30 minutes first). Grill for 2-3 minutes per side, until pink and opaque.
- Step 3: While shrimp grills, prepare salsa: In a bowl, combine 2 medium diced heirloom tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1/2 teaspoon smoked sea salt, 1/4 cup olive oil, and 1 tablespoon lime juice. Mix gently and let sit for 10 minutes to meld flavors.
- Step 4: Serve grilled shrimp immediately over the smoked tomato salsa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Local Shrimp with Smoked Tomato Salsa take to make?
Total time is about 26 minutes (20 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Local Shrimp with Smoked Tomato Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Local Shrimp with Smoked Tomato Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Local Shrimp with Smoked Tomato Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Local Shrimp with Smoked Tomato Salsa?
Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect seafood recipe for a weeknight dinner.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
