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Home » Recipes » Sweet and Spicy Raspberry Jalapeno Shrimp Tacos

Sweet and Spicy Raspberry Jalapeno Shrimp Tacos

August 11, 2016 Updated: July 29, 2019 By Julie Menghini 45 Comments

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Two photo collage for Pinterest of a taco shell filled with lettuce, diced tomatoes, and cheese, topped with Raspberry jalapeno Shrimp. A bowl of fresh pico and a jalapeno sit in the background.

These Raspberry Jalapeno Shrimp Tacos are quick, easy, and absolutely delicious. There’s a hint of sweet followed by a little heat. Best of all,  they’re easy on the waistline.

Sideview of a taco shell filled with lettuce, diced tomatoes, and cheese, topped with Raspberry jalapeno Shrimp. A bowl of fresh pico and a jalapeno sit in the background.How many different taco recipes can there be? Not nearly enough I say! Raspberry Jalapeno Shrimp Tacos are delicious and will be a new regular in our home.

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Top-down view of a taco shell filled with lettuce, diced tomatoes, and cheese, topped with Raspberry jalapeno Shrimp. A bowl of fresh pico and a jalapeno sit in the background.I love tacos. One of the reasons why is because they actually follow the food pyramid the way that I fill mine. A lot of the tortillas that you buy are full of lard (fat). I made my own Jalapeno Tortillas, that use canola oil, but you could buy some. Or better yet, get the kids involved and let them help you make them![Tweet “Raspberry Jalapeno Shrimp Tacos are delicious and easy on the waistline. #healthyfood #seafood “]

Top-down view of the ingredients for Raspberry Jalapeno Shrimp Tacos including bowls of pico cheese, jalapenos, a lime, and grilled Raspberry Jalapeno shrimp.I marinated my shrimp. I think that makes a huge difference with some proteins and even veggies! More on that in a future post.Sideview of a taco shell filled with lettuce, diced tomatoes, and cheese, topped with Raspberry jalapeno Shrimp. A bowl of fresh pico and a jalapeno sit in the background.

Don’t have time to make them now? Pin it for later!

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5 from 2 votes

Raspberry Jalapeno Shrimp Tacos

These Raspberry Jalapeno Shrimp Tacos are quick, easy, and absolutely delicious. There is a hint of sweet followed by a little heat. Best of all, they're easy on the waistline.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4
Author Hostess At Heart

Ingredients

Marinade (Makes more than what's needed for this recipe)

  • 2 jalapeno peppers 1 tablespoons seeded and minced
  • 1/4 cup raspberry preserves or jam
  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • Juice and zest of 1 lime
  • 1/2 cup canola oil
  • 1 clove garlic minced
  • 1 teaspoon salt

Tacos

  • 4 to 6 wooden skewers if grilling
  • 24 large shrimp peeled and deveined
  • Fresh spinach
  • 2 Roma tomatoes seeded and diced
  • 1 jalapeno seeded and minced
  • 2 tbsp diced onion
  • Juice of 1/2 lime
  • Salt to taste
  • 1/4 cup fresh cilantro
  • Shredded cheese Mexican or cheddar
  • 8 to tortilla shells
  • Avocado optional garnish

Sauce

  • 1/2 cup greek yogurt
  • 1 teaspoon lime juice

Instructions

  • Mix marinade ingredients together. In a separate bowl or zip-close bag, pour enough marinade to just cover cleaned shrimp. Refrigerate and allow shrimp to marinate for at least 30 minutes. Store remaining marinade covered in the refrigerator.
  • While shrimp marinates, soak wooden skewers if grilling.
  • In a small bowl, make pico by combining diced tomato, onion, jalapeno, lime juice, and fresh cilantro and salt. Set aside.
  • In a small container, combine Greek yogurt and lime juice. Refrigerate.
  • Once shrimp have marinated, thread onto skewers and grill. Place on pre-heated grill and cook 3 to 4 minutes on each side. Shrimp can also be sauteed in a skillet or baked.
  • Assemble tacos by adding spinach, shrimp, pico, cheese, and sauce. We also like additional cilantro and fresh avocado on our tacos.

Nutrition

Serving: 4g | Calories: 311kcal | Carbohydrates: 4g | Protein: 10g | Fat: 29g | Saturated Fat: 2g | Cholesterol: 92mg | Sodium: 873mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Here are a couple of my favorite Mexican-inspired recipes that I think you’ll love!

Taco and Al pastor garnished with Cotija cheese and cilantro. The Ultimate Spicy Tacos Al Pastor Recipe

To chicken enchiladas sauced with Green Mole on a gray plate and garnished with guacamole and cilantro.Really Good Green Mole Chicken Enchiladas – Zacatecas-Style
A close up of a bowl filled with black beans that have been garnished with Cotija cheese and cilantro.
Quick and Easy Black Bean Recipe

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Two photo collage for Pinterest of a taco shell filled with lettuce, diced tomatoes, and cheese, topped with Raspberry jalapeno Shrimp. A bowl of fresh pico and a jalapeno sit in the background.

Main dishes· Mexican· Recipes· Seafood

« Homemade Jalapeno Tortilla Recipe
One-Pan Sausage Bulgur Wheat Recipe »

Comments

  1. Jessy says

    September 1, 2016 at 12:48 pm

    This looks amazing!! Now I want some tacos!

    Reply
    • Julie Menghini says

      September 1, 2016 at 1:45 pm

      Thank you so much Jessy! I appreciate your sweet comments!

      Reply
  2. Lily says

    August 26, 2016 at 7:57 pm

    I love all the citrus flavours with the sweet and heat. Another great recipe Julie – love it!

    Reply
  3. swayam says

    August 25, 2016 at 11:38 pm

    Yum yum yum Julie!! I am in love with this one. Such a perfect Sat night food…and those shrimps? Gimme now!

    Reply
    • Julie Menghini says

      August 26, 2016 at 5:02 pm

      Thank you Swayam! We just loved these tacos. They just beat anything you can order out and healthy too. Hugs sweetie!

      Reply
  4. NancyC says

    August 22, 2016 at 9:08 pm

    These look absolutely amazing! 🙂

    Reply
    • Julie Menghini says

      August 22, 2016 at 9:44 pm

      Thank you so much Nancy! I appreciate you showcasing them as a feature on FF too!

      Reply
  5. smiling notes says

    August 19, 2016 at 11:29 am

    That looks totally phenomenal!

    Reply
  6. Celebrating Sunshine says

    August 18, 2016 at 3:37 pm

    Everything looks wonderful! Look at those shrimp – grilled to perfection and look at those colors! The marinade sounds very interesting – so many flavors. Great pictures!

    Reply
    • Julie Menghini says

      August 21, 2016 at 11:44 am

      Thank you Ana! We just love shrimp grilled, and I love the way they pick up the flavors of the marinade.

      Reply
  7. petra08 says

    August 14, 2016 at 3:27 pm

    Delicious!I just had dinner and it is making me hungry! 🙂

    Reply
    • Julie Menghini says

      August 21, 2016 at 12:01 pm

      Thank you Petra!

      Reply
  8. Lily says

    August 13, 2016 at 7:37 pm

    Delicious- what a mouthful of flavour! You are killing me with your recipes Julie -yummy:)

    Reply
    • Julie Menghini says

      August 14, 2016 at 8:57 am

      Thank you Lili! I appreciate your sweet compliment and love your goodies too!

      Reply
  9. Julianna says

    August 13, 2016 at 12:15 am

    Mmmm, Julie! This is a wonderful new taco recipe! I know it is amazing! 😀 I think we’re on the same wave length with berries this week! 😀

    Reply
    • Julie Menghini says

      August 14, 2016 at 8:58 am

      Thank you Julianna! I think we were on the same wave lengths too!

      Reply
  10. Michelle says

    August 12, 2016 at 10:36 pm

    Julie-
    These are beautiful! I can taste them already!
    I will be making these soon!
    Thanks for the recipe!
    Have a great weekend!
    Michelle

    Reply
    • Julie Menghini says

      August 14, 2016 at 9:03 am

      Thank you Michelle! It is an easy recipe. Having a great weekend and hope you are too.

      Reply
    • Julie Menghini says

      August 21, 2016 at 12:08 pm

      Thank you Michelle! Simple and yummy.

      Reply
  11. Caroline says

    August 12, 2016 at 9:19 pm

    I’ve just started playing around with the sweet fruit and chili thing and like what I have made so far. These look really good and give me another to try!

    Reply
    • Julie Menghini says

      August 14, 2016 at 9:03 am

      Thank you Caroline!

      Reply
    • Julie Menghini says

      August 21, 2016 at 12:09 pm

      I love the sweet spicy thing and for a long time we didn’t mix our “food groups” Glad we do now.

      Reply
  12. Sarah says

    August 12, 2016 at 4:54 pm

    Love this combination of flavors! Never had them before, but I will be giving it a try for sure 🙂

    Reply
    • Julie Menghini says

      August 12, 2016 at 5:24 pm

      Thank you Sarah! Have a wonderful weekend!

      Reply
  13. Judi Graber says

    August 12, 2016 at 4:24 pm

    Wish I was at your house eating these for dinner – but knowing you guys they are probably gone already 🙂 Love shrimp and I love tacos, interesting twist with the raspberry jam but I bet just delicious when paired with those jalapenos and your jalapeno tortillas!!!

    Reply
    • Julie Menghini says

      August 12, 2016 at 5:26 pm

      Thank you Judi! You drop by and I’d love to whip some more up for us! John did a great job eating them until they were all gone!

      Reply
      • Judi Graber says

        August 12, 2016 at 5:28 pm

        I knew it 🙂

        Reply
  14. Linda says

    August 12, 2016 at 10:12 am

    I was wondering what you were going to do with your jalapeno tortillas!!! This is one great taco Julie!! 🙂 🙂

    Reply
    • Julie Menghini says

      August 12, 2016 at 2:23 pm

      Thank you Linda! I’m lucky that John doesn’t mind leftovers!

      Reply
      • Linda says

        August 15, 2016 at 7:11 pm

        You certainly are!! 🙂

        Reply
  15. Nancy says

    August 12, 2016 at 8:35 am

    Mmm… your marinade sounds like citrusy berry perfection, Julie! I love everything about these tacos… you’re taunting me again with your fabulous homemade jalapeno tortillas. 😉 And to top it all off… you’re sharing plated perfection… these tacos are pretty to look at as well! Thanks for bringing these tacos to Fiesta Friday… I’m sure they’ll be eaten in no time!

    Reply
    • Julie Menghini says

      August 12, 2016 at 2:24 pm

      Thank you Nancy! We definitely enjoyed them. Thank you so much for co-hosting this week. Have a wonderful time! There are always so many things to choose from for features!

      Reply
  16. Shari says

    August 11, 2016 at 4:45 pm

    You really need a “love” button on your site, Julie! 🙂 Tacos are my 2nd favorite food group (ice cream being the 1st), and these look so unique and delicious. I like that you have so many flavors going on in the marinade. You are right, you can never have enough taco recipes. I can’t wait to make these! Pinning.

    Reply
    • Julie Menghini says

      August 11, 2016 at 9:18 pm

      Thank you Shari! You’re sweet comments really made my day!

      Reply
  17. Cheryl "Cheffie Cooks" Wiser says

    August 11, 2016 at 10:48 am

    yum-julie xx

    Reply
    • Julie Menghini says

      August 11, 2016 at 9:19 pm

      Thank you sweetie pie!

      Reply
  18. mimi says

    August 11, 2016 at 8:00 am

    Very interesting! I’m intrigued by the raspberry jam!!!

    Reply
    • Julie Menghini says

      August 11, 2016 at 9:20 pm

      Thank you Mimi! I just wanted that sweet raspberry flavor and a friend gifted me with his homemade.

      Reply
  19. Loretta says

    August 11, 2016 at 7:47 am

    Oh so summery and colorful Julie, love it! Great that you could put your home-made tortillas to use, the entire presentation looks so yummy. I like the additional photos you’ve presented, they look so crispyand fresh and draws one into the pictures. The secret ingredient of the raspberry jam had to pair well with the jalapenos. Great job!

    Reply
    • Loretta says

      August 11, 2016 at 7:50 am

      Oh so summery and colorful Julie, love it! Great that you could put your home-made tortillas to use, the entire presentation looks so yummy. I like the additional photos you’ve presented, they look so crisp and fresh and draws one into the pictures. The secret ingredient of the raspberry jam had to pair well with the jalapenos. Great job!

      Reply
  20. Johanne Lamarche says

    August 11, 2016 at 7:02 am

    I knew you’d be filling those amazing jalapeno tortillas with something yummy! The cool and sweet raspberries are such a surprising and refreshing choice with the shrinp. When can I come over?

    Reply
    • Julie Menghini says

      August 11, 2016 at 7:44 am

      I would love having you! Pick up Loretta on the way and we’ll have the best of times!

      Reply

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