These tacos are great served on a romaine lettuce taco or on your favorite tortilla. I just love the crunch of romaine and I am a slight tortilla snob (haha). Flavor wise...sweet and savory is the best combo, especially in tacos! The sweet of the pineapple balances with the delicate flavors of the shrimp, the small heat of the jalapeños and the slight acid of the lime creama. It is a flavor explosion in your mouth!
You can do the low carb option, or use your favorite tortillas. All of the ingredients and sauces have healthy spins, so eat as many tacos as you want! The lime creama is also made out of a majority Greek Yogurt!!! To serve, you can also make this into a bowl and serve it over rice or cauliflower rice.
Recipe:
Serves: 4
Shrimp & Marinade Ingredients:
1 - 32 oz 30-40 Count Bag of Frozen Raw Shrimp - defrosted and tails removed
1/2 cup No-Pulp Orange Juice
1/2 tsp Ground Cayenne Pepper
Juice of 1 Lime or 2 tbsp
1/2 tsp Salt
1/2 cup Pineapple Juice
2 tbsp Low Sodium Soy Sauce (or tamari for GF)
1 tbsp Corn Starch
Roasted Pineapple Ingredients:
4 cups Freshly Cut Pineapple - small cubed or store bought (but you will have to cut the pieces smaller)
1 Medium Jalapeño - seeded, de-veined and small diced (1/4 cup diced)
Juice of 1 Lime or 2 tbsp
1/4 tsp Salt
1/2 Medium Red Onion- small diced (3/4 cup diced)
Lime Creama Ingredients:
1 - 5.3 oz Container Nonfat Greek Yogurt (I used Oikos brand)
2 tbsp Mayo (I use Hellman’s)
1/2 tsp Salt
Juice of 1 Lime or 2 tbsp
1/4 tsp Garlic Powder
1 tbsp Water
Other Ingredients:
Romain Leaves or Your Favorite Tortillas or Rice/Cauliflower rice
Directions:
1. Preheat the oven to 375 degrees.
2. Mix the “marinade ingredients” in a medium bowl until corn starch is dissolved. Add the shrimp and marinade for 20 minutes on the counter, mixing occasionally.
3. While the shrimp are marinating, combine the “roasted pineapple ingredients” in another medium bowl.
4. Using a slotted spoon, evenly add shrimp to a sheet pan and then spread the pineapple mixture evenly over the shrimp. Add 2 tbsp marinade sauce over the mixture and pour the rest of the marinade in a small pot.
5. Place the sheet tray in the oven and bake for 20 min.
6. While the shrimp are baking, heat the marinade pot over high heat until it comes to a rolling boil. Then, reduce the heat to medium low or a small simmer and cook for 20 min whisking occasionally.
7. While the sauce and shrimp are cooking, using a small bowl, whisk the “lime creama ingredients” together until fully incorporated. Set aside for later. Also, prepare your lettuce leaves “tacos” or heat your tortillas in the oven wrapped in aluminum for 2-3 minutes.
8. Assemble the tacos including the shrimp pineapple first, then a drizzle of the cooked marinade sauce and finally, top with the lime creama. Enjoy!