Spicy Chipotle Shrimp Tacos with Roasted Pineapple Slaw
Ingredients
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2 cups pineapple chunks
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2 tablespoons adobo sauce
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¼ cup honey
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1 teaspoon canola oil
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1 pound jumbo shrimp
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1 tablespoon lime juice
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1 tablespoon canola oil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the pineapple
Arrange the pineapple in a single layer on the June Pan. Discard any pineapple juice or reserve for another use.
2 cups pineapple chunks
June Pan
Roast the pineapple
Place the pineapple on the middle shelf of the June Oven. Roast for 20 minutes, until tender and caramelized. June will notify you when the pineapple is ready. If your pineapple is done before you’re ready, remove it from the June Oven and set aside to cool.
June Oven
Prepare the marinade
While the pineapple cooks, combine the adobo sauce (not the chiles or seeds), honey and canola oil in a small bowl. Mix to combine.
2 tablespoons adobo sauce
¼ cup honey
1 teaspoon canola oil
small bowl
spatula
Marinate the shrimp
Place the shrimp in a medium bowl. Pour 3 tablespoons marinade over the shrimp and toss to combine. Cover and refrigerate while the pineapple cooks. Reserve the remaining marinade for the slaw.
1 pound jumbo shrimp
medium bowl
Make the slaw dressing
To the bowl with the reserved marinade, add the lime juice and the oil. Mix to combine.
1 tablespoon lime juice
1 tablespoon canola oil
Start the slaw
In a large bowl, combine the shredded cabbage, slaw dressing, cilantro and shallot. Toss to combine.
1½ cups shredded cabbage
¼ cup chopped cilantro
¼ cup diced shallot
large bowl
Finish the pineapple and prepare the June Pan
Add the cooled pineapple to the slaw. Stir to combine. Set aside until ready to use. Carefully wash the June Pan (it may still be hot).
Arrange the shrimp on the June Pan and insert the June Food Thermometer
Arrange the marinated shrimp in a single layer on a clean June Pan. Insert the June Food Thermometer so the tip is in the thickest part of a larger shrimp.
June Food Thermometer
tongs
Roast the shrimp
Transfer the shrimp to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the shrimp is pink and cooked through, about 8 minutes. June will notify you when the shrimp are ready. Remove the shrimp from the June and cover with foil to keep warm.
foil
Place the tortillas in the June Oven
Using tongs, carefully place the tortillas directly on the middle shelf of the June Oven (the June will still be hot). Some overlapping is fine. Confirm 6 tortillas using the button below. This setting will work for 8 tortillas.
8 corn tortillas
Warm the tortillas
Heat the tortillas until they are warm and pliable, about 3 minutes. June will notify you when the tortillas are done. Carefully remove the warmed tortillas in a foil packet or place in a covered dish to keep warm.
Assemble and serve
Assemble the tacos by placing 3-4 shrimp in each tortilla. Top the shrimp with slaw, then sprinkle each taco with chopped cilantro and a squeeze of lime juice. Serve with extra slaw and lime wedges on the side.
2 tablespoons chopped cilantro
lime wedges