These Paleo Caribbean Shrimp Tacos are seasoned with a blend of allspice, ginger, adobo seasoning, smoked paprika, coarse sea salt, black pepper, lime juice, and orange juice. We really prefer the grilling method, but have included oven baking and pan searing, just in case you don’t have a grill.
I am so tired. Tired Tired Tired. I won’t say why because I don’t know who reads this, but it is a combination of things. There is just no rest in life at this moment. I really hope that everything goes good for all these little projects as well, as I feel like we’re working our tails off and I would love for something good to come from it! Although, I am ready for a break – a nice long vacation with ONLY me and Angel…maybe somewhere new and fun…or just somewhere not here without work. Oh, I can dream! Maybe one of these days…right?
As for now, I’m still trying desperately to figure out how to post recipes with Angel’s family in town. So if we’ve seemed a little distant, it is because when family visits, life stops in our household.
Paleo Caribbean Shrimp Tacos
1 lb large, raw Shrimp
¼ tsp ground Allspice
½ tsp ground Ginger
1 Tbsp Caribbean-style Adobo Seasoning
1/8 tsp ground Smoked Paprika
½ tsp Coarse Sea Salt
¼ tsp Black Pepper
Juice of ½ lime
1 tsp Orange Juice
4 Tbsp Coconut Oil
Coarse Sea Salt
Paleo Pineapple Cilantro Salsa
Butter Leaf Lettuce
2 Hass Avocados
Optional: 2 tsp Hot Sauce (like Steven’s Cuisine, from PR) or Chili Peppers
Make the Paleo Pineapple Cilantro Salsa according to the directions and set it aside for later.
Peel and devein the shrimp.
Lightly dust the shrimp on both sides with coarse sea salt and black pepper. Then squeeze lime juice over both sides freely.
In a bowl, combine the coconut oil (liquefied), cayenne pepper, ginger and hot sauce (if you are using it or chopped chili peppers). Dab this mixture over the shrimp on both sides.
Oven Baking: Preheat the oven to 350 degrees Fahrenheit and bake for 15-20 minutes, flipping once around the 8-10 minute mark. We like to use a grill pan for this, but a baking sheet will do fine (you may want to line it with parchment paper or foil to prevent sticking).
Grilling: Preheat the grill to medium-high heat and cook for 1 ½ – 2 minutes on each side (depending on how large your shrimp are).
Pan Searing: Heat a pan to medium-high, add a tablespoon of coconut oil, and cook 3-4 minutes on each side, no skewering required.
Once ready (you’ll know, as the shrimp will be pink and opaque throughout), take the shrimp off the skewers and make your tacos: lettuce, then shrimp, salsa, then cabbage (or our creamy coleslaw if you’re feeling like an overachiever…it is worth it…mmmm) and I like to drizzle a little coconut milk over it, to cool the spicy a little (IF I don’t make the coleslaw, that is).
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Diet type: Pescetarian
Diet tags: Gluten free
Number of servings (yield): 6
My rating 5 stars: ★★★★★ 1 review(s)
This recipe is great if you use our Paleo Pineapple Cilantro Salsa and Paleo Creamy Coleslaw, or with a side of Paleo Arañitas or Tostones! Oooo….or follow it up with our Paleo Lemon Flan!