Whenever I see shrimp tacos on a menu, I feel like I am rolling the dice. Sometimes they are flavorful and delicious and sometimes they are not. Well, these shrimp tacos are quite fabulous and you are going to love the many layers of flavor that are packed into each tortilla. From the pan seared shrimp seasoned with my favorite barbecue spice blend to the bright, refreshing pineapple salsa and tangy lime cilantro crema spooned over top, each taco is full of warm, tangy and inviting flavors that make you want to have just one more… and you probably should…
Let’s get them started…
Start by making a batch of pineapple salsa. This salsa is super simple, but addictively delicious (let this serve as your warning). Simply combine 3 cups of diced pineapple with 1 diced red sweet bell pepper, about 1/2 cup of diced red onion and 1/3 cup of finely chopped fresh cilantro. Squeeze the juice of 1 lime over the bowl, add a few pinches of tajin seasoning and toss to combine.
While this pineapple salsa is perfect for these tacos, it is also fabulous on so many other things. Check out my full recipe for this pineapple salsa here.
To prepare the shrimp, remove the shells, devein and cut off the tails off of 2 pounds of fresh shrimp. I usually buy 16-20 shrimp (meaning that there would be 16-20 shrimps per pound) and estimate about 4 tacos per pound. This recipe is loosely based off of 8 tacos, but is easily expanded.
Once the shrimp is prepared, pat them dry using a few paper towels. Add 2 tablespoons of butter into a wide skillet and place it over medium to medium high heat.
Once the skillet is warm and the butter has melted, add the shrimp into the skillet and sprinkle 1 tablespoon of barbecue seasoning over them. I highly recommend my favorite dry barbecue seasoning blend, but feel free to use your favorite.
Cook the shrimp for about 2 minutes and then toss them around in the skillet and sprinkle with more seasoning. Continue to cook until the shrimp is pink throughout and then remove the skillet from the heat. I like to let the shrimp sit in the pan juices while I prepare the rest of the ingredients, so I set the skillet on a wooden cutting board until I am ready to build the tacos.
While the shrimp is relaxing, rinse a 15 ounce can of black beans and transfer them into a small saucepan with 1 tablespoon of butter. Set the saucepan over medium heat and cook, stirring occasionally until heated through.
While the beans are heating up, make some cilantro lime crema by combining 2/3 cup mexican crema, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and some lime zest.
Barbecue shrimp – done. Pineapple salsa – done. Black beans – done. Cilantro lime crema – done.
Time to assembly…
The fun thing about tacos is that you can build them however you want, but this is how I build my barbecue shrimp tacos…. I start by adding a layer of those buttery black beans into a flour tortilla, next I add a few pieces of the pan seared barbecue shrimp, spoon some pineapple salsa over the shrimp and then drizzle some cilantro lime crema over everything…
I love these tacos! They are colorful, flavorful and totally delicious…
Every element of these shrimp tacos adds something special to the overall tastiness of each bite. The black beans are rich and earthy, the shrimp is so delicious pan seared in buttery barbecue flavors, the pineapple salsa is bright and fresh and that cilantro lime crema is tangy, creamy and the perfect way to complete the many layers of flavors found in these beautiful little tacos.
The next time you are looking for a special taco recipe, try these barbecue shrimp tacos out! You are going to love them…
Barbecue Shrimp Tacos
Ingredients
Barbecue Shrimp
- 2 pounds of fresh shrimp, cleaned, tails removed
- 2 tablespoons of butter
- 2 tablespoons of barbecue spice blend
Pineapple Salsa
- 3 cups of fresh pineapple, diced
- 1 red sweet bell pepper, diced
- 1/2 cup of red onion, diced
- 1/3 cup of fresh cilantro, finely chopped
- 1 lime
- 1-2 teaspoons of tajin seasoning
Cilantro Lime Crema
- 2/3 cup of Mexican crema (or sour cream)
- 2 tablespoons of fresh cilantro, finely chopped
- 1 tablespoon of fresh lime juice
- 1/4 teaspoon of garlic powder
- 1/8 teaspoon of salt
- a pinch of lime zest
Assembly
- 8 medium flour tortillas
- 15 ounces of black beans, rinsed
- 1 tablespoon of butter
- lime wedges (garnish)
Instructions
- Make a batch of pineapple salsa by combining 3 cups of diced pineapple with 1 diced red sweet bell pepper, about 1/2 cup of diced red onion and 1/3 cup of finely chopped fresh cilantro in a bowl. Squeeze the juice from 1 lime over the bowl and add a 1 teaspoon of tajin seasoning. Mix to combine and set aside for now
- Clean and remove the tails from the shrimp
- Pat them dry with a few paper towels
- Add 2 tablespoons of butter into a wide skillet and place over medium to medium high heat
- Add the clean, dried shrimp into the skillet and season with 1 tablespoon of your barbecue spice blend
- Cook for 2 minutes and then toss and add an additional tablespoon of barbecue spices
- Cook until the shrimp is pink throughout and then remove the skillet from the heat
- Add 15 ounces of rinsed black beans and 1 tablespoon of butter into a saucepan and cook over medium heat until warmed through
- Make the cilantro lime crema by combining 2/3 cup mexican crema, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon freshly squeezed lime juice, 1/4 teaspoon garlic powder, 1/8 teaspoon salt and some lime zest
- Assembly the tacos by layering black beans, pan seared barbecue shrimp, pineapple salsa and cilantro lime crema
- Serve garnished with lime wedges
