10-minute Pineapple Shrimp Tacos
This simple recipe tastes like the grilled pineapple shrimp tacos we all love so much… without having to fire up the BBQ. You’re going to love them.
Print
Pin
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!
Nutrition
Serving: 2 tacos | Calories: 303kcal | Carbohydrates: 37g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 875mg | Potassium: 398mg | Fiber: 5g | Sugar: 7g | Vitamin A: 726IU | Vitamin C: 50mg | Calcium: 137mg | Iron: 2mg
