Sheet Pan Pineapple Shrimp Tacos

Sheet Pan Pineapple Shrimp Tacos
Pineapple Shrimp Tacos will make you feel like your sitting on the beach
Recipe type: Appetizer
  • 1 lb. shrimp, peeled, deveined and tails removed
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. lime juice
  • 2 cloves garlic, minced
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • ½ tsp. cayenne (optional)
  • 1 tsp. kosher salt
  • 1½ c. thinly sliced green cabbage
  • ½ c. cilantro
  • 1 tbsp. extra-virgin olive oil
  • Juice of 1 lime
  • Kosher salt
  • 1 medium red onion, sliced
  • 1 pineapple, cored and chopped into ½-inch pieces (about 2 cups)
  • 2 tbsp. extra-virgin olive oil, divided
  • Flour tortillas
  • Lime wedges
  • Freshly chopped cilantro
  • Avocado, sliced
  • Sour cream
  • Thinly sliced radish (optional)
  1. Prepare shrimp: preheat oven to 425°. Pat the shrimp dry with a paper towel before transferring them to a large bowl. Add oil, lime juice, garlic, chili powder, cumin, cayenne (if using), and salt. Let shrimp marinate for at least 15 minutes.
  2. For slaw: Combine cabbage, cilantro, oil, lime juice, and a pinch of salt in a medium bowl. Move slaw to the fridge while you prepare tacos.
  3. Add onions to ⅓ of the sheet pan and toss with 1 tablespoon of oil and 1 tbsp water. Add pineapple to the next ⅓ and toss in 1 tablespoon of oil. Finally, add shrimp to remaining ⅓ of the pan in an even layer. Roast until shrimp is cooked through, about 12 - 15 minutes.
  4. To assemble tacos, lay down a layer of slaw in a tortilla, then add a mixture of shrimp, onions, and pineapple and top with cilantro, avocado, sour cream, and radish, if using.




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