Strawberry Jalapeno Grilled Shrimp Tacos, made with our own Strawberry Jalapeno Jam, are a quick, easy, and super tasty dish to wow your family and guests!
These Strawberry Jalapeno Grilled Shrimp Tacos are a new favorite in our home! They are super easy to prepare and are good for both a quick, casual dinner or for serving to guests. The jam and grilled pineapple give this dish an outstanding tropical flavor that pairs well with the fresh veggie toppings and your favorite sangria or margarita!
Don't have a grill, or the weather is not cooperating? No problem! This dish can also be made inside on the stovetop.
This is a pretty simple recipe. I really wanted the flavor of the jam to shine through, so the shrimp is only seasoned simply with salt and pepper. After tossing with the olive oil, I just add a few twists of freshly ground salt and pepper to the bowl and stir it all up to add a little flavor. Feel free to add as much as you prefer or experiment with other seasonings, but be careful not to over salt your shrimp .
I prefer the taste of fresh pineapple over canned, but in a pinch, or out of season, you can certainly use well drained canned pineapple rings.
While skewers can work great for grilling, I'm lazy sometimes and prefer to just use a grill pan to grill small items like shrimp, vegetables, and fruits. All you need is a long pair of grill tongs and you can easily grill small items without worrying about your food falling through the grates! I love silicone basting brushes for brushing on glazes and oils - to me they are much easier to clean than traditional bristle brushes and can even be cleaned in the dishwasher.
Finally, feel free to add whatever taco toppings you like. I love grilled pineapple, cabbage, pic de gallo, avocado and tons of fresh cilantro on my tacos to really bring that fresh ingredient flavor all together, but cheese, slaw, lettuce, tomatoes, black beans, or any of your favorite taco toppings can be used. The toppings can be customized to fit everyone's tastes.
Strawberry Jalapeno Grilled Shrimp Tacos
1 1/2 lbs shrimp, thawed, peeled, de-veined, and tail removed
1 Tablespoon olive oil, plus more for
Salt and pepper, to taste
1/4 cup Strawberry Jalapeno Jam
Flour or corn tortillas
Shredded cabbage, red and/or green
1 fresh pineapple, peeled, cored and sliced into 3/4 inch thick slices
Fresh avocado, sliced or diced
Pico de gallo
Preheat grill to medium-high heat.
In a large bowl, toss shrimp with 1 tablespoon olive oil and add salt and pepper to taste. Let the shrimp marinate while the grill is heating.
Brush the pineapple slices with olive oil on both sides.
Thread the shrimp on skewers or use a grill pan to cook the shrimp without skewers. You can also sauté the shrimp in a skillet instead of grilling.
Warm the Strawberry Jalapeno Jam in the microwave for about 30 seconds, just until the jam is runny enough to use as a baste.
Cook the shrimp for 2-3 minutes each side, just until shrimp are no longer opaque and turning pink.
At the same time, cook the pineapple slices on the grill for 2-3 minutes for each side, just until golden brown and warm. If using the stovetop, brown over medium heat in a skillet for 2-3 minutes each side.
During the last minute of cooking, baste the shrimp with Strawberry Jalapeno Jam.
After removing from the grill, if you have leftover jam or want your shrimp more saucy, you can toss the shrimp in the warmed jam immediately after removing from the grill.
Warm your tortillas on the grill or in the microwave.
Slice some of the pineapple slices into small chunks to use as toppings in the tacos. Serve the remaining slices as a side for a sweet, tasty side dish.
Assemble tacos by placing shrimp, cabbage, and pineapple into tortillas. Top with cilantro, avocado, pico de gallo, and any other toppings you wish.
We love to pair these with bacon wrapped, cream cheese stuffed jalapeno poppers and the extra grilled pineapple. Yum!
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