Shrimp Tacos with Pineapple Salsa

Shrimp tacos with pineapple salsaPineapples 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.

Roasted Pineapple Pineapple Salsa 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.

Red cabbage slaw Shrimp tacos with pineapple salsa

Shrimp tacos with pineapple salsa

2 thoughts on “Shrimp Tacos with Pineapple Salsa

  1. Pingback: Skillet Corn, Zucchini, and Tomatoes with Basil Oil | The Maker Makes

  2. Pingback: Making Lately - The Maker Makes

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