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Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce Recipe

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4.2 from 12 reviews

These flavorful Sheet Pan Jalapeño Pineapple Shrimp Tacos are a vibrant and easy weeknight meal. Roasted shrimp are seasoned with warm spices and chipotle chili powder, complemented by a zesty pineapple-jalapeño salsa and creamy cilantro garlic sauce. Served with shredded cabbage slaw and fresh avocado on warm tortillas, they deliver a perfect balance of smoky, spicy, sweet, and tangy flavors in just 25 minutes.

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
  • 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 Ingredients

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

Instructions

  1. Preheat and Prepare Shrimp: Preheat the oven to 450° F. On a baking sheet, toss the shrimp with olive oil, chipotle chili powder, all-spice, ground ginger, dried thyme, cinnamon, cayenne pepper, kosher salt, and black pepper to evenly coat. Arrange the shrimp in a single layer on the baking sheet. Add the smashed garlic cloves and whole jalapeños to the tray for roasting.
  2. Roast Shrimp and Vegetables: Roast the shrimp and added ingredients for 6 to 8 minutes until the shrimp are cooked through. In the last minute, switch the oven to broil and broil until the shrimp and jalapeños develop a slight char for added smoky flavor. Remove from the oven and set aside.
  3. Make Cilantro Garlic Sauce: Squeeze the roasted garlic cloves out of their skins and add to a blender along with the plain Greek yogurt, fresh lime juice, chopped green onions, cilantro, and a pinch of salt. Blend until smooth. Pulse briefly to combine ingredients evenly. This sauce will be creamy and tangy with a fresh garlic kick.
  4. Prepare Cabbage Slaw: Toss the shredded green cabbage in a large bowl with about 1/3 cup of the prepared cilantro garlic sauce until the cabbage is well coated. This adds a fresh, creamy crunch to the tacos.
  5. Make Pineapple Jalapeño Salsa: De-seed the jalapeños if desired for less heat, then finely chop them. In a bowl, combine the chopped jalapeños, diced pineapple, chopped cilantro, orange juice, lime juice, and a pinch of salt. Mix well to create a bright, sweet and spicy salsa.
  6. Assemble Tacos: Warm the tortillas and fill each with smashed avocado, the cabbage slaw, roasted shrimp, and a spoonful of pineapple jalapeño salsa. Finish with a drizzle of the cilantro garlic sauce and additional salsa as desired. Serve immediately for best flavor and texture.

Notes

  • You can adjust the heat by including or removing jalapeño seeds in the salsa.
  • Roasting the garlic cloves whole mellows their flavor, giving a subtle sweetness to the sauce.
  • For creamier tacos, use sour cream instead of Greek yogurt in the garlic sauce.
  • Warm tortillas in a dry skillet or oven to make them pliable for assembling.
  • This recipe is easily doubled for larger gatherings and can be prepped ahead for quick assembly.

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