Skip the restaurant and make these spicy shrimp tacos at home in just 20 minnutes.The perfect "I need dinner now" recipe.
★ 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!
These are ready to enjoy in less than 20 minutes!
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.
★ Ingredients You'll Need ★
The 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.
The 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.
The 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 these Tacos ★
Once you have your ingredients gathered, these tacos are very easy to put together.
Watch how easy it is to make these delicious tacos.
★ Tips & FAQs ★
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.
I will confess that my freezer is stocked full of frozen, raw shrimp because I sort of had this revelation just recently and am now excited about all the possibilities of transforming these little sea creatures for our home dining pleasure.
Tacos. Also, ideal for non-planned, quick but yummy dinner. So shrimp + tacos is just like a little heavenly equation for a total last-minute, pulled this one out of the woodwork and BAM! dinner is done and is amazing and you are a hero and absolutely deserve a glass of wine. 🙂
Are you a big fan of tacos?
Then you might just want to own some taco stands and really feel fancy.
★ More Recipes You'll Love ★
Love the idea of a last-minute shrimp dinner?
Then you'll love my other shrimp recipes!
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 The Southern Bite!
Spicy Shrimp Tacos with Pineapple Salsa
- 1 lb frozen raw shrimp
- 2 tablespoon butter
- 6 mini soft taco shells
- ½ cup chopped cabbage
- ½ red pepper
- ¼ cup diced pineapple
- ¼ red onion diced
- ½ jalapeño pepper diced
- Juice from ½ lime
- 1 tablespoon fresh cilantro
- Salt to taste
- 1 part Sriracha sauce
- 2 parts Sour Cream
- Prepare spicy sauce by shaking together sour cream and sriracha in a squeeze bottle. (Refrigerate leftovers)
- 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.
- Melt 1 tablespoon butter over medium heat in a skillet and add shrimp. Stir frequently and cook just until shrimps have all turns pink. Remove from heat and set aside, keeping warm.
- Melt remaining 1 tablespoon butter in skillet. Add pineapples and cook until edges are golden brown. Remove from skillet and let cool.
- Briefly place soft taco shells on skillet to soften and warm both sides. Arrange two of three shells on a plate. Fill with a layer of cabbage. Top with shrimp.
- Prepare salsa by tossing all ingredients together. Add salsa on top of shrimp then finally top with spicy sauce.