Shrimp tacos and pineapple salsa

shrimp taco with pineapple salsa

Shrimp tacos filled with pineapple salsa are quick to fix and will take you right back to that beach vacation. Flip flops optional!

Don’t you love winter? The cozy nights by the fire. The bowls of soup and chili. The glowing candles. The moonlight glistening on the snow.

Well, sure there’s that. But I’m remembering the days that don’t require socks, gloves, and snow scrapers. The days when the sun was up before I was.

Food can transport us right back to that beach vacation and flip flops, or at least to the patio. I’m thinking about tropical pineapple. Sweet and tart, fresh and juicy, rich with vitamin C.

How about some bright fresh flavors with shrimp tacos and pineapple salsa.

Shrimp Tacos with Pineapple Salsa

You don’t want the shrimp to be waiting on the salsa, so make the pineapple salsa first. Also lets the ingredients get to know each other! Combine pineapple, tomato, onion, radishes, cilantro, lime juice, and salt.

Cook’s note: You can substitute mango for the pineapple if you like.

bowl with pineapple salsa ingredients pineapple, red onion, jalapeno, cilantro

pineapple, red onion, jalapeno, cilantro

In skillet, add orange juice and shrimp, sprinkle chile powder over shrimp. Cook 2-3 minutes, just until shrimp changes color, flip shrimp and cook another minute or two. Remove from heat.

Warm tortillas in 325° F oven for 10 minutes or on grill to soften.

And then…THIS!

Pin it for later!

a hand holding a shrimp tacos with pineapple salsa

How to buy pineapple

Pineapples are harvested when ripe and don’t continue to ripen, so choose one that looks fresh, not bruised or moldy. If it smells like pineapple, even better. Leaves are spiky and green, not dried.

To tackle that pineapple, break off the crown, the spiky lid. With a sharp knife and stable cutting board, cut off the bottom and top. Set the pineapple on end and cut off the skin from top to bottom, following the natural curve of the fruit. Cut the pineapple in half from top to bottom, then in quarters. Trim away the core. Of course, you can buy them already peeled.

How to thaw shrimp

This recipe comes together in minutes especially if the shrimp are thawed. Oh, you forgot to do that? Put the shrimp in a bowl of cool water for 15 minutes or so. Drain, peel, and pat dry with a clean paper towel. Next time, just put them in the fridge the night before.

How to devein shrimp

To devein shrimp, use a paring knife to cut along the back (the outside of the curl) of the shrimp, use the tip of the knife to lift out the gray tube, which is the digestive tract. Deveining is optional, but larger shrimp have a bigger vein that might be gritty.

cook shrimp just until they turn pink

How to cook shrimp

Shrimp can be boiled, baked, broiled and grilled. They are quick to cook, like 3-5 minutes quick. If you overcook them, they get tough, so keep an eye on them. They are done when they turn from translucent to opaque, pink or white.

The pineapple is a symbol of hospitality. So how about inviting someone over for shrimp taco party? Flip flops optional.

shrimp tacos and pineapple salsa being held  plus some on a plate

shrimp taco, pineapple salsa

More Livebest recipes

P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter here. As a registered dietitian, nutrition and delicious, healthy eating are my focus.

This post may contain affiliate links which means if you click through and make a purchase, the seller pays me a commission. It does not increase the price you pay.


Shrimp Tacos and Pineapple Salsa

  • Author: Judy Barbe
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 8 tacos 1x
  • Category: Main
  • Method: Stove
  • Cuisine: mexican, american


  • 1 pound fresh raw shrimp (or frozen and thawed), shells and tails removed. I like larger Gulf shrimp, 15/20 count)
  • ¼ cup orange juice, freshly squeezed
  • ½ teaspoon chile powder
  • 11/2 cups pineapple, diced
  • 1 Roma tomato, chopped
  • ¼ red onion, chopped
  • 2 tablespoon minced jalapeno, more or less to taste
  • 4 radishes, thinly sliced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • ½ teaspoon salt
  • 8 corn tortillas


  • Salsa Break off the leafy crown. Cut off the pineapple top and bottom. Stand pineapple on end, cut away rind. Cut in half, then in quarters, trim away core. Add to bowl with tomato, onion, jalapeño, radishes, cilantro, lime juice, and salt.
  • Shrimp Heat stove to medium. In large skillet, add orange juice and shrimp in a single layer, sprinkle chile powder over shrimp. Cook 2-3 minutes, just until shrimp changes color, flip shrimp and cook another minute or two. Remove from heat.
  • Warm tortillas in 325° F oven for 10 minutes or on grill to soften.
  • Spoon shrimp on tortillas, top with salsa.


White or yellow onion can be substituted for red onion.

If you run out of shrimp, spoon pineapple salsa over other types of fish, pork or chicken.

Keywords: shrimp tacos, easy dinner,

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star