March 12, 2023

Jerk Shrimp Tacos with Pineapple Mango Salsa

No reason to wait on Summer to enjoy these flavorful tacos! These Caribbean Jerk Shrimp Tacos are spicy, slightly sweet, and chock full of flavor with juicy jerk shrimp topped with cabbage and fresh pineapple mango salsa. They will definitely take your Taco Tuesday to the next level and they're an easy to prepare dinner. Doesn't get any better than that!  Super addictive, you'll be craving them again and again.  

You can certainly make your own jerk seasoning if you have extra time, but personally Walkerswood brand is delicious and can't be beat (most grocery stores sell it in the International aisle). If jerk seasoning is too spicy for your palate try using a little less than suggested so they're more mild or use a little taco seasoning blend instead. It won't have the same effect as the jerk seasoning, but they'll still be delicious. The Pineapple Mango Salsa is simple and really makes these tacos, so try not to leave it out if you can help it. It can be made a couple days in advance and stored in the refrigerator if it helps lighten the load, but it really doesn't take much time and you'll be glad you made it!   Grill the shrimp on an outdoor grill if it's warmed up outside enough where you are but if not, the Le Creuset Grill Pan works great for indoors.  A regular skillet offers a solid back up as well!  

We love Siete Almond Flour Tortillas for tacos. Regular corn tortillas are great as well. 

Ingredients

Marinade for Shrimp
 1 ½ lbs medium fresh shrimp (thawed if frozen) shells removed
 1 tbsp jerk seasoning paste (Walkerswood is preferred, Grace also works)
 1 tsp grapeseed or extra virgin olive oil
 ½ lime, juiced
Pineapple Mango Salsa
 ¼ fresh pineapple, chopped
 1 mango, chopped
 ¼ red onion, diced
 1 tbsp cilantro
 ½ lime, juiced
Assembly and Garnish
 12 small corn tortillas (or tortillas of your choice)
 1 bag cole slaw mix (shredded cabbage and carrot mixture)
 1 avocado, sliced (if desired)
 sour cream, hot sauce and lime wedges
 extra oil for cooking shrimp and warming tortillas

Directions

1

Marinate the Shrimp first. In a large bowl, mix together the jerk paste, oil and juice from 1/2 lime. Add the peeled shrimp to the bowl and mix together. Allow the shrimp to marinate for 10 minutes or so while you prepare the salsa.

2

To make the salsa add the chopped pineapple, mango, cilantro, red onion and lime juice from the other 1/2 of the lime to a small bowl and mix together. Set salsa aside.

3

In a large skillet, heat 1 tbsp of oil over medium heat. When the oil is hot, add in the shrimp and cook until pink and slightly firm for about 2 - 3 minutes, flipping shrimp in between. Remove from the heat. *The shrimp can also be cooked on an indoor grill pan (such as the Le Creuset Grill Pan) or on an outdoor grill. Cook time is the same.

4

Before serving, individually warm the tortillas on a grill pan or skillet (sprayed with a little oil) or wrap tortillas in foil and heat in an oven to soften for better assembly.

Assemble the tortillas by adding the jerk shrimp, slaw mixture and salsa to each tortilla. Top with desired garnishes, such as avocado, hot sauce, sour cream and a lime wedge squeeze.

Serve immediately and enjoy!

Jerk Shrimp Tacos with Pineapple Mango Salsa

Jerk Shrimp Tacos with Pineapple Mango Salsa

Category, , , , , DifficultyIntermediateYields4 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins

Ingredients

Marinade for Shrimp
 1 ½ lbs medium fresh shrimp (thawed if frozen) shells removed
 1 tbsp jerk seasoning paste (Walkerswood is preferred, Grace also works)
 1 tsp grapeseed or extra virgin olive oil
 ½ lime, juiced
Pineapple Mango Salsa
 ¼ fresh pineapple, chopped
 1 mango, chopped
 ¼ red onion, diced
 1 tbsp cilantro
 ½ lime, juiced
Assembly and Garnish
 12 small corn tortillas (or tortillas of your choice)
 1 bag cole slaw mix (shredded cabbage and carrot mixture)
 1 avocado, sliced (if desired)
 sour cream, hot sauce and lime wedges
 extra oil for cooking shrimp and warming tortillas

Steps

1

Marinate the Shrimp first. In a large bowl, mix together the jerk paste, oil and juice from 1/2 lime. Add the peeled shrimp to the bowl and mix together. Allow the shrimp to marinate for 10 minutes or so while you prepare the salsa.

2

To make the salsa add the chopped pineapple, mango, cilantro, red onion and lime juice from the other 1/2 of the lime to a small bowl and mix together. Set salsa aside.

3

In a large skillet, heat 1 tbsp of oil over medium heat. When the oil is hot, add in the shrimp and cook until pink and slightly firm for about 2 - 3 minutes, flipping shrimp in between. Remove from the heat. *The shrimp can also be cooked on an indoor grill pan (such as the Le Creuset Grill Pan) or on an outdoor grill. Cook time is the same.

4

Before serving, individually warm the tortillas on a grill pan or skillet (sprayed with a little oil) or wrap tortillas in foil and heat in an oven to soften for better assembly.

Assemble the tortillas by adding the jerk shrimp, slaw mixture and salsa to each tortilla. Top with desired garnishes, such as avocado, hot sauce, sour cream and a lime wedge squeeze.

Serve immediately and enjoy!

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