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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.
Watch the How-To Reel
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.
This post was originally published on May 17, 2021
I really love your recipes, but the preparation times you suggest are always very unrealistic. For this recipe I made the sauce and my husband the salsa and it took 30 minutes for both of us + pealing the shrimp ( and then cooking). Finding the ingredient in the cabins, measuring the spices, and chopping the ingredients in 15 minutes is not enough. Of course we are not super efficient professional chefs 🙂
Hey Tei,
Thanks so much for giving the recipe a try, so sorry this took you longer than expected. Searching for spices/ingredients in your pantry is not part of the estimated cook time:) xTieghan
What do you recommend for the creamy slaw part of the taco? Do you have a recipe or brand recommendation?
Also how would you modify this if you have frozen already cooked shrimp?
Hey Diana,
I just sliced some cabbage for the slaw, the creaminess that you are seeing is the cilantro garlic sauce. You can follow the recipe as is, you may have to slightly increase your cooking time for the frozen shrimp. I hope you love the recipe, please let me know if you give it a try! xTieghan
Do you have a good substitution for the sauce that would be whole 30 compliant?
Hey Tiffany,
So sorry, I am not familiar with Whole 30 so I do not know how to advise. Please let me know if you give the recipe a try! xTieghan
I would love to try these! But I am allergic to shrimp. What is the best substitution?
Hey Leah,
I would recommend using chicken. You might also like one of these recipes:
https://fett-weg.today/hawaiian-pineapple-chicken-tacos/%3C/a%3E%3Cbr /> https://fett-weg.today/instant-pot-spicy-pineapple-chicken-tacos/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
Unfortunately I am one of the 10% of people who cannot tolerate the taste of cilantro. (It tastes like soap to us!) Do you have a recommendation for a substitute in this and other recipes?
Hey Debra,
Try using another herb that you enjoy like parsley! I hope you love the recipe, please let me know if you give it a try! xTieghan
Can you also roast the pineapple in the oven? Obviously, you would buy it in ring form, roast it, then dice it up and add it to the salsa.
canned pineapple would be a last substitution, it would be mushy by experience. Always use fresh!?
Hey Michelle,
Sure, if you wanted to roast your pineapple that would work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan
Pineapple Jalapeno is a combo I don’t use enough. These look amazing.
Thanks so much Sarah, I hope you love the recipe!!
Hi Tiegan. Can’t wait to try this recipe soon. My husband insists on onions being added to any Taco he gobbles up. Would you suggest white, yellow or red,
Sweet or not? Or maybe green onion?
Thanks for any suggestion for my onion guy!
Hey Nancy,
I think red onion would work best here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have a recommendation to eliminate the spiciness from the seasonings from the shrimp? Should I just skip the chipotle and cayenne or reduce it? I don’t want to lose the flavor but I have a 2 year old that really struggles to handle anything spicy. We’ve tried introducing it to her slowly and she calls us out on it each time .
Hey Lucie,
I would go ahead and omit the cayenne. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi,
Just an FYI, There seems to be a formatting issue, when you click print on this recipe the amount of garlic for the Garlic Cilantro Sauce disappears.
This isn’t the first time I’ve come across this on your site so thought you should know.
Thx
S
Hey Susan,
Thanks for letting me know, fortunately, I am not seeing this issue on my end. Can you try it one more time and let me know if you are still having issues? Thanks!! xTieghan
I am not able to save any of your recipes since you changed your format. I had them saved in the inbox. And every time I try to save one now, the ngoni get says I am not registered and I am so I could use some help, not sure if I am doing something wrong or if there is something wrong on your end.
Hey Sue,
So sorry you are having issues here. Did you set up a username/password to save your recipes to? Please feel free to reach out to contact@halfbakedharvest.com for more assistance! xTieghan
It says two cloves garlic.
Garlic Cilantro Sauce
2 cloves garlic, smashed
Thanks Renee!!
Can we please get a post dedicated to prepping corn tortillas? I am right there with you in my love of tacos. However, as I am the family cook, I rarely make them, due to time. Making the filling usually isn’t that time consuming, as you state in your recipes. However, there is next, the additional step of cooking each tortilla…so for 20+ family tacos, that is the time consuming part. I searched “tortillas” on HBH and recipes I clicked just say to put the filling into “warmed tortillas”. I like corn tortillas to be cooked and have some crisp to them. Your tortillas look like they are either oil fried, or have some beautiful char on them. Please share your secrets for cooking tortillas for a crowd.
Hey Michelle,
I actually just put my once tortillas directly over the stove top flame. You can also heat them in a skillet or in your oven. I hope this helps, please let me know if you have any other questions! xTieghan
Registration did not work.
Hey Margaret,
Sorry I am not sure what you mean? Are you referring to the recipe box? Can you please send an email to contact@halfbakedharvest.com so we can help you out? xTieghan
I didn’t find the amount of garlic listed in the recipe section. Could you comment?
Hey Leigh,
The recipe calls for 2 cloves of garlic. I hope you love the recipe, please let me know if you have any other questions! xTieghan