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Jerk Shrimp Tacos with Pineapple Salsa

Jerk shrimp tacos with pineapple salsa feature smoky charred shrimp coated in jerk seasoning, topped with bright yellow pineapple salsa and fresh cilantro. Quick skillet cooking leaves a lightly seared exterior while the salsa stays crisp and juicy.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean-Mexican Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Jerk shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp jerk seasoning
  • 2 tbsp lime juice
  • 2 tbsp olive oil
Pineapple salsa
  • 1.5 cup fresh pineapple finely diced
  • 0.5 red onion minced
  • 1 jalapeño minced
  • 0.25 cup fresh cilantro chopped
Tacos
  • 8 corn tortillas
  • 0.25 cup cilantro for serving
  • 1 lime lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make jerk paste and coat shrimp
  1. Combine jerk seasoning, lime juice, and olive oil in a small bowl until you have a thick paste.
  2. Toss the shrimp in the jerk mixture until every shrimp is well coated, with no dry seasoning left behind.
Cook shrimp
  1. Heat a large skillet over medium-high heat until hot, then add the jerk-seasoned shrimp in a single layer.
  2. Cook the shrimp for 2-3 minutes per side, until pink and cooked through, then transfer to a plate.
Mix pineapple salsa
  1. In a separate bowl, combine the diced pineapple, minced red onion, minced jalapeño, and chopped cilantro, stirring until evenly mixed.
Warm tortillas and assemble
  1. Warm the corn tortillas on a griddle until pliable, about 20-30 seconds per side.
  2. Fill each tortilla with cooked jerk shrimp, then top generously with pineapple salsa.
  3. Finish with extra cilantro and a squeeze of lime (add lime wedges for serving) right before eating.

Notes

To keep the salsa bright, mince the pineapple and onion finely so the juices distribute without making the topping watery. Refrigerate leftover shrimp and salsa separately in airtight containers for up to 3 days; rewarm shrimp in a skillet until just hot. Freeze shrimp only for up to 2 months (salsa quality drops after thawing). For a lower-sodium swap, use a jerk seasoning blend labeled low-sodium and increase lime slightly to maintain bold flavor.