Super Simple Shrimp Tacos with Pineapple Salsa
These Super Simple Shrimp Tacos with Pineapple Salsa is such an easy, tasty dinner idea. It’s light, refreshing, quick and quite possibly the most perfect summer meal!
This post was originally published on June 7, 2015 and was updated June 19, 2019 with new content.
These shrimp tacos are quickly becoming one of my family’s favorite dinner options. And every time I make a recipe with shrimp, I ask myself why I don’t cook with it more often.
In addition to being healthy, shrimp cooks in a matter of minutes, making it ideal for fast weeknight dinners. The sautéed shrimp in these tacos cooks in fewer than five, which by my calculation is just enough time to pour yourself a margarita if you move very very quickly. Don’t forget to make my 5 ingredient Mexican rice to serve on the side!
TIPS FOR MAKING SHRIMP TACOS
While fresh shrimp are delicious, the majority of the time, I purchase raw, frozen shrimp. Frozen shrimp is usually less expensive, and because you can purchase it already peeled, it puts one less step between me and my plate of Super Simple Shrimp Tacos.
For easy shrimp tacos using frozen shrimp, you can thaw the shrimp in your refrigerator overnight, or if you forget (guilty!), you can quickly thaw them too.
To quickly thaw frozen shrimp, place the shrimp in a mesh colander or sieve, then submerge the colander in cool water for 20-ish minutes. Resist the urge to use hot water (the shrimp will start cooking on the outside while the insides are still frozen).
While frozen shrimp are not the best choice if you’ll be eating shrimp cocktail, it’s perfect for recipes where the shrimp are being jazzed up with spices, marinades and other fresh ingredients (hi, Healthy Honey Garlic Shrimp and Easy Shrimp Zucchini Squash Skillet).
Once the shrimp is thawed, peeled, deveined and the tails are removed, they are tossed with classic chili powder, lime and salt. Let the tacos marinate while you whip up the fresh pineapple salsa. Not a fan of pineapple? You can totally use mango instead or even try my strawberry avocado salsa recipe.
TIPS FOR MAKING PINEAPPLE SALSA
This fruit salsa features fresh pineapple, tomato, red onion, apple cider vinegar, honey and chopped cilantro. The pineapple salsa includes a little bit of fresh jalapeño for a kick – if you’re sensitive to spicy foods, make sure to take the ribs and seeds out of the pepper to considerably tone the spice level down. I like to use precut pineapple to keep this recipe super easy.
The pineapple salsa is actually great with just chips and would work well on grilled chicken or served over brown rice. The sweet juicy pineapple balances out the spice from the jalapeño and really takes this whole meal to the next level. I have to say the pineapple salsa really steals the show in this flavorful shrimp taco dinner. So fresh and tasty!
SHRIMP TACO VARIATIONS
I typically make this recipe as written, but sometimes I switch things up a bit depending on the ingredients I have on hand.
- Protein: Instead of shrimp try a different type of seafood. I’ve used tilapia and salmon for a fun twist.
- Salsa: No pineapple on hand? You can use another fruit such as peaches, mango, papaya or even kiwi. Another great option is to add a diced avocado to the salsa.
- Toppings: Add some different toppings such as jalapeño slices, grated cotija cheese or pickled red onion.
TRY THESE OTHER FAVORITE TACO RECIPES!
Absolutely the most perfect summer meal - light, refreshing and quick!
- 1 cup finely chopped pineapple
- 1 small to medium tomato, finely chopped
- 1/2 cup finely chopped red onion
- 1 minced jalapeno pepper
- 1/4 cup chopped fresh cilantro
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 to 1 1/2 pounds large shrimp, peeled and deveined
- juice from 1 lime (2-3 tablespoons)
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 6 corn tortillas for serving
- optional garnish- guacamole, sour cream, cheese
- Prepare salsa by combining all salsa ingredients listed above, pineapple through honey, in a small bowl.
- Toss shrimp with lime juice, salt and chili powder in a medium bowl. Grease a large skillet with olive oil or spray with a nonstick cooking spray and heat over medium-high heat.
- Transfer shrimp to skillet and cook for about 1-2 minutes on each side and until pink. Do not overcook.
Serve shrimp on warmed corn tortillas with salsa and any other favorite garnish.
Follow package instructions for heating tortillas. I like to cook them in a heated skillet for a minute or so on each side.
Make ahead: The pineapple salsa can be made up to 4 hours in advance.
Photos by Sasha at Eat Love Eats.