Flavorful Jerk Shrimp Tacos with Pineapple Salsa and Crema Recipe

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These Jerk Shrimp Tacos with Pineapple Salsa and Crema are a fiesta of flavors tucked into a warm tortilla. Smoky, spicy jerk-seasoned shrimp are perfectly grilled to charred perfection, then layered with a crisp cabbage slaw and a juicy pineapple salsa that brings an irresistible tropical zing. Finished with a drizzle of smooth crema, each bite is a balance of heat, sweetness, and creamy coolness.

This recipe is a must for any taco lover looking to elevate their weeknight dinner game. With its Caribbean-inspired seasoning and colorful presentation, these tacos are as beautiful as they are delicious. Whether you’re planning a summer cookout or a cozy dinner at home, these tacos promise a bite of sunshine and spice.

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Ingredients for this Jerk Shrimp Tacos with Pineapple Salsa and Crema Recipe

For the Jerk Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp jerk seasoning (store-bought or homemade)
• 1 tbsp olive oil
• 1 clove garlic, minced
• Juice of 1 lime
• Salt, to taste

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• ½ red onion, finely chopped
• 1 small jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

For the Crema:

• ½ cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey (optional)
• Pinch of salt

For Assembly:

• 6 small flour or corn tortillas
• 1 cup red cabbage, shredded
• Fresh cilantro, for garnish
• Lime wedges, for serving

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Step 1: Marinate the Shrimp

In a bowl, combine the shrimp, jerk seasoning, olive oil, minced garlic, lime juice, and a pinch of salt. Toss well to coat evenly. Let it marinate for at least 20 minutes to allow the flavors to develop.

Step 2: Prepare the Pineapple Salsa

While the shrimp is marinating, prepare the pineapple salsa. In a mixing bowl, combine diced pineapple, red onion, jalapeño, chopped cilantro, lime juice, and salt. Stir gently and set aside to let the flavors meld.

Step 3: Make the Crema

In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, honey, and a pinch of salt until smooth. Refrigerate until ready to use.

Step 4: Cook the Shrimp

Heat a skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, or until they are opaque and have a nice char. Remove from heat.

Step 5: Warm the Tortillas

Warm the tortillas on a dry skillet or directly over a gas flame for a few seconds on each side until they are pliable and slightly charred.

Step 6: Assemble the Tacos

Place a layer of shredded red cabbage on each tortilla. Top with a few grilled shrimp, a generous spoonful of pineapple salsa, and a drizzle of lime crema. Garnish with fresh cilantro and serve with lime wedges.

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Frequently Asked Questions

What kind of shrimp should I use?

Large, peeled, and deveined shrimp work best for this recipe. Tail-on or tail-off is a personal preference.

Can I use frozen shrimp?

Yes, just make sure to thaw them completely and pat dry before marinating.

Is the pineapple salsa spicy?

The salsa has a mild heat from the jalapeño. Remove the seeds for less heat or leave them in for a spicier kick.

Can I grill the shrimp instead of pan-cooking?

Absolutely! Grilling adds a delicious smoky flavor that complements the jerk seasoning.

What tortillas work best?

Either flour or corn tortillas can be used. Flour tends to be more pliable, while corn adds an authentic texture.

How can I make this dish dairy-free?

Substitute the crema with a dairy-free yogurt or coconut-based alternative.

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