Jamaican shrimp tacos with mango salsa(Read article summary)
Winter still got you down? Transport yourself to somewhere sunny and summery with these bright and beach-y tacos. They're quick enough for a weeknight meal.
Eat. Run. Read.
Two of my fantastic friends are about to move away. (Yes, thisÂ keeps happeningÂ Â â€“Â welcome to DC.)Â Very soon, Tracy and Mike are moving to Nepal (oh hello awesome!!!), then to South Carolina for Tracy to start a PhD program (I feel like a proud parent â€“ my little office-mate is getting all growed up!).
Tracy and I became friends through work â€“ we share an office (The Situation Room) with a Lumineers poster on the door, we regularly rock climb together, venture out on weekly cookie-runs, â€śglobalâ€ť dinners, coffee shop work-weekends, concerts, and of course go on the occasionalÂ camping tripÂ and/orÂ ski trip.Â Anyone who has shared an office before knows that a good officemate is key and a bad one is literally the worst thing ever. Sooo basically Iâ€™ve been winning.
A while back Tracy and Mike hosted a â€śfamily dinnerâ€ť at their apartment. They put me to work in the best way possible â€“ sous-chef slicing and dicing all the mango salsa components....Â totally worth the little effort it required.Â
They made these amazing shrimp tacos, garnished with the salsa and some other things. I love when other people cook for me for many reasons, one of which is that it means that I eat something I wouldnâ€™t think to cook for myself. Shrimp cooks very quickly, so this is a great weeknight I'm-hungry-nowÂ meal. (Though the shrimp should marinate for 30 minutes in advance of cooking.) And it's a bright and beach-y meal to transport you (mentally at least) to somewhere sunny and summery.
Jamaican shrimp tacos with mango salsa
Click here for a printable recipe from Eat. Run Read.
For the shrimp:
Â 2 pounds raw medium or large shrimp, peeled and deveined
2 tablespoons Jamaican curry powder (or yellow curry powder)
1 cup Jamaican Jerk Barbecue sauce
1-2 tablespoons olive oil
For the salsa:
Â 2 large mangos, finely diced
1 red onion, finely diced
1 8-oz can crushed pineapple
3-4 bell peppers (yellow, red, or orange), finely diced
1/2 cup chopped cilantro
For serving:Â (All garnishes are optional; obviously I want them all!)
Â small corn or flour tortillas (we used flour, theyâ€™re more durable)
lettuce or spinach (we used spinach)
finely diced or thinly sliced radishes
Â 1. Prepare the salsa:Â Slice, dice, and mix. Crush if you want. (This recipe makes a lot, so expect leftovers.)
Â 2. Prepare the shrimp:Â In a large bowl, toss the shrimp with the curry powder and barbecue sauce and let it marinate for about 30 minutes.Â
Â 3. Heat a largeÂ sauteÂ pan over medium temperature.Â
Â 4. Add the olive oil to the pan and heat for about one minute.Â
Â 5. Add in the shrimp, and cook, stirring occasionally, until shrimp are evenly cooked and not translucent at all (about five minutes).Â
6. Serve immediately with garnishes!