Sheet Pan Shrimp and Pineapple Tacos make a super quick, easy, and tasty meal. Tender shrimp and juicy pineapple bursting with flavorful spices! A little heat from the roasted Anaheim peppers, drizzled with a Creamy Avocado Cilantro Sauce. All ready in just 20 minutes!
I know we just celebrated Cinco de Mayo last week, but you can never go wrong with tacos! Who doesn’t love tacos? Especially ones with tender shrimp and fresh pineapple. These make you feel like you are on a tropical vacation. Which many people had planned to go on, but have had to cancel due to the pandemic.
My in-laws were supposed to be in Mexico last week eating fresh seafood tacos. One of the many reasons they love to go to Mexico. But sadly they had to cancel the plans they had looked forward to for months. It can feel so disappointing when you have something planned that you are really looking forward to and it falls through or doesn’t work out. I think we have all dealt with disappointments in the last couple of months due to the virus. So let’s just imagine we are on a tropical getaway while we eat these yummy tacos!
I am really loving sheet pan meals right now. Like my Sheet Pan Roasted Chicken and Root Veggies or Sheet Pan Chicken and Gnocchi. Why I love sheet pan meals? You grab a large cookie sheet, place meat and vegetables on it, or in this case, seafood and fruit. Then you season and roast it all together. A whole meal comes together so quickly and easily.
Ingredients for Sheet Pan Shrimp and Pineapple Tacos
- Shrimp- large raw, fresh or frozen tail on, deveined.
- Pineapple- fresh is best, but canned chunks will also work.
- Anaheim peppers- are a bit milder so you can use jalapeno or hotter peppers if desired.
- Lime juice- fresh is ideal if possible.
- Spices- chili powder, paprika, garlic, cayenne, and salt.
How to Make Sheet Pan Shrimp and Pineapple Tacos
- Place shrimp and pineapple on a large cookie sheet.
- Drizzle with oil and lime juice. Toss to coat.
- Mix spices together in a small bowl; chili powder, paprika, garlic powder, cayenne, and salt. Sprinkle seasoning on the shrimp and pineapple, toss to evenly coat.
- Add peppers to the cookie sheet and arrange everything in a single layer.
- Bake approximately 8 minutes or until the shrimp are pink in color and cooked through completely with no grey. Set to broil and continue cooking for an additional 2-3 minutes to allow peppers to blister.
- Squeeze fresh lime juice over meat and pineapple and serve hot on top of your favorite tortilla.
How to Make the Creamy Avocado Sauce for Tacos
In a food processor, combine:
- yogurt- plain greek, regular, or dairy-free yogurt
- avocado- 1 small or half of a large
- roasted Anaheim peppers- or jalapeno for more spice
- lime juice
- cilantro
- oil– avocado or olive
- salt
Pulse until mixed and creamy. If a thinner sauce is desired, add a little water and re-pulse.
I like to put the mixture into a plastic condiment bottle like this (affiliate link) and drizzle it on the tacos. The condiment bottles are really nice to use for all kinds of homemade sauces and dressings.
Variations
- Turn up the heat by using hotter peppers and increasing the amount of cayenne pepper.
Serving
To serve, place shrimp, pineapple, and diced roasted peppers in a tortilla. Drizzle with sauce and top with cilantro (if desired).
Products Needed
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Other Recipes to Enjoy
Sheet Pan Shrimp and Pineapple Tacos
Equipment
- large cookie sheet
- small bowl
- food processor
Ingredients
- 1-1½ pounds large raw tail on shrimp peeled and deveined
- 2 cups fresh pineapple cut into chunks
- 2 tbsp avocado oil or olive oil
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- ⅛-¼ tsp cayenne
- ¼ tsp salt
- 1-2 Anaheim peppers or jalapeno (divided)
For the Creamy Avocado Cilantro Sauce
- ½ cup plain greek, regular, or dairy-free yogurt
- 1 small avocado or ½ large
- ¼ cup fresh cilantro
- 2 tbsp fresh lime juice
- 2 tbsp avocado oil or olive oil
- ¼ tsp salt
- ½-1 roasted Anahiem pepper or jalapeno
Assembly
- 8-10 taco tortillas flour or corn
- lime juice optional garnish
- cilantro optional garnish
Instructions
- Preheat oven 400°F.
- Place shrimp and pineapple on a large cookie sheet.Drizzle with oil and lime juice. Toss to coat.
- Combine chili powder, paprika, garlic, cayenne, and salt in a small bowl.Sprinkle spices over the shrimp and pineapple. Toss to evenly coat.Add peppers to the cookie sheet and arrange everything in a single layer.
- Cook approximately 8 minutes or until the shrimp are cooked through and completely pink with no grey. Turn oven to broil. Broil for 2-3 minutes to allow peppers to blister. Squeeze fresh lime juice over shrimp and pineapple, if desired.
- In a food processor, combine yogurt, avocado, cilantro, pepper, lime juice, oil, and salt.Pulse until mixture is combined, creamy, and smooth. If a thinner sauce is desired, add a little water and repulse.
Assembly
- Place shrimp and pineapple in a tortilla. Dice remaining peppers and place in the tortilla, if desired. Drizzle with sauce and top with cilantro.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
So glad you loved it! I am happy to hear canned pineapple chunks worked well.
I loved this recipe! First I love mexican food and shrimp tacos! Also love sheet pan meals, so this is right up my alley. There are a couple of great surprises with the spiced pineapple, yum! and also the sauce you drizzle on at the end.
I didn’t have fresh pineapple but canned chunks worked well after draining them. I will definitely be making these again! Thanks for sharing this recipe.