Description
Grilled Shrimp Tacos with Pineapple Salsa
Ingredients:
For the Shrimp:
1 lb (450g) large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
½ tsp paprika
½ tsp garlic powder
½ tsp cumin
Salt and black pepper to taste
Juice of 1 lime
For the Pineapple Salsa:
1 cup diced fresh pineapple
½ cup diced red onion
½ cup diced tomato
1 small jalapeño, finely chopped (optional)
2 tbsp chopped fresh cilantro
Juice of 1 lime
Salt to taste
For the Tacos:
8 small flour or corn tortillas, warmed
Lime wedges for serving
Optional: sliced avocado or sour cream
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Instructions:
1. Prepare the Shrimp:
In a bowl, mix olive oil, chili powder, paprika, garlic powder, cumin, salt, and lime juice.
Add shrimp and toss to coat. Let marinate for 15 minutes.
2. Make the Pineapple Salsa:
Combine pineapple, red onion, tomato, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix well and set aside.
3. Cook the Shrimp:
Preheat a grill or skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and slightly charred.
4. Assemble the Tacos:
Place a few shrimp on each tortilla. Top with pineapple salsa.
Add optional toppings like avocado slices or sour cream if desired.
5. Serve:
Serve with lime wedges on the side and enjoy!
Step-by-Step Guide
Begin by patting your shrimp dry to ensure the marinade sticks. Whisk the marinade ingredients in a medium bowl until fully combined. Add the shrimp, toss thoroughly, and set aside for exactly 15 minutes—any longer and the lime juice can start to break down the texture. While the shrimp marinates, dice all your salsa ingredients to a uniform, small size for the best texture and mix them gently. Preheat your grill or a heavy skillet (like cast iron) until it’s very hot. Thread the shrimp onto skewers for easier flipping, or cook them directly on the grill grates. Grill for 2-3 minutes per side until opaque with light grill marks. Warm your tortillas on the cooler edge of the grill or in a dry pan for 30 seconds per side.
Serving Suggestions
For a vibrant presentation, serve the tacos on a platter with extra lime wedges and cilantro sprigs. Pair with complementary sides like a simple black bean salad, Mexican street corn (elote), or a light cabbage slaw. For a casual gathering, set up a “taco bar” with additional toppings such as crumbled cotija cheese, pickled red onions, and different hot sauces. A cold Mexican lager or a citrusy margarita perfectly balances the smoky, sweet, and spicy flavors.
How-to Summary
To make grilled shrimp tacos with pineapple salsa, first marinate peeled shrimp in a blend of olive oil, lime juice, and spices for 15 minutes. Simultaneously, combine diced pineapple, red onion, tomato, jalapeño, cilantro, lime, and salt to create the salsa. Grill the shrimp over medium-high heat for 2-3 minutes per side until cooked through. Warm tortillas, then assemble by placing shrimp on each tortilla and topping generously with the fresh pineapple salsa. Add optional avocado or sour cream and serve immediately.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator overnight, then pat them very dry before marinating to prevent dilution and ensure proper searing.
How can I make this less spicy?
Omit the jalapeño from the salsa entirely. You can also use sweet paprika instead of chili powder for the shrimp marinade for a milder flavor profile.
What’s the best way to cook shrimp without a grill?
A very hot cast-iron or stainless-steel skillet works excellently. Cook the shrimp in a single layer without crowding to get a good sear and slight char.
Can I prepare the salsa ahead of time?
You can dice the ingredients a few hours ahead, but mix them together just before serving. This prevents the salsa from becoming too watery as the salt draws moisture from the pineapple and tomatoes.
What are good corn tortilla alternatives for gluten-free?
Use 100% corn tortillas. For a low-carb option, large lettuce leaves like butter lettuce or romaine hearts make excellent, crisp shells.
Common Mistakes to Avoid
- Over-marinating the shrimp: The acid in the lime juice can “cook” the shrimp, giving it a tough, grainy texture. Limit marinating time to 15-30 minutes.
- Soggy tortillas: Always warm tortillas just before serving. A cold tortilla will crack, and a steamed or microwaved one can become gummy.
- Overcrowding the cooking surface: This steams the shrimp instead of grilling or searing them. Cook in batches if necessary to get proper caramelization.
- Using canned pineapple: Fresh pineapple is crucial for the salsa’s bright flavor and crisp texture. Canned pineapple is often too sweet and mushy.
Conclusion
These Grilled Shrimp Tacos with Pineapple Salsa are a perfect fusion of smoky, sweet, and zesty flavors, ideal for a quick weeknight meal or summer entertaining. The key lies in the simple, fresh ingredients and careful timing—avoiding over-marination and ensuring a hot cook. With the provided step-by-step guide and tips to sidestep common pitfalls, you’re equipped to create a restaurant-quality dish at home. Customize the heat level and toppings to your liking, and don’t forget the extra lime wedge for that final burst of freshness. Enjoy your culinary creation!