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Jerk Shrimp Tacos with Pineapple Salsa

Jerk shrimp tacos with smoky, charred shrimp are tossed in a jerk paste and cooked until pink and juicy. Bright pineapple salsa with red onion, jalapeño, cilantro, and fresh lime adds a sweet-tangy, tropical finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the jerk paste and coat the shrimp
  1. Combine jerk seasoning, lime juice, and olive oil in a small bowl to create a paste (it should look evenly mixed and glossy).
  2. Toss the shrimp in the jerk mixture until well coated, so every piece is visibly covered with the paste.
Cook the jerk shrimp
  1. Heat a large skillet over medium-high heat until hot (a few droplets should sizzle on contact).
  2. Cook jerk-seasoned shrimp for 2-3 minutes per side until pink and cooked through, aiming for smoky charred spots as they sear.
Mix pineapple salsa and assemble tacos
  1. In a separate bowl, combine diced pineapple, minced red onion, minced jalapeño, and fresh cilantro to create pineapple salsa.
  2. Warm corn tortillas on a griddle until flexible and lightly toasted, then keep warm while you assemble.
  3. Fill each tortilla with cooked jerk shrimp, then top generously with pineapple salsa.
  4. Garnish with additional cilantro and a lime wedge before serving, so the bright yellow salsa stands out on top.

Notes

Pro tip: dice the pineapple small and keep the salsa mixed but not overly wet—if it looks juicy, spoon salsa onto tacos right before eating. Store leftover shrimp and salsa separately in airtight containers in the refrigerator up to 2 days; reheat shrimp gently in a skillet over medium heat until just warmed. Freezing isn’t recommended for best salsa texture. For a dietary swap, use a low-sodium jerk seasoning blend to reduce sodium while keeping the smoky flavor.