The Infamous Puna from Moon Over Parador
Transport your taste buds to the vibrant flavors of Parador with "The Infamous Puna," inspired by the tropical essence of *Moon Over Parador.* This tantalizing shrimp taco recipe combines succulent, citrus-marinated shrimp with a refreshing pineapple salsa bursting with sweetness, heat, and crunch. Seasoned with smoky paprika, earthy cumin, and zesty lime juice, the shrimp take center stage, while the homemade salsa adds a colorful explosion of flavors with diced pineapple, red bell pepper, jalapeño, and red onion. Wrapped in warm corn tortillas and garnished with fresh cilantro, each bite is a perfect fusion of bold flavors and textures. Ready in just 30 minutes, this irresistible dish is ideal for a quick yet impressive dinner, evoking the spirit of coastal cuisine with every bite. Perfect for seafood lovers craving tropical flair, this recipe is sure to become your next favorite!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 3 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup fresh pineapple, diced
- 1 small red bell pepper, diced
- 0.25 cup red onion, diced
- 1 small jalapeño, finely chopped
- 8 pieces corn tortillas
Instructions
In a medium bowl, combine lime juice, orange juice, olive oil, minced garlic, paprika, ground cumin, salt, and black pepper to create a marinade.
Add the shrimp to the marinade, toss to coat evenly, and let sit for 15 minutes.
While the shrimp marinates, prepare the salsa: In a separate bowl, combine pineapple, red bell pepper, red onion, jalapeño, and half of the chopped cilantro. Mix well and set aside.
Heat a large skillet or grill pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
Warm the corn tortillas in a dry skillet or directly over a flame for a few seconds on each side until pliable.
Assemble the Puna: Place a few cooked shrimp in each tortilla, top with a generous spoonful of pineapple salsa, and garnish with the remaining cilantro.
Serve immediately and enjoy this tropical taste explosion!
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 36.4 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
