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Jerk Shrimp Tacos with Pineapple Salsa

Jerk shrimp tacos with pineapple salsa bring smoky charred jerk shrimp together with bright yellow tropical pineapple salsa. Quick skillet cooking keeps the shrimp juicy while the fresh salsa adds a sweet-heat finish with lime and cilantro.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Caribbean-Mexican Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and jerk marinade
  • 1.5 lb large shrimp
  • 2 tbsp jerk seasoning
  • 2 tbsp lime juice Zest not required—use fresh juice.
  • 2 tbsp olive oil
Pineapple salsa
  • 1.5 cup fresh pineapple Finely diced so it spoon-tops the tacos.
  • 0.5 red onion Minced.
  • 1 jalapeño Minced for heat.
  • 0.25 cup fresh cilantro Chopped; reserve a little for garnish if you like.
Taco assembly
  • 8 corn tortillas Warm before filling.
  • 1 Lime and cilantro for serving Use lime wedges and extra cilantro for garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the jerk paste
  1. Combine jerk seasoning, lime juice, and olive oil in a small bowl to create a paste with an even, smoky coating.
  2. Set the paste aside while you prepare the shrimp so it clings well.
Cook the jerk shrimp
  1. Toss shrimp in the jerk mixture until well coated, making sure every piece is covered.
  2. Heat a large skillet over medium-high heat and cook jerk-seasoned shrimp for 2-3 minutes per side until pink and cooked through, with visible charred edges.
Make the pineapple salsa
  1. In a separate bowl, combine diced pineapple, minced red onion, minced jalapeño, and fresh cilantro to create pineapple salsa with a bright, chunky texture.
Warm tortillas and assemble
  1. Warm corn tortillas on a griddle until pliable and lightly toasted, with flexible edges.
  2. Fill each warm tortilla with cooked jerk shrimp, layering so the shrimp stays centered.
  3. Top generously with pineapple salsa and garnish with additional cilantro and lime wedge before serving for a fresh, citrusy finish.

Notes

For best char, pat shrimp dry before coating and cook in a single layer in the skillet; work in batches if needed so they sear instead of steaming. Refrigerate leftover shrimp and salsa separately in airtight containers for up to 3 days. Freeze shrimp cooked or uncooked for up to 2 months (salsa does not freeze well—its texture softens). For a lower-heat option, use half the jalapeño or remove the seeds while keeping the jerk flavor.