Cilantro Lime Shrimp

Why This Recipe Works

Taco Tuesday Winner: Taco Tuesday is one of my favorite times to make a weeknight dinner fun and special! What better way to celebrate taco Tuesday than with some cilantro lime shrimp tacos, topped with a homemade pineapple salsa and zesty slaw?! Everything about these tacos screams flavor, and the balance of flavors is irresistible. The whole family will definitely love them!

Better-for-you Goodness: These tacos are a balanced and good-for-you option which is much needed, especially as we head out of winter! Shrimp are low in fat and high in protein. And the salsa and slaw that goes on here are both light and fresh and packed with highly nutritious ingredients!

Ingredients

Cilantro Lime Shrimp Tacos

• Shrimp: It is best to use frozen but raw shrimp. You will want to thaw them, which shouldn’t take too long, just a few hours in the fridge!
• Cilantro: Freshly chopped cilantro adds a zesty and bright flavor to the shrimp.
• Garlic: Freshly minced garlic adds a slightly savory flavor!
• Chili Powder: For a bit of bold spice.
• Salt: To taste.
• Oil: A little bit of oil to coat the shrimp!
• Lime: Lime helps to make the shrimp tender and adds flavor.
• Tortillas: You can use corn or flour tortillas, whichever you prefer!

Pineapple Salsa

• Pineapple: Fresh pineapple is best and it will really shine in this salsa!
• Red Onion: I used a small red onion. If you have a large one, just use half!
• Cilantro: A handful of freshly chopped cilantro will do here.
• Lime: Fresh lime juice is needed to brighten things up!
• Red Jalapeños: Red jalapeños are the riper version of green jalapeños and are generally a little bit spicier! If you prefer, you can use green jalapeños.
• Salt: To taste.

Zesty Slaw

• Cabbage: Regular green cabbage works great!
• Mayo: I used light mayo here, but you can use whatever you have on hand.
• Lime: Zest and juice will add lots of tangy flavor!
• Salt: To taste.

Here’s How to Make It

Step by Step Instructions

1. Marinate the Shrimp: Drain the shrimp and pat dry with kitchen paper. Combine with the chopped cilantro, minced garlic, chili powder, salt, 1/2 tbsp of the oil, and the lime juice, and set aside to marinate. (photos 1-2)
2. Make the Pineapple Salsa: To make the pineapple salsa, combine all the ingredients in a bowl and season to taste with salt. (photos 5-6)
3. Make the Slaw: For the slaw, whisk together the mayonnaise, lime zest and juice, and a generous pinch of salt in the bottom of a large bowl. Add the cabbage and toss to combine. Add more salt if needed. (photos 3-4)
4. Prep Tortillas: Warm the tortillas, if desired, while you heat up a large cast iron skillet or non-stick frying pan over a medium-high heat. (not pictured)
5. Cook Shrimp: Add the remaining 1 tbsp of oil and once it is shimmering, add the shrimp, removed from their marinade with a slotted spoon. Cook for about a minute on each side until just pink through. (photos 7-8)
6. Serve: Serve with the tortillas, salsa and slaw and enjoy!

Expert Tips

• Don’t overcook the shrimp! Raw shrimp cooks very quickly, and can get over cooked quickly, too. Only cook until the shrimp just turn pink on both sides and they are done!
• Use fresh pineapple! Using canned pineapple won’t lend the same tangy flavor and crispy texture here.
• Replace the pineapple with mango! If you aren’t a fan of pineapple, this salsa would also be delicious with some fresh mango.
• To store any leftovers, store the components separately. I don’t recommend heating up the shrimp after they are cooked as they will become rubbery, but they are pretty good cold the next day!