Red Chili Shrimp with Pineapple Salsa Recipe
Red Chili Shrimp with Pineapple Salsa is a vibrant, flavor-packed dish that's perfect for summer! The spicy, smoky shrimp pairs beautifully with the sweet and tangy pineapple salsa, creating a refreshing balance in every bite. It’s quick, easy, and perfect for weeknight dinners or casual gatherings.
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Calories: 320kcal
Servings: 8 Tacos
Equipment
- Mixing Bowls
- Cutting Board
- Skillet
- Spatula
- Measuring Cups
- Serving Plates
Ingredients
Shrimp:
- 1 lb. raw shrimp peeled and de-veined
- 1 Tablespoon olive oil
- 1/8 teaspoon cayenne pepper (if you like spicier add more)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon coarse kosher salt
- 1 teaspoon lime juice
- 1/2 teaspoon paprika
Pineapple Salsa:
- 1 red or green bell pepper diced finely
- 1/4 cup red onion diced finely
- 2 cups fresh pineapple cut into small 1/2 inch pieces
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon minced garlic
- Salt and pepper to taste
- 1 finely diced jalapeno seeded and membranes removed
Other:
- shredded Mexican cheese
- 8 small corn or flour tortillas warmed
Instructions
- Marinate the Shrimp: In a bowl, mix shrimp with olive oil, lime juice, garlic, salt, paprika, and cayenne. Let it marinate in the fridge while you prep the salsa.
- Make the Salsa: Combine pineapple, onion, cilantro, lime juice, and salt in a bowl. Chill in the fridge to let flavors meld.
- Cook the Shrimp: Heat a skillet over medium heat. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Warm the Tortillas: Heat tortillas in a pan or microwave until soft.
- Assemble the Tacos: Place shrimp and cheese on each tortilla.
- Add Salsa: Top with the chilled pineapple salsa and enjoy!
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 170mg | Sodium: 500mg | Potassium: 400mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1200IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 2mg