Grilled Shrimp Tacos with Pineapple Salsa

Name: Grilled Shrimp Tacos with Pineapple Salsa
Yield: Makes 4 servings
Ingredients: 8 corn tortillas, each about 6 inches (15 cm) in diameter; Olive oil for brushing; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 2 tbsp olive oil; 1 small clove garlic, minced; ½ tsp chipotle chile powder; 4 tbsp (60 g) unsalted butter; 24 medium shrimp, about 1 lb (450 g) total, peeled and deveined; ½ small red bell pepper, seeded and finely chopped; ½ small red onion, finely chopped; 2 cups (340 g) diced fresh pineapple; 2 tbsp fresh lime juice; ½ cup (30 g) chopped fresh cilantro; ½ jalapeño chile, seeded and finely chopped; 1 small cucumber, peeled and diced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Fresh, tangy, and spicy-sweet, this pineapple salsa is the perfect topping for grilled, chile-rubbed shrimp. Tuck the shrimp and salsa into corn tortillas for tacos, or serve them atop a bed of greens for a gorgeous brunch salad.

Ingredients

For the Pineapple Salsa

2 cups (340 g) diced fresh pineapple
½ small red onion, finely chopped

Fish course
Pescatarian
Gluten-free
Spicy
Brunch
Breakfast

Method

To make the salsa, in a large bowl, combine the pineapple, onion, bell pepper, cucumber, jalapeño, and cilantro. Add the lime juice and olive oil, then season with salt and pepper. Stir well to combine. Cover and refrigerate until ready to serve.

To make the tacos, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the rack.

Thread the shrimp on long