Shrimp Tacos with Pineapple Salsa Recipe
Let me introduce you to your soon-to-be favorite weeknight dinner: Shrimp Tacos with Pineapple Salsa. These vibrant tacos bring together juicy spiced shrimp, soft tortillas, and a fresh pineapple salsa that bursts with sweet, tangy, and mildly spicy flavors. Every bite feels like a mini getaway — sunny, playful, and effortless. Whether you’re whipping these up for family taco night or dazzling guests at a dinner party, Shrimp Tacos with Pineapple Salsa always steal the spotlight for their color, crunch, and bold taste.
Ingredients You’ll Need
One of the best things about Shrimp Tacos with Pineapple Salsa is how a handful of simple, fresh ingredients transform into a meal packed with color and flavor. Each one plays an important part, so don’t skip any if you want the perfect balance of textures and tastes!
- Shrimp (1 pound raw, peeled and deveined): The tender, meaty foundation for your tacos — choose fresh or frozen, just thaw and pat dry if needed.
- Olive oil (1 tablespoon): Helps the spices cling to your shrimp and locks in juiciness while cooking.
- Chili powder (1 teaspoon): Gives the shrimp a toasty, earthy kick without overwhelming heat.
- Cumin (½ teaspoon): Adds a warm, slightly smoky undertone that ties the spices together.
- Smoked paprika (½ teaspoon): Brings a hint of smokiness for that charred, grilled-vibe flavor.
- Garlic powder (¼ teaspoon): Sprinkles in savory depth that wakes up the shrimp.
- Salt (¼ teaspoon, plus more to taste): Essential for drawing out all those complex layers of flavor.
- Corn or flour tortillas (8 small): Pillowy soft and just the right size for handheld bites — use corn for gluten-free!
- Fresh pineapple (1½ cups, diced): The star of your salsa, offering juicy, tropical sweetness in every bite.
- Red onion (¼ cup, finely chopped): Adds sharpness and color, balancing out the pineapple’s sweetness.
- Jalapeño (1, seeded and minced): The wild card for a gentle heat — taste as you go if you’re spice-sensitive!
- Fresh cilantro (¼ cup, chopped): Brings herbal brightness that takes your salsa way beyond basic.
- Lime juice (1 tablespoon): Freshly squeezed is the secret for acidity that really pops.
- Optional toppings (shredded cabbage, avocado slices, lime wedges): Add creaminess, crisp texture, and a final squeeze of zing to finish your tacos in style.
How to Make Shrimp Tacos with Pineapple Salsa
Step 1: Spice and Toss the Shrimp
Start by giving your shrimp a quick flavor bath. In a mixing bowl, combine the cleaned, raw shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt. Toss everything together so each shrimp is evenly coated. This spicy marinade clings to the shrimp, infusing it with smoky, garlicky goodness that will shine through till the last bite.
Step 2: Sauté the Shrimp
Heat a skillet over medium-high heat until it sizzles when you flick a drop of water onto it. Lay out the shrimp in a single layer (no crowding!), and cook for 2 to 3 minutes per side. You’ll know they’re ready when they curl up, turn opaque, and release that irresistible scent. Don’t overcook — shrimp can go rubbery fast. Once done, set the shrimp aside.
Step 3: Make the Pineapple Salsa
Grab a separate bowl and start building your salsa masterpiece. Mix the diced fresh pineapple, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Sprinkle with a bit of additional salt to taste and stir gently. The result? A salsa that’s sweet, spicy, crisp, and ultra-refreshing — the perfect crown for your shrimp tacos.
Step 4: Warm the Tortillas
Whether you use a dry skillet or a few seconds in the microwave, warming the tortillas makes them soft, fragrant, and less likely to crack when filled. If you love a little char, hold them with tongs over a gas flame for a few seconds to get those pretty, toasty spots. Stack them on a plate and cover with a towel to keep warm.
Step 5: Assemble and Serve
You’re almost there! Fill each tortilla with a generous scoop of spicy shrimp, then spoon over a big helping of that amazing pineapple salsa. Top with shredded cabbage for crunch, creamy avocado slices, and a fresh squirt of lime if you like. Serve Shrimp Tacos with Pineapple Salsa right away for maximum flavor and fun.
How to Serve Shrimp Tacos with Pineapple Salsa
Garnishes
Pile on the garnishes to take your Shrimp Tacos with Pineapple Salsa to the next level. Try crunchy shredded cabbage, buttery avocado slices, thinly sliced radishes, or an extra sprinkle of chopped cilantro for a pop of color. A squeeze of fresh lime juice at the table brings everything together with a bright finish.
Side Dishes
Keep the fiesta going with simple sides. Classic favorites like Mexican street corn, cilantro-lime rice, or a light black bean salad all pair perfectly with Shrimp Tacos with Pineapple Salsa. If you want to keep things fresh and light, serve with chips and extra salsa or a tangy slaw.
Creative Ways to Present
For parties, arrange your tortillas, shrimp, pineapple salsa, and toppings buffet-style so everyone can build their own tacos. Or, make adorable mini tacos using street taco-sized tortillas for appetizers. For a slightly fancier twist, serve each taco open-faced on a platter with salsa artfully spooned over the top. The colorful mix of shrimp and pineapple salsa always wows guests!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), store the shrimp and pineapple salsa separately in airtight containers in the refrigerator. The shrimp will keep for up to 2 days, while the salsa might last 2 or 3 days — though it’s best enjoyed fresh before the pineapple releases too much juice.
Freezing
It’s best not to freeze the assembled tacos, but you can freeze cooked shrimp on its own. Just spread them in a single layer, freeze until solid, then transfer to a freezer bag. The pineapple salsa, however, doesn’t freeze well due to its high water content — it’ll lose its crisp texture when thawed.
Reheating
To reheat cooked shrimp, warm them gently in a skillet over low heat for a minute or two, or use the microwave in short bursts. Don’t overdo it or they’ll toughen up. Assemble Shrimp Tacos with Pineapple Salsa after warming for best freshness.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw the shrimp completely and pat them dry with paper towels before tossing them with the seasoning. This helps ensure they cook up juicy and flavorful, just like fresh shrimp.
How spicy are these Shrimp Tacos with Pineapple Salsa?
They’re pleasantly mild with a gentle jalapeño kick, but the heat level is easy to adjust. If you like things hotter, leave some jalapeño seeds in, or add a dash of hot sauce. For less spice, skip the jalapeño or use just half.
Can I make the pineapple salsa ahead?
Definitely! You can prep the pineapple salsa a few hours in advance and store it in the fridge. The flavors meld and intensify, but for the best crunch and juiciness, try to enjoy it the same day.
Are these tacos gluten-free?
Yes, if you use corn tortillas, Shrimp Tacos with Pineapple Salsa are naturally gluten-free. Just double-check your spice mixes and toppings to be sure, especially if you’re serving someone with celiac disease.
What other proteins can I use if I don’t have shrimp?
This recipe is fantastic with grilled fish fillets, chunks of chicken breast, or even crispy tofu for a vegetarian twist. Just use the same seasoning mix and swap out the shrimp — you’ll still get amazing tacos!
Final Thoughts
I can’t wait for you to try Shrimp Tacos with Pineapple Salsa! They’re bright, bold, and seriously addictive, perfect for a relaxed weeknight dinner or a lively weekend get-together. Once you make these, I think you’ll agree: they’re a keeper you’ll want to return to again and again.
Print
Shrimp Tacos with Pineapple Salsa Recipe
- Total Time: 21 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Non-Vegetarian
Description
These flavorful Shrimp Tacos with Pineapple Salsa are a tropical delight that’s perfect for a quick and delicious weeknight dinner. Juicy shrimp seasoned with a blend of spices, paired with a fresh and tangy pineapple salsa, all wrapped in warm tortillas for a taste of Mexican-inspired goodness.
Ingredients
For the Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 8 small corn or flour tortillas
For the Pineapple Salsa:
- 1½ cups fresh pineapple, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- Salt to taste
Optional Toppings:
- shredded cabbage
- avocado slices
- lime wedges
Instructions
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt until evenly coated.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side or until pink and opaque. Remove from heat and set aside.
- Make the Pineapple Salsa: In a separate bowl, combine the diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with a portion of shrimp and top with pineapple salsa. Add optional toppings like cabbage, avocado slices, or a squeeze of lime, if desired. Serve immediately.
Notes
- You can use frozen shrimp—just thaw and pat dry before cooking.
- For extra flavor, grill the pineapple before dicing.
- This recipe also works well with fish or chicken as a variation.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 310
- Sugar: 6g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 170mg
