Go Back
–+ servings
A white hex tile background with charred white corn tortillas piled with red cabbage, roasted shrimp, pineapple salsa and a creamy avocado sauce.

Easy Sheet Pan Shrimp Tacos with Roasted Pineapple Salsa

These Easy Sheet Pan Shrimp Tacos with Roasted Pineapple Salsa let you enjoy the big bold flavors of summer any time of year. This easy recipe really has it all - crunchy and soft textures, not to mention hitting all of the flavor notes - and it's all pulled together with a creamy avocado sauce. You're going to want to put this one on repeat!
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 635 kcal

Ingredients
  

  • 1 lb. shrimp (peeled & deveined, tail-off, size 21-25)
  • 2 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 red cabbage (thinly sliced)
  • 12 corn tortillas (or as many as you like)

Pineapple Salsa

  • 1 pineapple (whole)
  • 3 tbsp olive oil (divided)
  • 1 cup cucumber (small dice)
  • 1/3 cup red onion (finely diced)
  • 1 jalapeno (finely diced)
  • 2 limes (zest & juice)
  • 1/2 cup cilantro (chopped)
  • 1/3 cup mint (chopped)
  • 1 tsp kosher salt

Avocado Sauce

  • 2 avocados
  • 1/4 cup plain Greek yogurt
  • 1 lime (juiced)
  • 1 tsp honey
  • 1 garlic clove
  • 1/2 bunch cilantro
  • 2 tbsp water (or more if needed)

Instructions
 

  • Preheat the oven to BROIL.
  • Prep the pineapple. Cut off the top and bottom of the pineapple and discard. Standing the pineapple up, remove the outer skin by cutting from top to bottom and rotating as you go. Next, cut the pineapple in half from top to bottom, straight through the core, and then into quarters. Stand each quarter up and cut from top to bottom to remove the inner core, then cut each quarter, crosswise, into 1/2-inch thick slices.
  • Toss the pineapple with 2 tablespoons of the olive oil, season it with salt and pepper, and then place it on a sheet pan, leaving plenty of room between all of the pieces. Broil for 5 minutes, then flip the pieces, and broil for another 5 minutes, or until the pineapple is nicely charred.
  • In the meantime, marinate the shrimp by removing the tails if not already done so, and adding the chili powder, smoked paprika, cumin, coriander, garlic powder, olive oil, salt and pepper and toss to coat well.
  • When the pineapple is done, remove it from the sheet pan to cool, and turn the oven down to 400 degrees.
  • While the oven is cooling down, and while the pineapple is cooling, prepare the rest of the salsa ingredients and combine them in a bowl - cucumber, red onion, jalapeno, zest and juice of limes, cilantro, mint, and 1 tablespoon of olive oil and set aside.
  • Next, prepare the avocado sauce by combining all of the ingredients in the bowl of a food procesor or blender and blend until smooth. If the consistency is too thick, continue to thin with additional water, as needed.
  • Add the shrimp to the sheet pan and roast for about 8 minutes or until cooked through. *Be careful not to overcook, as the they will become tough.
  • While the shrimp is roasting, cut the pineapple into a small dice and add it to the rest of the salsa ingredients.
  • Using a cast iron pan, or directly over an open flame, char the corn tortillas on both sides.
  • When ready to serve, move all of the shrimp to one side of the sheet pan. Add a pile of thinly sliced red cabbage, a pile of tortillas, a bowl of the salsa, and a bowl of the avocado sauce. Bring it to the table and ENJOY!

💌 Save This Recipe

We'll email this post to you, so you can come back to it later!

I'll also send you other recipes I know you'll love. Unsubscribe at any time.

Notes

  • If you choose to use smaller shrimp, please note that the cooking time will need to be reduced.  I prefer larger shrimp when roasting because the odds of over cooking them are greatly reduced.
  • If you want to skip the step of roasting the pineapple, you can just use it fresh.
  • To save time, you can buy an already cored pineapple.
  • You can use flour tortillas if you prefer.  Flour tortillas do not get charred - instead, you can wrap a stack in aluminum foil and heat them up in the oven.

Nutrition

Calories: 635kcalCarbohydrates: 88gProtein: 34gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 183mgSodium: 1371mgPotassium: 1512mgFiber: 19gSugar: 30gVitamin A: 1515IUVitamin C: 171mgCalcium: 259mgIron: 4mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe