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Spicy Shrimp Tacos

Shrimp tacos with pineapple will add a taste of the tropics to your next barbecue.

Serves 4
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
290 calories per serving


> 2 limes
> 1 medium onion
> 1 (16 oz) tub  pineapple spears
> 2 tsp crushed red pepper flakes
> 2 cloves garlic
> 2 tsp ground cumin
> 2 tsp dried oregano
> 2 tsp paprika
> 4 tsp sunflower oil
> 1 cup cilantro
> 1 lb tail-on shrimp (frozen, thawed)
> 8 corn tortillas


To make the marinade, zest and juice the limes and roughly chop the onion. Add to a food processor along with half the pineapple, 1/3 cup water, crushed red pepper, garlic, cumin, oregano, paprika, oil, and ¾ cup cilantro. Process until smooth.
Pat the shrimp dry and place in a bowl. Toss with half of the marinade. Cover and refrigerate 1 hour. Reserve remaining marinade to use as a sauce.
Remove the shrimp from the refrigerator and drain. Thread onto metal skewers. Heat the grill to high and grill the remaining pineapple spears until grill marks form, 5 min., flipping once halfway through. Transfer to a plate and cover with foil. Grill the shrimp 4 min., flipping once halfway through. Transfer shrimp to a plate and remove skewers.
Place the tortillas on the grill to warm through, turning once, about 1 min. Arrange the shrimp and grilled pineapple on the warmed tortillas. Drizzle with the reserved sauce and garnish with the remaining ¼ cup cilantro.


You can marinate the shrimp up to 4 hours in advance.

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