Crisp. Cool. Flavors.
I feel like that is the epitome of what you want your summer time dishes to encompass.
This dish is sure to bring the flavors of a tropical day to your plate. Also, shrimp is a rich source of protein, which helps to contribute to cellular and muscular healing, growth, and regeneration. Your standard 3-ounce portion provides 18 grams!
Ingredients:
-1.5lb shrimp (peeled and deveined)
-2 Tbsp Olive Oil
-3-4 cloves of garlic
-2 tsp chili powder
-1 Tbsp soy sauce
-1 Tbsp sriracha
-flaky sea salt/black pepper
-2 cups pineapple chunks
-1 medium shallot (thinly sliced)
-mashed avocado (for serving)
-warmed corn/flour tortillas
Jalapeno Crema:
-1 jalapeno
-½ cup greek yogurt
-juice of two limes
-2 tsp honey
-1 cup cilantro (roughly chopped)
-1 ear of grilled corn (kernels removed from cob)
(**Quick Grilled Corn Hack**: Preheat the oven to 400F-without removing the husk from corn, bake for 30-minutes, flipping halfway through)
Directions:
- Preheat the oven to 425F.
- On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan.
- To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil.
- Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
- Remove from the oven and toss the shrimp and pineapple together. Set aside.
- To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.
- Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
- Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!
