These spiked Tequila Lime Shrimp Tacos strike the perfect balance between sweet n’ spicy with honey, jerk seasoning, and adobo sauce then topped with charred Pineapple Poblano Salsa and fresh cilantro. A super delicious, healthy, 30-minute meal perfect for any night of the week!
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How to get Started
These Tequila Lime Shrimp Tacos are so quick and easy, especially if you buy frozen shrimp that are already peeled and deveined. I usually buy 21-25 count per pound, but opted for 31-40 count here which are more bite-size for a taco. Be sure to remove the tails too so your gang doesn’t have to bother before digging in.
The shrimp are going to get happy in a marinade of tequila, lime juice, honey, jerk seasoning and a bit of adobo sauce. Adobo is the little tweak I made this time around and it gave the shrimp a tad more kick and color when cooked.
You can whip up the marinade in minutes and can be made ahead. However, don’t marinate the shrimp more than 15 minutes, otherwise the lime juice will make them tough.
While the shrimp marinate, make the Pineapple Poblano Salsa! It’s obviously optional but the flavors all go so well together. And if you want a more concentrated-flavored salsa, take the extra few minutes to quickly caramelize the pineapple, corn and peppers. You’ll be deliciously rewarded!
How to Cook Shrimp
When it comes to cooking the shrimp, you can go a few ways. I sautéed them in a cast iron skillet which literally took a minute per side with this size shrimp. Or, you can roast them on a sheet pan at 400 degrees F for 7-8 minutes, or even skewer them up and grill. You can’t go wrong with whatever method you choose.
Once your shrimp are plump and perfectly opaque in the center and tortillas of choice are warmed up, get taco building! I started with a schmear of guac on the bottom, followed by the salsa, shrimp, crumbled queso fresco, a drizzle of Mexican crema and fresh cilantro. You can easily see my overstuffing taco habit is here to stay. Eat well, friends!!
More Taco Recipes to Try
Enjoy tacos from around the world!
- Spicy Glazed Lamb Tacos with Mediterranean Salsa
- Marinated Ahi Tuna Tacos with Asian Slaw
- Slow Cooker Ancho Short Rib Tacos
- Fish Tacos Al Pastor with Grilled Pineapple Salsa
- Roasted Chicken Verde Taquitos
+ More Shrimp Recipes You’re going to Love!
If you love shrimp as much as we do, here are more tasty ideas!
- Lobster and Shrimp Mac and Cheese
- Linguine with Shrimp and Arugula
- Grilled Shrimp Garden Salad with Sesame Lime Dressing
- Prosciutto Wrapped Marsala Glazed Shrimp
- Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze
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Tequila Lime Shrimp Tacos with Pineapple Poblano Salsa
Equipment
- Cast iron skillet or sheet pan
Ingredients
Shrimp
- 1 ½ pounds medium shrimp, peeled and deveined, tails removed
- ¼ cup tequila
- ¼ cup fresh lime juice plus zest of 1 lime
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Caribbean Jerk seasoning
- 1 teaspoon adobo sauce
- ½ teaspoon kosher salt
- Flour or corn tortillas, warmed
- Toppings: Pineapple Poblano Salsa, guacamole or avocado, crumbled queso fresco, fresh cilantro, squeeze of lime, jalapeño slices and Mexican crema
Salsa
- 2 tablespoons olive oil, divided
- 1 poblano pepper, chopped
- 1 cup fresh or thawed frozen corn
- 1 jalapeño pepper, minced
- 8 ounces cubed pineapple
- 2 tablespoons fresh cilantro, chopped
- Zest and juice of 1 lime
Instructions
Shrimp
- Place the shrimp in a medium bowl.
- In a small bowl, whisk together the tequila, lime juice, zest, 1 tablespoon olive oil, cilantro, honey, Worcestershire, Caribbean Jerk seasoning, adobo, and salt until well combined.
- Pour marinade over shrimp. Let sit at room temperature 15 minutes. Meanwhile make the Pineapple Poblano Salsa if you hadn't already.
- Once the shrimp have marinated, heat remaining tablespoon of olive oil in a large skillet* over medium-high heat.
- Drain shrimp from marinade. Cook shrimp in batches until opaque in the center, about 1 minute on each side. Add more oil to the skillet between batches as needed.
- Serve shrimp warm with your favorite tortillas, Pineapple Poblano Salsa, and other suggested toppings, as desired. Happy taco building!
Salsa**
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add poblano and corn to the skillet and cook until softened slightly, about 5 minutes.
- Add jalapeño and cook 1 minute. Transfer mixture to a large bowl and set aside
- Maintain skillet’s heat and add pineapple chunks. Cook 4-5 minutes until slightly charred, stirring once halfway through.
- Dice the pineapple when it’s cool enough to handle. Add to the corn mixture.
- Stir in remaining tablespoon olive oil, cilantro, lime juice and zest. Season to taste with salt and pepper.
- Salsa can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.
Notes
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Looks good!
We honestly rarely eat tacos and other similar things, but when it comes, it’s usually fish and seafood versions, That’s why this recipe is calling my name. Love this corn-pineapple salsa. So delicious!
Thanks Ben!! I’m all about anything other than traditional beef taco! 🙂