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20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa Verde.
Half Baked Harvest At Home
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The longest recipe title, for the easiest recipe. So typical me.
So you guys, I fully know that recipe title is long, but I could not leave anything out. I mean, everything is just SO GOOD. Honestly, these are currently my favorite taco. Everything about them I love so much. The flavors, the colors, the textures, everything.
These are the BEST.
So good that I should really consider ending the post now and just tell you all to go make tacos, because these need to happen in your kitchen as soon as humanly possible. Obviously, I realize most of you might not be able to jump up right this second and make shrimp tacos, but if you can, you should.
And for those of you who can’t, two things. One, prepare for my rambles because I have things to say. And two, grab a pen and paper. You’ll need to make your grocery list so you can stop at the store to grab anything you don’t have. Remember, you need to have these shrimp tacos tonight!
Every winter season, like clockwork, the tropical food bug hits me. I literally crave all things tropical…warm sunshine, blue waters, pineapples, mangos, seafood, coconut, mojitos, etc. Last year I made this Spicy Brown Rice Seared Tuna Roll Bowl, and these Po Boys with Avocado Mango Slaw, and this Glowing Citrus Blackened Salmon Salad, basically all dishes you’d enjoy on a tropical beach vacation in the Caribbean.
Sounds pretty nice, right?
Sadly, I have zero plans of traveling anywhere tropical this year, and instead am traveling to a very cold, snowy climate. Not complaining at all, South Korea will be amazing, and I will get to watch my brother compete in the Olympics. But you know, a girl can dream…
Since I’m not headed to the Caribbean anytime soon, I thought I’d brighten up our eats and make a fun Caribbean inspired recipe.
Enter these tacos. AKA the best tacos.
At first today’s recipe started out as more of a curry, but things took a turn for the worst when it came to the photos, so I threw in the towel and made these delicious tacos instead.
For once, I am not sad at all about having a photo fail, because it led to me changing things up and making one of my favorite recipes of the month. These tacos are spicy, sweet, and served up with a delicious roasted tomatillo salsa, made with both pineapple AND mango. Double the tropical fruit (it’s my favorite!), because why the heck not. It works and it’s so delicious.
Both the shrimp and the ingredients for the salsa are roasted on the same sheet pan, making this a one sheet pan and done kind of recipe. Since shrimp is so quick cooking, I had these tacos made and ready for eating in just about twenty minutes.
YES. Twenty minutes.
I know the ingredient list looks a little long, but many of them are spices that I’m hoping you guys have in your pantry at all times. I thought about just buying a Caribbean jerk seasoning blend, but for me, using dry spices that I always have on hand is so much easier. Plus, they’re tastier and healthier, since I’m controlling the ingredients.
While the shrimp has more classic Caribbean flavors with plenty of all-spice, chiles, and thyme, I went a little more Mexican with the salsa by using up the tomatillos I had sitting on my kitchen counter. I love the roasted flavor they add along with the heat from the jalapeño. I also threw in some fresh lime and orange juice for a citrus kick, which pairs so well with the pineapple and mango.
Finish the tacos off with some avocado and you’ll have the perfect, extra tropical dinner.
And now you see why you need these tacos tonight, right?
It might be single digits and snowing outside right now, but hey, at least I have these tacos to keep things fun and tropical inside.
More Caribbean recipes:
- Caribbean Jerk Salmon with Curried Pineapple Goat Cheese Salad + Fruit Salad
- Jamaican Jerk Fish Tacos with Plantain Fried Rice and Pineapple Salsa
- Meal Prep Tropical Jerk Chicken and Gingered Broccoli
Watch the How To Video:
20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa Verde
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon all-spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- kosher salt and pepper
- corn or flour tortillas
- sliced avocado, lettuce, or cabbage, for serving
Roasted Jalapeño Pineapple Salsa Verde
- 4 tomatillos, husked and halved
- 1 jalapeño
- 2 cloves garlic, skin on
- juice of 1 lime
- juice from half an orange
- 1/4 cup cilantro, roughly chopped
- 1/2 cup diced pineapple
- 1/4 cup diced mango
Instructions
- 1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss together the shrimp, olive oil, chili powder, all-spice, ginger, thyme, cinnamon, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the tomatillos, jalapeño, and garlic. Transfer to the oven and roast 10-12 minutes or until the shrimp is cooked and the tomatillos lightly charred. 3. Set the shrimp aside. De-seed the jalapeño, if desired. Squeeze the garlic cloves out of their skin. To a blender, add the roasted tomatillos, jalapeño, garlic, lime juice, orange juice, and cilantro. Blend until smooth. Stir in the pineapple, mango, and a pinch of salt. 4. Stuff the shrimp into the warmed taco shells, and top with the Roasted Jalapeño Pineapple Salsa Verde, avocado, and lettuce. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Strawberry hibiscus rum smash…another favorite. Happy Wednesday!
Eating this right now, and the salsa is amazing!!! Spicy and sweet and delicious!!!
Thank you Stephanie!
I love shrimp tacos, these look incredible!
Thank you!! So glad you like these!
I added black beans and diced red onion to balance the sweet fruit in the salsa- my family loved the shrimp tacos!
Thank you Amy!
I absolutely have to make these tacos!
Yes! I hope you love this Jennifer! Thank you!
This is delicious, l would love to try it! xoxo
http://www.cantiquejoice.com
Thank you Joice! I hope you love this!
These look amazing! Perfect for any night of the week!
Thank you Leigh Ann!
They look yummy!! Tacos are my favorite:) would it work with frozen uncooked shrimps?
Yes, frozen shrimp will be great. Just thaw them before using in the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
That salsa sounds amazing, gotta try these!
Thanks Matt!
I know what I’ll be making this weekend! I love the spices on the shrimp and that salsa! Yum!
Thank you Mary Ann! I hope you love this!
OMG! Tacos have never looked so good! I am drooling!
Thank you Gina!
These tacos sound and look AMAZING! I think I can even smell them. One concern I have is the shrimp being over cooked. Nonetheless I will be making this. Thank you
Thank you! I hope you love these!
I made these Wednesday night and they were very tasty. The spices on the shrimp were quite overpowering so when I make these again, and yes, I’ll definitely be making again, I’ll cut the spices by about 1/3rd.
The salsa was standalone scrumptious and I used the leftover salsa on baked salmon the next night.
Thank you for another winner.
This is going on next week’s meal plan for suresies!
I am looking for more ways to eat seafood because tbh I hate it so this looks like it will make shrimp more than palatable!
I love your recipes btw-I never comment but your old school super cheesy lasagna recipe is the one I make for ANY function I am going to and everyone always adores it.
Thank you Andrea! This is so sweet!
Oh, I would love to make these! Unfortunately, I can’t buy tomatillos or chipotle chili powder anywhere where I live. Can I use regular chili powder in place of the chipotle one? And what would be a good substitute for tomatillos? Thank you ?
Cati – maybe you could use smoked paprika and a little cayenne to get the smokey/spicy kick instead of chipotle? Also, a firm/underripe tomato plus some lime juice can mimic the tomatillo.
Thank you so much, Kristen! I will definitely try that!
HI! You can use regular chili powder and I would just omit the tomatillos. Or if you can find salsa verde, just stir 1/3 cup of that into the salsa. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Is there another ingredient I can substitute for the pineapple and mango?
Sure! You can use a fruit you love. Oranges, apples, anything with a little sweetness will be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
ah yes, I would down them in a second!
Thanks Ruth!