Description
These Sheet Pan Shrimp and Pineapple Tacos are a quick and flavorful meal combining juicy shrimp, sweet pineapple, and a zesty creamy avocado-cilantro sauce. Roasted in the oven with a blend of spices and blistered peppers, this easy sheet pan recipe is perfect for a healthy weeknight dinner or casual gathering.
Ingredients
Units
Scale
Shrimp and Pineapple
- 1-1 1/2 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
- 1/8-1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1-2 Anaheim peppers or jalapeno, divided
Creamy Avocado Cilantro Sauce
- 1/2 cup plain Greek yogurt (regular or dairy-free)
- 1 small avocado or 1/2 large avocado
- 1/4 cup fresh cilantro
- 2 tbsp fresh lime juice
- 2 tbsp avocado oil or olive oil
- 1/4 tsp salt
- 1/2-1 roasted Anaheim pepper or jalapeno
Assembly
- 8-10 taco tortillas, flour or corn
- Fresh lime juice, optional garnish
- Cilantro, optional garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the shrimp and pineapple.
- Prepare Sheet Pan: Place the peeled and deveined shrimp along with fresh pineapple chunks on a large cookie sheet.
- Add Oil and Lime: Drizzle the shrimp and pineapple with avocado or olive oil and fresh lime juice. Toss everything to coat thoroughly.
- Season: In a small bowl, combine chili powder, paprika, garlic powder, cayenne pepper, and salt. Sprinkle this spice mixture evenly over the shrimp and pineapple, tossing to coat all pieces.
- Add Peppers: Slice 1-2 Anaheim or jalapeno peppers and add them to the cookie sheet, arranging all ingredients in a single layer for even cooking.
- Roast Shrimp and Pineapple: Place the sheet pan in the oven and roast for about 8 minutes, or until shrimp are cooked through and pink with no grey remaining.
- Broil Peppers: Turn the oven to broil and cook the peppers for 2-3 minutes to blister their skin, enhancing their flavor.
- Add Lime Finish: Optionally squeeze fresh lime juice over the cooked shrimp and pineapple for an extra burst of brightness.
- Make Sauce: In a food processor, combine Greek yogurt, avocado, fresh cilantro, roasted pepper, lime juice, oil, and salt. Pulse until the sauce is creamy and smooth. If thinner consistency is desired, add a little water and pulse again.
- Assemble Tacos: Place roasted shrimp and pineapple in warm tortillas. Dice any remaining peppers and add to tacos if desired. Drizzle with the creamy avocado cilantro sauce and top with fresh cilantro and a squeeze of lime if preferred.
- Store Leftovers: Any remaining shrimp or sauce can be stored in an airtight container in the refrigerator for 3-4 days.
Notes
- Use either flour or corn tortillas based on your preference or dietary needs.
- Adjust the amount of cayenne pepper to control the spice level.
- For a dairy-free version, use dairy-free yogurt alternatives.
- You can roast the peppers separately or on the same sheet pan with shrimp and pineapple for convenience.
- Make sure shrimp are fully cooked (pink and opaque) for food safety.
- Leftovers keep well refrigerated for up to 4 days; reheat gently to avoid overcooking shrimp.
Nutrition
- Serving Size: 1 serving (approx. 2-3 tacos)
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 160mg
