Scale
Ingredients
- 1 pound large (26–30 count) shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 2 limes
- 1 tablespoon smoked paprika, divided
- 2 teaspoons cayenne, divided (this is fairly spicy, adjust to your tastes)
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- kosher salt, to taste
- 2 cups pineapple, diced
- 1 avocado, diced
- 1/2 red onion, cut into a fine dice
- 1 jalapeño, seeded and finely diced (optional)
- 1/4 cup chopped cilantro (optional)
Instructions
- In a large bowl, combine the shrimp, 2 tablespoons of the olive oil, the juice of 1 lime, 2 teaspoons of the paprika, 1 teaspoon of cayenne, the cumin, oregano and 1/2 teaspoon of kosher salt. Mix well and set aside to marinate for 15 minutes.
- While the shrimp is marinating, toss the remaining teaspoon each of paprika and cayenne with the pineapple and a hefty pinch of salt. Transfer to a baking sheet lined with tin foil. Broil for 4-7 minutes, rotating the pan halfway, until the pineapple is slightly charred. Transfer to a large bowl.
- After the shrimp has marinated, scatter the shrimp on a baking sheet and broil for 5 minutes, until the shrimp is pink, opaque and has started to char. Let cool slightly, then transfer to a cutting board and chop into small pieces.
- Toss the diced shrimp, avocado, onion, jalapeño and cilantro (if using) in the bowl with the pineapple. Toss with the remaining tablespoon of olive oil and the juice of 1 lime. Add salt to taste, then serve immediately with small corn tortillas or tortilla chips.
Nutrition
- Serving Size: 12