Sheet Pan Pineapple Shrimp Tacos

Juicy shrimp and sweet pineapple come together in this sheet pan taco recipe, creating a tropical twist that is just right for busy nights or when you want to impress guests with minimal fuss. Every bite bursts with color and flavor, and the whole meal comes together in half an hour.

I gave this recipe a whirl when I needed something cheerful on a chilly evening. Since then, it has become my go-to for weeknight dinners and summer gatherings alike.

Ingredients

• Large raw shrimp peeled and deveined: Shrimp cook quickly and bring a juicy bite to the tacos Look for shrimp that are firm with a fresh mild scent for best flavor
• Olive oil: Helps the marinade coat the shrimp evenly Use extra virgin for the most robust flavor
• Lime juice: Adds brightness and a little tang Freshly squeezed gives the best citrus kick
• Garlic minced: Essential for savory depth Choose garlic cloves that feel firm with no sprouting
• Chili powder: Brings gentle heat and a signature taco flavor Check the freshness date for bold color and aroma
• Ground cumin: Adds earthy warmth Opt for whole cumin seeds and grind for extra freshness if possible
• Smoked paprika: Delivers subtle smokiness and that extra layer of flavor Look for Spanish smoked paprika with a rich aroma
• Salt and black pepper: Balances flavors and seasons the shrimp evenly
• Fresh pineapple cut into chunks: Gives sweetness and juicy contrast to the savory shrimp Choose golden yellow pineapple that gives slightly when pressed and smells sweet
• Red bell pepper sliced: Adds crunch and a gentle sweetness Look for firm shiny peppers with no soft spots
• Red onion sliced: Brings color and a sharp sweet contrast Fresh onions should be heavy with tight skins
• Jalapeño sliced optional for heat: Adds a spicy kick Opt for glossy dark green peppers if you want a little fire
• Corn or flour tortillas: Serve as the cozy vehicle for all the toppings Warmed tortillas create the best texture Use corn for gluten free or flour for extra softness
• Shredded red cabbage: Adds crunch and vibrant color Slice as thin as possible for the best texture
• Fresh cilantro chopped: Brightens up the tacos and complements the lime
• Avocado sliced: Lends creamy richness Choose avocados that yield to gentle pressure
• Lime wedges: Perfect for squeezing on a fresh note before eating

Step-by-Step Instructions

Preheat Oven:

Heat your oven to four hundred twenty five degrees Fahrenheit two hundred twenty degrees Celsius and line a large sheet pan with parchment paper or foil This prevents sticking and makes cleanup effortless

Marinate the Shrimp:

In a large mixing bowl combine the shrimp olive oil lime juice minced garlic chili powder cumin smoked paprika salt and black pepper Toss thoroughly so every shrimp is glossy and coated in spices Set aside while you prep the vegetables

Arrange Pineapple and Veggies:

Spread pineapple chunks red bell pepper red onion and jalapeño if using in a single even layer on the lined sheet pan Drizzle lightly with a bit more olive oil and season with a small pinch of salt and pepper This gives the vegetables a head start on roasting so they become caramelized and just tender

Roast Vegetables:

Place the pan of pineapple and vegetables in the oven and roast for eight minutes The vegetables should begin to soften and edges just start to brown which adds toasty flavor

Add Shrimp and Finish Roasting:

Pull the sheet pan out and use tongs to toss the pineapple and vegetables Scatter the marinated shrimp evenly on top so each one touches the hot pan Return the pan to the oven and roast for another six to seven minutes until shrimp are opaque and pink This quick roast locks in their juiciness

Warm the Tortillas:

While everything finishes roasting heat tortillas in a dry skillet for about thirty seconds each or wrap them in a damp towel and microwave for thirty seconds Warm tortillas are more pliable and make assembling the tacos easier

Assemble and Serve:

Fill each tortilla with a generous scoop of shrimp roasted pineapple and vegetables Top with red cabbage cilantro and avocado Finish with a squeeze of fresh lime

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Pineapple is my favorite ingredient here The way it caramelizes and glistens on the pan while its juices blend with the spices makes these tacos taste extra special My kids still talk about the time we made these for a backyard taco night and ended up eating every last bite standing around the grill

Storage Tips

Store leftover filling in an airtight container in the refrigerator for up to two days To reheat spread on a baking sheet and warm at three hundred fifty degrees until hot Tortillas are best enjoyed fresh but leftovers make a great rice bowl

Ingredient Substitutions

If you do not have fresh pineapple canned pineapple chunks drained work in a pinch You can also use cooked shredded chicken in place of shrimp If cilantro tastes soapy to you try thinly sliced green onion instead

Serving Suggestions

Pair these tacos with simple black beans grilled corn salad or a bowl of tortilla chips For extra richness drizzle with chipotle mayo or spoonful of plain Greek yogurt

Cultural Context

Shrimp and pineapple tacos spotlight the vibrant fusion of Mexican coastal flavors with a playful tropical twist The recipe blends classic street tacos with family friendly sheet pan cooking so you get a taste of tradition and innovation in every bite

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Recipe FAQs

→ How do I prevent the shrimp from overcooking?

Roast the shrimp just until they turn pink and opaque, typically about 6–7 minutes. Watch closely to avoid a rubbery texture.

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely and pat them dry before marinating for best roasting results and flavor absorption.

→ What can I substitute for pineapple?

Mango makes an excellent alternative for a different tropical sweetness. Roasted peaches or grilled corn also work well.

→ How do I make the meal gluten-free?

Choose certified gluten-free corn tortillas and double-check all seasoning and packaged ingredients for potential gluten sources.

→ What toppings enhance the flavor of these tacos?

Add shredded cabbage for crunch, sliced avocado for creaminess, fresh cilantro for brightness, and a squeeze of lime before serving.