Description
These Jerk Shrimp Tacos with Pineapple Salsa are a vibrant, tropical twist on classic tacos. Featuring succulent shrimp marinated in a spicy jerk seasoning blend and perfectly seared in a skillet, these tacos are topped with a fresh, sweet-and-spicy pineapple salsa and creamy sour cream or Greek yogurt for balance. Ready in under 30 minutes, this recipe is a delightful combination of smoky, sweet, tangy, and spicy flavors that bring a taste of the Caribbean to your table.
Ingredients
Scale
For the Jerk Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon jerk seasoning (store-bought or homemade)
- 1/2 teaspoon ground allspice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground thyme
- 1/2 teaspoon brown sugar
- Juice of 1 lime
- Salt and pepper to taste
For the Pineapple Salsa
- 1 cup fresh pineapple, diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 small jalapeño, seeds removed and finely chopped (optional, for extra heat)
- Juice of 1 lime
- 1 tablespoon honey (optional for added sweetness)
- Salt and pepper to taste
For Assembly
- 8 small soft corn or flour tortillas
- 1/4 cup sour cream or Greek yogurt (optional, for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Jerk Shrimp: In a bowl, combine olive oil, jerk seasoning, ground allspice, garlic powder, cinnamon, thyme, brown sugar, lime juice, salt, and pepper. Stir well to create the marinade.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for at least 15-20 minutes to absorb the flavors.
- Make the Pineapple Salsa: In a separate bowl, combine the diced fresh pineapple, finely chopped red onion, chopped cilantro, and jalapeño if using for a bit of heat.
- Add Lime Juice and Sweetener: Squeeze the juice of one lime over the salsa and stir. Add honey if you prefer a sweeter salsa. Season with salt and pepper to taste. Set aside.
- Heat the Pan: Preheat a large skillet or grill pan over medium-high heat to get it hot and ready for cooking the shrimp.
- Cook the Shrimp: Add the marinated shrimp to the pan in a single layer. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can become tough.
- Warm the Tortillas: Warm the corn or flour tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Tacos: Place 2-3 cooked shrimp on each warmed tortilla. Top each with a generous spoonful of the pineapple salsa.
- Add Garnish: Optionally, add a dollop of sour cream or Greek yogurt for extra creaminess and a squeeze of lime juice for bright acidity.
- Serve and Enjoy: Serve the tacos immediately with lime wedges on the side for additional zest. Enjoy your flavorful jerk shrimp tacos!
Notes
- Marinate the shrimp for at least 15 minutes but no longer than 1 hour to maintain the texture.
- If you prefer more heat, keep the jalapeño seeds or add extra chili.
- Use fresh lime juice for the best flavor in both the marinade and salsa.
- For a gluten-free option, use corn tortillas and ensure the jerk seasoning doesn’t contain gluten.
- Leftover pineapple salsa can be refrigerated for up to 2 days but is best fresh.
