23+ Delicious Summer Beach Dinners Recipes You’ll Crave

Grilled shrimp tacos have surged in popularity, captivating food lovers with their combination of succulent shrimp, fresh toppings, and zesty sauces. This delightful dish brings a taste of coastal dining right to your kitchen, showcasing the vibrant flavors of the ocean paired with the lively essence of fresh produce. The beauty of shrimp tacos lies not only in their taste but also in their versatility; they can be served as a casual weeknight dinner or dressed up for entertaining guests at a summer barbecue.

23+ Delicious Summer Beach Dinners Recipes You’ll Crave

Dive into the vibrant world of grilled shrimp tacos with mango salsa! This delightful dish combines succulent shrimp with the fresh zest of mango, creating a flavor explosion that's perfect for any occasion. Whether you're enjoying a casual weeknight dinner or entertaining guests, these tacos are sure to impress. Don’t forget to customize the toppings to match your taste! Perfect for summer barbecues or cozy nights in. #GrilledShrimpTacos #MangoSalsa #EasyRecipes #FoodieFavorites #TacoTuesday #SummerCooking #HomemadeDelight

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Ingredients

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon garlic powder

Salt and pepper, to taste

8 small corn tortillas

1 ripe mango, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 1 lime

8 ounces spaghetti or fusili

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil, chopped

Juice and zest of 1 lemon

1/4 cup olive oil

Salt and pepper to taste

1 pound white fish fillets (like tilapia or cod)

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon cumin

Salt and pepper to taste

8 small flour tortillas

2 cups green cabbage, finely shredded

1 carrot, grated

1 tablespoon apple cider vinegar

1 tablespoon mayonnaise

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup pineapple chunks

1 avocado, diced

1/2 cup red bell pepper, diced

1/4 cup green onions, sliced

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

12 oz pasta of choice

2 ripe avocados, peeled and pitted

1 cup fresh spinach

1 garlic clove

Juice of 1 lemon

1/4 cup olive oil

Salt and pepper to taste

Parmesan cheese for garnish

1 zucchini, sliced

1 bell pepper, cut into squares

1 red onion, cut into wedges

1 cup cherry tomatoes

2 tablespoons olive oil

Salt and pepper to taste

For Chimichurri Sauce:

1/2 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 garlic clove

Juice of 1 lemon

1/4 cup olive oil

Salt, to taste

1 tablespoon coconut oil

1 onion, diced

2 garlic cloves, minced

1 tablespoon ginger, minced

1 can (14 oz) coconut milk

3 cups vegetable broth

2 tablespoons red curry paste

1 cup bell peppers, sliced

1 cup snap peas

Juice of 1 lime

Fresh cilantro for garnish

2 pounds pork shoulder

1 cup BBQ sauce

1/2 cup onion, diced

Salt and pepper to taste

12 slider buns

Coleslaw for topping (optional)

4 cucumbers, peeled and chopped

4 ripe tomatoes, chopped

1 bell pepper, chopped

1 garlic clove, minced

2 tablespoons olive oil

2 tablespoons red wine vinegar

Salt and pepper to taste

Fresh herbs for garnish

1.5 pounds chicken breast, cut into cubes

1/4 cup olive oil

3 tablespoons lemon juice

4 garlic cloves, minced

Salt and pepper to taste

Wooden skewers, soaked in water

4 ears of corn, roasted and kernels removed

1 can black beans, drained and rinsed

1 bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil

Salt and pepper to taste

4 bell peppers, halved and seeds removed

1 cup cooked quinoa

1 cup cherry tomatoes, diced

1 cup feta cheese, crumbled

1/4 cup parsley, chopped

2 tablespoons olive oil

Salt and pepper to taste

2 chicken breasts, cooked and shredded

4 cups mixed greens

1/4 cup almonds, sliced

1/4 cup cranberries

For dressing:

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon olive oil

Salt and pepper to taste

1 pint cherry tomatoes

8 oz fresh mozzarella balls

Fresh basil leaves

Balsamic glaze for drizzling

Salt and pepper to taste

Skewers

4 cups watermelon, cubed

1 cup feta cheese, crumbled

1/4 red onion, thinly sliced

1/4 cup mint leaves, chopped

Juice of 1 lime

Salt and pepper to taste

Instructions

In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, salt, and pepper until well coated.

Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and opaque.

In a separate bowl, combine mango, red onion, cilantro, and lime juice to create the salsa.

Warm the corn tortillas on the grill for 30 seconds on each side.

Assemble the tacos by placing grilled shrimp on tortillas and topping them with mango salsa.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 |

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Zesty Lemon Herb Pasta Salad 🍋🍝

Cook the pasta according to package instructions; drain and let cool.

In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, and basil.

In a separate bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.

Pour the dressing over the pasta salad and toss until evenly coated. Serve chilled.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 6 |

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Spicy Fish Tacos with Cabbage Slaw 🌶️🐟

Preheat the grill or skillet over medium heat. Mix olive oil, smoked paprika, cumin, salt, and pepper; coat the fish.

Cook the fish for 3-4 minutes on each side until flaky and cooked through.

In a bowl, mix cabbage, carrot, apple cider vinegar, and mayonnaise to create the slaw.

Warm the tortillas and assemble with fish and cabbage slaw.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4 |

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Tropical Quinoa Salad with Avocado 🍍🥑

In a pot, combine quinoa and water (or broth) and bring to a boil. Reduce to a simmer and cover for 15 minutes, or until liquid is absorbed. Let cool.

In a large bowl, combine cooled quinoa, pineapple, avocado, bell pepper, and green onions.

In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad and mix well.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 |

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Mediterranean Chickpea Salad 🥗🇬🇷

In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.

Pour the dressing over the salad and toss gently to combine. Serve chilled.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 |

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Creamy Avocado Pasta with Spinach 🥑🍝

Cook pasta according to package instructions, then drain and set aside.

In a blender, combine avocados, spinach, garlic, lemon juice, olive oil, salt, and pepper. Blend until creamy.

Toss cooked pasta with the avocado sauce until well coated. Garnish with Parmesan cheese.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 |

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Grilled Vegetable Skewers with Chimichurri Sauce 🍆🥕

Preheat the grill to medium-high heat. In a bowl, toss the vegetables with olive oil, salt, and pepper.

Skewer the vegetables onto skewers and grill for 10-15 minutes, turning occasionally.

In a blender, combine chimichurri ingredients and blend until smooth.

Serve skewers drizzled with chimichurri sauce.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 |

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Thai Coconut Curry Soup 🍜🥥

In a large pot, heat coconut oil over medium heat. Sauté onion, garlic, and ginger until fragrant.

Stir in coconut milk, vegetable broth, and red curry paste; bring to a simmer.

Add bell peppers and snap peas; cook for an additional 5-7 minutes.

Stir in lime juice and garnish with cilantro before serving.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4 |

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BBQ Pulled Pork Sliders 🍔🌿

In a slow cooker, add pork shoulder, BBQ sauce, onion, salt, and pepper. Cook on low for 8 hours or until tender.

Remove pork, shred with forks, and mix with remaining sauce.

Assemble sliders on buns and top with coleslaw if desired.

Prep Time: 10 minutes | Total Time: 8 hours 10 minutes | Servings: 12 |

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Cucumber Gazpacho 🥒🍅

In a blender, combine cucumbers, tomatoes, bell pepper, garlic, olive oil, vinegar, salt, and pepper. Blend until smooth.

Chill in the refrigerator for at least an hour.

Serve chilled, garnished with fresh herbs.

Prep Time: 10 minutes | Total Time: 1 hour 10 minutes | Servings: 4 |

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Grilled Lemon Garlic Chicken Skewers 🍋🍗

In a bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Add chicken and marinate for at least 30 minutes.

Preheat the grill to medium-high heat. Thread chicken onto skewers.

Grill for 10-12 minutes, turning occasionally, until cooked through.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 |

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Roasted Corn and Black Bean Salad 🌽🖤

In a large bowl, combine corn, black beans, bell pepper, red onion, and cilantro.

In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.

Pour dressing over salad and toss to combine.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 6 |

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Stuffed Bell Peppers with Quinoa and feta 🇬🇷🌶️

Preheat the oven to 375°F (190°C).

In a bowl, combine quinoa, tomatoes, feta, parsley, olive oil, salt, and pepper.

Fill halved peppers with the mixture and place in a baking dish.

Bake for 30 minutes until peppers are tender.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4 |

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Honey Mustard Chicken Salad 🍯🥗

In a small bowl, whisk together honey, mustard, olive oil, salt, and pepper for dressing.

In a large bowl, combine mixed greens, shredded chicken, almonds, and cranberries.

Drizzle with dressing and toss to combine.

Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 4 |

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Caprese Skewers with Balsamic Glaze 🍅🧀

On each skewer, thread a tomato, followed by a basil leaf, and a mozzarella ball. Repeat until the skewer is filled.

Drizzle with balsamic glaze and season with salt and pepper before serving.

Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 4 |

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Watermelon Feta Salad 🍉🧀

In a large bowl, combine watermelon, feta, red onion, and mint.

Drizzle with lime juice and season with salt and pepper. Gently toss to combine.