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Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce Recipe

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4.2 from 23 reviews

These Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce are a vibrant and flavorful meal that comes together quickly in under 30 minutes. Roasted shrimp seasoned with smoky chipotle and warming spices are paired with a zesty pineapple jalapeño salsa, crunchy cabbage slaw tossed in creamy cilantro garlic sauce, all wrapped in warm tortillas. Perfect for a fresh and easy weeknight dinner that brings a hint of heat and tropical sweetness with every bite.

Ingredients

Shrimp and Seasoning

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon all-spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and black pepper, to taste

Garlic Sauce

  • 2 cloves garlic, smashed
  • 1/2 cup plain Greek yogurt or sour cream
  • 2-3 tablespoons fresh lime juice
  • 1/4 cup chopped green onions
  • 1/2 cup fresh cilantro
  • Pinch of kosher salt

Salsa

  • 1-2 jalapeños, deseeded if desired
  • 1 cup diced pineapple
  • 1/2 cup cilantro, roughly chopped
  • Juice from half an orange (about 1/4 cup)
  • Juice of 1 lime (about 2 tablespoons)
  • Pinch of kosher salt

Additional Components

  • 2-3 cups shredded green cabbage
  • Warm tortillas, for serving
  • Smashed avocado, for serving

Instructions

  1. Preheat oven: Preheat your oven to 450°F (230°C) to prepare for roasting the shrimp and jalapeños.
  2. Season and roast shrimp: On a baking sheet, toss the peeled and deveined shrimp with olive oil, chipotle chili powder, all-spice, ground ginger, dried thyme, cinnamon, cayenne pepper, and a pinch each of kosher salt and black pepper. Arrange the shrimp in a single layer on the sheet. Add the smashed garlic cloves (for sauce preparation) and whole jalapeños (for salsa) to the sheet. Roast for 6–8 minutes until the shrimp is cooked through. In the last minute, switch the oven to broil and continue broiling until the shrimp and jalapeños are lightly charred. Remove from oven and set aside.
  3. Make cilantro garlic sauce: Squeeze the roasted garlic cloves out of their skins and add them to a blender along with Greek yogurt and fresh lime juice. Blend until smooth and creamy. Add the chopped green onions, fresh cilantro, and a pinch of salt. Pulse briefly until everything is well combined. Set aside.
  4. Prepare cabbage slaw: Place shredded green cabbage in a large mixing bowl. Toss it with about 1/3 cup of the prepared cilantro garlic sauce to evenly coat the cabbage with flavor.
  5. Make pineapple jalapeño salsa: Remove the seeds from the roasted jalapeños if preferred, finely chop them, and combine in a bowl with diced pineapple, chopped cilantro, orange juice, lime juice, and a pinch of salt. Mix well to create a fresh, tangy salsa.
  6. Assemble tacos: Warm your tortillas and fill each with smashed avocado, the prepared cabbage slaw, pineapple jalapeño salsa, and the roasted shrimp. Drizzle additional cilantro garlic sauce and salsa on top as desired before serving.

Notes

  • Deseeding the jalapeños will reduce heat; leave seeds in for more spiciness.
  • Use either Greek yogurt or sour cream interchangeably for the garlic sauce based on preference.
  • Broiling at the end enhances the smoky char flavor on shrimp and jalapeños.
  • Warm tortillas for easier folding and better texture.
  • Can be served with lime wedges for extra citrus zest.

Find it online: https://justsosavory.com/sheet-pan-jalapeno-pineapple-shrimp-tacos-with-cilantro-garlic-sauce-recipe/