Why You’ll Love This Recipe
This recipe is bursting with tropical flavor. The natural sweetness of pineapple pairs beautifully with the savory shrimp, while the cilantro garlic sauce adds a cool, creamy contrast.
It’s also quick and easy to prepare, making it ideal for busy weeknights. The shrimp cook in just minutes, and the sauce comes together effortlessly.
Another reason to love it is how customizable it is. You can add crunchy toppings, adjust the spice level, or swap ingredients to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shrimp:
raw shrimp, peeled and deveined
olive oil
lime juice
garlic, minced
chili powder
paprika
cumin
salt
black pepper
For the pineapple:
fresh pineapple, diced
olive oil
a pinch of salt
For the cilantro garlic sauce:
mayonnaise
sour cream or Greek yogurt
fresh cilantro
garlic
lime juice
olive oil
salt
black pepper
For serving:
tortillas
shredded cabbage or lettuce
red onion, thinly sliced
lime wedges
Directions
- In a bowl, toss the shrimp with olive oil, lime juice, garlic, chili powder, paprika, cumin, salt, and black pepper. Let it marinate briefly.
- Heat a skillet over medium-high heat. Add a little oil and cook the shrimp until pink and cooked through. Remove from the pan and set aside.
- In the same skillet, add the diced pineapple with a small amount of oil and a pinch of salt. Cook until lightly caramelized and golden.
- To make the cilantro garlic sauce, blend mayonnaise, sour cream or Greek yogurt, cilantro, garlic, lime juice, olive oil, salt, and black pepper until smooth.
- Warm the tortillas.
- Assemble the tacos by adding shrimp, caramelized pineapple, and shredded cabbage or lettuce to each tortilla.
- Drizzle with cilantro garlic sauce and top with red onion and a squeeze of fresh lime.
- Serve immediately while warm.
Servings and timing
This recipe makes about 3 to 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: about 25 minutes
Variations
You can add sliced jalapeños or a pinch of cayenne for extra heat. Mango can be used instead of pineapple for a slightly different sweetness.
For a lighter version, use all Greek yogurt in the sauce instead of mayonnaise. You can also grill the shrimp and pineapple for a smoky flavor.
Try adding avocado slices or a fresh salsa for extra texture and flavor.
Storage/Reheating
Store leftover shrimp and pineapple in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate.
To reheat, warm the shrimp gently in a skillet or microwave. Avoid overcooking to keep them tender.
The sauce can be stirred and adjusted with a bit of lime juice if it thickens in the refrigerator.
FAQs
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before cooking.
What size shrimp works best?
Medium to large shrimp work well for tacos, as they stay juicy and flavorful.
Can I grill the shrimp instead?
Yes, grilling adds a nice smoky flavor and works perfectly for this recipe.
What type of tortillas should I use?
Both corn and flour tortillas work well, depending on your preference.
Is the sauce very garlicky?
It has a noticeable garlic flavor, but you can reduce the amount if you prefer a milder taste.
Can I make this dairy-free?
Yes, use dairy-free yogurt or skip the sour cream and adjust with more mayonnaise or a plant-based alternative.
What can I serve with these tacos?
They pair well with rice, beans, or a fresh salad.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator.
How do I keep the shrimp from overcooking?
Cook them just until they turn pink and opaque, which usually takes only a few minutes.
Can I add cheese to these tacos?
Yes, a sprinkle of crumbled cheese can add extra richness if desired.
Conclusion
Pineapple Shrimp Tacos with Cilantro Garlic Sauce are a bright, flavorful dish that brings together sweet, savory, and creamy elements in every bite. Quick to prepare and full of fresh ingredients, they’re perfect for an easy meal that still feels exciting and delicious.
PrintPineapple Shrimp Tacos with Cilantro Garlic Sauce
Juicy shrimp paired with sweet caramelized pineapple and topped with a creamy cilantro garlic sauce, all wrapped in warm tortillas for a fresh and vibrant taco.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh pineapple, diced
- 1 tbsp olive oil
- Pinch of salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup fresh cilantro
- 2 cloves garlic
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 8 small tortillas
- 1 cup shredded cabbage or lettuce
- 1/4 cup red onion, thinly sliced
- Lime wedges for serving
Instructions
- In a bowl, toss shrimp with olive oil, lime juice, garlic, chili powder, paprika, cumin, salt, and black pepper. Let marinate briefly.
- Heat a skillet over medium-high heat and cook shrimp until pink and cooked through. Remove and set aside.
- In the same skillet, cook diced pineapple with olive oil and a pinch of salt until caramelized and golden.
- In a blender, combine mayonnaise, sour cream or yogurt, cilantro, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth.
- Warm the tortillas.
- Assemble tacos with shrimp, caramelized pineapple, and shredded cabbage or lettuce.
- Drizzle with cilantro garlic sauce and top with red onion.
- Serve with lime wedges.
Notes
- Do not overcook shrimp to keep them tender.
- Use mango instead of pineapple for variation.
- Grill shrimp and pineapple for a smoky flavor.
- Use all Greek yogurt for a lighter sauce.
- Store leftovers separately for up to 2 days.
- Add jalapeños for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 180 mg
