Jerk Shrimp Tacos with Pineapple Salsa Recipe
These Jerk Shrimp Tacos with Pineapple Salsa offer a vibrant and flavorful twist on classic tacos. Juicy shrimp marinated in spicy Jamaican jerk seasoning are quickly seared to perfection and paired with a fresh, sweet, and tangy pineapple salsa. Wrapped in warm tortillas and garnished with optional toppings like avocado and lime wedges, these tacos are perfect for a quick weeknight dinner or a festive gathering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Marinating and Sautéing
- Cuisine: Caribbean
- Diet: Gluten Free
Ingredients
Scale
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tbsp Jamaican jerk seasoning
- 1 tbsp olive oil
- 1 tsp lime juice
- Salt & pepper, to taste
For the Pineapple Salsa
- 1 cup fresh pineapple, diced
- ¼ red onion, finely chopped
- 1 small red bell pepper, diced
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Salt, to taste
- Optional: finely chopped chili for heat
For Serving
- 8 small flour or corn tortillas
- Lime wedges
- Optional: shredded lettuce, avocado slices, or sour cream
Instructions
- Marinate Shrimp: In a bowl, combine the peeled and deveined shrimp with Jamaican jerk seasoning, olive oil, lime juice, salt, and pepper. Mix well to coat all the shrimp evenly. Let the mixture sit for 15–20 minutes to allow the flavors to develop.
- Prepare Pineapple Salsa: In a separate bowl, combine the diced fresh pineapple, finely chopped red onion, diced red bell pepper, chopped fresh cilantro, lime juice, and salt to taste. If you like some heat, add finely chopped chili at this stage. Mix well and refrigerate until ready to serve to let the flavors meld.
- Cook Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2–3 minutes on each side or until the shrimp turn pink and opaque, indicating they are cooked through. Avoid overcooking to keep shrimp tender.
- Warm Tortillas: Warm the tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and warm in a preheated oven at 350°F (175°C) for 5–7 minutes. This makes the tortillas pliable and ready to assemble.
- Assemble Tacos: Place a few cooked shrimp on each tortilla, top generously with pineapple salsa, and add optional toppings like shredded lettuce, avocado slices, or a dollop of sour cream if desired. Serve immediately with lime wedges for squeezing over the tacos for an extra burst of freshness.
Notes
- For extra heat, add finely chopped fresh chili or a dash of hot sauce to the pineapple salsa.
- You can substitute the shrimp with chicken or fish if preferred, adjusting cooking times accordingly.
- Use corn tortillas for a gluten-free option.
- Marinating the shrimp longer (up to 1 hour) can intensify the jerk flavor but avoid marinating too long to prevent shrimp from becoming mushy.
- Make sure not to overcook the shrimp to keep them juicy and tender.
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 170 mg
Keywords: jerk shrimp tacos, pineapple salsa, Caribbean tacos, spicy shrimp tacos, seafood tacos, easy dinner, quick meals