Grilled Shrimp Tacos With Easy Pineapple-Avocado Salsa
May 20th, 2024Your Go-To Shrimp Taco Recipe for Summer
These shrimp tacos pair the buttery, sweet flavor of sidestriped shrimp with a bright, juicy salsa. Marinating the shrimp in a mix of paprika, cumin, and lime helps to bring out a delicious char on the exterior of the shrimp as it cooks.
For this shrimp taco recipe, the shrimp can be cooked either on a grill/grill-pan or in a skillet, depending on your preference. When grilling outdoors, you’ll want to thread the sidestriped shrimp onto skewers so that they’re easy to flip over the flame without the risk of losing any of these delicious shrimp in the fire. If you’re grilling indoors over a cast-iron grill pan, the skewers are optional.
Note: When grilling with bamboo skewers, you always need to soak the skewers in water for about an hour before placing them over a fire. This will help prevent the skewers from catching fire and charring before the shrimp is done grilling.
The WAC recipe team featured these Grilled Shrimp Tacos in a live event! Watch the recording of the cooking demo to see how it's made.
Grilled Shrimp Tacos With Easy Pineapple-Avocado Salsa
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
5 minutes
Total time
25 minutes
Yield
4 servings
Ingredients
- FOR THE SHRIMP:
- 2 (8 oz.) packs sidestriped shrimp, peeled
- ¼ cup extra-virgin olive oil
- 1 lime, juiced and zested
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- Bamboo skewers, soaked in water (if grilling)
- High-heat cooking oil
- FOR THE SALSA:
- 1 small pineapple, cored and diced
- ½ jalapeno, seeded and diced
- ½ red onion, diced
- 3 roma tomatoes, seeded and diced
- 1 avocado, diced
- ¼ cup cilantro, finely chopped
- 1 lime, juiced
- FOR SERVING:
- Tortillas
- Shredded cabbage
- Lime wedges
Instructions
1. Prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled. If pan-frying, skip this step. In a large bowl, whisk together olive oil, lime juice and zest, salt, garlic powder, chili powder, paprika, cumin, and pepper. Add shrimp and toss to evenly coat. Allow shrimp to briefly marinate while you make the salsa.
2. Make the salsa: In a medium bowl, combine all salsa ingredients. Season with salt and pepper to taste.
3. TO GRILL THE SHRIMP: Thread the shrimp onto wooden skewers. Place the shrimp skewers on the preheated grill and cook for 2 minutes per side, or until the shrimp are pink and cooked through. Remove the shrimp from the skewers.
4. TO PAN-FRY THE SHRIMP: Heat a large skillet over medium-high heat. When hot, add enough oil to cover the bottom of the pan. When oil is sizzling hot, carefully add shrimp to the skillet and cook for about 2 minutes per side, or until the shrimp is pink and just opaque.
5. To assemble the tacos, place the shrimp on tortillas. Top with cabbage, salsa, and a squeeze of lime juice. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
