Cilantro Shrimp and Pineapple Tacos

31 March, 2016

Cilantro Shrimp and Pineapple Tacos

Simple, fresh & healthy, these Cilantro Shrimp Tacos definitely fit the bill.

When you're searching for an easy recipe that's healthy yet full of flavor, you really can't go wrong with shrimp. Pan-fried, roasted, broiled or grilled, shrimp are a great vehicle for a number of cuisines. They're delicious over pasta or rice, stuffed into tacos, sandwiches, po'boys & salads. They're low in fat, take minutes to cook and pair well with all kinds of spices. 

While I won't claim to be any shrimp expert, I do know that a great marinade goes a long way when cooking shrimp. For this month's recipe, I wanted to showcase Cilantro in both the herb marinade and warm pineapple salsa. By utilizing both a variety of Cold Blended Pastes & lightly dried herbs, I was able to add a ton of flavor without a hefty list of ingredients. When you're searching for an easy weeknight meal, what else could you really ask for?

I've experimented with a variety of fruit salsas before, but have to say that this warm pineapple salsa takes the cake. Lightly caramelized pineapple with a slightly spicy and sweet aftertaste, it's hard to believe this new salsa may replace my go-to tomato salsa. While it's great over shrimp tacos, I bet it'd be just as delicious spooned over grilled chicken, fish or pork. With spring just about here, it's fun to look forward to many nights spent outside grilling and eating warm pineapple salsa by the spoonful. 

Shrimp and Pineapple Tacos

For the herb marinade

  • 2 tbsp Gourmet Garden Garlic Cold Blended Paste
  • 1/2 medium yellow onion, small dice
  • 2 tbsp Gourmet Garden Cilantro Cold Blended Paste
  • 2 tsp Gourmet Garden Basil Cold Blended Paste
  • 1 tsp Gourmet Garden Parsley Cold Blended Paste
  • 1 tbsp dijon mustard
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup olive oil
  • juice of 1 lemon
  • juice of 1 lime
  • 1/2 jalapeno, de-seeded and finely diced
  • 1 1/2 lb large shrimp, peeled and deveined

In a large bowl, combine all of the ingredients, except shrimp, and whisk thoroughly to combine. Adjust salt/pepper to taste. Add in the shrimp and toss together so all shrimp are covered in marinade. Cover and refrigerate for one hour.

For the warm pineapple salsa

  • 2 tbsp olive oil
  • 1/2 medium yellow onion, small dice
  • 1 tbsp Gourmet Garden Garlic Cold Blended Paste
  • 1 medium container cubed pineapple, small dice (about 1 1/2 lbs of cubed pineapple)
  • 1/3 cup freshly squeezed orange juice
  • 1 tbsp dark brown sugar
  • 1/2 jalapeno, seeded and diced
  • 1 tbsp Gourmet Garden Lightly Dried Cilantro
  • salt, pepper to taste

In a large skillet over medium heat, add the olive oil to coat the pan. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the pineapple, reduce the heat to low and cook for 10-12 minutes, until lightly caramelized and soft. Add the orange juice, brown sugar and jalapenos and cook until the orange juice has reduced, about 10 more minutes, stirring occasionally. Remove from the heat, season to taste with salt/pepper and add the cilantro. Serve warm or at room temperature.

Assembly

  • Pineapple salsa, to serve
  • Tortillas, to serve (warmed or crisped in pan)
  • Shrimp, to serve
  • Avocado slices (optional)

I experimented two different cooking methods for the shrimp: roasting and broiling. Both will work and cook the shrimp quickly, so I've shared both methods below. I found that roasting the shrimp left them slightly more caramelized, but flavor-wise, both were delicious. Broiling will definitely be the quicker method, depending on the size of your shrimp.

  • Roasting: Preheat your oven to 425 degrees. Place the shrimp on a baking sheet and cook for 6-8 minutes, tossing once halfway through. Shrimp are cooked through when they are slightly pink and no longer translucent. 
  • Broiling: Preheat your broiler to high, placing your rack 4 inches from the heat. Place the shrimp on a large boilerproof baking sheet or skewer the shrimp and then place them on the baking sheet in a single layer. Broil until opaque and no longer translucent, about 3 minutes each side. We checked our shrimp after 3 minutes and cut into one to ensure it was evenly cooked. 

When shrimp are cooked and you're ready to assemble the taco, heat up a tortilla until lightly crisped, add the shrimp and spoon the pineapple salsa on top. Garnish with slices of avocado.

Shrimp Taco with Pineapple Salsa

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