These grilled shrimp tacos feature tender shrimp and sweet, tangy pineapple salsa all inside a warm tortilla. They're the perfect light, refreshing, quick meal that’s perfect for summer!
Why You'll Love These Shrimp Tacos
These grilled shrimp tacos have a festive vibe that works for entertaining, but they’re just as good for an easy dinner in. Spicy shrimp combined with sweet pineapple salsa for an unforgettable combination.
Ingredients
- Fresh or canned pineapple chunks
- Red onion
- Red bell pepper
- Jalapeno
- Lime juice
- Cilantro
- Fresh or frozen shrimp
- Corn tortillas (I like Mission Extra Thin Yellow Corn Tortillas)
- Purple cabbage
How to Make Grilled Shrimp Tacos
- If you’re using frozen shrimp, thaw it.
- Preheat the grill. Place pineapple chunks, quartered red pepper, and quartered red onion on the grill and cook until charred on both sides. Set aside to cool then dice the pepper and onion.
- Mix the shrimp with olive oil and seasonings. Toss them on the grill for 2-3 minutes per side, until bright pink and cooked through.
- Make the salsa: combine grilled pineapple, red pepper, red onion, jalapeno, and lime juice.
- Assemble tacos in a tortilla. Start with a layer of purple cabbage, add shrimp, and top with grilled pineapple salsa, cilantro, and a squeeze of lime juice.
How to Make Grilled Pineapple Salsa
Make sure the pineapple (fresh or canned) is cut into chunks to make grilling easy. Add red pepper and red onion to the grill and take this salsa to the next level.
I'm a huge fan of fruit salsa - sweet, juicy and versatile, you'll never want regular salsa again. You can use any fruit like berries, peaches, or mangos, but pineapple is a perfectly tangy pair for these shrimp tacos.
More Summer Recipes
Shrimp Tacos with Grilled Pineapple Salsa
Ingredients
For the Shrimp
- 1 lb shrimp peeled, deveined, tails removed
- 2 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon ground cumin
- 1 /2 tablespoon paprika
- Kosher salt & pepper
- ½ lime juiced
- 1 tablespoon lime zest
Grilled Pineapple Salsa
- 8 oz canned pineapple chunks in 100% juice
- 1 red bell pepper quartered
- ¼ red onion quartered
- 1 jalapeno minced
- ½ lime juiced
- Kosher salt & pepper
For Serving (optional)
- Corn tortillas
- Shredded purple cabbage
- Fresh cilantro
- Avocado
Instructions
- Place the shrimp in a large bowl. Add the olive oil, lime zest and juice, garlic, paprika, chili powder, cumin, salt, and pepper. Stir until all of the shrimp is well coated and let the shrimp rest while you make the salsa.
- Heat the grill to medium-high heat. Place pineapple chunks, quartered red pepper, and quartered red onion on a grill mat or thread onto skewers, grill until charred on both sides. Set aside to cool then dice peppers and onion.
- Place the shrimp on the hot grill and grill for 2 to 3 minutes per side or until shrimp is pink. Remove and set aside.
- In a medium bowl, combine grilled pineapple, red pepper, red onion, jalapeno, and lime juice. Season with salt, to taste. Stir until well combined.
- Assemble your tacos! Start with a layer of purple cabbage, add shrimp, and top with grilled pineapple salsa, cilantro, and a squeeze of lime juice.
Nutrition
Did you try this? Let us know!