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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.
How did u get those tortillas?
Home made or store bought?
Hey there,
I used store bought tortillas and I like to heat them over the stove top flame. I hope the recipe turns out amazing for you! Please let me know if have any other questions! xTieghan
Made these last night! Wow!
The sauce and salsa were delicious!!! Flavor! Flavor! Flavor! Cant wait to make these again! Seriously!
Hey Cindy,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this for dinner today. It was delicious but be careful if you don’t like spicy food. I found this too spicy for my taste, but my husband thought it was great. He used extra jalapeño, but then he thinks Thai peppers are meant to be eaten raw, seeds and all, as a snack.
I’ll be making this again, thank you.
Hey Elsie,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
Could I make the sauce and salsa in advance? How long would it keep?
Hey Brianne,
Sure, I would make no more than 1 day in advance and keep in the fridge. I hope you love this recipe, please let me know if you give it a try! xTieghan
I didn’t have shrimp and used grilled Salmon. It turned out wonderful!
Hey Kristal,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
Wonderful recipe! My husband is a pineapple fanatic, so I made these tacos for dinner and paired them with your spicy Serrano pineapple margaritas (yum!), and finished with pineapple upside down cake for dessert. It was a winning Father’s Day meal. Thanks so much for sharing!
Hey Jess,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
Wondering if you could use another kind of fish, and if so what would you recommend. Some family members don’t like shrimp. Could you put two kinds of fish on sheet pan?
Thank you for your response~
Hey Lynne,
I would do a mild white fish like cod, yes you could cook them on the same pan. I hope you love this recipe, please let me know if you have any other questions! xTieghan
I didn’t have shrimp and used grilled Salmon. It turned out wonderful!
Hey Kristal,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
This recipe looks great! But I’m allergic to shrimp (all shellfish) is there a fish you’d recommend substituting?
Hey Kerry,
I think a mild white fish like cod would also work well here. Please let me know if you have any other questions! xTieghan
Kind of deconstructed it (will explain) but we will definitely make it again:
I did about half the amount of shrimp for 2 people and cut the spice measures in half. We roasted per the recipe and also roasted a jalapeno on the side at the same time.
We didn’t make the garlic cilantro sauce or use cabbage, but we did make the pineapple salsa as directed, adding the roasted jalapeno. I froze some grilled pineapple a couple of months ago and we thawed and used some of that.
We didn’t use tortillas — just ate the shrimp with salsa and leftover Mexican rice on the side! Very yummy! Will be using leftover salsa today with chips! We love tacos so will try the recipe that way soon.
Hey Deborah,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! Thanks for sharing what worked well for you. xxTieghan
Made this for a few friends a couple weeks ago and everybody loved it! I was a bit nervous about adding the allspice so I just used half and we thought it was perfect. I did give the garlic and jalapeño a head start in the oven for maybe 5 minutes before I added the shrimp.
Hey Bethany,
Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan
This was a great recipe, though was a little spicy for my tastes.
Hey Jenn,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
This one was a little too spicy for my family. I would tone down the cayenne for my family.
Despite it being a bit too spicy for my family, I ate two tacos and made two days worth of salads out of the rest. I also made a batch of diced chicken in the same manner.
Hey Kasey,
Thanks for giving the recipe a try, sorry you found this to be spicy. xTieghan
This was excellent! I didn’t think there was an unreasonable amount of spices needed here. I’m glad I followed the recipe exactly as is—the seasonings really complemented the flavors of the shrimp and pineapple. And the sauce and salsa were great accompaniments! The only thing that didn’t work for me was broiling the pineapple and shrimp. I actually patted them both dry before roasting and then drained off the extra water that came off the shrimp—but they didn’t have the intended effect from the broiler—but it certainly could have been my shrimp and not the recipe. Thanks Tiegan for another great recipe! This is the second one I’ve tried from Half Baked Harvest, and I plan to come back for more!
Hey Rochella,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
hi. if you need to camouflage your primary ingredients to this degree of insanity in order to eat them, you need better ingredients or taste buds. my goodness. lol.
Hey there,
I am not really sure what you mean, but if this recipe does not interest you then I would suggest not making it:) Have a the best day! xTieghan
What’s the best way to warm the corn tortillas and it looks like you double them in your photos; is that for stability?
Hey Steph,
I heat mine directly over the stove top flame, my family enjoys 2 tortillas, but you can certainly just use one:) I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
I am making these tonight. I will grill the corn tortillas then double them, yes.
I hope you love the recipe!