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Jerk Shrimp Tacos with Pineapple Salsa Recipe

Jerk Shrimp Tacos with Pineapple Salsa Recipe
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★★★★★

4.9 from 23 reviews

These vibrant Jerk Shrimp Tacos with Pineapple Salsa combine spicy Jamaican jerk-seasoned shrimp with a fresh, tangy pineapple salsa, all wrapped in warm tortillas. Perfect for a quick, flavorful dinner or an impressive party dish, this recipe balances sweet, spicy, and smoky flavors for a tropical twist on classic tacos.

Ingredients

Scale

For the Jerk Shrimp:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1–2 tablespoons Jamaican jerk seasoning
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime

For the Pineapple Salsa:

  • 1 cup fresh pineapple, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1 small jalapeño, minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste

For the Tacos:

  • 8 small corn or flour tortillas
  • Optional: shredded cabbage, avocado slices, sour cream, or hot sauce for topping

Instructions

  1. Prepare the Pineapple Salsa: In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), lime juice, chopped cilantro, and a pinch of salt. Mix gently until all ingredients are evenly incorporated. Set aside to allow the flavors to meld.
  2. Season the Shrimp: In a separate bowl, toss the peeled and deveined shrimp with Jamaican jerk seasoning, olive oil, salt, black pepper, and fresh lime juice. Ensure the shrimp are well coated with the seasoning mixture for maximum flavor.
  3. Cook the Shrimp: Heat a skillet or grill pan over medium-high heat. Once hot, add the shrimp and cook for approximately 2–3 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking to keep the shrimp tender and juicy.
  4. Warm the Tortillas: Heat the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
  5. Assemble the Tacos: Place a few cooked jerk shrimp on each warm tortilla. Top with a generous spoonful of pineapple salsa. Optionally, add shredded cabbage, avocado slices, sour cream, or a drizzle of hot sauce to enhance flavor and texture.
  6. Serve: Serve the tacos immediately with extra lime wedges on the side for squeezing over the top, adding a fresh, zesty finish to each bite.

Notes

  • Adjust the amount of jerk seasoning according to your spice preference.
  • If fresh pineapple is unavailable, canned pineapple (drained) can be used, but fresh is recommended for best flavor.
  • For a gluten-free option, use corn tortillas and ensure all seasonings and toppings are gluten-free.
  • Jalapeño is optional; omit if you prefer a milder salsa.
  • Leftover pineapple salsa can be stored in the refrigerator for up to 2 days.
  • To save time, prepare the pineapple salsa in advance.
  • For added smokiness, grill the shrimp instead of cooking them in a skillet.

Nutrition

Keywords: jerk shrimp tacos, pineapple salsa, Jamaican tacos, seafood tacos, Caribbean recipes, spicy shrimp tacos, tropical salsa, quick dinner, summer tacos

Find it online: https://maicook.com/jerk-shrimp-tacos-with-pineapple-salsa-recipe-3/