I was just reminiscing last week with one of my BFFers about that one time I was pregnant with my favorite little girl and I couldn’t do Mexican food. I survived on pasta and watermelon. And doughnuts.
What a tragedy, because now, I survive on Mexican and watermelon. And doughnuts. One of my favorite recipes here is my Spicy Caribbean Shrimp and Mango Quinoa Salad. I took that shrimp and added a pineapple relish with pineapple, red bell pepper, cilantro, ginger, red pepper flakes, and coconut water. They all melt together to make a happy, little relish that is so yummy.
I am loving this little mix from Trader Joe’s: kale, shaved brussel sprouts, broccoli, green cabbage, and purple cabbage. What perfection! Squeeze a lotta lime and massage it into the greens, then let it all soften and let the healthy flavors shine.
I’m not done. Trader Joe’s should probably pay me but I just can’t help it. You had their roasted coconut chips? Crunchy little buggers that add the perfect coconut addition to the Caribbean flavors.
The secret to cooking shrimp is to watch it like a hawk, and as soon as they turn pink and opaque, they’re done. Takes like 5 minutes. And you don’t want to simmer them, you want to sear them on med-high heat to caramelize and char the marinade to get a crisp little shell on the shrimp.
The tangy, sweet, spicy pineapple relish with the cool avocado and spicy shrimp on a bed of limey greens topped with the crunchy roasted coconut is clean, healthy, tasty, and begging to be made for your next summer dinner.
- 1 pound tail-off raw, large shrimp
- 4 cloves garlic crushed
- 1/4 c brown sugar
- 1 t salt
- 1 t paprika
- 1 t fresh ginger
- 1/2 t cloves
- 1/2 t cayenne
- 2 T canola oil
- 1/2 pineapple chopped
- 1/2 red bell pepper chopped
- bunch cilantro
- 1 t fresh ginger
- 1/4 t red pepper flakes
- 1/2 c coconut water
- greens kale, cabbage, shaved brussels, whatever you have
- 3 limes
- roasted coconut chips
Place shrimp in bag with garlic, brown sugar, salt, paprika, ginger, cloves, cayenne, and oil. Let marinade several hours in refrigerator.
Place pineapple, bell pepper, cilantro, ginger, red pepper flakes, and 1/4 c coconut water in sauté pan. Cook on medium heat until pineapple and bell pepper begin to break down and soften. Add more coconut water as mixture evaporates. Cook time should be about 10 minutes. Pulse mixture in blender several times until relish consistency is achieved. Let rest several hours if possible to let flavors develop.
Squeeze two limes' juice over several large handfuls of greens and let soften before serving.
Heat sauté pan over medium/high heat. Place about 6 shrimp in pan, careful not to crowd and let cook several minutes, or until each side begins to blacken. Cook in batches until all shrimp is cooked.
Assemble tacos with greens, shrimp, pineapple relish, and coconut chips.