Since the weather has been chilly and snowy, I’m feeling the urge for all things tropical. Dreams of sunshine, beaches, pineapples, little umbrella drinks, and fresh produce keep me going through the seemingly endless winter months. Pineapple is one of my favorite fruits and always makes me think tropical, so I decided to make something with a pineapple marinade. A quick check of the freezer showed me I had a bag of shrimp, so shrimp tacos it is. Toppings included my perfect refried beans and the marinade was nearly the same as the perfect pancake syrup, with a few additions.
1 pound shrimp
Tropical Shrimp Marinade (below)
Toppings of your choice: rice, beans, coleslaw, onions, peppers, fruit compote, avocados, salsa, ranch, go crazy!
Tropical Shrimp Marinade:
Juice of 1 lime
1 inch fresh ginger, peeled and chopped
3 cloves garlic, chopped
1/4 cup honey
4 tbsp fish sauce (or soy sauce)
1/2 cup orange juice
1/2 can of pineapple chunks plus juice
Squirt of sriracha
Step 1: Mix all your ingredients in a small bowl.
If you don’t have a garlic press (like me) you can just use a fork to smash the garlic.
Give the marinade a whisk to incorporate the honey and Sriracha and mix everything together. (PS, you can save the marinade to use it one more time. I put a pair of pork chops in for the next day, and they were also delightful! Served over some extra rice I made. Efficiency.)
Step 2: Peel off the tails and let the shrimp marinate overnight or during the day, at least 4-6 hours.
Step 3: In a frying pan, cook the shrimp over medium heat on one side until it begins to get brown and crispy. Flip and cook another 5-10 minutes.
You want that gorgeous color and crunchy covering. I stir fried bell peppers, onions, corn, and the rest of the can of pineapple chunks to go with the shrimp. I also made some plain rice, and my Perfect Refried Beans to round out the meal.
Layer all your toppings in, and enjoy! I loved the sweetness of the pineapple, and the shrimp don’t have a fishy taste at all. If I had cabbage I would have made coleslaw and a chipotle ranch sauce, but I guess I’ll save that for another time.