Name: Sheet Pan Pineapple Shrimp Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Description

Discover the delightful fusion of flavors in our Sheet Pan Pineapple Shrimp Tacos, a sensational dish that can elevate any mealtime experience.

Ingredients

Scale

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