Blackened Shrimp Tacos with Pineapple

Cuisine Recipes

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These darkened shrimp tacos with pineapple are brilliant and summery. Shrimp is barbecued with a custom made darkened preparing, and a delightful barbecued new pineapple salsa finishes them off. Add sharp cream if you have any desire to chill them off a touch.

Cooking Ingredients


    Blackened Seasoning Mix

    • 2 tablespoons smoked paprika

    • 1 tablespoon onion powder

    • 1 tablespoon dried oregano

    • 1 teaspoon cayenne pepper

    • 1 teaspoon garlic salt

    • 1 teaspoon freshly ground black pepper

    Pineapple Salsa

    • 1/2 fresh pineapple, peeled and cored

    • 1/4 cup chopped red onions

    • 1/4 cup chopped cilantro

    • 1 lime, juiced

    • 1/8 teaspoon salt

    Shrimp Tacos

    • 1 pound large shrimp, peeled and deveined

    • 2 tablespoons melted butter

    • 6 (6 inch) flour tortillas

Cooking Direction

    Preheat an outside barbecue for medium-high intensity; daintily oil the mesh. Consolidate paprika, onion powder, oregano, cayenne pepper, garlic salt, and dark pepper in a little bowl; put away.

    Cut the pineapple longwise into wedges. Barbecue pineapple wedges for 4 to 5 minutes on each side. Hack pineapple and consolidate in a bowl with red onions, cilantro, new lime squeeze, and salt.

    String shrimp onto sticks; brush with dissolved spread, and coat with preparing blend. Barbecue shrimp until they are dazzling pink outwardly and the meat is hazy, around 3 minutes for every side.

    Put tortillas on the hot barbecue and intensity until gently barbecued, 20 to 30 seconds for every side.

    Put shrimp on every tortilla and top with pineapple combination.