Smoky grilled shrimp pairs up with sweet pineapple salsa in these delicious grilled shrimp tacos! They’re done in under 30 minutes, too.
More tacos! Shrimp & fish tacos are some of my favorites. They remind me of sitting on the beach in Mexico. Mmm.
These heavily seasoned, smoky, chipotle shrimp goes so well with the fruity, cool salsa! My favorite part about this recipe is that you can easily make it in under 30 minutes.
Let’s talk about the seasoning for the shrimp for a second…
Seasoning for Grilled Shrimp Tacos
This is my Smoky Chipotle Taco Seasoning. It has a lot of smoky flavors — smoked paprika, ground chipotle powder, and a surprising ingredient — nutritional yeast!– that gives it a richer, umami taste.
If you don’t want to put together this homemade taco seasoning, use any taco seasoning you like with some chopped chipotles in adobo sauce or a few pinches of dried chipotle powder.
Besides the seasoning, all you need is some fresh lime juice. Easy peasy.
How to Grill Shrimp
I love shrimp because it cooks so quickly! Be sure your grill is turned up super hot so you can get a little char on there before they cook all the way through.
I use a grill skillet (similar to this grill skillet on Amazon), but you can thread them onto metal skewers if you don’t have a grill skillet.
Don’t have a grill? Throw those babies into a REALLY hot skillet with a little oil.
Pineapple Salsa for Shrimp Tacos
Admittedly, these tacos are just a vehicle for this pineapple avocado salsa. It’s so good.
I love the contrasting flavors of the smoky shrimp with the sweet pineapple. *chef’s kiss*
I also love that it doesn’t have tomatoes like a traditional pico de gallo. You could definitely add some, if you like.
Assembling Grilled Shrimp Tacos
These are so easy to put together on a busy night. Even with the bit of chopping that goes into the salsa, you can have these ready in under 30 minutes. I love that shrimp is so easy and fast like that.
I used street taco corn tortillas for these because they’re so little and cute! You can use any kind of tortilla you like, using corn ones to make gluten-free tacos or almond flour ones to make them grain-free.
You could even forgo the tortilla completely and put the shrimp and salsa on a bed of lettuce to make a salad! If you have some cilantro lime dressing this would be the BOMB.
I love a little sprinkle of cotija cheese, too. It’s like the Mexican version of Parmesan if you haven’t had it. If you can’t find it where you live, feta is also good here.
If you like these shrimp tacos, try another one of my taco (or taco-inspired) recipes!
More Taco Recipes on Perry’s Plate
10-Minute Smoked Salmon Tacos are another quickie that I love throwing together for a fast lunch.
Tropical Fish Tacos with Pineapple Salsa are some of the first fish tacos I ever made. That one has a fruity salsa, too!
Chile-Lime Fish Taco Bowls are one of my favorite meals. These never get old and you can make them with any kind of salsa or latin toppings you have on hand.
Keto Breakfast Tacos have a crispy cheese shell filled with chipotle scrambled eggs! Love these!
Also, check the Tex-Mex Latin Section of my Recipe Index for lots of shredded meat recipes for tacos!
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 8 ounces large raw shrimp, peeled and tails removed
- 1 Tablespoon Smoky Chipotle Taco Seasoning (see note)
- 1 Tablespoon avocado oil
- 1 lime
- Small tortillas
- 1/2 cup crumbled Mexican cotija cheese
For the Pineapple Avocado Salsa:
- 1 1/2 - 2 cups diced pineapple (About 1/4 of a pineapple)
- 1 avocado, pitted, peeled, and diced
- 1 small jalapeño, diced (remove seeds if you don't want it spicy)
- 1/4 cup minced red onion
- 1/4 cup chopped fresh cilantro
- Generous pinch of sea salt
- Toss the shrimp with the taco seasoning, avocado, and juice from 1/2 of the lime. Save the rest of the lime for the salsa. Let it sit at room temperature for 15-20 minutes while you prep the rest.
- Mix together the salsa ingredients, including the juice from the remaining 1/2 lime. Set aside.
- Preheat your grill to high heat. If you're using a grill skillet, place it on the grill to preheat it as well. If you don't, thread the shrimp onto metal skewers. Cook the shrimp for about 4-5 minutes, flipping them around a couple of times until they're just barely cooked through and no longer transluscent.
- Warm up the tortillas on the grill, too, if you want.
- Assemble the tacos by placing a few shrimp in each tortilla. Top with a spoonful or two of salsa, and a sprinkle of cotija cheese.
- I highly recommend using the taco seasoning I linked to, but if you don't want to, just use 2 teaspoons of any taco seasoning you like + 1 teaspoon of diced chipotles in adobo sauce to give it a smoky taste.
- You can sear the shrimp in a really hot pan with a little oil if you don't have a grill.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 384Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 93mgSodium 774mgCarbohydrates 40gFiber 8gSugar 15gProtein 17g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.