Grilled Shrimp and Pineapple Tacos With Sriracha Lime Cream Recipe
To kick off Guest Bloggers’ Week, Meadoe a busy, working mom (with a brown belt in taekwando!) who writes about her adventures in food and fitness for her blog Out on a Limb, is sharing a shrimp and pineapple taco recipe we can’t wait to try. She and her husband, two boys and two Basset Hounds live in Wisconsin, and while it’s sometimes difficult to eat healthy in the land of cheese, beer and custard, she takes it one salad at a time. Or, as is the case with this recipe, one taco!
When I went to Florida, I had these wonderful Shrimp Tacos at a little beach restaurant and I’ve been thinking about them ever since. I’ve tried to recreate the flavors, while making them a bit healthier. Instead of deep frying the shrimp, I grilled them. These turned out great — sweet and spicy. Perfect summer recipe. I also grilled up a zucchini to have on the side.
If you haven’t tried grilling pineapple, you need to make some right now. The heat makes the sugar in the pineapple caramelize, and it gets so sweet and delicious. If you have any leftover pineapple, it’s perfect for desert with a little whipped cream or coconut milk. Yum.
Grilled Shrimp and Pineapple Tacos With Sriracha Lime Cream Recipe
- 1 pound uncooked shrimp, peeled and deveined
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- 1½ teaspoon cajun seasoning
- 1 teaspoon salt
- 1 pineapple, cored and sliced
- 1 red pepper, halved
- 8 ounces plain Greek yogurt
- ½ to 1 teaspoon Sriracha sauce (depending on how hot you want to go)
- juice of 1 lime
- Salad greens (optional)
- Avocado (optional)
- Corn tortillas and/or flour tortillas
- Mix the olive oil, lime juice, cajun seasoning and salt together in a small bowl or Ziploc bag and mix it around with the shrimp. Let it marinate for an hour.
- Mix the yogurt, Sriracha sauce and the juice from 1 lime in a small bowl. You might want to add more lime juice or a splash of olive oil to get the consistency you want. Mine was a little thick. Next time, I will add a little olive oil to it.
- Get your grill ready and discard the marinade. Grill the shrimp, pineapple and red pepper. It all took about 10 minutes. Be careful not to overcook the shrimp. They don’t take long to cook and they keep cooking after you remove them from the heat.
- Tent the shrimp with aluminum foil and dice the pepper and pineapple. You probably don’t need to dice up the whole pineapple – just enough for your tacos.
- If you are using corn tortillas, toast 2 in an open skillet on the stove.
- To put the tacos together, put some greens over your grilled corn tortillas (or flour if you prefer), add some shrimp, grilled pineapple and red peppers. Drizzle with the Sriracha cream and top with diced avocado.
Ever brought a vacation recipe home and made it your own? Share! —Meadoe