During the summer months we tend to grill often; easier clean up and food tastes amazing. This recipe for Grilled Butter Jalapeño Shrimp Tacos with Pineapple Salsa is no exception as it belongs on the grill. Smokey, buttery and spicy, just the way I like my summer shrimp.
This recipe came about purely by accident as I was cleaning out the refrigerator before heading out for a little holiday. Sometimes the best recipes are those that come from cleaning the fridge. A little of this and a little of that can go a long way. Don’t you agree?
I am not sure where to start on this recipe so I am going to jump right into the marinade for the shrimp. You did read the title right as it is made with butter. I usually use a high heat oil in my marinades but for some reason I wanted a buttery shrimp recipe so I opted for butter. It worked perfectly as the shrimp were only on the grill for a few moments – no fires there. I spiced the marinade up with Tabasco Green Jalapeño sauce which was the perfect companion for the butter and cilantro. Most people only use the green on eggs, and that should stop. It is meant to be enjoyed beyond the breakfast table.
The salsa was a mismatch of sweet pineapple, crisp red peppers and cool cucumber. I love adding fruit to salsas for an added surprise. Folks are always amazed at how well summer fruit goes alongside some spice. The subtle spice for this recipe came from a smokey jalapeño, and of course I added a generous amount of fresh lime juice to round out the salsa.
The finishing touch for this crazy taco recipe, which I should call “cleaning out the fridge tacos” was simple but delicious creamy cabbage slaw. The first time I had real tacos (in Mexico) they added great slaws, and ever since I have been a big fan of adding to our tacos.
Hope you enjoy!
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Grilled Butter Jalapeño Shrimp Tacos with Pineapple Salsa
2 cups pineapple, peeled, cored and cut into small dice
1 cups red pepper, seeded, and cut into small dice
2 cups cucumber, peeled and cut into small dice
1/2 cup minced red onion
1/2 cup cilantro, finely minced
2 teaspoons fresh garlic, finely minced
1 medium jalapeno
2 limes, juice only
kosher salt, to taste
1/2 small purple cabbage, thinly sliced
1/4 cup mayonnaise
1/2 cup cilantro, roughly chopped
1 tablespoon olive oil
kosher salt, to taste
black pepper, to taste
30 medium shrimp, peeled and deveined
1 stick of butter, melted and cooled to room temperature
3 tablespoons Tabasco Green Jalapeño Sauce
1 small garlic clove
1/2 cup cilantro
1 tablespoon shallot
Over a low flame on your stove or the grill, holding the jalapeño with kitchen tongs, char the outside of the pepper. Set aside to cool.
Prepare the ingredients for the salsa, and place into a large bowl.
Scrape the charred skin off of the jalapeño, then chop, and add to the salsa ingredients. Stir and season to taste with salt. Set aside.
Combine the mayonnaise, cilantro and olive oil in a large glass bowl and whisk until smooth.
Add the cabbage and stir to combine. Season to taste with salt and pepper.
Place the cilantro, garlic, shallot and tabasco into a food processor and process until finely chopped. Drizzle in the melted (and cooled) butter and process until smooth. Pour into a large glass bowl and add the shrimp, stir and let sit at room temperature for 30 minutes.
Preheat the grill to 325.
Thread the shrimp onto skewers. If you are using wooden ones before to soak in water for 30 minutes before placing them shrimp on them - this prevents them from catching on fire.
Place the shrimp on the grill, and grill until pink on each side, about 3 minutes per side.
Warm the tortillas.
To serve place a tortilla on a place, add some slaw, 3 - 4 shrimp and some salsa.
My name is Denise, and I am the Chief Cooking Officer of Chez Us. I confess, I love everything about food; the look, feel, smell and taste. In fact, the first thing on my mind when I crawl out of bed, besides that first cup of coffee, is what we will be sharing at the table later that day.
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