Even though Summer is starting to wrap up, this is still prime grilling season! It’s actually more enjoyable now as the temperatures are starting to get a little bit cooler and you don’t feel that you are in an actual inferno whilst trying to make dinner. A lot of produce is also still in season so why not take advantage of it?
This one came to me as a no brainer. I love me some grilled shrimp as well as some grilled pineapple. So why not find something that incorporates both while not heating up the house with the oven. The pineapple can be grilled ahead of time or done at the same time as the shrimp and then added in to the salsa mixture.
If you aren’t a fan of spicy, that’s ok! The jalapenos can easily be left out of the recipe, leaving you with a great balance of sweet and savory that is perfect for the summer! If you are finding this recipe past summer time, that’s ok. You can still do this one by simply searing your shrimp as well as searing your pineapple. Enjoy!
Super Quick Summer Time Hits: Grilled Shrimp Tacos with Grilled Pineapple & Jalapeno Slaw
Serves 4
Shrimp
- 1lb 16/20 Shrimp, thawed, deveined with shells and tails removed
- 1 Tbsp Avocado Oil
- Juice from 1 lime
- Salt & Pepper to Taste
- Dash of Hot Sauce
Slaw
- 1 bag of Cole Slaw Mix (Purple & Green Cabbage with Carrots)
- 1 Jalapeno Pepper, sliced
- 3/4 cup Plain Non Fat Greek Yogurt
- 1/4 cup diced red onion
- Juice & Zest from 2 Limes
- Salt & Pepper to Taste
- 4 Pineapple Rings, canned, fresh or frozen
Chipotle Aioli
- 1 cup Plain, Nonfat Greek Yogurt
- 2 Tbsp Chipotle Seasoning of your Choice
- 1 tsp Hot Sauce (optional)
- Salt & Pepper to Taste
8 Flour Tortillas, Fajita Size
In a small bowl, combine shrimp, avocado oil, lime juice, hot sauce, salt and pepper. Cover and refrigerate until ready to grill. When ready, slice shrimp onto metal skewer or place in aluminum foil for easier cooking.
In a large bowl, combine slaw mix, jalapenos, red onion, lime juice, lime zest, salt and pepper. Mix to incorporate. Set aside. Cover and refrigerate until ready to use.
In a small bowl, create chipotle aioli by combining Greek Yogurt, chipotle seasoning, hot sauce, salt and pepper. Cover and refrigerate until ready to use.
Heat grill until 400 degrees fahrenheit or higher. Spray grill with oil to prevent sticking. Place pineapple rings on grill, turning midway through, ensuring grill marks on either side. Place shrimp on grill, turning midway through and cook until completely pink and opaque.
Remove shrimp and pineapple from grill, allowing both to cool slightly. Carefully, cut pineapple rings into chunks and fold into slaw mixture.
To build tacos, place warm tortilla down. Add approximately one teaspoon of chipotle aioli to tortilla and spread evenly across. Add 4-6 shrimp in the middle of the tortilla. Add a two heaping tablespoons of Pineapple Slaw on top of tacos. Repeat with remaining tortillas. Serve with side salad or rice and beans.