crispy jerk shrimp tacos with coconut pineapple salsa
Jerk seasoning: basically, use-every-spice-in-your-cabinet seasoning. Not mad about it.
Ingredients
- 1 lb large or jumbo shrimp, peeled and deveined
- 1 tbsp dark brown sugar
- 2 tsp smoked paprika
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper, or to taste
- 1 tbsp salted butter
- 8-10 hard tortilla shells, homemade or store bought
- shredded lettuce, cilantro, and mashed avocado, to serve
coconut pineapple salsa
- 2 cups pineapple chunks
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1-2 tbsp coconut rum
- 1/3 cup pickled jalapenos, chopped
Instructions
- Make sure the shrimp are thawed, peeled, and deveined. Dry thoroughly with paper towels and place in a large bowl.
- Stir together the brown sugar, smoked paprika, parsley, garlic powder, onion powder, cumin, allspice, cinnamon, cayenne, and a pinch of salt and pepper. Pour over the shrimp and toss to combine.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Working in batches as needed, sear the shrimp 2 minutes to per side. Melt the butter in the pan around the shrimp until browned, about 1-2 minutes, then toss the shrimp to coat.
- To make the pineapple salsa: stir together the pineapple, cilantro, lime juice, coconut rum, pickled jalapenos, and a pinch of salt. Taste and adjust salt as needed.
- Pile shredded lettuce into the tortilla shells. Top with shrimp, mashed avocado, and pineapple salsa. Serve with extra cilantro, as desired.
Notes
*Homemade hard taco shells: Preheat oven to 425 degrees. Make cylindrical tubes out of aluminum foil - I loosely form the shape around the box the aluminum comes in. Set the foil pieces on a large baking sheet. Microwave corn tortillas 20-25 seconds until pliable. Spray both sides with oil and drape over the aluminum. Bake 10-12 minutes until crispy.