Shrimp Tacos with Pineapple Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

The shortcuts to a super-speedy taco night: one baking sheet and a hot broiler.

Ingredients

Make 8

1/2 small red onion, thinly sliced

2 tablespoons fresh lime juice

Pinch of sugar

Kosher salt

1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1/2" thick (about 2 cups)

2 tablespoons extra-virgin olive oil, divided

1 1/4 pounds shrimp, peeled, deveined

1 tablespoon Sriracha

Freshly ground black pepper

8 corn tortillas, warmed

1 avocado, sliced

1 jalapeño, very thinly sliced, seeds removed if desired

1/2 cup cilantro leaves with tender stems

Lime wedges (for serving)

Step 1
Place a rack in the highest position in oven; heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.
Step 2
Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5–8 minutes.
Step 3
Meanwhile, toss shrimp, Sriracha, and remaining 1 Tbsp. oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again.
Step 4
Remove baking sheet from broiler and use a spatula to turn pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1–2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper.
Step 5
Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid.
Step 6
Serve shrimp mixture with tortillas, avocado, jalapeño, cilantro, lime wedges, and reserved pickled onion for making tacos.

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Reviews (10)

Very good! Easy to prepare for such a delicious treat. Thank you for all you do to help make meals so enjoyable.
- Run4me
- 5/1/2020
Nice recipe as is. Next time I will make it as a salad using cabbage, lettuce and cilantro as a base, adding the shrimp, pineapple, avocado and pickled onions on top, maybe a few black beans. No need for tortillas.
- esthermurray
- California
- 8/30/2019
I would never make this again. It was dry and did not look appetizing. The only thing good about it was the pickled purple onions and the grilled pineapple
- bossier
- New Orleans
- 10/25/2018
My family loved it!
- nkjenkins4316
- 10/14/2018
Amazing, made it as written and came out great. Only complaint is the corn tortillas fell apart immediately making it a fork and knife situation.
- demarcate
- Brooklyn, NY
- 7/29/2018
We love this recipe - cooked the shrimp and pineapple on the grill and was delicious.
- merry44
- Chicago
- 7/2/2018
I really liked this recipe. Made as is except that I added savoy cabbage to my plate of condiments... this recipe has the right mix of sweet and spicy...it's healthy, summery, and easy to make ahead. Another great epicurious recipe!!!
- Anonymous
- Suffern, NY
- 4/22/2018
This was really good! I used gochujang, since I didn't have sriracha, and had to grill the pineapple and shrimp because my broiler wasn't working! Luckily it wasn't raining, and it worked great! All the flavors together were the best of Mexican cooking! I also realized the second time I made it that using TJs Argentinean red shrimp was perfect because they're already peeled and cleaned, so a fast work night dinner. I did cut them in half the second time to fit better in tacos.
- bjkdoc81849
- Seattle WA
- 4/18/2018
100% would make this again and again and again! So light but full of flavor. This tasted like my favorite Mexican restaurant. I heated small flour tortillas for the family but seared corn tortillas for me. Prepped everything ahead when I came home from work, except the avocado for the garnish. So good. Even my picky teenager loved it with all the toppings. There is nothing you won't like about this!
- wpsbcs
- 3/13/2018
It's such a simple recipe. Without salsa or crema, I wondered if it would be dry or bland. But the flavors are wonderful. I'd go easy on the pineapple -- it's delicious but on the edge of too sweet. It was a holy mess to eat though. This may be heresy, but next time I'll serve this in a bowl with the taco shells crisped and crumbled on top.
- ffran
- VT
- 2/24/2018