There’s something magical about the way Fernandina Beach comes alive during Shrimp Fest. The smell of fresh seafood, the sound of laughter echoing down Centre Street, and the sight of shrimp boats make this celebration unforgettable. Inspired by the coastal charm and bold flavors of the island, this vibrant shrimp taco recipe is to honor one of our favorite festivals — and of course, to highlight some local gourmet favorites from Olive Amelia!
These shrimp tacos are anything but ordinary. Marinated in Olive Amelia’s Basil Olive Oil and grilled to perfection, they’re paired with a sweet and tangy Mango-Pear Bean Salsa, and finished with a crisp, refreshing slaw dressed in Apricot White Balsamic Vinegar. It’s tropical, it’s colorful, and it’s the taste of Fernandina in every bite.
Ingredients:
For the Basil Shrimp:
- 1 lb. Fernandina fresh caught shrimp, peeled and deveined
- 2 tbsp. Olive Amelia Basil Olive Oil
- Zest of 1 lime
- 1 clove garlic, minced
- Salt & pepper, to taste
For the Mango-Pear Bean Salsa:
- 1 ripe mango, diced
- 1 ripe pear, diced
- ½ cup black beans, rinsed and drained
- 2 tbsp. red onion, finely chopped
- Juice of 1 lime
- 1 tbsp. Olive Amelia Apricot White Balsamic Vinegar
- 1 tbsp. fresh cilantro, chopped
- Salt to taste
For the Apricot Basil Slaw:
- 2 cups shredded purple cabbage
- ½ red bell pepper, thinly sliced
- 1 green onion, chopped
- 1 tbsp. Olive Amelia Apricot White Balsamic Vinegar
- 1 tbsp. Olive Amelia Basil Olive Oil
- 1 tsp honey
- Salt & pepper, to taste
For Assembly:
- Small flour or corn tortillas
- Extra lime wedges
- Cilantro or microgreens for garnish
Directions:
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Marinate the Shrimp: In a bowl, mix shrimp with Basil Olive Oil, lime zest, garlic, salt, and pepper. Let sit 20–60 minutes.
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Prepare the Salsa: Combine mango, pear, beans, red onion, lime juice, Apricot White Balsamic, cilantro, and salt in a bowl. Chill.
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Make the Slaw: In a large bowl, mix cabbage, red pepper, and green onion. In a jar, whisk vinegar, oil, honey, salt, and pepper. Toss with slaw. Let sit 10–15 minutes.
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Grill the Shrimp: Place directly on grill. Grill over medium-high heat 2–3 minutes per side until pink and charred.
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Assemble Tacos: Warm tortillas. Add slaw, shrimp, salsa, and garnish with cilantro or microgreens. Serve with lime wedges.
Enjoy the flavors of Fernandina in every bite!