Cinco de Mayo Grilled Shrimp with Pineapple & Mango Salsa

I love Mexican food. There’s an authentic place down the road from me that serves up the tastiest burritos, tamales, and freshly made margaritas. Unfortunately, completely non-paleo. But that doesn’t mean I don’t enjoy tacos, nachos, and delicious alcoholic drinks at home. My menu for Cinco de Mayo included marinated and grilled shrimp tacos topped with a sweet and spicy salsa. Alongside, some faux-rice and a big mound of guacamole. Oh, and I washed it down with some paleo friendly margaritas. ūüėČ I hope you’re hungry!

Shrimp Tacos

Ingredients:

Serves 4-6

  • 30 peeled & deveined shrimp, tails on
  • 1/4 cup coconut aminos (soy sauce substitute, can be found in health food stores)
  • 2 tbls lime juice
  • 1 tsp each of: ground chipotle pepper (or chili powder), ground cumin, onion powder, dried cilantro, salt & pepper
  • 2 cloves¬†minced garlic
  • 1 jalapeno, sliced
  • coconut or olive oil for greasing the grill pan

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-Mix dried spices together in a small bowl

-Add half of dried spice mixture, sliced jalapeno, garlic, coconut aminos, and lime juice to a Ziploc bag

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-Add raw shrimp to bag with marinade

-Seal and shake to coat shrimp in marinade

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-Refrigerate for 30 minutes to 2 hours

While it’s marinating……make some margaritas, perhaps? I think yes.

Paleo Margaritas

Ingredients:

Makes 1 drink

  • 1 oz 100% agave tequila
  • the juice of 1 orange
  • the juice of 1 lime
  • 1-2 oz honey syrup (1/4 cup raw honey dissolved in 1 cup water, over the stove)
  • sparkling lime water (I used la Croix)

-add tequila, fruit juices, and honey syrup to a shaker filled with ice

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-shake until combined

-pour into a glass filled with ice

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-top with sparking water

-be happy

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Back to the shrimp!

Two hours later, remove your shrimp from the fridge and drain off the marinade

-Toss the shrimp in the remaining spice mixture, heat your grill pan and grease with coconut oil

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-Place shrimp on very hot grill, cook 1-2 minutes per side

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-Remove and assemble your tacos!

-I did guacamole, shrimp, and a mango/pineapple salsa. On my paleo tortillas.

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Guacamole:

  • 1 avocado
  • 4 grape tomatoes, diced
  • squeeze of lime juice
  • salt and pepper

Fruit Salsa

  • 1¬†mango, diced
  • 1/2 cup freshly diced pineapple
  • 1/2 cup diced green bell pepper
  • 1 jalapeno, finely diced
  • 1/4 cup fresh, chopped cilantro
  • squeeze of lime juice
  • salt and pepper

The tortilla and cauli-rice¬†recipes, I can’t take credit for. You can find them on stupideasypaleo.com and paleocupboard.com, respectively. The tortillas are great sweet or savory, as they are more eggy than flour tortillas, almost crepe-like. I make large batches of them and store them in a Ziploc baggie in the fridge.

Paleo Tortillas

Ingredients:

Makes 4-6 tortillas

  • 1/4 cup arrowroot powder
  • 1 tsp coconut flour
  • 1 pinch sea salt
  • 1 tsp melted butter, coconut oil, or ghee
  • 1 tbsp. water
  • 2 eggs

-Mix dry ingredients and wet ingredients in separate bowls

-Pour the wet into the dry, and mix very well (I like to use a blender)

-Heat a non-stick skillet over medium-high heat, add butter to the pan

-Once the butter is melted, add just enough batter to coat the bottom of the pan

-Flip once the underside is lightly browned, cook until browned on other side as well

Mexican Cauliflower Rice

Serves 4

Ingredients:

  • 1 large head of cauliflower
  • 3 tbsp coconut oil
  • 1 small white onion, diced
  • 3 cloves minced garlic
  • ¬Ĺ tsp sea salt
  • ¬ľ tsp ground black pepper
  • ¬Ĺ tsp cumin
  • ¬Ĺ tsp paprika
  • ¬ľ cup tomato paste
  • ¬ľ cup fresh chopped cilantro
  • 1 large tomato, diced

 

-chop the cauliflower into florets, and place into a blender/food processor

-in small batches, pulse the cauliflower until it resembles rice, set aside

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-heat the oil in a non-stick skillet over medium-high heat and add onion, cook 2-3 minutes

-add garlic and cook 2-3 minutes

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-add your riced cauliflower to the pan and stir. Add the salt, pepper, cumin, and paprika and stir to combine. Cook another 3 minutes, stirring occasionally

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-Add the tomato paste, cilantro, and tomato and stir until all the liquid is absorbed. Cook until heated through, taste and adjust any seasonings

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So!¬†That was my Cinco de Mayo. Lots of cooking, as well as eating…..and drinking. ;D

I’m going to try to post at least once a week, a recipe with pictures and step by step instructions. But I’ll also be posting food blurbs, diary entries, and random recipes¬†that I’ve tried before and I think are awesome. I’ll get the hang of this eventually. If anyone tries to make anything I post, please comment or let me know how it turned out and if you enjoyed it. Happy eating!

Tori

 

 

 

 

 

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