Caribbean Jerk Shrimp Tacos loaded with fruit salsa, crumbly cheese, and spicy shrimp make a delicious fresh dinner.
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Say hello to my current dinner obsession! Hello, shrimp tacos! It’s nice to meet you.
Right now I just can’t get enough of tacos loaded with spicy shrimp, avocados, and the fixings. Remember this pineapple peach salsa from the other day? Yup, these tacos had their fair share of fruit goodness in each one!
We have two taco restaurants here in town, and every time we go out to eat there I get the shrimp tacos. Every.Single.Time. Since going out to eat every day to satisfy my taco craving isn’t the most economical solution, I decided to make my own version at home.
We bought a big bag of frozen uncooked shrimp at Sam’s Club to have on hand for grilling or frying. I always make sure to get the cleaned up shrimp…ain’t nobody got time for doing that kind of business.
A little bit of butter and a few spices in a hot skillet are all you need to cook up your shrimp for this recipe. You do need to remember to thaw them before throwing them into the skillet, though.
I may have gotten ahead of myself in dinner prep and then realized that the shrimp was still in the freezer. Whoops! Don’t be like me and forget the shrimp! It’s kind of a key ingredient in shrimp tacos.
Shrimp does not take that long to cook, so make sure you have all your other toppings chopped and ready to go before you drop them into the hot skillet.
I usually make the salsa the day before, so it has time for the flavors to mix together. I also chop the cabbage and crumble the cheese and put those ingredients in Ziplock bags in the fridge until just before dinner time.
The only thing that needs to be done just before you plate everything is to slice the avocados. They tend to turn brown pretty quickly once cut, so don’t do that too early.
After that, it’s go time to go to town filling your caribbean jerk shrimp tacos with goodness!
It’s up to you how much you want to stuff into each shell. I prefer my tacos stuffed full, so I get bites of shrimp and salsa in every single bite!
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- 2 Tablespoons butter
- 1/4 teaspoon chili pepper
- 1/4 teaspoon all spice
- 16 ounces frozen uncooked medium shrimp, thawed according to the package
- 6-inch flour tortillas
- chopped red cabbage
- avocado slices
- 1 batch Pineapple Peach Salsa
- crumbled Queso Fresco Cheese
- chopped cilantro
- Melt the butter in a hot skillet. Whisk in the spices.
- Add the thawed, drained shrimp and stir until each shrimp is coated in the butter mixture.
- Fry in the pan until the shrimp turns pink. Remove from the heat.
- Fill each tortilla with cabbage, avocado slices, salsa, hot shrimp, cheese, and cilantro. Serve immediately while hot. Makes about 6 servings.
*To make this lean and green, serve the shrimp in lettuce cups instead of tortillas.
Amount Per Serving: Calories: 278 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 188mg Sodium: 977mg Carbohydrates: 11g Fiber: 3g Sugar: 2g Protein: 24g
Other ways we do tacos around our house: