Shrimp Tacos with Pineapple Salsa
June 30, 2014
Pineapples are the new thing, apparently. They seem to be appearing all over the internets: on things like wallpaper, ice cube trays, and bathing suits. I’m not normally one to jump on trends but, now that I have purchased my first real whole pineapple, I understand the obsession. They really are an absurd looking fruit, like a regular fruit but wearing a hat and covered in spikes. And, like an elaborately wrapped present, mine was almost too pretty to cut open (and I needed this guide from Food 52 to do so). But it’s a good thing I did chop up this pineapple because these shrimp tacos with pineapple salsa are AMAZING.
Shrimp tacos are one of my standby recipes. They are quick to make, and, for some reason, I find them really easy to eat for days on end as leftovers. It must be because they are light and fresh tasting with a bit of a kick from the jalapeño. Usually, I make them with avocado, tomato, and a slaw. This time, in light of the internet’s pineapple fever, I decided to mix things up and top my tacos with a pineapple salsa. I adapted (very slightly) this roasted pineapple salsa recipe from Lynsey Loves Food and improvised on the red cabbage slaw and marinade for the shrimp.
I was surprised by how sweet the pineapple was after roasting. (Again, I have never eaten pineapple that wasn’t from a can, and have never roasted fresh pineapple. It is delicious, but very sweet). To balance this out, I added extra jalapeño to the salsa, and made sure that the slaw was extra tart by using more rice vinegar than I would normally use and by marinating the shrimp in a lime marinade. Otherwise, this dish would have been too sweet for my taste. As it is, this is a well balanced dish, with the sweetness from the pineapple the heat of the jalapeños and the sour taste of the slaw.
- 1 Pineapple
- 1/8th Red Onion, Diced
- 1 Jalapeño, Minced
- 2 Cloves of Garlic, Minced
- 1 Lime, Juiced
- ½ Head of a Small Red Cabbage, Thinly Sliced
- 1 Carrot, Grated
- ¼ Cup Sour Cream
- 2 Tablespoons Rice Vinegar
- Salt & Pepper, To Taste
- 1lb Shrimp (I used frozen pre-peeled shrimp– they were on sale)
- 1 Tablespoon Olive Oil
- 3 Tablespoons Lime Juice
- 3 Cloves Garlic, Minced
- 1 Handful Cilantro, Chopped
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- Tortillas (For assembling Tacos)
- Pre-heat the oven to 400 degrees.
- Cut pineapple into bite size pieces (Food 52 link). Arrange pineapple pieces on a parchment lined baking sheet and cook for 30 minutes, flipping when they are halfway done. Remove from oven. In a medium bowl, add pineapple with red onion, jalapeño*, and garlic. Stir to combine and set aside.
- As the pineapple is roasting, prepare the marinade for the shrimp. In a large bowl, add shrimp, olive oil, lime juice, garlic, cilantro, and salt and pepper. Let marinate for about 20 minutes.
- In a small bowl, combine red cabbage, carrot, sour cream, and rice vinegar**. Stir to combine and set aside.
- In a large cast iron skillet (any skillet will do), heat olive oil over medium heat. Add shrimp, cook for about two minutes on each side.***
*This was very spicy – remove the seeds and/or reduce the jalepeno to ½ if you don’t want it too spicy
*** This makes a tart slaw, use less vinegar if you prefer a sweeter overall taste to the dish.
***Shrimp that is cooked will be in the shape of a “c”, when it curls over into a full “o” shape, it is overcooked.