Pineapple Shrimp Tacos

Pineapple Shrimp Tacos recipe! Sweet and spicy, these tacos combine succulent shrimp, caramelized pineapple, and spicy jalapeño. Try now and taste the tropical flavors!

Sweet and spicy, a match made in heaven! This tropical twist on traditional tacos combines succulent shrimp, juicy pineapple, and a hint of smokiness, all wrapped up in a crispy handmade tortilla.

A flavor fiesta in every bite, these Pineapple Shrimp Tacos are the perfect blend of summer’s sweetness and savory delight.

Ready Time

30 mins


5 servings


  • 1 pound large shrimp, peeled and deveined
  • 1 ripe pineapple, diced
  • 1/2 cup red onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup cilantro, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Five corn tortillas (preferably handmade or artisanal)
  • Lime wedges, for serving


In a medium skillet, heat one tablespoon of olive oil over medium-high heat. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.

Remove the cooked shrimp from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the diced pineapple, red onion, and chopped jalapeño.

Cook until the vegetables are slightly caramelized, about 5 minutes.

Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning. In a small bowl, mix together the ground cumin and smoked paprika.

Sprinkle this spice blend over the pineapple mixture in the skillet, stirring to combine.

Season with salt and pepper to taste. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a few cooked shrimp onto a warmed tortilla, followed by a spoonful of the pineapple mixture.

Top with chopped cilantro and a squeeze of lime juice from a lime wedge. Serve immediately and enjoy!


Don’t overcook the shrimp – they should be pink and fully cooked, but still tender and juicy.

If you’re using frozen shrimp, make sure to thaw them first and pat dry with paper towels to remove excess moisture.

For the pineapple, use a ripe one, but not too ripe – you want it to still have a bit of crunch.

Don’t skip the step of caramelizing the pineapple mixture – it adds a deep flavor to the dish.

Stir frequently to prevent burning, especially when adding the garlic.

If you can’t find handmade or artisanal tortillas, regular store-bought ones will do.

Just make sure to warm them properly to give the tacos a nice texture.

You can customize the spice level to your taste – if you like it milder, use just half of the jalapeño or omit the seeds.

If you prefer it spicier, add more jalapeño or use hotter peppers like habanero.

For a fun twist, try adding some diced bell peppers or diced mango to the pineapple mixture for extra flavor and texture.

Nutrional Value

  • Calories: 340
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 180mg
  • Sodium: 450mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 12g
  • Protein: 26g
Pineapple Shrimp Tacos
Pineapple Shrimp Tacos

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