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★ Why You'll Love this Recipe ★
Gourmet Tacos Made at Home!
You'll feel like you are eating out but it's actually easy to make these spicy shrimp tacos with pineapple salsa at home! This recipe is inspired by the shrimp tacos featured on Firebird's menu.
These refreshing shrimp tacos feature plump shrimp topped with a fresh, tangy salsa made from pineapple, cilantro, red onion, bell pepper, jalapeño and lime. Served on warmed tortillas, these tacos offer a perfect balance of heat and sweetness for a flavorful, tropical twist on taco night!
Corn or Flour Tortillas
These fancy tacos can be made using corn or flour tortillas, and are stuffed with shrimp, slaw, and fresh pineapple salsa. A simple 2-ingredient sauce tops these off for a touch of creaminess and spice. YUM.
Quick and Easy to Make
These shrimp tacos are ready to enjoy in less than 20 minutes! Just cook the shrimp, chop and toss the salsa ingredients. Mix up the 2-ingredient sauce and layer everything in a shell. Easy. Delicious.
Forgot to defrost? Not a problem.
These shrimp tacos will save the day every time. Shrimp is actually my favorite non-planned dinner item. You can defrost them in seconds and transform them into something so sophisticated and impressively gourmet in a matter of minutes.
Are you a big fan of tacos?
Then you might just want to own some taco stands and really feel fancy.
★ Ingredients You'll Need ★
Main Ingredients
You'll need just 6 main ingredients for these tacos!
- Shrimp. Must be raw. You can use fresh or frozen.
- Butter. This is to cook the shrimp. You can use cooking oil instead if you prefer.
- Slaw. You can use any variety of pre-packaged slaw mix or chop your own cabbage.
- Pineapple salsa. You can make this ahead of time, or make it fresh.
- Creamy Sriracha. This is simply combining Sriracha sauce with a touch of mayo to give it a creamy texture. The creaminess tones down the spice and enhances the flavors of the dish.
Pineapple Salsa Ingredients
This salsa can also be enjoyed as a dip with chips! You can make it ahead and store in the fridge for up to 6 days.
Here's everything you need to make the pineapple salsa:
- Red bell pepper. These are a touch sweeter than green bell peppers which works nicely with the pineapple. You can use any color bell pepper you prefer.
- Red onion. These are more mild than other onions and also add a nice color to this salsa!
- Pineapple. Of course! You can use fresh or canned. It doesn't make a big different in flavor either way.
- Jalapeño pepper. For extra spice, leave some seeds in.
- Lime juice. Fresh squeezed is always better, it's much more flavorful so you need less which doesn't water down your salsa.
- Salt. I like to use sea salt. It just a little extra flavor.
- Cilantro. This can be left out if you're not a fan.
Creamy Sriracha Sauce Ingredients
Very simple. Just Sriracha sauce + mayonnaise. You can make a big batch ahead of time and store it in your fridge for up to 2 months. I like to store it in a squeeze container with a lid so it's easy to apply to the tacos. You can find condiment squeeze bottles at the dollar store or on amazon.
★ How to Make this Recipe ★
Once you have your ingredients gathered, these tacos are very easy to put together.
Here's a look at the steps:
- Sauté shrimp until plump.
- Warm corn tortillas in a skillet.
- Chop and mix together pineapple salsa ingredients.
- Layer slaw and cooked shrimp in corn tortillas.
- Make Sriracha mayo sauce.
- Add lime wedges and Sriracha mayo sauce to tacos and serve.
★ Tips & FAQs ★
Yes, pineapple pairs really well with shrimp—the sweet, tangy flavor of pineapple complements the savory, slightly briny taste of shrimp. This combo shines in dishes like grilled shrimp and pineapple skewers, sweet and sour stir-fries, shrimp tacos with pineapple salsa, or even coconut shrimp with a tropical twist. It's a popular, refreshing pairing, especially for summer meals.
For pineapple shrimp tacos, a creamy, slightly spicy sauce like the popular Bang Bang sauce, Yum-yum sauce or sriracha-mayo works great to balance the sweetness of the pineapple and the savoriness of the shrimp. You could also go tropical with a coconut-lime drizzle or lighten it up with a honey-lime yogurt sauce. Something with a little tang and heat really pulls all the flavors together and makes each bite pop.
Yes! To save time, you can find Sriracha mayo, ready-made, in most grocery stores.
Yes. To save time, you can skip this step. However, sautéing the pineapples adds a touch of caramelized flavor and heats the pineapples create an interesting contrast between the hot and cold ingredients.
★ More Shrimp Recipes ★
Love the idea of a last-minute shrimp dinner?
Browse all my easy dinner recipes with shrimp.
Try pineapple salsa as a dip!
Get the recipe for pineapple salsa you can eat with chips as a dip. Makes a great appetizer!
This recipe for spicy shrimp tacos with pineapple salsa was featured on South Your Mouth and The Southern Bite!
Shrimp Tacos with Pineapple Salsa
Equipment
Ingredients
- 1 lb frozen raw shrimp
- 2 tablespoon avocado oil or butter
- 6 soft taco shells
- ½ cup coleslaw mix
SALSA
- ½ red pepper
- ¼ cup pineapple tidbits
- ¼ red onion diced
- ½ jalapeño pepper diced
- 1 lime juiced
- 1 tablespoon cilantro chopped
- salt to taste
Sriracha Crema
- ¼ cup Sriracha sauce
- ½ sour cream
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Instructions
- Make crema. Prepare crema sauce by shaking together sour cream and sriracha in a squeeze bottle. (Refrigerate leftovers)
- Thaw shrimp. Place raw frozen shrimp in colander and rinse with room temperature water to remove frost. Pat dry with towel so that shrimps can get a nice crispy, golden brown sear and don't steam in the pan and become rubbery.
- Cook shrimp. Heat 1 tablespoon oil in a skillet over medium heat and add shrimp. Season with salt. Stir frequently and cook just until shrimp is pink. Remove from heat and set aside, keeping warm.
- Sauté pineapples. Melt remaining 1 tablespoon oil to skillet. Add pineapples and cook until edges are golden brown. Remove from skillet and let cool.
- Make salsa. Prepare salsa by tossing remaining ingredients together with cooled pineapples.
- Warm tortillas. Briefly place soft taco shells on skillet to soften and warm both sides.
- Assemble tacos. Arrange two or three shells on a plate or use a taco stand. Fill with a layer of cabbage. Top with shrimp and pineapple salsa. Drizzle with crema sauce and serve.
Video
Notes
- Feel free to season shrimp with garlic powder, fajita seasoning, and/or cumin so added flavor.
- Try these tacos with chicken or beef in place of shrimp.
vas_eka says
Looks gorgeous!
Angela G. says
Thanks! 🙂