Description
Spicy and flavorful, these Jerk Shrimp Tacos bring together the heat of jerk-seasoned shrimp, the sweetness of grilled pineapple salsa, and the crunch of fresh slaw. Topped with a creamy, rummy piña colada crema, this tropical-inspired dish is perfect for easy dinner recipes, healthy recipes lunch, and quick dinner ideas.
Ingredients
For the Tacos:
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1 pound (16-20 count) shrimp, peeled and deveined
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1/2 cup jerk marinade
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2 cups cabbage, thinly sliced
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1/2 cup piña colada crema (see below)
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12 small corn tortillas, warmed
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2 cups grilled pineapple salsa (with 1/2 red pepper, diced)
For the Piña Colada Crema:
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1/2 cup sour cream
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1/4 cup coconut milk
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1 tablespoon lime juice
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1 tablespoon pineapple juice
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1 tablespoon rum (optional)
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1/2 teaspoon honey
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1/4 teaspoon salt
Instructions
For the Piña Colada Crema:
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In a small bowl, whisk together sour cream, coconut milk, lime juice, pineapple juice, rum (if using), honey, and salt.
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Cover and refrigerate until ready to use.
For the Shrimp:
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Marinate the shrimp in the jerk marinade for at least 20 minutes or up to overnight.
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Preheat the grill to medium-high heat.
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Skewer the shrimp and grill for 1-3 minutes per side, until fully cooked. Remove from skewers.
For the Tacos:
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Toss the cabbage with half of the piña colada crema to create the slaw.
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Assemble the tacos by layering slaw on warm tortillas, followed by grilled pineapple salsa and shrimp.
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Drizzle with the remaining piña colada crema and serve immediately.
Notes
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Adjust the spice level by using mild or spicy jerk marinade.
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The shrimp can also be cooked in a skillet over medium-high heat.
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For extra flavor, toast the tortillas on the grill before assembling.
Nutrition
- Serving Size: 3 tacos
- Calories: 420 kcal
- Sugar: 10g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 190mg