This recipe features sautéed jumbo shrimp paired with a zesty pineapple chipotle cream. It is a fast-acting meal that combines fresh vegetables and a sweet-spicy glaze for a balanced flavor profile.
List of ingredients
- 1/2 chipotle pepper in adobo sauce – provides smoky heat for the sauce.
- 1/2 teaspoon adobo sauce from chipotle peppers – adds depth and acidity.
- 2 tablespoons Dole Crushed Pineapple – adds sweetness and texture to the glaze.
- 1 tablespoon mayonnaise – serves as the creamy base for the sauce.
- 1 teaspoon lime juice (freshly squeezed) – brightens the sauce flavors.
- A pinch of salt – enhances overall taste.
- 1 pound jumbo shrimp (peeled and deveined) – the main protein.
- 1/2 teaspoon paprika – adds a mild pepper flavor and color.
- 1 tablespoon vegetable oil – used for sautéing the shrimp.
- 6 corn tortillas – the base for the tacos.
- 1 cup slaw – provides a crunchy texture.
- 1 medium tomato (cubed) – adds freshness to the salsa.
- 1 jalapeño (cubed) – adds a fresh spicy kick.
- 1/2 an avocado (cubed) – adds creamy richness.
- 1 tablespoon cilantro (roughly chopped) – adds an aromatic herbal note.
- Juice from 1 1/2 lime (freshly squeezed) – used across the shrimp, slaw, and salsa.
- Salt and pepper to taste – for final seasoning.
step-by-step instructions
- Prepare the sauce: Use a food processor to combine the chipotle pepper, adobo sauce, crushed pineapple, mayonnaise, 1 teaspoon of lime juice, and a pinch of salt. Process until the mixture is smooth and well combined, then set it aside.
- Cook the shrimp: Season the jumbo shrimp with paprika, 1 teaspoon of lime juice, salt, and pepper. Heat vegetable oil in a frying pan over medium-high heat and cook the shrimp for 3-4 minutes per side until opaque. Remove from heat immediately to prevent toughness.
- Warm the tortillas: Place corn tortillas on a comal or skillet. Heat for 1-2 minutes per side until they become soft, pliable, and slightly charred.
- Season the slaw: Toss the cabbage slaw with 1 teaspoon of lime juice, salt, and pepper. Mix well to ensure the acidity is evenly distributed.
- Assemble the salsa: In a bowl, combine the cubed tomato, jalapeño, avocado, and chopped cilantro. Stir in 1 teaspoon of lime juice and season with salt and pepper to taste.
- Build the tacos: Place a portion of the seasoned slaw on each warm tortilla. Layer the tomato and avocado salsa on top of the slaw.
- Final touch: Add the cooked shrimp to each taco and drizzle the pineapple chipotle sauce over the top. Serve the tacos immediately.
Pro Tips for Preparing Shrimp
Avoid Overcooking Jumbo Shrimp
Shrimp cook very quickly and can become rubbery if left on the heat too long. Look for the shrimp to curl into a ‘C’ shape; if they curl tightly into an ‘O’ shape, they are likely overcooked. Remove them from the pan the moment they turn opaque.
Pat Shrimp Dry for a Better Sear
Before seasoning, use paper towels to pat the shrimp completely dry. Excess moisture on the surface creates steam in the pan, which prevents the shrimp from browning. Dry shrimp achieve a better sear and a more intense flavor from the paprika.
Apply Lime Juice Just Before Cooking
The acid in lime juice can begin to ‘cook’ the shrimp proteins if left to marinate for too long. For the best texture, season the shrimp with lime juice and spices immediately before they hit the hot oil. This keeps the meat tender while adding brightness.
Ingredient Alternatives and Customizations
Adjusting the Heat Levels
To reduce the spice, remove the seeds and membranes from the jalapeño before cubing it. If you prefer a spicier taco, increase the amount of chipotle pepper in the sauce or add a pinch of cayenne pepper to the shrimp seasoning.
Using Different Cabbage Varieties
While a standard slaw mix works well, you can use shredded red cabbage for a more vibrant color and stronger crunch. Napa cabbage is a milder alternative that absorbs the lime juice more readily, resulting in a softer texture.
Adding Extra Toppings for Complexity
Consider adding pickled red onions to provide a sharp, vinegary contrast to the sweet pineapple sauce. Crumbled cotija cheese or a slice of fresh radish can also add salty or peppery notes that complement the shrimp.
Methods for Warming Tortillas
Charring on a Gas Burner
For a smoky flavor, place the corn tortillas directly over a low gas flame using tongs. Flip them every few seconds until the edges are slightly charred and the center is soft. This method mimics traditional street taco preparation.
Warming in a Comal or Skillet
Use a dry skillet or comal over medium-high heat to warm the tortillas. This distributes heat evenly and prevents the tortillas from drying out. Keep them wrapped in a clean kitchen towel after warming to retain moisture.
Using a Microwave for Speed
Wrap a stack of tortillas in a damp paper towel and microwave them in 30-second intervals. This method is the fastest way to make them pliable, although it does not provide the toasted flavor of a skillet. Ensure they do not overheat, or they will become brittle.
Preservation and Reheating Advice
Refrigerating the Pineapple Chipotle Sauce
Store the sauce in an airtight glass container in the refrigerator for up to five days. Because it contains mayonnaise, it must be kept chilled. Shake or stir the sauce before using it again, as some separation may occur.
Storing Prepped Salsa and Slaw
Store the tomato, avocado, and jalapeño salsa in a separate container from the slaw. The acidity from the lime juice slows the browning of the avocado, but the salsa is best consumed within 48 hours for peak freshness.
Reheating Shrimp Gently
Avoid reheating shrimp in the microwave, as this often makes them tough and rubbery. Instead, place them in a skillet over medium heat for 1-2 minutes with a teaspoon of water or oil to warm them through without further cooking the protein.
Common Kitchen Troubleshooting
Fixing a Sauce That is Too Spicy
If the chipotle sauce is too hot, stir in an additional tablespoon of crushed pineapple or a teaspoon of honey. The natural sugars neutralize the capsaicin and balance the heat with sweetness. Adding a bit more mayonnaise can also mellow the flavor.
Preventing Avocado from Browning
To keep the avocado cubes fresh, toss them in lime juice immediately after cutting. When storing, press a piece of plastic wrap directly onto the surface of the avocado to eliminate air contact, which prevents oxidation.
Stopping Tortillas from Breaking
Corn tortillas often crack if they are cold or underheated. Ensure they are warm enough to be flexible before attempting to fold them. If they are still breaking, try lightly brushing them with oil before warming them in the pan.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, frozen shrimp can be used. Ensure they are completely thawed in the refrigerator overnight and rinsed under cold water. It is critical to pat them dry with paper towels before seasoning to avoid a soggy texture.
What is the best substitute for chipotles in adobo?
You can use a combination of smoked paprika and a small amount of canned chipotle or hot sauce. The smoked paprika provides the essential smoky flavor, while the hot sauce adds the necessary heat and acidity.
Can I make this recipe dairy-free?
The only dairy-like ingredient is mayonnaise. You can easily substitute this with an avocado-oil-based mayonnaise or a vegan mayonnaise alternative. The flavor profile of the sauce will remain largely unchanged.
How do I store the leftovers?
Store the tacos deconstructed. Keep the shrimp, sauce, and vegetable toppings in separate containers. This prevents the tortillas from becoming soggy and keeps the slaw and salsa crisp until you are ready to reassemble them.
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Easy Shrimp Tacos with Pineapple Chipotle Sauce
- Total Time: 20 minutes
- Yield: 6 tacos 1x
- Diet: General
Description
Made with saute shrimp, slaw, avocado, tomato- jalapeño salsa, and topped with a pineapple chipotle sauce. These shrimp tacos are a fast and flavorful weeknight dinner with a sweet and spicy kick.
Ingredients
- ½ chipotle pepper in adobo sauce
- ½ teaspoon adobo sauce from chipotle peppers
- 2 tablespoons crushed pineapple
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- A pinch of salt
- 1 pound jumbo shrimp, peeled and deveined
- ½ teaspoon paprika
- 1 tablespoon vegetable oil
- 6 corn tortillas
- 1 cup slaw
- 1 medium tomato, cubed
- 1 jalapeño, cubed
- ½ an avocado, cubed
- 1 tablespoon cilantro, roughly chopped
- Juice from 1 ½ lime
- Salt and pepper to taste
Instructions
- Mix Sauce: In a food processor, mix chipotle pepper, adobo sauce, pineapple, mayonnaise, 1 teaspoon lime juice and a pinch of salt until well combined. Set aside.
- Cook Shrimp: Season shrimp with paprika, 1 teaspoon lime juice, salt and pepper. Heat oil in a frying pan and cook shrimp for about 3-4 minutes on each side. Remove from heat and set aside.
- Warm Tortillas: In a comal, warm tortillas for about 1-2 minutes on each side, or until soft and pliable.
- Season Slaw: Season slaw with 1 teaspoon lime juice, salt and pepper. Set aside.
- Prepare Salsa: Mix together tomato, jalapeño, avocado, cilantro, 1 teaspoon lime juice, salt and pepper to taste.
- Assemble: To build your tacos, layer slaw, tomato and avocado salsa over the tortilla. Top with shrimp and drizzle over the top with pineapple chipotle sauce.
- Serve: Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 716 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 191 mg