24+ Delicious Summer Beach Dinner Recipes for a Perfect Seaside Meal

Summer is the perfect time to gather with friends and family at the beach, and what better way to enjoy the sun and sea than with a delicious dinner by the shore?

Whether you’re planning a beach picnic, a sunset barbecue, or a casual meal by the water, having a variety of summer beach dinner recipes on hand will ensure your meals are just as memorable as the view.

From fresh seafood to colorful vegetable skewers, light salads, and tropical treats, these 24+ summer beach dinner recipes will keep you satisfied while you enjoy the summer breeze.

These dishes are easy to make, packed with flavor, and designed to keep you cool during those warm summer nights.

So, pack your cooler, fire up the grill, and get ready to dive into some of the best beachside dinner ideas that will make your summer nights unforgettable.

24+ Delicious Summer Beach Dinner Recipes for a Perfect Seaside Meal

With these 24+ summer beach dinner recipes, you’re all set for a season full of delicious meals and unforgettable moments by the water.

Whether you’re grilling, chilling, or simply enjoying a refreshing salad with the sound of the waves in the background, these recipes offer something for everyone.

So gather your ingredients, invite your friends and family, and make the most of those warm summer evenings at the beach.

Grilled Shrimp & Pineapple Skewers with Coconut Rice

A breezy, tropical-inspired dish that brings sweet and savory flavors together.

The juicy pineapple and smoky grilled shrimp are a match made in paradise, while the coconut rice gives it a creamy finish that ties it all together. Perfect for a sunset dinner by the shore with minimal cleanup.

Ingredients:

For the Skewers:

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple chunks
• 1 red bell pepper, cut into chunks
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• ½ tsp salt

Instructions:

1. In a bowl, toss shrimp with olive oil, lime juice, chili powder, salt, and pepper. Let marinate for 15–20 minutes.
2. Thread shrimp, pineapple, and bell pepper onto skewers.
3. Grill skewers over medium-high heat for 2–3 minutes per side until shrimp are opaque and slightly charred.
4. In a saucepan, bring coconut milk, water, and salt to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
5. Fluff rice and serve with skewers on top.

This dish feels like a beach vacation in every bite—light, flavorful, and colorful.

Plus, it’s easy to eat with your hands or with minimal utensils, making it perfect for relaxed beachside dining.

Baja Fish Tacos with Creamy Lime Slaw

Nothing says coastal summer like fresh fish tacos.

These Baja-style tacos are made with crispy white fish, a creamy lime-dressed slaw, and a spicy kick of chipotle sauce. It’s an easy-to-assemble dinner that brings the fiesta to your beach towel.

Ingredients:

For the Fish:

• 1 lb white fish (like cod or tilapia), cut into strips
• ½ cup flour
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and pepper
• Oil for pan-frying

For the Slaw:

• 2 cups shredded cabbage
• 1 carrot, grated
• ¼ cup mayonnaise
• Juice of 1 lime
• Salt to taste

Optional Toppings:

• Corn tortillas
• Fresh cilantro
• Sliced avocado
• Chipotle mayo or hot sauce

Instructions:

1. Mix flour, paprika, garlic powder, salt, and pepper in a shallow dish.
2. Dredge fish in flour mixture and pan-fry in hot oil until golden and crisp (2–3 minutes per side).
3. For the slaw, mix cabbage, carrot, mayo, lime juice, and salt in a bowl. Let sit for 10 minutes.
4. Warm tortillas on a grill or skillet.
5. Assemble tacos with fish, slaw, and desired toppings.

These tacos are beach party perfection: the crunch of the fish, tangy slaw, and creamy avocado wrapped in a soft tortilla are unbeatable.

They’re also easy to pack and serve, making them ideal for casual beach dinners with friends.

Lemon Herb Grilled Chicken with Summer Corn Salad

This recipe is all about bold, fresh flavors and easy grilling.

Tender chicken breasts marinated in lemon, garlic, and herbs are paired with a zesty corn salad full of tomatoes, red onion, and basil. It’s a light yet satisfying dinner that tastes like sunshine on a plate.

Ingredients:

For the Chicken:

• 2 large boneless skinless chicken breasts, halved
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano or Italian seasoning
• Salt and pepper

For the Corn Salad:

• 2 ears of corn, grilled and kernels removed
• 1 cup cherry tomatoes, halved
• ¼ cup finely diced red onion
• ¼ cup chopped fresh basil
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk lemon juice/zest, olive oil, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes.
2. Grill chicken over medium heat for 5–6 minutes per side or until cooked through.
3. For the salad, mix corn, tomatoes, onion, and basil. Drizzle with olive oil and vinegar. Season with salt and pepper.
4. Slice grilled chicken and serve with a generous helping of corn salad.

Fresh, tangy, and full of summery flavor, this dish is simple enough for beach grilling and elegant enough for a seaside dinner date.

It’s a crowd-pleaser that’s both nutritious and vibrant.

Tropical Mango & Avocado Salad with Grilled Chicken

This vibrant, refreshing salad combines creamy avocado, sweet mango, and grilled chicken, all drizzled with a tangy citrus dressing.

It’s perfect for a light yet satisfying beachside dinner that won’t leave you feeling heavy but will definitely leave you feeling refreshed.

Ingredients:

For the Salad:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 2 cups mixed greens (such as arugula, spinach, and romaine)
• ½ cucumber, sliced
• ¼ red onion, thinly sliced
• 1 tbsp sesame seeds (optional)

For the Dressing:

• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper, then grill for 6–8 minutes per side until fully cooked. Let rest and slice.
2. In a large bowl, combine mixed greens, mango, avocado, cucumber, and red onion.
3. Whisk together lime juice, olive oil, honey, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad, toss gently, and top with grilled chicken and sesame seeds if desired.

This salad is the perfect balance of fresh, light, and satisfying.

The juicy mango and creamy avocado contrast beautifully with the smoky grilled chicken, making every bite a burst of tropical flavor. Ideal for a warm summer evening by the beach.

Grilled Veggie & Hummus Wraps

These veggie wraps are loaded with grilled vegetables, creamy hummus, and fresh herbs—all wrapped in a soft tortilla.

It’s an easy-to-make dinner that’s nutritious, packed with flavor, and perfect for a beach picnic. These wraps are vegetarian-friendly and incredibly satisfying.

Ingredients:

For the Veggies:

• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

For the Wrap:

• 4 large whole-wheat tortillas
• 1 cup hummus
• 1 cup fresh spinach or arugula
• ¼ cup crumbled feta cheese (optional)
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the grill or grill pan. Toss zucchini, bell pepper, and onion slices with olive oil, salt, and pepper.
2. Grill the vegetables for about 4–5 minutes per side until tender and slightly charred.
3. Lay out the tortillas and spread a generous amount of hummus on each one.
4. Layer with grilled veggies, fresh spinach, feta, and basil.
5. Roll the tortillas tightly and slice in half.

These wraps are packed with vibrant, smoky grilled veggies and creamy hummus, making them a satisfying yet light dinner option.

Perfect for those who want something easy to eat on the beach while still enjoying a healthy, fulfilling meal.

Shrimp & Corn Chowder with Cilantro

A rich and comforting chowder made with sweet corn, tender shrimp, and a creamy broth.

This dish is perfect for a beach dinner when you want something warming yet light enough for a summer night. The cilantro adds a fresh kick that brightens the entire dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh or frozen)
• 1 medium potato, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp cumin (optional)
• ½ cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 3–4 minutes until softened.
2. Add diced potato, corn, broth, and cumin (if using). Bring to a boil, then reduce heat and simmer for 10–12 minutes until the potatoes are tender.
3. Add shrimp to the pot and cook for an additional 3–4 minutes until they turn pink and opaque.
4. Stir in coconut milk and cook for another 2–3 minutes to heat through.
5. Season with salt and pepper to taste and garnish with fresh cilantro.

This chowder brings together sweet corn, delicate shrimp, and a creamy broth for a soothing meal with a hint of tropical flavor.

Perfect for a cool beach evening as the sun sets, this dish will keep you cozy while still feeling light and fresh.

Cilantro Lime Grilled Salmon with Quinoa Salad

This dish combines tender, flaky grilled salmon infused with zesty lime and fresh cilantro, paired with a light quinoa salad full of summer veggies.

It’s nutritious, vibrant, and packs well for a relaxed meal on the beach.

Ingredients:

For the Salmon:

• 2 salmon fillets
• Juice and zest of 1 lime
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

For the Quinoa Salad:

• 1 cup cooked quinoa
• ½ cup diced cucumber
• ½ cup cherry tomatoes, halved
• ¼ cup chopped red bell pepper
• 2 tbsp fresh parsley or mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Mix lime juice, zest, olive oil, cilantro, salt, and pepper. Marinate salmon for 20–30 minutes.
2. Grill salmon over medium heat for 4–5 minutes per side or until cooked through.
3. For the salad, combine cooked quinoa, cucumber, tomatoes, bell pepper, and herbs.
4. Drizzle salad with olive oil and lemon juice; season to taste.
5. Serve grilled salmon atop the quinoa salad.

This dish is a beautiful fusion of rich grilled salmon and cool, crisp quinoa salad.

It’s refreshing, satisfying, and ideal for anyone looking to enjoy a wholesome yet light dinner with a beach view.

BBQ Chicken Flatbreads with Red Onion & Mozzarella

A handheld beach-friendly twist on pizza, these BBQ chicken flatbreads are smoky, cheesy, and packed with sweet and savory flavors.

They’re quick to grill and easy to share, making them perfect for casual beach gatherings.

Ingredients:

• 2 flatbreads or naan
• 1 cup cooked shredded chicken
• ½ cup BBQ sauce
• 1 cup shredded mozzarella cheese
• ¼ red onion, thinly sliced
• Fresh cilantro for garnish

Instructions:

1. Toss the cooked chicken with half the BBQ sauce.
2. Lay flatbreads on a preheated grill or grill pan. Spread remaining BBQ sauce evenly over each.
3. Top with mozzarella cheese, BBQ chicken, and red onion slices.
4. Cover and grill for 5–7 minutes, or until the cheese is melted and the bottom is crispy.
5. Garnish with chopped cilantro before serving.

This dish is a guaranteed crowd-pleaser—cheesy, tangy, and slightly smoky.

It’s also easy to make in batches, and each flatbread can be sliced for sharing, making it ideal for beach potlucks or low-key dinners with friends.

Mediterranean Pasta Salad with Feta & Olives

This chilled pasta salad brings together bright Mediterranean flavors—briny olives, juicy tomatoes, crisp cucumbers, and creamy feta—for a refreshing yet hearty beach dinner.

It’s best served cold or at room temperature, making it perfect for picnic-style meals.

Ingredients:

• 8 oz rotini or penne pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• ½ cup pitted Kalamata olives, halved
• ½ cup crumbled feta cheese
• ¼ red onion, finely sliced
• 2 tbsp chopped fresh parsley or dill

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine pasta, tomatoes, cucumber, olives, onion, and feta.
2. Whisk together dressing ingredients and pour over the salad.
3. Toss well to combine and chill for at least 20 minutes before serving.

This pasta salad is cool, colorful, and bursting with flavor.

It’s a low-effort dish that travels well and can be made in advance—perfect for beach dinners where simplicity and taste go hand in hand.

Teriyaki Chicken Lettuce Wraps

These lettuce wraps are packed with flavorful teriyaki chicken, crunchy veggies, and a punchy drizzle of sesame sauce.

They’re light, easy to assemble, and perfect for eating with your hands—ideal for casual beachside dining without the mess.

Ingredients:

For the Chicken:

• 1 lb ground chicken or finely chopped chicken breast
• 2 tbsp soy sauce
• 1 tbsp teriyaki sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

For Assembly:

• 1 head butter lettuce or romaine, leaves separated
• 1 carrot, julienned
• ½ red bell pepper, thinly sliced
• 2 tbsp chopped green onions
• Sesame seeds for garnish

Optional Sauce:

• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp honey
• A dash of sriracha

Instructions:

1. In a skillet, heat sesame oil over medium heat. Add garlic and ginger, sauté 1 minute.
2. Add ground chicken and cook until no longer pink. Stir in soy sauce and teriyaki sauce. Simmer for 2–3 minutes until thickened.
3. In a small bowl, mix optional sauce ingredients.
4. To assemble, spoon chicken mixture into lettuce leaves, top with carrot, bell pepper, green onion, and sesame seeds.
5. Drizzle with extra sauce if desired.

These wraps are a handheld flavor bomb—sweet, salty, and spicy with a fresh crunch.

They’re also customizable and great for sharing, making them a standout summer dinner option.

Garlic Butter Steak Bites with Roasted Potatoes

Savor the beach sunset with this hearty and indulgent dinner.

Tender steak bites cooked in garlic butter pair beautifully with golden roasted baby potatoes. It’s a simple yet luxurious meal that feels special even on a paper plate by the shore.

Ingredients:

For the Potatoes:

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• Salt and pepper
• 1 tsp dried rosemary or thyme

For the Steak Bites:

• 1 lb sirloin steak, cut into bite-sized pieces
• 2 tbsp butter
• 3 cloves garlic, minced
• Salt and black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Toss potatoes with olive oil, salt, pepper, and rosemary. Roast in a portable oven or grill pan at 400°F for 25–30 minutes, flipping halfway through.
2. Heat a skillet or grill pan over high heat. Sear steak pieces for 1–2 minutes per side until browned.
3. Lower heat, add butter and garlic, and cook for 1 more minute, spooning the butter over the steak.
4. Serve steak bites over or beside the roasted potatoes. Garnish with fresh parsley.

This meal is bold, savory, and satisfying—ideal when you want a little comfort food at the beach.

The garlic butter adds richness, while the roasted potatoes bring that crispy, golden contrast.

Caprese Stuffed Portobello Mushrooms

For a fresh, vegetarian option, these grilled portobello mushrooms are stuffed with juicy tomatoes, creamy mozzarella, and fragrant basil.

It’s a portable twist on a Caprese salad that feels elegant yet rustic enough for a beach cookout.

Ingredients:

• 4 large portobello mushroom caps, stems and gills removed
• 1 tbsp olive oil
• Salt and pepper
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls (or shredded mozzarella)
• Fresh basil leaves
• Balsamic glaze (optional)

Instructions:

1. Brush mushroom caps with olive oil, and season with salt and pepper.
2. Grill mushrooms gill-side down for 3–4 minutes. Flip and grill another 2 minutes.
3. Remove from heat, fill each cap with tomatoes and mozzarella.
4. Return to grill for 2–3 minutes until cheese melts.
5. Top with fresh basil and a drizzle of balsamic glaze if desired.

These stuffed mushrooms are juicy, cheesy, and herbaceous.

They’re beautiful on the plate and satisfying without being heavy, perfect for a meatless summer dinner on the beach.

Lemon-Garlic Grilled Shrimp Tacos with Avocado Salsa

These vibrant shrimp tacos are packed with flavor, with tender grilled shrimp, a tangy lemon-garlic marinade, and a fresh, creamy avocado salsa.

Perfect for a beach dinner with a refreshing combination of zesty and creamy flavors.

Ingredients:

For the Shrimp:

• 1 lb shrimp, peeled and deveined
• Juice of 1 lemon
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1 cup cherry tomatoes, chopped
• ¼ red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

For the Tacos:

• 8 small corn tortillas
• Lime wedges for serving
• Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, combine shrimp with lemon juice, garlic, olive oil, paprika, salt, and pepper. Marinate for 15–20 minutes.
2. Grill shrimp on medium-high heat for 2–3 minutes per side until cooked through and slightly charred.
3. For the salsa, combine avocado, tomatoes, onion, cilantro, lime juice, salt, and pepper in a bowl.
4. Warm tortillas on the grill or stovetop.
5. Assemble tacos with grilled shrimp and a generous scoop of avocado salsa. Garnish with fresh cilantro and lime wedges.

These shrimp tacos are fresh, vibrant, and the perfect balance of savory and creamy.

They’re simple to prepare and great for eating with your hands by the beach.

Mediterranean Grilled Chicken with Cucumber Yogurt Sauce

This dish features juicy, herb-marinated grilled chicken served with a cool and tangy cucumber yogurt sauce.

It’s a fresh and light option that’s great for summer evenings by the water, combining Mediterranean flavors in a delightful way.

Ingredients:

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• Salt and pepper to taste

For the Cucumber Yogurt Sauce:

• 1 cup plain Greek yogurt
• ½ cucumber, grated
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper for the marinade. Coat chicken breasts and refrigerate for at least 30 minutes.
2. Grill the chicken over medium-high heat for 5–7 minutes per side until cooked through.
3. While the chicken is grilling, prepare the cucumber yogurt sauce by combining Greek yogurt, grated cucumber, lemon juice, dill, salt, and pepper in a bowl.
4. Serve grilled chicken with a generous drizzle of cucumber yogurt sauce on top.

This dish is light, flavorful, and refreshing—ideal for beachside dining.

The cool yogurt sauce is the perfect complement to the juicy grilled chicken, making it a satisfying yet light summer meal.

Grilled Veggie Skewers with Pesto & Couscous

These colorful veggie skewers are grilled to perfection and served with a fluffy couscous salad.

Topped with a fresh pesto drizzle, this dish brings vibrant, Mediterranean-inspired flavors to your beach dinner. It’s easy to prepare, healthy, and perfect for sharing.

Ingredients:

For the Veggie Skewers:

• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

For the Couscous:

• 1 cup couscous
• 1 ¼ cups vegetable broth or water
• Salt to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1 garlic clove
• ¼ cup pine nuts or walnuts
• ¼ cup Parmesan cheese
• ¼ cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat. Thread the veggies onto skewers, alternating colors and shapes.
2. Brush the skewers with olive oil and balsamic vinegar, and season with salt and pepper.
3. Grill the veggie skewers for 5–7 minutes, turning occasionally, until slightly charred and tender.
4. Prepare the couscous by bringing vegetable broth or water to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes before fluffing with a fork.
5. For the pesto, blend basil, garlic, nuts, Parmesan, olive oil, salt, and pepper until smooth.
6. Serve the grilled veggie skewers over the couscous and drizzle with pesto.

These veggie skewers are colorful and bursting with flavor, while the couscous makes the perfect side to soak up the pesto.

It’s a fresh, healthy, and filling meal that’s ideal for beachside gatherings.

Spicy Tuna Poke Bowls

A fresh, vibrant dish, these tuna poke bowls are loaded with tender raw tuna, spicy mayo, and a variety of colorful toppings.

It’s a light and refreshing meal that’s perfect for a warm beach evening, and the best part is you can easily customize it with your favorite ingredients.

Ingredients:

For the Tuna:

• 1 lb sushi-grade tuna, cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp honey
• 1 tsp sriracha (adjust to taste)

For the Bowls:

• 2 cups cooked sushi rice or brown rice, cooled
• ½ cucumber, julienned
• ½ avocado, sliced
• 1 carrot, shredded
• 2 tbsp sesame seeds
• 1 tbsp chopped green onions
• Seaweed salad (optional)

For the Spicy Mayo:

• 2 tbsp mayonnaise
• 1 tbsp sriracha
• 1 tsp sesame oil

Instructions:

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, and sriracha. Toss the tuna cubes in the marinade and refrigerate for 15–20 minutes.
2. While the tuna marinates, prepare the spicy mayo by mixing mayonnaise, sriracha, and sesame oil in a small bowl.
3. In individual bowls, layer the rice, followed by the marinated tuna, cucumber, avocado, shredded carrot, and sesame seeds.
4. Drizzle with spicy mayo and garnish with green onions and seaweed salad if desired.

These poke bowls are not only a feast for the eyes but also a burst of flavor in every bite.

With fresh tuna, creamy avocado, and spicy mayo, it’s the ultimate refreshing beachside dinner.

Grilled Fish Tacos with Mango Slaw

These fish tacos are grilled to perfection and topped with a refreshing mango slaw that adds a sweet and tangy contrast.

Packed with flavor and easy to eat on the go, they’re perfect for enjoying by the beach with a cold drink in hand.

Ingredients:

For the Fish:

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste

For the Mango Slaw:

• 1 ripe mango, julienned
• 1 cup shredded cabbage
• ½ red bell pepper, julienned
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

For the Tacos:

• 8 small corn tortillas
• Lime wedges for serving
• Fresh cilantro leaves for garnish

Instructions:

1. Preheat the grill to medium-high heat. Season the fish fillets with olive oil, lime juice, chili powder, cumin, salt, and pepper.
2. Grill the fish for 3–4 minutes per side until cooked through and slightly charred. Flake the fish into pieces.
3. While the fish cooks, prepare the mango slaw by combining mango, cabbage, red bell pepper, cilantro, lime juice, salt, and pepper in a bowl.
4. Warm the tortillas on the grill for 1 minute.
5. Assemble the tacos by placing grilled fish on each tortilla and topping with mango slaw. Garnish with fresh cilantro and serve with lime wedges.

These fish tacos are light, flavorful, and the perfect combination of savory and sweet, making them a great option for a breezy beach dinner.

Grilled Peach & Burrata Salad

This stunning salad features juicy grilled peaches paired with creamy burrata cheese, fresh arugula, and a drizzle of balsamic glaze.

It’s a perfect balance of sweet, savory, and tangy flavors—ideal for a light yet satisfying meal at sunset by the beach.

Ingredients:

• 2 ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh arugula
• 8 oz burrata cheese
• 2 tbsp balsamic glaze
• 1 tbsp fresh basil, chopped

Instructions:

1. Preheat the grill to medium heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill the peaches for 2–3 minutes per side until grill marks appear and the peaches are slightly softened.
3. On a large platter, arrange the arugula and place the grilled peach halves on top.
4. Tear the burrata into pieces and scatter it over the salad.
5. Drizzle with balsamic glaze and garnish with fresh basil.

This salad is a gorgeous combination of warm, smoky peaches and creamy burrata that’s brightened with arugula and finished off with a tangy balsamic glaze.

It’s the perfect light dinner to enjoy by the beach as the sun sets.

Grilled Lemon-Herb Chicken Skewers with Tzatziki Sauce

These juicy lemon-herb chicken skewers are marinated in a fragrant mixture of lemon, olive oil, garlic, and herbs, then grilled to perfection.

Paired with a cool and creamy tzatziki sauce, they make for an easy, flavorful meal that’s perfect for the beach.

Ingredients:

For the Chicken Skewers:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• Juice of 1 lemon
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• ½ cucumber, grated
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine lemon juice, olive oil, garlic, oregano, salt, and pepper. Add the chicken chunks and marinate for at least 30 minutes.
2. Thread the marinated chicken onto skewers. Preheat the grill to medium-high and grill the skewers for 5–7 minutes per side or until the chicken is fully cooked.
3. While the chicken cooks, prepare the tzatziki sauce by combining yogurt, grated cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl.
4. Serve the chicken skewers with a side of tzatziki sauce for dipping.

These skewers are a hit with their fresh, herb-infused flavor and the cool, creamy tzatziki.

It’s a light and satisfying dinner that’s easy to eat on the go, making it perfect for beachside dining.

Grilled Corn on the Cob with Chili-Lime Butter

Grilled corn on the cob is a quintessential summer treat, and this version is taken up a notch with a tangy chili-lime butter that adds a burst of flavor.

It’s simple, smoky, and the perfect side dish to complement your beach dinner.

Ingredients:

• 4 ears of corn, husked
• 4 tbsp unsalted butter, softened
• 1 tbsp chili powder
• 1 tsp lime zest
• 2 tbsp fresh lime juice
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, for 10–12 minutes, until charred and tender.
2. While the corn is grilling, mix the softened butter, chili powder, lime zest, lime juice, and salt in a small bowl.
3. Once the corn is cooked, remove it from the grill and brush it generously with the chili-lime butter.
4. Serve immediately, optionally garnished with additional lime wedges.

This grilled corn is packed with smoky, spicy, and tangy flavors, making it an irresistible side dish or snack that’s perfect for a laid-back beach meal.

Watermelon & Feta Salad with Mint and Balsamic Reduction

This refreshing watermelon and feta salad is the perfect side dish or light main to enjoy by the beach.

The juicy, sweet watermelon pairs beautifully with the salty feta, and the mint and balsamic reduction add an extra layer of freshness and flavor.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, and chopped mint.
2. In a small saucepan, combine the balsamic vinegar and honey. Heat over medium heat and simmer for 3–4 minutes, until it thickens into a syrupy consistency.
3. Drizzle the balsamic reduction over the salad and finish with a splash of olive oil. Season with salt and pepper.
4. Toss gently and serve chilled.

This salad is vibrant and light, perfect for a summer evening by the beach.

The combination of sweet watermelon, tangy feta, and fresh mint is incredibly refreshing, while the balsamic reduction gives it a sweet and savory finish.

Grilled Veggie & Halloumi Skewers

These grilled veggie and halloumi skewers are a perfect combination of smoky vegetables and savory cheese, making them an excellent vegetarian option for a beach dinner.

The crispy exterior of the halloumi combined with the sweetness of the grilled vegetables is a delight in every bite.

Ingredients:

For the Skewers:

• 1 block halloumi cheese, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss the halloumi cubes and vegetables with olive oil, oregano, salt, and pepper.
3. Thread the halloumi and vegetables onto skewers, alternating between cheese and veggies.
4. Grill the skewers for 3–4 minutes on each side, until the vegetables are charred and the halloumi is golden and crispy.
5. Serve the skewers hot, with a side of tzatziki or a drizzle of balsamic glaze for added flavor.

These skewers are an excellent vegetarian option with a perfect balance of textures and flavors.

The halloumi adds a salty richness, while the veggies bring a smoky sweetness to every bite.

Lemon-Basil Grilled Salmon with Quinoa Salad

This lemon-basil grilled salmon is light, flavorful, and pairs beautifully with a refreshing quinoa salad.

The zesty lemon and aromatic basil bring out the natural flavors of the fish, while the quinoa salad is packed with crunchy veggies and a tangy dressing.

Ingredients:

For the Salmon:

• 4 salmon fillets
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

For the Quinoa Salad:

• 1 cup cooked quinoa (cooled)
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, mix the lemon juice, olive oil, basil, salt, and pepper. Brush the salmon fillets with the marinade and let sit for 10–15 minutes.
2. Grill the salmon fillets for 4–5 minutes on each side, until the fish is cooked through and flakes easily.
3. While the salmon cooks, prepare the quinoa salad by mixing cooked quinoa with cucumber, tomatoes, red onion, parsley, olive oil, lemon juice, salt, and pepper.
4. Serve the grilled salmon on a plate with a generous scoop of quinoa salad.

This meal is both light and satisfying, with the grilled salmon providing a rich, smoky flavor while the quinoa salad adds a refreshing crunch.

It’s perfect for a healthy and easy-to-make beach dinner.

Shrimp & Pineapple Skewers with Coconut Rice

These shrimp and pineapple skewers are a tropical delight, with sweet and savory flavors from the shrimp, pineapple, and a zesty marinade.

Paired with creamy coconut rice, this dish will transport you straight to paradise.

Ingredients:

For the Shrimp & Pineapple Skewers:

• 1 lb shrimp, peeled and deveined
• 1 pineapple, cut into chunks
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

For the Coconut Rice:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Salt to taste

Instructions:

1. In a bowl, combine soy sauce, honey, lime juice, garlic powder, salt, and pepper. Add the shrimp and pineapple chunks, and let them marinate for 20–30 minutes.
2. Preheat the grill to medium-high heat. Thread the shrimp and pineapple onto the skewers alternately.
3. Grill the skewers for 2–3 minutes per side until the shrimp are pink and cooked through.
4. While the skewers cook, prepare the coconut rice. In a pot, bring coconut milk and water to a boil. Stir in the rice and salt, then cover and reduce heat to low. Simmer for 15–20 minutes, or until the rice is cooked and fluffy.
5. Serve the shrimp and pineapple skewers on a bed of coconut rice, garnished with fresh cilantro.

These skewers are packed with tropical flavors, and the creamy coconut rice complements the sweetness of the pineapple and the savory shrimp.

It’s a fun and flavorful beach dinner that’s sure to impress.