Shrimp “Al Pastor” Tacos
These Shrimp “Al Pastor” Tacos are a variation on classic Al Pastor pork tacos. They’re made with marinated, pan-seared shrimp and homemade pineapple salsa, then finished off with a drizzle of Mexican crema. These tacos are light, healthy, quick to make, and so delicious! Marinate the Shrimp for Shrimp “Al Pastor” Tacos So, our first step is to infuse as much flavor as we possibly can into the shrimp. And that means, of course, a quick marinade! The good news is that shrimp marinates incredibly quickly. You just need 15 minutes to load it up with flavor. To marinate the shrimp for the Shrimp “Al Pastor” Tacos, simply combine 2-2.5 pounds of peeled and deveined shrimp in a bowl with chipotle paste, minced garlic, chopped cilantro, achiote paste, jalapeño (you can use jalapeño paste or chopped jalapeño), dried oregano, lime juice, orange, pepper, and salt. Next, cover the bowl and set the shrimp in the fridge to marinate for 15 minutes. Want more on shrimp? Check out my Spicy Tequila Lime Shrimp Skewers, Garlic Butter Steak and Shrimp and Nashville Hot Grilled Shrimp. Make the Pineapple Salsa for Shrimp “Al Pastor” Tacos Meanwhile, whip up a quick batch of homemade pineapple salsa for the Shrimp “Al Pastor” Tacos! This could not be any easier. First, prep all of your ingredients. You’ll need diced pineapple, diced tomatoes, white onions, chopped cilantro, Serrano peppers, lime juice, orange juice, and salt. Next, mix all of that in a bowl, taste and re-season if needed, and it’s good to go. Now, homemade salsa is super customizable so feel free to play around with yours! Spice it up with diced jalapeño, make it creamier with chopped avocado, add a pop of texture with corn, you really can’t go wrong! Cook the Shrimp for Your Shrimp “Al Pastor” Tacos So, our next step is to cook the shrimp. The great thing about shrimp is it cooks super quickly, so you don’t have to wait very long to dig into these delicious Shrimp “Al Pastor” Tacos. Win! First, heat a high heat fire for direct cooking at around 400ºF. Add a cast-iron skillet or plancha over the fire and let it preheat for a couple of minutes before drizzling in a couple tablespoons of oil. For more “Al Pastor”, check out my Salmon Al Pastor Tacos, Al Pastor Pulled Pork Sandwich and American Lamb Tacos Al Pastor. Next, pull the shrimp out of the fridge and discard the marinade. Place the shrimp into the hot skillet/plancha and cook for anywhere from 1.5-2 minutes per side. Check that all of the shrimp are done cooking by making sure that they are no longer translucent. They should be opaque white. Pull the cooked shrimp off of the heat and let them cool for a couple of minutes before assembling the Shrimp “Al Pastor” Tacos. Assemble Your Tacos! Next, we eat! First, though, we need to assemble the tacos. Start by removing the tails from the shrimp and toasting your favorite tortillas over the fire for a couple of minutes so they’re nice and warm. Add a layer of guacamole (homemade or store-bought) onto the toasted tortillas, then top that off with 3-4 pieces of shrimp. Spoon on a scoop of your homemade pineapple salsa, then finish the Shrimp “Al Pastor” Tacos off with a drizzle of Mexican Crema. For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Full Length Recipe Video on Facebook! Shrimp + Marinade: ▢ 2-2.5 lbs Shrimp peeled & deveined▢ ¼ cup of Chipotle Paste▢ 2.5 tbsp Minced Garlic▢ 2 tbsp Chopped Cilantro▢ 1 tbsp Achiote Paste▢ 1 tbsp Jalapeno Paste or chopped▢ 1.5 tsp Dried Oregano▢ 4 medium Limes juiced▢ 1.5 Navel Orange▢ Black Pepper to taste▢ Salt to taste ▢ 2-2.5 lbs Shrimp peeled & deveined ▢ ¼ cup of Chipotle Paste ▢ 2.5 tbsp Minced Garlic ▢ 2 tbsp Chopped Cilantro ▢ 1 tbsp Achiote Paste ▢ 1 tbsp Jalapeno Paste or chopped ▢ 1.5 tsp Dried Oregano ▢ 4 medium Limes juiced ▢ 1.5 Navel Orange ▢ Black Pepper to taste ▢ Salt to taste Pineapple Salsa: ▢ 2.5 tbsp Diced Pineapple▢ 2 tbsp Diced Tomatoes▢ 1.5 tbsp White Onions▢ 1.5 tbsp Chopped Cilantro▢ 1.5 tsp Serrano Peppers▢ 3 medium Lime juiced▢ 1.2 Navel Orange juiced▢ Kosher Salt to taste ▢ 2.5 tbsp Diced Pineapple ▢ 2 tbsp Diced Tomatoes ▢ 1.5 tbsp White Onions ▢ 1.5 tbsp Chopped Cilantro ▢ 1.5 tsp Serrano Peppers ▢ 3 medium Lime juiced ▢ 1.2 Navel Orange juiced ▢ Kosher Salt to taste Taco: ▢ Tortillas▢ Guacamole▢ Chopped Cilantro▢ Lime Juice▢ Mexican Crema ▢ Tortillas ▢ Guacamole ▢ Chopped Cilantro ▢ Lime Juice ▢ Mexican Crema In a bowl, add your shrimp plus all the ingredients for the marinade. Mix thoroughly, cover then place in the fridge for 15 minutes to quickly marinate. In another bowl, mix together all the ingredients for the Pineapple salsa then set aside until ready to use.As the shrimp is marinating, preheat a high heat fire (around 400F) for direct cooking. Add a cast iron skillet/plancha over the fire about 2 minutes before cooking with 2 tbsp of oil.Pull the shrimp out of the fridge. Discard the excess marinade and place the shrimp on the skillet. Cook for about 1.5-2 minutes per side or until they are no longer translucent but opaque white. When the shrimp are done, pull them off and let them cool for 2 minutes. While cooling, toast your tortillas over the fire.Before serving, remove the tails from the shrimp. Add a base of guacamole to a tortilla then top with 3-4 shrimp. Top with the pineapple salsa with a drizzle of Mexican Crema. Prepare the rest of the tacos, serve and enjoy! In a bowl, add your shrimp plus all the ingredients for the marinade. Mix thoroughly, cover then place in the fridge for 15 minutes to quickly marinate. In another bowl, mix together all the ingredients for the Pineapple salsa then set aside until ready to use. In a bowl, add your shrimp plus all the ingredients for the marinade. Mix thoroughly, cover then place in the fridge for 15 minutes to quickly marinate. In another bowl, mix together all the ingredients for the Pineapple salsa then set aside until ready to use. As the shrimp is marinating, preheat a high heat fire (around 400F) for direct cooking. Add a cast iron skillet/plancha over the fire about 2 minutes before cooking with 2 tbsp of oil. As the shrimp is marinating, preheat a high heat fire (around 400F) for direct cooking. Add a cast iron skillet/plancha over the fire about 2 minutes before cooking with 2 tbsp of oil. Pull the shrimp out of the fridge. Discard the excess marinade and place the shrimp on the skillet. Cook for about 1.5-2 minutes per side or until they are no longer translucent but opaque white. When the shrimp are done, pull them off and let them cool for 2 minutes. While cooling, toast your tortillas over the fire. Pull the shrimp out of the fridge. Discard the excess marinade and place the shrimp on the skillet. Cook for about 1.5-2 minutes per side or until they are no longer translucent but opaque white. When the shrimp are done, pull them off and let them cool for 2 minutes. While cooling, toast your tortillas over the fire. Before serving, remove the tails from the shrimp. Add a base of guacamole to a tortilla then top with 3-4 shrimp. Top with the pineapple salsa with a drizzle of Mexican Crema. Prepare the rest of the tacos, serve and enjoy! Before serving, remove the tails from the shrimp. Add a base of guacamole to a tortilla then top with 3-4 shrimp. Top with the pineapple salsa with a drizzle of Mexican Crema. Prepare the rest of the tacos, serve and enjoy! Calories: 297kcal | Carbohydrates: 30g | Protein: 48g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 552mg | Potassium: 963mg | Fiber: 6g | Sugar: 12g | Vitamin A: 398IU | Vitamin C: 102mg | Calcium: 251mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!