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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!
Hey I made these last night for supper and my family loved them! They’re so flavorful and juicy..? yumm
Thank you so much Kayte!! xTieghan
I made these last night for my friends they were delicious!!! I used normal tomatoes for the salsa though as couldn’t find the others. Will make again for sure 🙂
Thank you so much Hattie! xTieghan
Love all your recipes! Thanks so much! How can I use frozen cooked shrimp with the recipe. Is that possible?
HI! Terri, I am sorry cooked shrimp will not work for this recipe. The only way it would work is if you omit seasoning the shrimp and only make the salsa. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made these tacos last night and they were incredible. We will make them again! The salsa is delicious and could be used with pork as well. I opted for a banana pepper instead of a jalapeño. 20 minutes after prepping the ingredients, lol! Deveining shrimp is the worst.
I am so glad you loved this recipe! Thank you so much! xTieghan
I made this tonight and it was so delicious and easy! I didn’t have mango so I just used more pineapple. I also always use your gas burner trick to heat the corn tortillas.
Thank you Meredith! xTieghan
I made this dish for friends and trainers from my gym…they inhaled it!! It was absolutely perfectly delicious…thank you!! Loved the Jalapena Pineapple Mango Salsa Verde…paired the Caribbean Shrimp with your Carne Asada Tacos, (surf and turf), but I grilled the flank steak instead of the Instantpot…amazing!! Your Jalapeno Queso and Guacamole were also loved!! Want to have another dinner party to make this incredible menu and share your website with friends….Thank you!!!
I am so glad you all loved this recipe, Ellen! Thank you so much for sharing my site and trying this dish! I hope you continue to love my recipes! xTieghan
Hi!
First of all I have to say that I look at your blog pretty much everyday. I have made so many of your recipes and every single one has been a hit. My mother in law is a chef and culinary arts teacher and she is always blown away when I cook your recipes for her!
I am going to make this for a dinner party next week and I’m wondering if perhaps a cilantro sour cream or some type of dairy could be added as well?
Thoughts?
HI! So glad you are enjoying my recipes so much! 🙂 I think a cilantro sour cream sounds delicious as a topping! Love that! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Tacos are my favorite, and this certainly looks like a delicious and filling.
Thank you!!
Hi Tieghan!!!
I love all your recipes; you are a star in the kitchen and I have followed you for many years now. Thank you so much for all your wonderful recipes my family adore!!
Had the caprese quinoa bake last night; delightful!!!
I want to try these tacos and wondered what I could use instead of the tomatillos. I am in France and we don’t get them here unfortunately…
Thank you very much!!!
Hi there! Could you use tomatoes? I think tomatoes would be great. Please let me know if you have other questions. Hope you love this recipe! Thanks so much for all the kind words! 🙂
Whaaaaa?!! These seasonings are unexpected and absolutely delicious! I added some crushed red pepper and a couple shakes of cumin. This is a keeper and going in my regular rotation. Thanks!
I am so happy that you enjoyed this, Vanessa! Thank you!
Hey!
These look amazing. Pretty sure everything should be eaten as a taco 🙂
By the way, by the looks of all your recipes I’m you certain you are addicted to avocados!!
So happy for your family. Get ready for the wild ride to come
Take care.
Matt
Thank you so much Matt!
Made these tonight…oh my word…soooo good…spicy smokey sweet flavours…these are being made again!!! Yum!!!
Thank you Janey!
This looks so utterly perfect. I just recently discovered your fantastic website and instagram page. I tell ya, this warms my heart, being an American expat with a passion for cooking, and living in a very cold nordic country! (I love the winters, but they’re so much better with comfort food!) I sometimes have to substitute some ingredients due to lack of availability up here in the frozen north, but I do the best I can with what I can get my hands on. 🙂 Your diverse and creative recipes – as well as the gorgeous photos – are fantastic. Keep up the great work!
I am so glad you like this, thank you Aline! I hope this turns out amazing for you!
I just made this for our dinner and it was VERY popular with the boys of the household!
Thank you Petra!
SO DANG GOOD. Again. Hot tip – use frozen mango and pineapple and pull out of the freezer when you start prepping, the warm tomatillo/jalapeño finishes the thawing and it’s all to die for. Going to be eating this salsa on everything for the next day.
I am SO happy you enjoyed this! Thank you!!