Jerk-Style Jumbo Shrimp Tacos
with Crunchy Red Cabbage Slaw and Pineapple-Tomato Salsa- Shrimp
- Sulphites
- Wheat
- Egg
- Mustard
- Milk
- Milk
- Soy
- May contain traces of allergens
- Sesame
- Sulphites
- Wheat
- Crustaceans
- Fish
- Gluten
- Mustard
- Tree nuts
- Peanuts
Spice up dinnertime with these juicy, jerk-seasoned shrimp tacos. A zippy and refreshing red cabbage coleslaw brings some crunch, while a salsa of shallots, tomatoes, cilantro and pineapple provides freshness and sweetness!
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
190 g
Pineapple
226 g
Red Cabbage, shredded
1 unit(s)
Tomato
1 unit(s)
Shallot
1 unit(s)
Lime
7 g
Cilantro
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Milk, Soy, Sesame, Sulphites, Wheat, Crustaceans, Fish, Gluten)
2 tbsp
Jerk Sauce
(May contain traces of: Milk, Soy, Sulphites)
1 unit(s)
Honey
6 g
Jerk Spice Blend
(Contains: Sulphites May contain traces of: Milk, Soy, Sesame, Wheat, Mustard, Tree nuts, Peanuts)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut pineapple into 1/4-inch pieces.
- Peel, then finely chop shallot.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- Roughly chop cilantro.
- Add spicy mayo and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt and pepper, then stir to combine.
- Add cabbage to a medium bowl and season with salt. Using your hands, massage cabbage until slightly tender, 1 min.
- Add half the honey, half the lime zest, half the lime juice and 1 tbsp (2 tbsp) oil to another small bowl. Season with salt and pepper, then whisk to combine.
- Drizzle dressing over cabbage. Toss to coat, then set aside.
- Add pineapple, shallots, tomatoes, half the cilantro, remaining honey, remaining lime zest, remaining lime juice and 1 tbsp (2 tbsp) oil to another medium bowl.
- Season with salt and pepper, then toss to coat.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- On a separate cutting board, remove and discard tails. Cut shrimp in half crosswise, then season with Jerk Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Swirl the pan until melted, 30 sec.
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add jerk sauce. Cook, stirring often, until fragrant, 1 min.
- Remove from heat.
- Meanwhile, wrap tortillas in paper towels. Microwave until warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Divide tortillas between plates. Top each tortilla with some slaw, some salsa and shrimp.
- Drizzle tacos with spicy mayo sauce.
- Sprinkle remaining cilantro over top.
- Add remaining salsa to the bowl with remaining slaw, then toss to combine. Serve alongside.
