Spicy, smoky jerk shrimp paired with sweet, tangy pineapple slaw and creamy sauce — perfect for a tropical taco night!
🛒 Ingredients (4 servings / 8 tacos)
For the Shrimp:
🍤 Shrimp (peeled & deveined) – 500 g (1 lb)
🫒 Olive oil – 2 tbsp
🌶️ Jerk seasoning – 2 tbsp (store-bought or homemade)
🧂 Salt – ½ tsp
🍋 Lime juice – 1 tbsp
For the Pineapple Slaw:
🍍 Fresh pineapple – 1 cup, finely diced
🥬 Red cabbage – 1 cup, shredded
🥕 Carrot – 1 small, grated
🧅 Red onion – ¼, finely sliced
🌿 Fresh cilantro – 2 tbsp, chopped
🍋 Lime juice – 1 tbsp
🥥 Coconut yogurt or mayonnaise – 2 tbsp
🧂 Salt & pepper – to taste
To Serve:
🌮 Small corn or flour tortillas – 8
🌿 Extra cilantro for garnish
🌶️ Optional: sliced jalapeño for extra heat
👩🍳 Instructions
Prepare the slaw 🥗
In a bowl, mix pineapple, cabbage, carrot, red onion, cilantro, lime juice, and coconut yogurt or mayo.
Season with salt and pepper. Refrigerate until serving.
Season the shrimp 🍤
Toss shrimp with olive oil, jerk seasoning, salt, and lime juice.
Cook the shrimp 🔥
Heat a skillet over medium-high heat.
Cook shrimp 2–3 min per side until pink and slightly charred.
Warm the tortillas 🌮
Heat tortillas in a dry skillet or oven for 1–2 min until pliable.
Assemble tacos 🌟
Place a few shrimp on each tortilla.
Top with pineapple slaw.
Garnish with extra cilantro and sliced jalapeño if desired.
🌟 Tips & Variations
🥥 Add a drizzle of coconut cream or yogurt for extra creaminess.
🍍 Swap pineapple for mango for a slightly different sweetness.
🌶️ Adjust heat by using more or fewer chili flakes or jalapeños.
🥑 Add sliced avocado for richness.