Teriyaki Shrimp Tacos with Charred Asian Slaw and Grilled Pineapple

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Quick, Flavor-Packed Teriyaki Shrimp for Taco Night

These Teriyaki Shrimp Tacos come together quickly, making them perfect for weeknight meals. The shrimp cook fast on the Kamado Joe® Classic III and are brushed with teriyaki glaze for sweet-savory flavor. A squeeze of lime and a touch of sweet chili brighten the dish, while the slaw and grilled pineapple add crunch and freshness. Simple prep and quick cooking make assembling these tacos easy and stress-free.

Mastering the Grill: Using the Kamado Joe® Classic III and Half-Moon Soapstone

The Kamado Joe Classic Joe® Grill - Series III paired with the Half-Moon Soapstone makes grilling shrimp and pineapple simple and even. The flat surface of the soapstone provides consistent heat for a perfect sear, while the open grill grate adds char and smoky flavor. It’s also great for lightly charring Napa cabbage for the slaw without wilting it, giving you crisp, flavorful components for the tacos.

Charred Asian Slaw and Grilled Pineapple: Flavor That Pops:

Charred Napa cabbage adds a subtle smoky flavor while keeping the slaw crisp, and grilled pineapple brings a sweet, caramelized contrast to the savory shrimp. A few simple additions make the slaw and tacos really pop:

  • A squeeze of lime for brightness
  • Cilantro for freshness
  • Sweet chili for a hint of heat

These elements combine to give the tacos texture, flavor, and a tropical twist that makes each bite stand out!

par Chef Eric Gephart

Teriyaki Shrimp Tacos with Charred Asian Slaw and Grilled Pineapple

Portions: 6 people
Niveau:
Débutant:
Méthode:
Grilled
Nourriture:
Fruits de mer

Ingredients

  • Charred Asian Slaw

  • Grilled Shrimp

  • Tacos

Sweet, savory, and perfectly balanced — these Teriyaki Shrimp Tacos feature smoky grilled shrimp, caramelized pineapple, and a quick charred Asian slaw for crunch and brightness. Cooked on the Kamado Joe® Classic III using the Half-Moon Soapstone, this tropical twist on taco night comes together fast and delivers serious flavor.

Instructions

  1. 01

    Set your Kamado Joe® Classic III to 425°F with the Half-Moon Soapstone or cast iron griddle in place.

    2. Char the Cabbage

  2. 02

    Slice the Napa cabbage in half (keeping the root end on to hold it together).

  3. 03

    Sprinkle lightly with salt and place cut-side down on the grill.

  4. 05

    Char until edges are slightly blackened but cabbage remains crisp, about 2–3 minutes per side. Remove and roughly chop.

    5. Make the Slaw

  5. 06

    In a large bowl, combine Kewpie mayo, soy sauce, rice wine vinegar, sweet chili sauce, shredded carrot, lime juice, cilantro, salt, and pepper.

  6. 07

    Add chopped cabbage and toss to coat. Adjust seasoning as needed. Set aside.

    7. Prepare the Shrimp

  7. 08

    Season shrimp with salt and pepper. Brush the Half-Moon Soapstone lightly with oil and add shrimp in a single layer.

  8. 09

    Sear 1–2 minutes per side until pink and slightly caramelized. Brush with teriyaki glaze during the last 30 seconds of cooking.

    9. Grill the Pineapple

  9. 10

    Place small pineapple slices directly on the Soapstone or grill grates.

  10. 11

    Grill until lightly caramelized on both sides, about 1–2 minutes per side. Roughly chop for taco topping.

    11. Assemble the Tacos

  11. 12

    Place tortillas on the grill for a few seconds per side until soft and pliable. Layer each tortilla with a scoop of charred Asian slaw, teriyaki shrimp, and grilled pineapple. Garnish with sliced serrano peppers for an extra kick.

    12. Serve and Enjoy

  12. 13

    Drizzle with a little extra teriyaki glaze if desired. Enjoy immediately — the sweet, smoky, and savory flavors are unreal!

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