Bacon And Shrimp Tacos With Pineapple Salsa Recipes

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BACON WRAPPED PINEAPPLE SHRIMP



Bacon Wrapped Pineapple Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 3

12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or one 14-ounce can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise

Steps:

  • Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

PINEAPPLE SHRIMP TACOS



Pineapple Shrimp Tacos image

Taste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 teaspoons olive oil, divided
1 large sweet orange pepper, sliced
1 large sweet red pepper, sliced
1 small onion, halved and sliced
1 cup pineapple tidbits
1 envelope fajita seasoning mix
1/3 cup water
8 corn tortillas (6 inches), warmed
1/2 cup crumbled Cotija or shredded mozzarella cheese
8 large romaine lettuce leaves

Steps:

  • Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm. , In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.

Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 1123mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 6g fiber), Protein 27g protein.

BACON AND SHRIMP TACOS WITH PINEAPPLE SALSA



Bacon and Shrimp Tacos with Pineapple Salsa image

Marinated grilled shrimp are served in tortillas topped with cabbage, fresh pineapple salsa, and crisp crumbled bacon.

Provided by Farmland

Categories     Tacos

Time 40m

Yield 4

Number Of Ingredients 14

1 ½ cups chopped fresh pineapple
1 roma tomato, chopped
¼ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
⅛ teaspoon salt
6 slices Farmland® Hickory Smoked Bacon
¼ cup teriyaki sauce
¼ cup orange juice
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
12 ounces fresh or frozen medium shrimp in shells (thawed if frozen), peeled and deveined
8 (6 inch) white corn or flour tortillas
2 cups shredded green or red cabbage (or use a combination)

Steps:

  • For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
  • Bacon and Shrimp Tacos: In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
  • In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
  • For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
  • Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.

BACON AND SHRIMP TACOS WITH PINEAPPLE SALSA



Bacon and Shrimp Tacos with Pineapple Salsa image

Marinated grilled shrimp are served in tortillas topped with cabbage, fresh pineapple salsa, and crisp crumbled bacon.

Provided by Farmland

Categories     Tacos

Time 40m

Yield 4

Number Of Ingredients 14

1 ½ cups chopped fresh pineapple
1 roma tomato, chopped
¼ cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
⅛ teaspoon salt
6 slices Farmland® Hickory Smoked Bacon
¼ cup teriyaki sauce
¼ cup orange juice
1 teaspoon grated fresh ginger
¼ teaspoon crushed red pepper
12 ounces fresh or frozen medium shrimp in shells (thawed if frozen), peeled and deveined
8 (6 inch) white corn or flour tortillas
2 cups shredded green or red cabbage (or use a combination)

Steps:

  • For Pineapple Salsa, in a small bowl, combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Set aside.
  • Bacon and Shrimp Tacos: In a large skillet cook bacon over medium heat until browned and crisp. Remove to paper towels to drain; crumble bacon.
  • In a large bowl stir together the teriyaki sauce, orange juice, ginger, and crushed red pepper. Remove half of the sauce and set aside. Add shrimp to remaining sauce in bowl and toss to coat.
  • For a gas or charcoal grill, grill shrimp in a grill basket set on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until opaque, turning once. Toss shrimp with remaining sauce.
  • Serve shrimp in tortillas topped with cabbage, Pineapple Salsa, and bacon.

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