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No grill? No problem. In just 10 minutes, you can have some of the best pineapple shrimp tacos to make your taco Tuesday -or any night of the week- delicious!
Sheet Pan Pineapple Shrimp Tacos
Sure. You can place the shrimp and the pineapple on a sheet pan and have good tacos. But do you know what makes these great? Skewering them. By doing this, you'll lift them off the sheet pan and your shrimp won't sit on the pineapple juices and get mushy or overcooked.
Instead, they will get that nice texture we all love from the BBQ right under the broiler. While they're doing that, you can make yourself a quick Tequila Gimlet and be ready for an INCREDIBLE meal. And this is just one of the epic recipes you can find in my Taco Tuesday Cookbook!
Ingredients
Shrimp and fresh pineapple chunks are the heart of these tasty tacos. You’ll also need lime and simple seasonings for extra flavor, cabbage for the taco base, and skewers for cooking the pineapple and shrimp. And, of course, you can add your favorite shrimp taco toppings!
How to Make Pineapple Shrimp Tacos
If you can poke shrimp and pineapple chunks through a skewer, you can make these sheet pan tacos! Once done, you season them, broil for 2 minutes per side, and assemble the tacos. That’s all!
Watch how easily these tangy shrimp tacos come together in this quick video:
What to serve with these tacos
Cilantro lime rice is my family’s favorite side for pineapple shrimp tacos, while my husband will tell you that his favorite part is sipping a Tequila Lemonade or a Pineapple Jalapeño Margarita. I can’t agree more!
More Shrimp Taco Recipes
Love how quick and easy shrimp makes celebrating Taco Tuesday? Consider making spicy shrimp tacos or sheet pan shrimp fajitas next. So delicious!
Find this recipe, and 51 other epic favorites, in The Taco Tuesday Cookbook on page 132!
10-minute Pineapple Shrimp Tacos
Ingredients
- 1 ½ pounds large shrimp, peeled, deveined, tails off
- 2 cups fresh pineapple chunks
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- 2 cloves garlic, grated
- 2 limes, divided
- 2 cups shredded purple cabbage
- 12 corn tortillas, store-bought or homemade
- ¼ cup chopped cilantro
- Easy Guacamole, for topping
Instructions
Prep:
- Place an oven rack about 6″ from the top and preheat the broiler to high. Line a baking sheet with parchment paper for easy cleanup.
- Thread the shrimp onto wooden skewers, alternating with pineapple chunks.
Season:
- In a bowl, combine the olive oil, the juice from ½ of a lime, the grated garlic and spices to form a seasoning paste. Add the shrimp and pineapple pieces and toss to coat with the spices. Reserve remaining lime for slicing into wedges and squeezing over the tacos.
- Place the skewers on the prepared baking sheet and generously brush with the seasoning on both sides.
Cook:
- Place the sheet pan under the broiler for 2 minutes, carefully flipping the skewers with tongs, and cook on the other side for 2 more minutes. Once the shrimp is no longer translucent and have turned pink (no more than 5 minutes total), remove the sheet pan from the oven.
Assemble:
- To assemble tacos, place a generous bed of purple cabbage over a tortilla, top with some cilantro, slide the shrimp and pineapple from the skewers onto the taco, and top with guacamole. Squeeze a lime wedge or two per taco and enjoy!
carmen says
my husband loved these shrimp tacos!