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One of our favorite weeknight dinners is shrimp tacos. I usually make the tortillas from scratch and freeze the leftover balls of dough for the next time so I have them on hand. This recipe is our favorite for many reasons. It’s bright, sweet, savory, and spicy. It’s also very quick and easy to make since the shrimp only take a few minutes to thaw. I typically make this recipe after I’ve sliced up a pineapple for the kids to eat and they’ve had their fill of it. I forgot to mention that if you have fresh corn it elevates the salsa to another level but you can also use canned corn in a bind.
Spicy Shrimp Tacos with Pineapple Salsa
July 30, 2021
Persons
2
Serving Size
6 Tacos
Prep Time
15 minutes
Cook Time
3 minutes
Total Time
18 minutes
Notes
Make your own homemade tortillas by following this recipe... https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
Ingredients
- 24 deveined jumbo shrimps
- Marinade:
- 2TBS Olive oil
- 1/4 TSP Salt
- 1/8 TSP Pepper
- 1 TSP Chili powder
- 1/4 TSP Cayenne
- 1/2 TSP Cumin
- 3 TBS Lime juice
- 1 TBS Tapatio Hot Sauce
- Corn salsa:
- 2 Ears of Corn or 1 12oz can
- 1/2 Purple onion (Diced)
- 1/4 Cup Cilantro (Chopped)
- 1 Cup Pineapple (Diced)
- 1/2 TSP Salt
- 1/4 TSP Pepper
- Olive oil
- Lime juice
- Spiced yogurt:
- 1 TBS Olive oil
- 1/8 teaspoon cumin
- 1/8 teaspoon coriander
- 1 Cup Greek yogurt
- 6 Flour Tortillas
Instructions
- Start by thawing out frozen shrimp in an water bath. Skip this step if using fresh shrimp but make sure shrimp are peeled and prepped for cooking.
- To make the marinade for the shrimp you will need to combine all of the ingredients and whisk it together. Pour over the shrimp in a plastic bag and massage into the shrimp. Leave the bag at room temperature until you are about to cook. You can marinade the shrimp over night and store in the fridge as well.
- Prepare the corn salsa by prepping all the vegetables in a bowl. Next whisk together olive oil, lime juice, salt & pepper. Pour over the veggies and fold the ingredients until the dressing is well mixed. Set aside.
- For the spiced yogurt heat the olive oil on medium low heat in a small frying pan until it becomes thin. Add the spices, stir, and immediately remove from the heat. Once the spiced oil as a few minutes to cool, add it to the yogurt and mix well. It should look like a speckled creamy white color. You can always taste it and adjust the spices.
- Once the condiments for the tacos are all prepped heat about 2 TBS of olive oil in a medium size pan on medium heat. Once the oil begins to smoke add your shrimp and cook for about a minute or two a side. Shrimp will be pink and slightly firm once fully cooked.
- Assemble the tacos by placing 4 cooked shrimp on the tortilla, followed by the corn salsa, followed by the spiced yogurt. Serve with Tapatio hot sauce and enjoy!!!
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