Go Back

Grilled Shrimp Tacos with Pineapple Salsa

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Marinating time 15 minutes
Total Time 41 minutes
Servings 4

Ingredients
  

  • Marinated Shrimp:
  • 1½ lbs 680g large shrimp, peeled, deveined, tails removed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • Zest of 1 lime
  • Pineapple Salsa:
  • 2 cups 330g fresh pineapple, finely diced
  • ½ red onion finely diced
  • 1 jalapeño seeds removed and finely diced
  • ¼ cup fresh cilantro roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon salt
  • Lime Crema:
  • ½ cup 120g sour cream or full-fat Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 small garlic clove grated
  • ½ teaspoon salt
  • 1 tablespoon water to thin
  • For the Tacos:
  • 12 small corn or flour tortillas
  • 2 cups shredded purple or green cabbage
  • 1 ripe avocado thinly sliced
  • Extra cilantro leaves and lime wedges

Instructions
 

  • Toss shrimp with olive oil, garlic, smoked paprika, cumin, chili powder, salt, pepper, cayenne, and lime zest. Marinate at room temperature for 15 minutes.
  • Combine pineapple, red onion, jalapeño, and cilantro. Add lime juice, lime zest, and salt. Toss and set aside to meld.
  • Stir together sour cream, lime juice, lime zest, garlic, salt, and water until drizzleable. Set aside.
  • Prepare cabbage, avocado, and remaining toppings and arrange on the table.
  • Heat grill or grill pan to high. Oil lightly. Thread shrimp on skewers. Grill 2 to 3 minutes per side until pink, lightly charred, and curled into a loose C shape.
  • Warm tortillas on the grill or in a dry skillet for 30 to 45 seconds per side.
  • Assemble — two to three shrimp per tortilla, a spoonful of pineapple salsa, shredded cabbage, avocado slices, and a drizzle of lime crema. Scatter fresh cilantro and squeeze lime over everything. Serve immediately.

Notes

  • Remove tails before marinating for easy taco assembly
  • Do not marinate longer than 30 minutes — lime zest begins to break down the shrimp
  • Thread shrimp on two parallel skewers for easy, single-motion flipping
  • A loose C shape means done — a tight O means overcooked
  • Make pineapple salsa 15 to 30 minutes ahead for the best-integrated flavor
  • Warm tortillas properly — 30 to 45 seconds per side on a hot surface
  • Thaw frozen shrimp and pat completely dry before marinating
  • For indoor cooking, use a cast-iron skillet on the highest heat setting
  • Serve all components at the table for a crowd-friendly build-your-own taco format
  • For dairy-free crema, use full-fat coconut yogurt in place of sour cream