A burst of sunshine in each bite
The other night I stood by the grill with fire dancing under shrimp skewers. I was chasing that perfect blend of tang and sweet that I crave. Right there I knew I had nailed it. Zesty grilled shrimp tacos with pineapple salsa had come alive in my hands. Everything around me smelled like tropical breeze and spice.
I scooped up a taco loaded with shrimp that were kissed by fire and draped in salsa that had juicy pineapple bits. The lead vegetable of shredded red cabbage added crunch and bright color. I closed my eyes and savored that moment. That quick saute of onions and peppers before they hit the grill had added a secret layer of flavor I never skip. Then came a broil finish to get those charred edges just right.
If you need a dish that feels like vacation on a busy weeknight then trust me you can get there in under half an hour. This is why I fall for these Zesty grilled shrimp tacos with pineapple salsa again and again. It is about that zing on your tongue and the ease of pulling it all together.
Reasons this dish steals the show
- Bursting fresh flavors shrimp meets tangy salsa meets bright herbs for a taste explosion
- Speedy cooking grill and assemble in minutes for a fast dinner fix
- Colorful appeal red cabbage corn tortillas and salsa look as good as they taste
- Easy to customize add avocado or jalapeno if you want a little extra kick
- Kid friendly get them to help toss shells and fill tacos with sauces
- Smart crowd pleaser perfect for casual gatherings or family weeknight meals
Gather your flavor team
- 1 pound shrimp peeled deveined and tails off
- 8 small corn tortillas warm and pliable
- 1 cup fresh pineapple diced
- 1 cup shredded red cabbage as your lead vegetable
- 1 small red onion chopped fine
- 1 bunch cilantro roughly chopped
- 2 limes zest and juice
- 2 cloves garlic minced
- 1 teaspoon chili powder adjust to taste
- Salt and pepper to season everything
Speed through the assembly steps
Step 1 gather equipment you need a grill or grill pan a bowl for salsa and mixing spoons make space for tortillas and toppings
Step 2 create the pineapple salsa toss diced pineapple chopped red onion cilantro lime zest and juice in a bowl season with salt give it a quick stir and set aside to marry flavors
Step 3 season shrimp pat the shrimp dry then sprinkle garlic chili powder salt and pepper toss well so each piece gets covered
Step 4 quick saute onions heat up a skillet with a drizzle of oil cook the chopped onion and garlic until they are soft and fragrant about two minutes
Step 5 grill or pan sear shrimp place shrimp on the heated grill or skillet cook two minutes each side until pink and firm
Step 6 broil finish shrimp pop shrimp under the broiler for a minute to get those charred tidbits that add so much taste
Step 7 warm shells wrap tortillas in foil and heat them on the grill or in the oven for a few minutes until they are soft
Step 8 assemble tacos lay a few shrimp on each tortilla top with pineapple salsa shredded red cabbage and extra cilantro then squeeze lime juice on top
Tips to speed up the heat
- Prep ahead chop salsa ingredients a morning or the night before it makes assembly so much faster
- Use frozen shrimp thaw them quickly under cold water for five minutes to save time
- Skirt steak trick if you grill steak you can borrow flavor that drippings from the same grill for a smoky edge
- Double up salsa make extra for nachos quesadillas or as a side dip for chips
- Keep warm set up a low oven at one hundred fifty degrees to hold shells while you finish grilling
First bite tale
I bit into my very first taco and felt like I was on a beach in another corner of the world. The shrimp was tender and had that fire kissed texture that makes me grin. Then the pineapple salsa burst with sweet juice and fresh cilantro notes right on my tongue. The shredded cabbage added a crisp snap and every chew was a party of textures.
At that moment I forgot about all the hustle of dinner prep earlier. I leaned back and closed my eyes as the flavors rolled together. I had to make another for my partner seconds later. They came over plate in hand and joined the flavor fest. That first bite set the tone for one of the best quick meals we have in our fridge rotation.
Leftover taco adventure
Leftover Zesty grilled shrimp tacos with pineapple salsa never stay around long but when they do I love turning them into other treats. Store the shrimp and salsa separately in airtight containers so nothing gets soggy. The shrimp keep for up to two days while salsa stays fresh for three. Cabbage can wait in its own bag so it stays crisp.
For lunch I tuck the leftover shrimp into a salad bowl with spinach sliced avocado and a drizzle of the salsa as dressing. Sometimes I wrap it up burrito style using a large tortilla and toast it on a pan for a crunchy finish. I have also added the salsa to scrambled eggs and it wakes them up like a tropical wake up call.
If you do run low on pineapple salsa you can chop mango or peach as a remix or use canned pineapple drained and rinsed. No matter how you spin it this recipe is built to adapt to what you have and still feel like a party.
Wrapping up and frequent questions
- Can I make this gluten free yes use corn tortillas that are certified gluten free check labels when needed
- What if I do not have fresh pineapple you can use drained canned pineapple just pat dry so it is not too wet
- How can I add more heat mince a jalapeno into the salsa or sprinkle crushed chili flakes on the shrimp before grilling
- Is it okay to use wooden skewers yes just soak them in water for at least thirty minutes to prevent burning
- Can I prepare the salsa ahead absolutely it gets even better if it sits for thirty minutes or more to let flavors blend
- How should I reheat leftover shrimp gently warm them on a skillet over low heat or toss in microwave for thirty seconds so they do not get chewy
- What sides pair well simple rice beans or a light slaw on the side round out the meal
There you have it a complete guide to Zesty grilled shrimp tacos with pineapple salsa. I hope you feel ready to bring a slice of summer to your table. Gather your ingredients fire up the grill and enjoy this fast fun dinner is a little bit tropical a little bit spicy and all delight.
Zesty Grilled Shrimp Tacos With Pineapple Salsa
Equipment
- 1 grill or grill pan
- 2 mixing bowls
- 1 skewers if using wooden skewers, soak in water for 30 minutes
- 1 cutting board
- 1 tongs
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- to taste salt
- to taste pepper
- 1 juice of lime
- 1 cup fresh pineapple, diced
- ¼ cup red onion, finely chopped
- ¼ cup cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 juice of lime
- to taste salt
- 8 small corn tortillas
- additional lime wedges for serving
- optional avocado slices
Instructions
- In a mixing bowl, combine olive oil, chili powder, garlic powder, paprika, cumin, lime juice, salt, and pepper. Add the shrimp, and toss to coat well. Let marinate for about 10 minutes.
- While the shrimp is marinating, prepare the pineapple salsa. In another bowl, mix diced pineapple, red onion, cilantro, jalapeño, lime juice, and salt. Stir well and set aside.
- Preheat the grill or grill pan over medium-high heat.
- Thread the marinated shrimp onto skewers if desired. Grill the shrimp for 2-3 minutes per side or until they are pink and opaque. Remove from grill and let rest for a minute.
- Warm the corn tortillas on the grill for about 30 seconds on each side.
- To assemble the tacos, place a few shrimp on each tortilla, top with pineapple salsa, and add avocado slices if using.
- Serve immediately with lime wedges on the side.
