Tangy, spiced shrimp - grilled to perfection and paired with a grilled pineapple salsa are a taco made in heaven! These Caribbean Grilled Shrimp Tacos come together fast with restaurant results. Make these on a weeknight for a fast and gourmet dinner that even the greenest of cooks can pull off.
What are Caribbean Grilled Shrimp Tacos?
These tacos are made with tender shrimp that has been seasoning with garlic, ginger, paprika, cloves, cayenne, and brown sugar. This seasoning blend gives it a Caribbean flare. We have also paired the shrimp with a pineapple salsa for the taste of the tropics. Wrapped in a corn tortilla with fresh cabbage - these tacos will have you wishing you were eating them seaside in the Caribbean.\
What Do I Need To Make Grilled Shrimp Tacos?
For this recipe you'll need the following:
- 1 lb extra large raw, deveined shrimp, with the tail off
- 4 cloves garlic, minced
- ¼ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 teaspoon fresh ginger (divided) (I like to buy it in a tube)
- ½ teaspoon ground cloves
- ½ teaspoon cayenne
- 2 tablespoon olive oil
- ½ of a pineapple
- 1 large roma tomato
- juice of one lime
- 1 bunch of cilantro (divided)
- salt to taste
- 2 cups shredded purple cabbage
PRO TIP: THERE ARE ABOUT 26-30 SHRIMP PER POUND OF THE SIZED SHRIMP YOU NEED.
TELL ME HOW TO MAKE THEM!
1. Start by rinsing your shrimp and draining. Add them to a large bowl.
2. Add minced garlic, brown sugar, salt, paprika, 1 teaspoon fresh ginger, cloves, cayenne, and olive oil.
3. Toss until evenly coated.
4. Thread onto skewers. If using wooden skewers - soak them in water for 30 minutes prior to using.
5. Slice your pineapple into spears. Preheat your grill to medium-high heat. Place skewered shrimp and pineapple spears directly onto grill grates. Cook for 3-5 minutes each side. Once the shrimp is opaque and pinked, remove it from the grill. Once the pineapple has grill marks, remove it from the grill.
6. To prepare your pineapple salsa - dice your tomato and pineapple. I like to use and onion chopper.
7. Add fresh squeezed lime juice.
8. Toss in a tablespoon of minced cilantro. Season with salt to taste.
PRO TIP: The secret to cooking shrimp is to watch it like a hawk, and as soon as they turn pink and opaque, they're done.
9. Build taco by layering a warm corn tortilla, cabbage, cooked shrimp, and prepared pineapple salsa. Garnish with lime and cilantro. Serve immediately.
Grilled Shrimp Taco Q&A
What goes good with shrimp tacos?
- Tortilla chips and salsa
- Mexican rice
- Elote
What type of shrimp do you recommend?
I like to use frozen shrimp. I find it fresher than fresh shrimp, believe it or not!
How long does shrimp last once it is thawed.
You want to use shrimp and all fish right away. Thawed or fresh shrimp lasts 1-2 days in the fridge.
I love tacos! Do You Have other recipes?
Be sure to check out our:
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Caribbean Grilled Shrimp Tacos
Ingredients
Shrimp
- 1 lb extra large raw deveined shrimp, with the tail off
- 4 cloves garlic minced
- ¼ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 teaspoon fresh ginger divided (I like to buy it in a tube)
- ½ teaspoon ground cloves
- ½ teaspoon cayenne
- 2 tablespoon olive oil
Pineapple Salsa
- ½ of a pineapple
- 1 large roma tomato
- juice of one lime
- 1 bunch of cilantro divided
- salt to taste
Other Taco Ingredients
- 6 corn tortillas warmed
- 2 cups shredded purple cabbage
Instructions
- Start by rinsing your shrimp and draining. Add them to a large bowl.
- Add minced garlic, brown sugar, salt, paprika, 1 teaspoon fresh ginger, cloves, cayenne, and olive oil.
- Toss until evenly coated.
- Thread onto skewers. If using wooden skewers - soak them in water for 30 minutes prior to using.
- Slice your pineapple into spears. Preheat your grill to medium-high heat. Place skewered shrimp and pineapple spears directly onto grill grates. Cook for 3-5 minutes each side. Once the shrimp is opaque and pinked, remove it from the grill. Once the pineapple has grill marks, remove it from the grill.
- To prepare your pineapple salsa - dice your tomato and pineapple. I like to use and onion chopper.
- Add fresh squeezed lime juice.
- Toss in a tablespoon of minced cilantro. Season with salt to taste.
- Build taco by layering a warm corn tortilla, cabbage, cooked shrimp, and prepared pineapple salsa. Garnish with lime and cilantro. Serve immediately.
Video
Notes
- Tortilla chips and salsa
- Mexican rice
- Elote
Nutrition
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Erin V says
SO MANY YUMMY FLAVORS in one plate I can't belieeevee!