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Shrimp Tacos with Pineapple Salsa

Posted by Denise on June 24, 2014

shrimp tacos on blue platter 1

Chile and garlic shrimp with sweet-spicy pineapple salsa fill warm tortillas for these tasty tacos.

In this simple, but extremely tasty recipe, garlic-chili sautéed shrimp are stuffed into warm tortillas and sprinkled with a sweet and spicy pineapple salsa before it’s grabbed up and eaten out of hand. Guaranteed not to heat up your kitchen, these soft shell tacos are summer-light, but totally satisfying. Once the pineapple salsa is prepared, the shrimp cook in less than 5 minutes, making this a weeknight favorite in our family.

The salsa is incredibly juicy. We have a couple of really prolific jalapeno pepper plants that are producing at an alarming rate at the moment so we use fresh peppers for our salsa, but you could use the pickled jalapenos if you wish. Taste test it first so you don’t make it too hot. The heat of fresh jalapenos is somewhat tamed by the pineapple, but not as much with pickled jalapenos. Remove the internal ribs and the seeds from the jalapenos to keep the salsa from being too hot. You can make it a day or two ahead of time if you prefer. It lasts for 5 days or so if covered and refrigerated.

The pineapple salsa is great with a variety of other foods, too. We’ve used it on chips, nachos, and other things and it was delicious! We got the basic recipe from The Superfoods Cookbook, but we altered it to better suit our preferences and methods available at the time.


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Shrimp Tacos with Pineapple Salsa

 shrimp tacos with pineapple salsa ingredients

Shrimp tacos with pineapple salsa ingredients. 


 Makes 10 servings






small pineapple, peeled, cored, and diced into ½” pieces


red onion, diced into small pieces


green bell pepper

½ to 2

jalapeno peppers, seeded and finely diced into ¼” pieces, to taste for heat


cup chopped fresh cilantro


tablespoons fresh lime juice (one small lime)


tablespoons extra virgin olive oil, divided


salt and freshly ground pepper


teaspoon chipotle chili powder or hot Mexican chili powder (regular chili powder if you don’t want it spicy)


teaspoon garlic powder


taco sized (6 inches diameter) flour or corn tortillas


pound medium shrimp, peeled and deveined



1.   At least an hour before you want to use it, make the salsa to give the flavors time to meld. In a large bowl, mix the pineapple, red onion, both peppers, cilantro, lime juice, and 2 tablespoons of the olive oil together. Season with salt and pepper to taste. Cover and refrigerate until ready to use.


chopping onion chopping jalapeno

chopping pepper chopping cilantro


2.  In a small bowl, combine the remaining 1 tablespoon olive oil along with the chili powder and garlic powder. Mix well, then add the shrimp to the bowl and stir to coat the shrimp with the spiced oil.


 spicing shrimp


3.  Heat a heavy skillet or grill until hot over medium high heat. When the pan is hot, put as many shrimp in the pan as will fit as still be easy to turn them. It’s better to cook them in two batches than to have them packed in. Cook on one side until they turn opaque, pink and white, about two minutes, then flip them over and cook the other side the same way, also about two minutes. Be careful not to overcook the shrimp or they will be rubbery. Immediately remove the cooked shrimp from the pan and place in a clean bowl. Cook the next batch, if needed.


 cooking shrimp


4.  Once the shrimp is cooked, place one tortilla at a time in the skillet and heat briefly, just until warm and pliable, but not crispy. (You can also put the tortillas in a 200o F oven as you are cooking the shrimp to warm them. Place a moistened paper towel on top to keep them from drying out.) Place a warmed tortilla on a plate and put several of the shrimp in the middle. Add a nice spoonful or two of the pineapple salsa to the tortilla and fold it in half. Munch away!


 shrimp tacos

shrimp tacos on platter


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