Shrimp Tacos

By Maria Lichty

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Quick Summary

Shrimp Tacos with Grilled Pineapple Salsa are fresh, flavorful, and easy to make! They are a summertime favorite and perfect for taco Tuesday or any day!

shrimp tacos with grilled pineapple salsa on wood board.

It’s summertime and that means it’s time to bring on all of the grilling recipes! Who’s ready? I hope you are because you need to make these Shrimp Tacos with Grilled Pineapple Salsa ASAP! They make the perfect summer meal.

These restaurant-quality tacos are easy to make at home and will WOW your family and friends. The grilled pineapple salsa is the perfect finishing touch to these juicy shrimp tacos! Trust me, don’t skip it. Plus, it makes the tacos super colorful. They are basically summer in a tortilla!

Grilled Pineapple Salsa

Mmm, this salsa is the secret sauce that makes these tacos NEXT LEVEL good! I love our classic pineapple salsa, but grilling the pineapple combines smoky and sweet and it pairs just right with Shrimp Tacos.

  • Heat the grill to medium-high and brush a small pineapple, cored and cut into spears, with olive oil. Grill until the pineapple is charred on both sides, then set it aside and let it cool. Chop it into bite-sized pieces. Leave the grill on and hot for the shrimp!
  • In a medium bowl, combine the chopped pineapple, red pepper, cilantro, red onion, jalapeño, and lime juice. Sprinkle with salt and stir everything well!
  • Make sure you give it a taste test with a tortilla chip. That’s the perk of being the chef!
shrimp tacos with pineapple salsa and avocado.

How to Make Shrimp Tacos

There’s a reason people grill all summer long. It’s easy, it’s outside, and it makes everything taste better! Grilled shrimp is a favorite of both adults AND kids in our house.

  • If your shrimp is frozen, make sure it thaws completely before getting started. Pat the shrimp dry with paper towels and place it in a large bowl.
  • To the bowl add olive oil, lime zest and juice, garlic, paprika, chili powder, cumin, salt, and pepper. Stir it well and let it rest for a few minutes. I suggest making the salsa while the shrimp is resting! 
  • Grilling shrimp is easiest when you thread them on skewers all in a line. Place the shrimp skewers on the hot grill and give them 2-3 minutes per side. The shrimp will turn nice and pink! Once they’re done you can use a fork to push them off the skewers and onto a serving plate or bowl.
  • To make delicious tacos, we start with a warm tortilla and shrimp! Top each one with cabbage, grilled pineapple salsa, avocado, and cilantro. A squeeze of fresh lime juice makes them PERFECT! Serve them right away.

Side Dish Suggestions

Taco night is everyone’s favorite! We usually mainly focus on the tacos, but if you want a couple side dishes on the menu you could serve:

shrimp tacos in corn tortillas with grilled pineapple salsa, avocado, and cilantro on wood board.

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Shrimp Tacos with Grilled Pineapple Salsa

Shrimp Tacos with Grilled Pineapple Salsa will make you feel like you’re on vacation somewhere exotic. These simple and flavorful tacos are a summertime Taco Tuesday favorite!
4.75 from 12 votes


For the shrimp:

For the grilled pineapple salsa:

  • 1 small pineapple cored and cut into spears
  • Olive oil for brushing the pineapple
  • 1 red bell pepper seeded and diced
  • 1/2 cup chopped cilantro
  • 1/2 red onion diced
  • 1 jalapeno pepper stemmed, seeded, and minced
  • Juice of 1 large lime
  • Kosher salt to taste

For serving:

  • Corn tortillas
  • Finely shredded purple cabbage
  • Avocado slices
  • Fresh cilantro
  • Lime wedges


  • Pat the shrimp dry with paper towels. Place the shrimp in a large bowl. Add the olive oil, lime zest and juice, garlic, paprika, chili powder, cumin, salt, and pepper. Stir until all of the shrimp is well coated and let the shrimp rest while you make the salsa.
  • Meanwhile, make the salsa. Heat the grill to medium-high heat. Brush pineapple with olive oil and grill until charred on both sides. Set aside to cool, then chop into bite-sized pieces.
  • In a medium bowl, combine grilled pineapple, red pepper, cilantro, red onion, jalapeno, and lime juice. Season with salt, to taste. Stir until well combined.
  • Thread the shrimp on skewers and put them on a plate or platter. Place the shrimp skewers on the hot grill and grill for 2 to 3 minutes per side or until shrimp is pink. Remove the shrimp skewers from the grill and remove the shrimp from the skewers.
  • To assemble the tacos, place shrimp into a warmed tortilla. Top with cabbage, grilled pineapple salsa, avocado, and cilantro. Squeeze fresh lime juice over the tacos, if desired. Serve immediately.


You can also use an indoor grill pan. You can use frozen shrimp, just make sure it is thawed. If you are using wood skewers, make sure you soak them 30 minutes before grilling. 


Calories: 349kcal, Carbohydrates: 34g, Protein: 25g, Fat: 12g, Saturated Fat: 2g, Fiber: 4g
Keywords pineapple salsa, shrimp

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Photos by Dishing Out Health

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    I made last night and really enjoyed it! Had to use my new indoor grill pan to cook as it was raining outside. Really loved the pineapple salsa. Great recipe and easy to put together. Will definitely make this again. Thank you.

  2. 5 stars
    OMG!!! This was soooo amazing and so easy to make. I will be doing it again for our 4th of July cookout. Thanks

  3. 5 stars
    I made these earlier in the week and they were amazing! So flavorful, fresh delcious! I am now going to make these for a recipe club in a couple of weeks. Thank you for sharing with us.
    Have you ever made your own corn tortillas? I’m thinking about it.

  4. 5 stars
    This took me an hour to make. From chopping the ingredients of the salsa and grilling the pineapples. It was good, and I had leftover salsa so I will make this again, but I will use flank steak instead.