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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I’m so excited to make this! Looks amazing.
What kind of Greek yogurt? Full fat, not fat, whole milk? I’ve not used it before and don’t know which one to choose! Thx for the help!
Hey Erin,
I like to use full fat greek yogurt, but use what you like! I hope you love this recipe, let me know if you give it a try! xTieghan
I have frozen cooked shrimp in my freezer .. could I use it instead of fresh?
Hey Jenay,
Yes, that will work, it just does not need to cook as long, so just keep an eye on that. Let me know if you give the recipe a try, I hope you love it! xTieghan
How many tacos does this make? Is it 2 tacos per serving, or one? Thanks! Planning to make this tonight for my family!
Hey Laine,
This recipe should make at least 12 tacos. Please let me know if you give it a try, I hope you love it! xTieghan
This was really good, but took some modifications on my end to make it doable. I roasted the jalapeno and garlic in my toaster oven first, so the shrimp wouldn’t get cold while I prepared everything else. After the sauce and salsa was done, I toasted tortillas in a large cast iron, wrapped them in a towel to keep them warm, and pan fried the shrimp. It took the same amount of time as an oven would have, and everything was still warm when I was done. Also, needs a lot more salt than a pinch on everything. Salt to taste!
Hey Meredith, thanks so much for the feedback! And for trying out the recipe 🙂 xxTieghan
These are tasty!! I have learned that I need to halve all of the HBH recipes when it comes to the spice levels (dang! you all love your spice!). But otherwise, really yummy.
Hey! So sorry if the recipes have been too spicy for you, I do love my spice! haha xTieghan
This is my new favorite??? The only problem was I didn’t make enough!???
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! And aw dang it I hate when that happens! Haha! xTieghan
Made this last night and while the flavors were really good, it was just too spicy for us (and I like spicy). I’ll make again for sure, but next time I’ll cut the cayenne in half.
Hey Nicole,
Thanks for giving the recipe a try, sorry to hear about the spice! xTieghan
Delicious recipe, my kids love it.
Thanks so much Nicole!!
Another winner, Tieghan! Served it with your Spicy Serrano Pineapple Margarita. Perfection!
Hey Regina,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
These were so bomb! You’re the best follow. Never stop making great recipes!!
Hey Carolyn,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Everything I’ve tried has earned rave reviews. I used the same process but switched in chicken for the shrimp in a few of the dishes (my wife is lukewarm to seafood) and she loved it. One request though; being the reasonable, logical creature I am, I struggle a little with the creative side sometimes (my presentations lack “POP”). It would be great if a few pix could also be saved to my recipe box, for inspiration and a bar above for me to check my dishes out against.
Hey Stephen,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
This was awesome! Made it last night and my husband & sister raved, so many many thanks to you I did end up pan roasting the garlic and jalapeño ahead so I could have the sauce & salsa ready to go. And because there were just 3 of us, I halved the amount of shrimp, but did make the full recipes for sauce & salsa. So glad I did as we loved lots of both! Always enjoy your recipes, photos and directions too.
Hey Molly,
Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan
I have not made this yet, hence no rating (I wish blogs had an option for that!). How many pound of peeled raw shrimp would this be? My store has only the pre-peeled frozen raw shrimp. Thank you. I look forward to trying this with my family soon.
Hey there,
So sorry, I really don’t know what the exact amount would be, I would just use the 1 1/2 pounds of shrimp:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Just finished this meal for dinner. It was fantastic! I love the spice mix for the shrimp. I did everything as per the recipe. This is a very clean and healthy meal. My boyfriend loved it as well while doing his mmmm and ahhhh as he is taking bites of his stuffed shrimp tortilla. I have your cookbook and I made the mahi mahi tacos too which were just as wonderful. Thanks for all your lovely recipes! 🙂
Hey Anna,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
Any suggestions if you don’t have allspice?
Hey Caroline,
You can just skip it:) I hope you love this recipe, please let me know if you give it a try! xTieghan