These easy shrimp tacos with pineapple slaw are fresh, delicious and can be 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 and savoury or sweet and 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 with your favourite toppings.
Note: Refer to the recipe card below for full details.
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, you can prep the pineapple coleslaw and other garnish. To cook shrimp:
- Ensure the shrimp are cleaned and shell removed. Pat dry.
- Toss shrimp with olive oil, spices, salt and pepper.
- Place shrimp directly on a sheet pan and bake.
- As soon as the shrimp are cooked, remove them from the pan so they don’t overcook.
- Use in tacos (again, full details are in the recipe card below).
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 pick 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 colander 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.
Tips and Variations
- If your shrimp are smaller or larger than the variety used (61-70 count), you will have to adjust your cooking time accordingly.
- Don’t have smoked paprika? Chipotle powder works too!
- Red cabbage was used for the pineapple slaw. It adds such a lovely pop of colour. However, it will stain the pineapple with a purple hue. If you prefer, you could use regular green cabbage instead.
- For a change, instead of red onion in the pineapple slaw, chopped green onion or chives would work lovely.
Garnish Ideas
There are so many delicious topping ideas when it comes to tacos, like:
- Diced or sliced avocado or homemade guacamole
- Sliced jalapeno
- Chopped cilantro
- Sour cream or Greek yogurt
- Salsa
- Shredded cheese or crumbled feta
- Sriracha or your favourite hot sauce
More Taco Recipes
If you make these easy shrimp tacos with pineapple slaw, be sure to leave a comment below!
Easy Shrimp Tacos With Pineapple Slaw
Ingredients
Shrimp
- ¾ pound shrimp, I use size "61 to 70 count"
- 1 tablespoon olive oil
- 1.5 teaspoons smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Pineapple Slaw
- 2 cups thinly sliced red cabbage
- 1 cup diced pineapple (peeled)
- ¾ cup thinly sliced red onion
- 1 jalapeno, minced (remove seeds and ribs of jalapeno, if desired)
- 2 tablespoons apple cider vinegar, or lime juice
- ½ teaspoons salt
- ½ teaspoons freshly ground black pepper
Other Taco Components
- 8 flour tortillas, warmed according to package instructions
Garnish Ideas (optional)
- Sliced avocado or guacamole
- Chopped cilantro
- Hot sauce
- Thinly sliced red onion or pickled onion
Instructions
Shrimp
- Preheat oven to 400 degrees Fahrenheit.
- In a bowl, toss cleaned (and patted dry) shrimp with olive oil, smoked paprika, cumin, salt and black pepper until they're well coated.
- Spread shrimp out onto a sheet pan and bake for 8 to 10 minutes or until they're pink, opaque and cooked through (check on at the 8-minute mark). Transfer the cooked shrimp to a plate 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.
Pineapple Slaw
- Place all ingredients into a bowl, stirring to combine.
Assemble the Tacos
- To assemble each taco, place some pineapple slaw on a tortilla, top with 4 to 5 shrimp and garnish to taste (if desired) with any of the garnish ideas or your favourite taco toppings. Enjoy!
Notes
- If your shrimp are smaller or larger than the variety used (61 to 70 count), you will have to adjust your cooking time accordingly.
- Red cabbage was used for the pineapple slaw. It adds such a lovely pop of colour. However, it will stain the pineapple with a purple hue. If you prefer, you could use regular green cabbage instead.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Karen (Back Road Journal)
Spicy shrimp and sweet pineapple, yes that is a delicious combination.
Girl Heart Food
Thanks so much, Karen!
Vanessa | Zest & Simmer
Love how colorful these tacos are! I am a sucker for pineapple with tacos too. They go so well together! These will be a dinner in my near future for sure.
Girl Heart Food
They really do! Thank you Vanessa! Enjoy 🙂