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Shrimp tacos on a wood plate

Shrimp Tacos and Pineapple Salsa

Delicious Shrimp Tacos with a healthy Pineapple Salsa
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 416kcal
Author Ana Frias


For the Salsa

  • 1 small pineapple about 2 lbs, peeled, cored & diced
  • 1/3 medium red onion finely chopped
  • 1/2 medium red bell pepper seeded and finely chopped
  • 1 small cucumber peeled, seeded and diced
  • 1/2 jalapeño chile seeded and finely chopped
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • Kosher salt & ground pepper to taste

For the shrimp

  • Canola oil for the grill plus two tablespoons
  • 1 lb medium shrimp peeled and deveined
  • 1/2 teaspoon chipotle chile powder
  • 1 small clove garlic minced
  • 8 small 6 in corn tortillas


Make the Salsa

  • In a large bowl, add all ingredients and toss to combine. Cover and refrigerate until ready to serve.

Make the Shrimp

  • Prepare the grill by pre-heating and oiling the grill rack.
  • Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
  • In a small bowl, mix together the 2 tablespoons of oil, chile powder, and garlic.
  • Brush the shrimp with some of the oil mixture.
  • Place the shrimp skewers and close lid on gas grill.
  • Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
  • Lightly brush the tortillas with the remaining oil mixture and place over the hottest part of the grill. Grill until they start to puff up, about 1 minute.
  • Turn using tongs and cook for another minute.
  • To service just arrange the shrimp on the tortillas and add the salsa.


  • You can use any seafood spice for the shrimp if you can't find chipotle chile powered.
  • The star of this recipe is the pineapple salsa!
  • This recipe can easily be doubled to serve a larger crowd.


Serving: 2tacos | Calories: 416kcal | Carbohydrates: 39g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 172mg | Sodium: 581mg | Potassium: 256mg | Fiber: 5g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 100mg | Calcium: 13mg | Iron: 22mg