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Barbecue Shrimp Tacos

Barbecue seasoned pan seared shrimp with pineapple salsa and cilantro lime crema.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Latin
Servings: 4

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