Discover the delightful fusion of flavors in our Sheet Pan Pineapple Shrimp Tacos, a sensational dish that can elevate any mealtime experience. This recipe embodies the essence of simplicity without sacrificing taste, making it an irresistible option for busy weeknights or casual gatherings. Marinated shrimp, roasted to perfection alongside succulent pineapple and vibrant vegetables, create a refreshing and colorful ensemble that bursts with flavor in every bite. Whether you’re a shrimp lover or looking to try something new, these tacos are sure to please.
Apart from being a feast for the senses, this dish is incredibly easy to prepare. With a total cooking time of just 30 minutes, it’s perfect for those days when you want something satisfying yet quick. The use of fresh ingredients like lime juice, garlic, and spices enhances the natural sweetness of the shrimp and pineapple, ensuring that every aspect of your meal is nutritious. Plus, the customizable toppings, from creamy avocado slices to crunchy cabbage, allow you to personalize each taco just the way you like it.
Why You’ll Love This Sheet Pan Pineapple Shrimp Tacos
- Quick and Easy: This dish can be on your table in just 30 minutes, perfect for a weeknight dinner.
- One-Pan Wonder: Cooking everything on a single sheet pan means minimal cleanup.
- Flavorful and Fresh: The combination of shrimp, pineapple, and veggies offers a delightful burst of taste.
- Healthy Meal: Packed with protein and fresh ingredients, it’s a nutritious choice for any meal.
- Customizable: Easily swap ingredients for your favorite flavors or dietary preferences.
Preparation Phase & Tools to Use
Before diving into this delicious dish, it’s essential to set up your kitchen for success. Start by preheating your oven to 220°C (425°F) and preparing a large sheet pan; lining it with parchment paper or aluminum foil will not only make for easier cleanup but also prevent sticking. Gather all your ingredients (shrimp, pineapple, vegetables, and tortillas) to streamline the cooking process. Having everything at your fingertips will help maintain a smooth workflow.
For the best results, ensure you have a large mixing bowl for marinating the shrimp and another for mixing the vegetables. A sharp knife and cutting board are crucial for chopping the pineapple and slicing the red bell pepper and onion. Lastly, consider having a citrus juicer for squeezing fresh lime juice—this tool can save time and maximize juice extraction.
Ingredients
- 450 g large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups fresh pineapple, cut into 1.25 cm chunks
- 1 medium red bell pepper, thinly sliced
- 0.5 medium red onion, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 8 small corn or flour tortillas, warmed
- 1 cup shredded red cabbage
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced
- Lime wedges
Instructions
Step 1: Prepare the Oven and Ingredients
Start by preheating your oven to 220°C (425°F). Preparing the sheet pan is crucial—line it with parchment paper or aluminum foil to keep the ingredients from sticking and facilitate a quicker cleanup afterward. As the oven heats up, you’ll want to gather all the necessary ingredients and tools to avoid any interruptions during cooking.
Step 2: Marinate the Shrimp
In a large mixing bowl, combine the peeled and deveined shrimp, olive oil, freshly squeezed lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Toss the shrimp gently to coat them evenly with all the seasonings. Allowing the shrimp to marinate for about 10 minutes enhances their flavor while you prepare the other ingredients.
Step 3: Roast the Vegetables and Pineapple
Once the shrimp has marinated, it’s time to prepare the vegetables. On the lined sheet pan, arrange the fresh pineapple chunks along with the sliced red bell pepper, red onion, and jalapeño if desired. Drizzle with a little extra olive oil and season lightly with additional salt and black pepper. Position the pan in the preheated oven and roast for approximately 8 minutes, allowing the flavors to meld and the pineapple to soften.
Step 4: Add the Shrimp
After the initial roasting, remove the sheet pan from the oven and gently toss the roasted vegetables and pineapple. Spread the marinated shrimp evenly over the roasted mixture. This ensures that the shrimp and veggies combine beautifully during cooking. Return the pan back to the oven and roast everything together for an additional 6-7 minutes or until the shrimp turns pink and opaque, indicating they are fully cooked.
Step 5: Assemble the Tacos
While your shrimp and veggies are roasting, it’s a perfect time to warm your tortillas. You can do this in a dry skillet over medium heat or briefly in the microwave. Once your shrimp and vegetables are ready, take a warm tortilla and load it with a helping of the roasted shrimp and vegetable mixture. Finish it off with a generous sprinkling of shredded red cabbage, chopped cilantro, and avocado slices. A squeeze of fresh lime juice makes for a refreshing touch!
Variations
- Protein: Switch shrimp for chicken, tofu, or fish for a different protein option.
- Vegetables: Feel free to add zucchini, corn, or diced tomatoes depending on your preferences.
- Spices: Experiment with different spice blends such as taco seasoning or Cajun spices for a zesty twist.
Cooking Notes
- Ensure the shrimp is fresh and properly deveined for the best flavor and texture.
- You can prep the vegetables ahead of time to speed up the cooking process.
- For a little extra kick, consider adding crushed red pepper flakes or a dash of hot sauce when marinating the shrimp.
Serving Suggestions
- Serve with lime wedges and your favorite salsa or hot sauce for an added punch of flavor.
- Top with pickled onions or jalapeños for an extra crunch!
Tips
- For extra crispiness, broil the tacos for 1-2 minutes after assembling them.
- Adjust the amount of lime juice and spices based on your preference and tolerance for heat.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approximately 320 per serving
- Protein: 25g
- Sodium: 450mg
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp! Just ensure they are fully thawed and pat them dry before marinating to avoid excess moisture.
What can I substitute for pineapple?
If you’re not a fan of pineapple, mango or peach can be excellent alternatives, adding a similar sweetness to the dish.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on the stovetop to preserve texture.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the shrimp and vegetable mix ahead of time, then roast them just before serving.
Conclusion
These Sheet Pan Pineapple Shrimp Tacos are not just a meal; they are an experience bursting with flavors and vibrant colors that can liven up any gathering. The ease of preparation and the medley of fresh, delicious ingredients promise satisfaction for every palate. Whether you’re serving a crowd or enjoying a quiet weekday dinner, this recipe delivers on all fronts. Don’t hesitate to make this a staple in your culinary repertoire.
We invite you to try this recipe and let us know how it turns out! Feel free to comment your thoughts, share your variations, or ask questions if you have any. Happy cooking!
Print
Sheet Pan Pineapple Shrimp Tacos
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Discover the delightful fusion of flavors in our Sheet Pan Pineapple Shrimp Tacos, a sensational dish that can elevate any mealtime experience.
Ingredients
- 450 g large raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups fresh pineapple, cut into 1.25 cm chunks
- 1 medium red bell pepper, thinly sliced
- 0.5 medium red onion, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 8 small corn or flour tortillas, warmed
- 1 cup shredded red cabbage
- 0.25 cup fresh cilantro, chopped
- 1 avocado, sliced
- Lime wedges
Instructions
- Start by preheating your oven to 220°C (425°F). Preparing the sheet pan is crucial—line it with parchment paper or aluminum foil to keep the ingredients from sticking and facilitate a quicker cleanup afterward. As the oven heats up, you’ll want to gather all the necessary ingredients and tools to avoid any interruptions during cooking.
- In a large mixing bowl, combine the peeled and deveined shrimp, olive oil, freshly squeezed lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Toss the shrimp gently to coat them evenly with all the seasonings. Allowing the shrimp to marinate for about 10 minutes enhances their flavor while you prepare the other ingredients.
- Once the shrimp has marinated, it’s time to prepare the vegetables. On the lined sheet pan, arrange the fresh pineapple chunks along with the sliced red bell pepper, red onion, and jalapeño if desired. Drizzle with a little extra olive oil and season lightly with additional salt and black pepper. Position the pan in the preheated oven and roast for approximately 8 minutes, allowing the flavors to meld and the pineapple to soften.
- After the initial roasting, remove the sheet pan from the oven and gently toss the roasted vegetables and pineapple. Spread the marinated shrimp evenly over the roasted mixture. This ensures that the shrimp and veggies combine beautifully during cooking. Return the pan back to the oven and roast everything together for an additional 6-7 minutes or until the shrimp turns pink and opaque, indicating they are fully cooked.
- While your shrimp and veggies are roasting, it’s a perfect time to warm your tortillas. You can do this in a dry skillet over medium heat or briefly in the microwave. Once your shrimp and vegetables are ready, take a warm tortilla and load it with a helping of the roasted shrimp and vegetable mixture. Finish it off with a generous sprinkling of shredded red cabbage, chopped cilantro, and avocado slices. A squeeze of fresh lime juice makes for a refreshing touch!
Notes
Ensure the shrimp is fresh and properly deveined for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 450 mg
- Protein: 25 g