Shrimp Tacos with Pineapple Salsa

The first bite is bright and salty-sweet: warm tortillas, smoky shrimp, and juicy pineapple salsa. Shrimp Tacos with Pineapple Salsa hit sweet, spicy, and tangy in one bite. After testing this version eight times and cooking a batch for a backyard service rush, I tuned the marinade and salsa for maximum balance. This is the version I rely on when I want fast, festive tacos that still feel special. Read on for exact timings, metric and imperial measures, and chef-tested techniques so your tacos come out the same every time.

Why This Recipe Works

Quick marinade (15 minutes) lets shrimp absorb flavor without turning rubbery.
A simple sugar-acid balance in the salsa prevents pineapple from overpowering the shrimp.
High-heat sear adds smoky char and caramelization for strong savory notes.
Resting cooked shrimp for 2 minutes keeps them juicy and prevents overcooking.
Using both lime juice and a touch of honey rounds harsh acidity for a clean finish.

Ingredients Breakdown

Shrimp (450 g / 1 lb, peeled and deveined): The star protein. Use medium-large shrimp (16–20 count per lb) for meaty bites. If using frozen, thaw completely in cold water. Pat very dry to get a good sear.
Olive oil (30 ml / 2 tbsp): Carries spice and helps with browning. You can use avocado oil for a higher smoke point.
Lime juice (30 ml / 2 tbsp): Bright acid to balance sweetness. Use fresh for best flavor.
Garlic (2 cloves, minced): Builds savory depth. Use freshly minced garlic rather than jarred.
Chili powder (5 g / 1 tsp) and smoked paprika (5 g / 1 tsp): Provide warm heat and smoke; adjust to taste.
Cumin (2.5 g / 1/2 tsp): Earthy note that complements shrimp.
Kosher salt: Use Diamond Crystal kosher salt; if using Morton’s, halve the amount because Morton’s is denser.
Black pepper (to taste): Freshly ground for best aroma.
Corn or flour tortillas (8 small): Corn gives a cleaner, slightly nutty flavor; flour is softer and pliable. Warm before serving.
Pineapple (160 g / 1 cup diced): Fresh is best; canned will be sweeter and softer. For a smoky edge, briefly char pineapple.
Red onion (40 g / 1/4 cup finely chopped): Sharpness and crunch. Soak 1–2 minutes in cold water to tone down raw bite if desired.
Jalapeño (1 small, seeded and minced): Adds heat. Leave seeds for more spice.
Cilantro (15 g / 1/4 cup chopped): Fresh herbaceous finish. Omit if you dislike cilantro and add finely chopped parsley.
Honey (7 ml / 1/2 tbsp): Balances acidity in salsa; omit for a drier salsa.
Salt and lime to taste for salsa.
Substitutions with impact warnings:
Swap Greek yogurt for sour cream in a quick crema, but the salsa tang will feel slightly different.
Frozen pineapple works in a pinch but makes a wetter salsa; drain excess liquid before assembling.
For gluten-free: Use corn tortillas and verify any pre-made sauces are GF.

Essential Equipment

Cast-iron skillet or heavy stainless steel pan: Gives the best sear. If you don’t have one, use a nonstick pan but expect less char.
Tongs: For quick, safe flipping.
Sharp chef’s knife and cutting board: Prep shrimp and salsa quickly and safely.
Citrus juicer (optional): Speeds lime extraction.
Instant-read thermometer: Helpful to check doneness (shrimp 63°C / 145°F internal is safe, but we remove earlier for carryover cooking). If you don’t have one, look for opaque, firm shrimp with a slight curl.
Grill or grill pan (optional): For a smoky finish; preheat to medium-high (230–260°C / 450–500°F). If you don’t have a grill, a hot skillet is an excellent workaround.

Step-by-Step Instructions

Makes 4 servings. Prep time 15 minutes; Cook time 10 minutes; Inactive time 0 minutes; Total time 25 minutes. Servings: 4 (2 tacos per person).

Step 1: Make the marinade and toss the shrimp

In a bowl, whisk 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) lime juice, 2 minced garlic cloves, 5 g (1 tsp) chili powder, 5 g (1 tsp) smoked paprika, 2.5 g (1/2 tsp) cumin, 5 g (1 tsp) Diamond Crystal kosher salt, and a pinch of black pepper. Add 450 g (1 lb) shrimp and toss to coat. Marinate 10–15 minutes at room temperature — no longer, or the acid will toughen the shrimp.

Step 2: Prepare the pineapple salsa

Combine 160 g (1 cup) finely diced fresh pineapple, 40 g (1/4 cup) red onion, 1 minced jalapeño (seeded if you prefer milder heat), 15 g (1/4 cup) chopped cilantro, 7 ml (1/2 tbsp) honey, and a pinch of salt. Add 15 ml (1 tbsp) lime juice and toss. Taste and adjust salt or lime. The salsa should be bright and slightly sweet; refrigerate if making ahead for up to 1 hour to let flavors meld.

Step 3: Warm the tortillas

Stack 8 small tortillas and wrap in foil. Warm in a 150°C (300°F) oven for 8–10 minutes or place directly on a hot griddle for 30–45 seconds per side until pliable and lightly charred. Keep wrapped until serving to stay warm and soft.

Step 4: Sear the shrimp

Heat a cast-iron skillet or grill over medium-high heat until very hot (about 230–260°C / 450–500°F). Add a thin film of oil and arrange shrimp in a single layer. Sear 1.5–2 minutes per side until shrimp are pink with light char and opaque throughout. Do not overcrowd the pan — cook in batches if needed. Remove when shrimp curl into a loose “C” shape; they will continue to cook slightly after removing.

Step 5: Assemble the tacos

Place 2–3 shrimp on each tortilla. Top with 2–3 tbsp (30–45 g) pineapple salsa and a drizzle of crema (optional). Garnish with extra cilantro and a lime wedge. Serve immediately while warm.

Expert Tips & Pro Techniques

Avoid over-marinating: Acid breaks down proteins and can make shrimp rubbery if left more than 20 minutes.
Dry shrimp completely: Pat them with paper towels; moisture steams instead of browns.
High heat, short time: Shrimp cook fastest and taste best when seared quickly for color and caramelization.
Make-ahead: Salsa can be made 24 hours ahead and chilled; bring to room temperature before serving for brighter flavor.
Pro trick: Score the underside of shrimp with a shallow slit to keep them straight during cooking for a cleaner presentation.
Common mistake: Crowding the pan leads to steaming not searing — cook in batches and keep finished shrimp warm in a low oven (93°C / 200°F).

Storage & Reheating

Refrigerator: Keep shrimp and salsa separate in airtight containers for up to 2 days. Store tortillas wrapped tightly in foil at room temp for a day or in the fridge up to 3 days.
Freezer: Cooked shrimp can be frozen for up to 2 months in a sealed bag with excess air removed. Do not freeze fresh salsa — texture and flavor suffer.
Thawing & reheating: Thaw frozen shrimp in the fridge overnight. Reheat shrimp briefly in a hot skillet for 1–2 minutes per side until warmed through. Reheat tortillas in a 175°C (350°F) oven for 5–7 minutes wrapped in foil. Avoid microwaving shrimp; it can make them rubbery.

Variations & Substitutions

Grilled Shrimp Version: Cook shrimp on skewers over a medium-high grill (230–260°C / 450–500°F) for 1.5–2 minutes per side. Everything else stays the same. (This option creates classic grilled shrimp tacos and pairs with smoky sides.)
Spicy Chipotle Salsa: Swap pineapple for a pineapple-chipotle mix and reduce honey by half. Use the same quantities and adjust heat to taste.
Dairy-Free Crema: Mix 60 ml (1/4 cup) plain dairy-free yogurt with 15 ml (1 tbsp) lime juice and a pinch of salt for a tangy drizzle.
Baja-style Slaw: Add 150 g (1 cup) thinly sliced cabbage mixed with 30 ml (2 tbsp) mayonnaise and 15 ml (1 tbsp) lime juice; top tacos with slaw for crunch.
Low-carb: Serve over mixed greens instead of tortillas; keep all other amounts the same.

Serving Suggestions & Pairings

Serve with a crisp, citrusy lager or a light Sauvignon Blanc to cut the richness of the shrimp.
A side of black beans and cilantro-lime rice makes the meal heartier. Consider pairing with our grilled shrimp bowl with avocado-corn salsa for a shared menu idea.
For a smoky accompaniment, grill pineapple rings and serve alongside tacos to intensify the fruit’s caramel notes.
Garnish options: pickled red onions, sliced radishes, or extra jalapeño slices. Try our Mediterranean shrimp with spinach as a warm, herb-forward side for a surf-and-turf style spread.

Nutrition Information
Serving size: 2 tacos. Makes 4 servings.

Per serving (estimate):

Calories: 360 kcal
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 210 mg
Sodium: 560 mg
Total Carbohydrates: 36 g
Dietary Fiber: 4 g
Sugars: 10 g
Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my shrimp turn out rubbery?
A: Overcooking or over-marinating causes rubbery shrimp. Keep sear time to 1.5–2 minutes per side and marinate no more than 15–20 minutes.

Q: Can I make this without dairy?
A: Yes. Use a dairy-free crema (plain almond yogurt mixed with lime juice) or skip the crema entirely. The salsa and lime provide plenty of brightness.

Q: Can I double this recipe for a larger crowd?
A: Yes. Double ingredients and cook shrimp in batches so the pan isn’t crowded. Keep finished shrimp warm in a 93°C (200°F) oven.

Q: Can I prepare components the night before?
A: Yes. Make the pineapple salsa up to 24 hours ahead and refrigerate. Marinate shrimp no more than 15 minutes before cooking for best texture.

Q: How long does this keep in the fridge?
A: Store cooked shrimp and salsa separately in airtight containers for up to 2 days. Tortillas last up to 3 days refrigerated when wrapped.

Q: Can I use frozen shrimp?
A: Yes. Thaw fully under cold running water or overnight in the fridge, then pat dry. Excess moisture prevents proper searing.

Q: Is charcoal grilling better than a skillet?
A: Charcoal adds more smoky flavor, but a very hot cast-iron skillet produces excellent caramelization and is a reliable indoor option.

Conclusion

If you want a spicy-sweet take on tacos, this recipe delivers quick, bright Shrimp Tacos with Pineapple Salsa that work for weeknights or a casual crowd. For a variation focused on smoky fruit, try the recipe inspiration at Shrimp Tacos with Pineapple Salsa | The Girl Who Ate Everything. For another take on prawn tacos with pineapple, see this summer-ready version at Prawn tacos & Pineapple Salsa – summer recipe – ChompSlurrpBurp.