These easy shrimp tacos with pineapple slaw are fresh, delicious and on the table in about 20 minutes! The shrimp are tossed in a spice mixture and then combined with a crunchy, sweet slaw. These easy tacos make for one satisfying meal!
Don’t you just love tacos? In recent years, I’ve become a bit obsessed with them. I think it’s because they are so easy to whip up, the possibilities are endless and they are just so dang tasty!
What I particularly love about this shrimp tacos recipe is that it comes together in about 20 minutes. Yes, 20 minutes, people.
If you know me, you know how much I love contrasting flavours, like sweet/savoury or sweet/salty.
So, it’s no surprise that I enjoy a pineapple coleslaw with these spiced shrimp. I can’t take credit for the slaw, though. That’s all on my father. He was telling me about this pineapple slaw that he whipped up so I had to try! It provides a lovely crunch factor to these shrimp tacos.
These seafood tacos are so good with a frozen margarita!
How to Make Shrimp Tacos with Pineapple Slaw
Basically, to make these shrimp tacos:
- Mix cleaned shrimp with a spice mixture and bake.
- While shrimp are doing their thing in the oven, make the pineapple slaw.
- Assemble tacos.
- Garnish to your little heart’s content.
How to Cook Shrimp in the Oven
Cooking the shrimp on a sheet pan makes things oh so easy for these shrimp tacos. While the shrimp are cooking away, you can prep the pineapple coleslaw and other garnish. To cook shrimp:
- Firstly, ensure the shrimp are cleaned and shell removed. Pat dry.
- Toss shrimp with oil, spices, salt and pepper.
- Place shrimp directly on a sheet pan and bake for 8 to 10 minutes.
- As soon as the shrimp are cooked, remove them from the pan so they don’t overcook.
- Use in tacos!
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How To Know When Shrimp are Cooked
Shrimp can be tricky because obviously you want to cook them, but you don’t want to overcook.
When they are overcooked, they’re rubbery, unpleasant and it’s like you’re chewing on the sole of a sneaker. Feel me?
They don’t need a whole lot of time, but you can tell when they are cooked when they are opaque, a tad pink-ish, plump (not mushy) and no longer translucent.
What are the Best Shrimp to Use? What Does Shrimp Count Mean?
Don’t use pre-cooked shrimp in these shrimp tacos and then reheat them. Please.
I love to use frozen shrimp and defrost them. Frozen shrimp are often ‘fresher’ than ones you would find sitting in the counter at your fishmonger (and I was actually told this by a local fishmonger to opt for the frozen variety). Ain’t no shame in the frozen food game!
Shrimp are most often frozen quickly after being caught so they are a better choice (unless you are best friends with a fisherperson who could hook you up). If you are, maybe hook me up too 😀 ?
I used 61 to 70 shrimp count. What exactly does that mean? That simply means there’s 61 to 70 shrimp per pound. The smaller the shrimp count, the bigger the shrimp and vice versa.
How to Defrost Frozen Shrimp Quickly
Oh no! You want these tacos, but you have a bag of frozen shrimp sitting in the back of your freezer! Think you can’t make these quickly? Think again, friends! Frozen shrimp can be ready to use in no time at all.
Simply place the frozen shrimp in a sieve and run cold water over them. Within minutes, they will be ready to use. Trust me, sometimes I’m not all that prepared and I speak from experience here. Of course, you still need to take the shell off and devein if they aren’t already cleaned.
Do I Need to Warm the Tortillas?
Of course, you don’t need to warm the tortillas for these tacos, but I like to.
To warm, you could place them directly over a low-ish flame if you have a propane stove top (or use your grill) for a minute or two and use some tongs to flip. Alternatively, you could warm them for a minute or so in a dry pan on medium heat, flipping once.
More Recipe Tips and Variations
Don’t have smoked paprika? Chipotle powder works too!
If your shrimp are smaller or larger than the variety I used (61-70 count), you will have to adjust your cooking time accordingly.
I used red cabbage for the pineapple slaw. I just love the colour. However, it will ‘bleed’ into the pineapple. If you prefer, you could use regular cabbage instead.
I used red onion in the pineapple slaw, but chopped green onion or chives would work lovely too.
- Avocado or homemade guacamole
- Sour cream or Greek yogurt
- Shredded cheese or crumbled feta
- Sriracha or your fave hot sauce
More Recipes You May Enjoy
Hope you love these healthy shrimp tacos as much as we do!
If you make these easy shrimp tacos with pineapple slaw, be sure to leave a comment below. Love to know how you enjoyed!
Easy Shrimp Tacos with Pineapple Slaw (made in 20 minutes)
- ¾ pound shrimp (I use size '61 to 70 count')
- 1 tablespoon olive oil (or avocado oil)
- 1.5 teaspoons smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 small tortillas (warmed, if desired (see 'Notes' below))
- 2 cups red cabbage , thinly sliced
- 1 cup pineapple , peeled and diced
- ¾ cup red onion , peeled and thinly sliced
- 1 jalapeño , minced
- 2 tablespoons cider vinegar (or lime juice)
- ½ teaspoons salt
- ½ teaspoons black pepper
- Sliced avocado
- Hot sauce
- Thinly sliced red onion or pickled onion
- Preheat oven to 400 degrees Fahrenheit. Toss cleaned (and patted dry) shrimp in oil, smoked paprika, salt and pepper. Place on baking sheet and bake 8 to 10 minutes or so until they're pink, opaque and cooked through (check on at the 8 minute mark). Remove from pan so they don't overcook.Note: Depending on the size of shrimp you use, your cook time may vary slightly. Cook until shrimp are completely cooked through.
- Place some slaw on a tortilla, top with 4 to 5 shrimp and garnish, if desired. Enjoy!
- Toss all ingredients in a bowl, stirring to combine.
- Don’t have smoked paprika? Chipotle powder works too!
- If your shrimp are smaller or larger than the variety I used (61 to 70 count), you will have to adjust your cooking time accordingly.
- I used red cabbage for the pineapple slaw. I just love the colour. However, it will ‘bleed’ into the pineapple. If you prefer, you could use regular cabbage instead.
- I used red onion in the pineapple slaw, but chopped green onion or chives would work lovely too.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.