These Blackened Shrimp Tacos are topped with an amazing Pineapple Salsa. This meal is really quick and easy to make. In this recipe, shrimp are seasoned with blackening seasoning and quickly sautéed until cooked through. The super flavorful shrimp are then added to flour tortillas that are lined with shredded lettuce, and topped with a homemade pineapple salsa that’s as simple as it is good.
1 cup Pineapple, diced small
1 Medium Tomato, seeded and diced small (about 1 cup)
¼ cup White Onion, finely diced
1 tbsp. Cilantro, finely chopped
2 tbsp. Fresh Lime Juice, plus extra lime wedges for serving
¼ tsp. Kosher Salt
1–1½ lb. Shrimp, peeled and deveined
½ tbsp. Blackening Seasoning
1 tbsp. Canola Oil, or use your favorite vegetable oil
Small Soft Tortillas
Shredded Lettuce, for the tacos, if desired
Make the Pineapple Salsa
In a large bowl, combine the diced pineapple, tomato, white onion, cilantro, lime juice, and salt. Stir well to combine. Cover the bowl with a lid or plastic wrap and refrigerate until ready to use.
Cook the Shrimp
Pat the shrimp dry with paper towel. Sprinkle them with the blackening seasoning, toss to coat.
Heat the oil in a large non-stick skillet or wok over medium heat. Add the shrimp and cook for 4-6 minutes, depending on the size of the shrimp, stirring frequently.
The shrimp are done when they are no longer translucent; turn a nice pink color and curl. Look for these signs, as they will be a more accurate indication that the shrimp are done than the cooking time.
Build the Tacos
Warm the tortillas, according to package directions. Add a generous amount of shredded lettuce to each tortilla, add a few shrimp and top with a heaping tablespoon of the pineapple salsa. Serve the tacos with extra limes, if desired and Enjoy!
Makes 6-8 Tacos