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My new go-to weeknight tacos, Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce. Spicy roasted shrimp and sweet pineapple stuffed into warmed tortillas with a creamy, roasted garlic sauce, crunchy slaw, and avocado. The spicy tropical shrimp tacos made all on just one sheet pan and in under 30 minutes. These tacos are quick, simple, healthy, and so delicious!
Starting the week off with tropical tacos! If you read yesterday’s favorites post you know my family is planning a trip to the Caribbean this summer. After thinking about that trip, I was inspired to make a fun tropical taco. Of course, they’d be even better if they were enjoyed on a tropical beach in ninety-plus-degree weather…a cool drink with an umbrella would be a great addition too!
I still have a few months until that family trip, but until then, I’m making these tacos. They’re not as exciting as that vacation, but geez, they sure are good. And they’re the easiest to make too!
By looking at the ingredient list, these tacos might seem involved, but they could not be easier or quicker to make. They’re complete with spicy seasoned-up shrimp, the best roasted jalapeño pineapple salsa, and a creamy cooling cilantro lime garlic sauce too.
There’s a lot happening, but I have a few tricks that keep these tacos quick and easy!
Here are the quick details
Start out with the shrimp. I love to roast the shrimp in the oven – so quick and mess free. The shrimp are tossed in a tropical spicy mix of chili powder, all-spice, ginger, thyme, and cayenne pepper. It’s very, very Caribbean-inspired.
On the same pan as the shrimp, I also roast up the garlic for the garlic sauce, and the jalapeño for the salsa.
Just throw everything into the oven and roast. The shrimp cooks in less than ten minutes, so these really do come together quickly. I love to give everything a little crispiness right before I pull the pan out of the oven. So for the last minute of cooking, I switch the oven to broil for that extra little touch. Just be sure to watch closely, broilers work quickly!
Now, that garlic sauce
For the garlic sauce, I grab those two roasted garlic cloves from the sheet pan and puree them with a little greek yogurt. I then add plenty of cilantro and green onions.
It’s best to keep this sauce on the simpler, cool side since both the shrimp and the pineapple have a nice kick to them. This sauce provides the perfect balance.
And lastly, the salsa…my favorite
We all know how much I love a fruity salsa. I include them in most of my taco recipes and prefer them to a tomato-based salsa any day.
But this roasted jalapeño pineapple salsa…it’s all done up. And it’s my favorite salsa yet. For one, the roasted jalapeño is a game-changer. It adds a smokiness to the sweet pineapple that’s so delicious. My next non-traditional secret? A squeeze of orange juice in addition to fresh lime juice. It carries out the tropical flavors and vibes and adds an extra special citrus essence to the salsa that’s addictingly good.
I would eat this by the spoonful…
But of course, it’s better when piled into these tacos.
So layer up a little smashed avocado, creamy slaw, salsa, and shrimp then drizzle over that garlic sauce. Looks fancy and like these tacos took hours to prepare, but in reality, they take thirty minutes – tops.
Got to love that, and what’s even better? They taste pretty darn amazing too. Perfect weeknight taco to keep dinner fresh and exciting!
Looking for other tropical recipes? Here are a few…
Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Cilantro Lime Salmon with Mango Salsa
Lastly, if you make these Sheet Pan Jalapeño Pineapple Shrimp Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Servings: 6
Calories Per Serving: 265 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon all-spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- warm tortillas and smashed avocado, for serving
Garlic Cilantro Sauce
- 2 cloves garlic, smashed
- 1/2 cup plain Greek Yogurt or sour cream
- 2-3 tablespoons fresh lime juice
- 1/4 cup chopped green onions
- 1/2 cup fresh cilantro
- 2-3 cups shredded green cabbage
Roasted Jalapeño Pineapple Salsa
- 1-2 jalapeños
- 1 cup diced pineapple
- 1/2 cup cilantro, roughly chopped
- juice from half an orange (about 1/4 cup)
- juice of 1 lime (about 2 tablespoons)
Instructions
- 1. Preheat the oven to 450° F. 2. On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.3. To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine. 4. Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce. 5. To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, cilantro, orange juice, lime juice, and a pinch of salt. 6. Stuff the avocado, slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.
I am really enjoying your recipes, having only recently found your website. I’ve made a number of items that are already a “do again.” Being relatively new to this cooking thing I find that my kitchen is somewhat lacking in proper tools and I would appreciate some simple commentary about those items you use to prepare your recipes (I’m looking to buy my first Staub Dutch oven soon). Or maybe you have already posted that kind of information and I just haven’t found it yet…? Thank you for your recipes. You’ve added a lot to my weekly meals (and a bit to my waistline — but that’s OK because I’m enjoying it).
Hey Charles,
Thanks so much for reading today and sharing your message! I am so glad you have been enjoying the recipes:) Here is a link for my top 15 kitchen essentials, I hope this helps: https://www.halfbakedharvest.com/shop/kitchen/?current_page=tieghans-top-15
Have the best week! xTieghan
I made this for dinner last night and it was so good! Did not change anything in the recipe! Will be making this again!
Hey Kathleen,
I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
Making tonight! What did you do to toast the tortillas?
Christy
Hey Christy,
I always toast my tortillas directly over my stove top flame. You can also warm them in a skillet. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this for my spice-adverse parents and the entire family raved about it. They’re already asking when I’ll make it again. Thank you!
Hey Shannon,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Made this for a large group last night!
I made the following modifications:
1.) reduced amount of Chipotle and added regular Chili powder and cumin.
2.) Sprinkled the shrimp with fresh lime juice prior to tossing in spices.
3.) Marinated Chicken breasts (pounded first) in Lime, olive oil, and some of the seasoning, and grilled, so we had a turf option for the family members who are seafood averse.
Everyone loved and we are thinking of doing a pork situation with the same spice combo!
Hey Jaci,
Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! Thanks for sharing what worked best for you! xTieghan
I tried this recipe tonight, I loved the pineapple salsa and the garlic sauce! However, I really, really disliked the shrimp. I think this recipe would be much better without all-spice. Not sure if my all-spice just has too much clove in it, but the clove taste was extremely overpowering. I think next time I make this recipe I will omit the all-spice, reduce the cinnamon and add smoked paprika and chili powder (maybe even a little bit of cumin) instead 🙂
Also, I did love the taste heating the tortillas directly on the fire. SO good!!
Hey Ami,
Thanks for giving the recipe a try, so sorry the spices weren’t to your liking! xTieghan
I don’t like shrimp but this recipe looks so good you might convert me!!
it’s on the menu for next week!
Lol thanks Milena! Let me know if you give the recipe a try! xTieghan
Y’all – this is so good!! This was such a perfect light, easy zesty summer supper. I couldn’t get enough of the fresh salsa or the creamy garlic sauce (amazing on the slaw – might have to be a new twist on coleslaw for bbqs!).
Since I had a little extra time in the afternoon, I made the slaw and salsa early/let the raw shrimp marinate in the seasoning to let all the flavors really meld. Once everyone got home, I popped the shrimp under the broiler for a few minutes and voila! Thanks Tieghan!
Hey Margaret,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
Made this last night and loved it! Super easy to make even with the three different elements. Will definitely make again!
Hey Morgan,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
What size shrimp? 15-20?
Hey Kris,
The recipe calls for 1 1/2 pounds of large shrimp. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made most of it tonight (skipped the homemade salsa). Delish! I served it with cilantro lime brown rice. My husband said, “Put this in the rotation.” ❤️
Hey Maria,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
Grilled the shrimp and pineapple and it was amazing!!!!!!! This recipe did not disappoint. But who am I kidding…all of your recipes are amazing.
Hey Beth,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
There was SO MUCH joy around our table tonight! This was amazing. Thank you! I saw the post and picked up the ingredients on my way home today. We are having this again…soon!
Hey Vickie,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
Do you use raw shrimp or pre-cooked shrimp? I am assuming raw but want to double check. I am planning on doing this recipe this week!!
Hey Sarah,
You will want to use raw shrimp for this recipe. Please let me know if you give the recipe a try! xTieghan
Girlfriend this is at least an hour with prep and putting together! Delicious
Thanks for trying the recipe Stacie, sorry this took you longer than expected! xTieghan