Feed Me!: Barbeque Cajan Breaded Shrimp Tacos with Pineapple Salsa
It started with an arbitrary yet overwhelming craving for tacos. That led to trolling my cupboards/fridge to finding this:
shrimp & taco ingredients
And this:
pineapple salsa ingredients
Which culminated to:
taco with all it's shrimpy yummyness
Here’s the breakdown – note that made about 6 tacos (which I shared – reluctantly) but add more/less depending on how much you’d like to make.
Pineapple Salsa
Ingredients
- small can of pineapple chunks ( although I think crushed pineapples may work better because I ended up cutting the chunks into smaller pieces anyways)
- 1/3 cup of diced red onion
- 1/2 diced serrano pepper
- 1 1/2 tbsp lime juice
- following spices to taste:
- dried cilantro
- dried basil
- dried parsley
- salt
- pepper
– Remove pineapples from juice into bowl
– Mix all the ingredients together and put in the fridge to chill while you prepare everything else
pineapple salsa
BBQ Cajun Shrimp
Ingredients
- 2 handfuls ( or 2 cups or so for technical purposes) of thawed shrimp
- 2 1/2 tbsp cajun spice
- 1/3 cup bbq sauce ( I used Hunt’s Hickory & Brown sugar flavor – yum!)
- 2/3 cups whole wheat bread crumbs
Note, I used a deep plastic bowl when mixing all of this together so I could just swish it all around without using a utensils ( that may break up the shrimp) or my hands. Either method will work though.
– remove the tail from the shirmp and cover in cajun spice then let it sit for 5 minutes
– cover in bbq sauce until are covered
– add in about half of breadcrumbs and mix until all shrimp is covered
– place in pan and add remaining breadcrumbs to the top of shrimp
– bake at 350 degrees for 7-10 mins
– pop the taco shells in the oven on a separate baking sheet at the last 3-4 mins to warm up
baked shrimp
Put the shrimp in the taco, top with the pineapple salsa , garnish ( I added a dabble of sour cream, lettuce & cabbage) and enjoy!
buddingveg 