Nevis Recipe

Marinate shrimp

Combine olive oil, lime juice, smoked paprika, ground cumin, minced garlic, kosher salt, and black pepper in a bowl. Add shrimp and toss to coat. Marinate at room temperature for 10–15 minutes or refrigerate up to 30 minutes (do not over-marinate).

Grill shrimp

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Thread shrimp onto skewers if desired for easier handling. Grill shrimp 2–3 minutes per side until opaque and just cooked through (internal temp ~120–125°F). Remove from heat and set aside to rest 2 minutes.

Heat olive oil or butter in a medium saucepan over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add rice to the pan and stir to coat grains in oil, toasting 1–2 minutes. Stir in turmeric, ground cumin, and salt. Pour in the chicken or vegetable broth and bring to a boil.

Once boiling, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with fork and stir in chopped cilantro if using.

In a medium bowl combine diced pineapple, diced mango, red bell pepper, minced red onion, chopped jalapeño, lime juice, chopped cilantro, and salt. Gently toss to combine.

Taste and adjust seasoning — add more lime or a pinch of salt if needed. Chill briefly (10–15 minutes) if time allows to let flavors meld.

Cut and mash avocados in a bowl to desired texture. Stir in lime juice, finely minced red onion, chopped cilantro, salt, and black pepper. Taste and adjust seasoning. Keep covered until assembly to prevent browning.

Make the crema: Whisk together sour cream (or Greek yogurt), lime zest, lime juice, and salt until smooth. If too thick, thin with 1–2 teaspoons of water or milk to desired drizzling consistency.

Warm tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred at the edges, or wrap tortillas in foil and warm in a 350°F oven for 8–10 minutes.

Assemble tacos: For each tortilla, spoon about 2–3 tablespoons yellow rice into the center, top with 3–4 grilled shrimp, 1–2 tablespoons pineapple mango salsa, and 1–2 tablespoons guacamole. Drizzle with lime crema and garnish with cilantro leaves. Serve with lime wedges on the side.

Serve immediately while shrimp and tortillas are warm. Leftover components can be stored separately in airtight containers for up to 2 days (salsa and rice) or 1 day (shrimp).