Rockin Meals

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Jerk Shrimp Tacos with Pineapple Slaw

Raquel Hazlett

JERK SHRIMP TACOS w/ PINEAPPLE SLAW 😍

You GUYS - I made these 2 weeks ago and have already made them 3 times since they are THAT GOOD. Done in literally 15 minutes and an absolute flavor BOMB, these tacos will transport you to the Caribbean vacation we can’t go on right now. They’re also such a great way to switch up your Taco Tuesday! Grab the recipe for these drool-worthy tacos below!


Notes:

  • For ease, I use this Jerk Seasoning from Primal Palate. You can also make your own jerk seasoning by following this recipe here.

  • Make sure you pull the shrimp from the pan just before they are done, as they will continue cooking off the heat. Overcooked shrimp tends to be rubbery - we don’t want that!

  • You can make these completely paleo by using grain-free tortillas like SieteFoods - they are so good!

Serves 2.

Ingredients:

For the Jerk Shrimp Tacos:

  • 16-20 peeled and deveined shrimp

  • 2 tbsps olive oil

  • 1½ tsps jerk seasoning, divided

  • ½ tsp ground ginger

  • Salt to taste

  • 1 tbsp avocado oil

  • 2 tbsps mayonnaise 

  • 1 tsp lime juice

  • 4 tortillas (I used SieteFoods Cassava)

  • Chopped cilantro for topping

For the Pineapple Slaw:

  • 1 cup shredded coleslaw mix

  • ⅓ cup finely diced pineapple (you can use frozen, fresh, or canned)

  • 2 tbsps pineapple juice

  • Juice from 1 large or 2 small limes

  • 1 green onion, chopped

  • 2 tbsps finely diced red onion

  • 1 tbsp finely diced red jalapeño (optional)

  • ¼ cup chopped cilantro

  • ¼ tsp cumin

  • ¼ tsp garlic powder

  • Salt to taste


Directions:

For the Jerk Shrimp Tacos:

  • Add shrimp, olive oil,1 tsp  jerk seasoning, ground ginger, and salt to a bowl and set aside.

  • Add all coleslaw ingredients to a bowl and toss. Taste and adjust seasonings. Set aside.

  • Get a nonstick or cast iron skillet up to medium high heat and drizzle in avocado oil. 

  • Add the shrimp in a single layer (do this in batches if you need to to avoid crowding the pan). Cook for 2 minutes on one side, then flip and cook 1 minute more or until pink. Remove.

  • Wipe the pan with a paper towel and dry toast the tortillas to warm.

  • Mix together the mayonnaise with ½ tsp jerk seasoning and lime juice.

  • Divide the shrimp among the warm tortillas and top with the pineapple slaw, jerk mayo, and cilantro. Serve immediately and enjoy!