Flavorful Jerk Shrimp Tacos with Pineapple Salsa and Crema
These jerk shrimp tacos are one of those recipes I find myself returning to again and again. The shrimp are spicy and charred, the pineapple salsa is fresh and vibrant, and the creamy drizzle ties it all together with the perfect cooling balance. I love how something so simple can feel like a restaurant-quality dish, especially when it’s made right at home.
When I was first testing this recipe, I knew I wanted bold Caribbean spices on the shrimp, but also something juicy and sweet to contrast that heat. That’s when pineapple salsa came into the picture. The burst of tropical sweetness combined with red cabbage and cilantro gave the tacos a fun crunch and brightness. And I can’t forget the crema—a zesty swirl that mellows everything just enough.
One of my favorite things about these tacos is how fast they come together. They’re ideal for a weeknight dinner but impressive enough to serve guests. The combination of color, flavor, and texture makes them unforgettable. They’re now on rotation alongside dishes like my Creamy Tuscan Sausage Pasta and the ever-popular Candied Jalapenos I always keep on hand.
Why You’ll Love This Flavorful Jerk Shrimp Tacos with Pineapple Salsa and Crema Recipe
These tacos have everything going for them. First, the shrimp are marinated in bold jerk spices, seared quickly in a skillet until beautifully charred and juicy. It only takes a few minutes, but the flavor payoff is incredible. Then comes the fresh pineapple salsa—sweet, slightly tangy, and refreshing. It lifts the dish in the best way.
The cabbage adds crunch and contrast, and the crema, with its tangy lime note, softens the spice just right. All wrapped up in warm corn tortillas, this meal is layered with flavor. They’re naturally gluten-free, and you can adjust the heat level to your preference. Whether you’re a spice lover or just taco obsessed, this recipe delivers a tropical twist you won’t forget.
How to Make the Flavorful Jerk Shrimp Tacos with Pineapple Salsa and Crema
Step 1: Marinate the Shrimp
Start by combining olive oil, lime juice, garlic, jerk seasoning, salt, and pepper in a bowl. Toss in the peeled and deveined shrimp and let them marinate for at least 20 minutes in the refrigerator. This allows the bold Caribbean spices to soak in and flavor the shrimp deeply.
Step 2: Prepare the Pineapple Salsa
While the shrimp are marinating, dice fresh pineapple, chop red onion, jalapeño, cilantro, and mix everything with lime juice and a pinch of salt. Let it sit to meld the flavors. The salsa is sweet, slightly spicy, and full of tropical brightness.
Step 3: Mix the Crema
Whisk together sour cream or Greek yogurt with lime juice, a splash of water, and a pinch of salt. The result should be smooth and drizzle-ready. This crema adds a cool, tangy contrast to the jerk spices.
Step 4: Cook the Shrimp
Heat a skillet over medium-high heat. Add the shrimp and sear them quickly—just 2-3 minutes per side until they’re pink and have a light char. Don’t overcook them or they’ll turn rubbery.
Step 5: Warm the Tortillas
Lightly toast your corn tortillas in a dry skillet until soft and pliable. This makes them more flavorful and easier to fold.
Step 6: Assemble the Tacos
Layer red cabbage on each tortilla, top with a few shrimp, spoon over the pineapple salsa, drizzle with crema, and garnish with fresh cilantro.
Recipe Variations and Possible Substitutions
If you can’t find fresh pineapple, canned pineapple chunks (drained) work just fine. Mango is also a great alternative for the salsa.
For a dairy-free version, swap the crema for a drizzle of coconut cream with lime.
Flour tortillas can be used in place of corn, though the corn flavor does pair beautifully with the spices.
Feel free to turn this into a taco bowl by serving the shrimp over rice or quinoa, topped with the same fixings.
For more heat, add extra jalapeño to the salsa or a dash of hot sauce over the tacos before serving.
Serving and Pairing Suggestions
These jerk shrimp tacos are fantastic on their own, but they really shine when paired with sides that enhance their tropical and spicy notes. I love serving them with a chilled mango slaw or a simple black bean and corn salad. If you’re craving carbs, coconut rice or cilantro-lime rice are both dreamy with the jerk seasoning.
To drink, a chilled pineapple mojito or watermelon agua fresca balances the heat. Even a crisp, cold beer like a Mexican lager works beautifully. For dessert, keep the tropical vibe going with something like Baked Apple Empanadas or Lemon Loaf to round things out.
Storage and Reheating Tips
Shrimp are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep the components separate for optimal texture.
To reheat the shrimp, gently warm them in a skillet over medium heat with a splash of water to prevent drying out. The pineapple salsa and crema should be stored in separate containers and served cold.
Avoid microwaving the shrimp if possible, as it tends to make them rubbery. If you must, reheat in short bursts and don’t overdo it.
Frequently Asked Questions
How spicy are these jerk shrimp tacos?
They have a medium heat from the jerk seasoning and jalapeño in the salsa. You can reduce the spice by using less jerk mix or skipping the jalapeño.
Can I grill the shrimp instead of pan-searing?
Absolutely! Grilling adds a wonderful smoky flavor that complements the jerk seasoning. Use skewers or a grill basket to keep the shrimp from falling through.
What other toppings can I add?
Avocado slices, pickled red onions, or a sprinkle of cotija cheese all work great here. Feel free to get creative with your toppings.
Can I use frozen shrimp?
Yes, just make sure they’re completely thawed and patted dry before marinating. This helps them absorb the seasoning and sear better.
Is this recipe suitable for meal prep?
It can be! You can make the crema and pineapple salsa ahead, and even marinate the shrimp overnight. Just cook the shrimp fresh for best texture.
Related Recipe You’ll Like
If you enjoyed these jerk shrimp tacos, you’ll absolutely love diving into a few more dishes from my kitchen that pack just as much flavor. My Cheese Shrimp Penne Pasta with Spinach is rich, comforting, and also celebrates the wonderful pairing of shrimp with bold ingredients. Looking for more Caribbean-inspired heat? The Candied Jalapenos make a fantastic topping or snack. And don’t miss the Authentic 7-Layer Mexican Dip for your next taco night—it’s the ultimate crowd-pleaser.
Save and Share This Recipe for Later
These tacos are a recipe you’ll want to come back to again and again, so make sure you pin it to your favorite recipe board on Pinterest. It’s a lifesaver on busy weeknights and always a hit with friends and family. Feel free to share this recipe on Facebook or Instagram and tag me—I love seeing your creations and spins on it. Whether you bookmark it or print it out, just don’t forget it. These tacos are too good to make just once!
Flavorful Jerk Shrimp Tacos with Pineapple Salsa and Crema
These Flavorful Jerk Shrimp Tacos with Pineapple Salsa and Crema are a bold, spicy, and fresh twist on taco night. Juicy shrimp are marinated in homemade jerk seasoning, quickly seared to perfection, and layered in warm corn tortillas with crunchy red cabbage, vibrant pineapple salsa, and a cooling lime crema. This dish is a vibrant mix of spicy, sweet, tangy, and creamy, perfect for family dinners or entertaining guests. It's quick, easy, and packed with colorful Caribbean flavors that will transport your taste buds.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- Juice of 1 lime
- 2 garlic cloves, minced
- 1 tbsp jerk seasoning
- Salt and pepper to taste
- 1 1/2 cups diced fresh pineapple
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and minced
- 2 tbsp chopped fresh cilantro
- Juice of 1 lime (for salsa)
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lime juice (for crema)
- Water to thin
- Salt to taste
- 2 cups shredded red cabbage
- 8 small corn tortillas
- Extra cilantro for garnish
Instructions
- In a bowl, mix olive oil, lime juice, garlic, jerk seasoning, salt, and pepper. Add shrimp and marinate in the fridge for 20 minutes.
- Prepare pineapple salsa: combine diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Let sit.
- Mix crema: whisk sour cream (or yogurt) with lime juice, a bit of water, and salt until smooth.
- Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and lightly charred.
- Warm tortillas in a dry skillet until soft.
- Assemble tacos: layer cabbage, shrimp, pineapple salsa, crema, and garnish with cilantro.
Notes
- For extra heat, increase the jerk seasoning or add hot sauce.
- Swap fresh pineapple with mango or use canned if needed.
- Use flour tortillas if preferred.
- Coconut cream works as a dairy-free crema alternative.
- Keep components separate if prepping ahead and combine just before serving for best texture.
