Air Fryer Shrimp Tacos With Pineapple Salsa Recipes

AIR FRYER SHRIMP TACOS WITH PINEAPPLE SALSA

Steps:

• Place the shrimp in a medium bowl.
• In a small bowl, whisk together the tequila, lime juice, zest, olive oil, cilantro, honey, Worcestershire, jerk seasoning, adobo, and salt until well combined.
• Pour marinade over shrimp. Let sit at room temperature 10 minutes. Meanwhile make the Pineapple Salsa if you hadn't already.
• When the shrimp are almost done marinating, preheat air fryer to 370 degrees F.
• Drain shrimp from marinade and discard. Carefully place shrimp in a single layer in the air fryer basket. You can fit about one pound at a time.
• Cook each batch of shrimp for 4 minutes, shaking the basket halfway through. They should be plump and just opaque in the center when done.
• Serve shrimp warm with your favorite tortillas, Pineapple Salsa, and other suggested toppings, as desired. Happy taco building!
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add poblano, red onion and corn to the skillet and cook until softened slightly, about 5 minutes.
• Add jalapeño and cook 1 minute. Transfer mixture to a large bowl and set aside
• Maintain skillet's heat and add pineapple chunks. Cook 4-5 minutes until slightly charred, stirring once halfway through.
• Dice the pineapple when it's cool enough to handle. Add to the corn mixture.
• Stir in remaining tablespoon olive oil, cilantro, lime juice and zest. Season to taste with salt and pepper.
• Salsa can be made 3 days ahead. Cover and chill. Let come to room temperature before serving.

AIR FRYER BUTTERFLIED SHRIMP WITH PINEAPPLE AND MANGO SALSA

Steps:

• Combine pineapple, mango, bell pepper, lime juice, jalapeno pepper, onion, cilantro, and sea salt in a bowl; stir to combine. Cover and refrigerate, until ready to use.
• Set a bowl of ice on the work space.
• Clean each shrimp by removing the head with a twisting motion. Cut along the back of the shell with kitchen shears or a sharp paring knife, and peel off the shell, removing the legs with the shell. Reserve heads and shells for stock, if desired. Clean away the vein that runs along the back, and cut deeper into the shrimp, lengthwise, toward the tail, but not all the way through, to butterfly the shrimp. Place each cleaned and butterflied shrimp on the ice.
• Place egg in a medium bowl and stir to combine the yolk and the white. Season with cayenne pepper and sea salt. Spread panko crumbs on a plate, and cover a second plate with parchment paper.
• Remove each shrimp from the ice bowl and place into the egg mixture. One by one, remove shrimp from the egg mixture and place on the panko crumbs. Pat panko into the top side, then place each shrimp on the parchment-lined plate. Repeat, until all the shrimp are coated in panko. Spray with avocado oil spray.
• Place shrimp in a single layer in the air fryer with the sprayed side down without touching each other. Spray the top of the shrimp with avocado oil spray.
• Air fry at 390 degrees F (195 degrees C) for 4 minutes. Carefully turn shrimp and continue for an additional 3 minutes.
• If 2 batches are required, refrigerate raw shrimp while the first batch is cooking. Serve with pineapple and mango salsa and additional lime slices, if desired.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

AIR FRYER SHRIMP TACOS

Steps:

• Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon of the cilantro in a large bowl.
• Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.
• Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
• Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.
• Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.
• When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.
• To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.