Sheet Pan Spicy Shrimp and Pineapple Tacos
Hello, friends! I am back, even just for a short while.
So what's new with me? Grad school, yes, but also this little thing in my life called wedding planning and now honeymoon planning. Cole and I are less than six months away from the big day! Even more exciting though is that we are planning an epic honeymoon to Mexico City and Tulum.
When choosing any place to travel, my decision is primarily based on the food. You guys, it's me. Hungry Ali. It is always about the food! Plus, Cole and I have always dreamed about an adventurous yet relaxing honeymoon to two Mexico hot spots. We’re ready to soak up some sun, culture and eat as many tacos as our hearts desire!
Inspired by our upcoming trip to Mexico City and, of course, my undying love for tacos, I whipped up a new favorite taco recipe that is equally delicious and easy. These gorgeous and vibrant shrimp tacos have it all: they're spicy, sweet, smokey and fresh. What's even better is this recipe comes together in less than 30 minutes thanks to harnessing the power of multi-tasking and the wonder of a sheet pan. While the pineapple is roasting and becoming caramelized perfection, your shrimp is marinating in a simple two-ingredient marinade and your red onions are pickling away.
It's a recipe as smart as it is delicious and one that will satisfy my taco fix for now until I feast on the real deal on our honeymoon!
Sheet Pan Spicy Shrimp and Pineapple Tacos
Serves 4-6
Inspired by Bon Appetit's recipe
Ingredients
1/2 small red onion, thinly sliced
Juice of two limes, plus more for serving
1 teaspoon sugar
Kosher salt
1/2 medium pineapple, peeled, cored and diced - or you could totally take the easy route and buy it pre-sliced in the produce section or even buy the canned version #storeboughtisfine
2 tablespoons olive oil
1 1/2-2 pounds shrimp, peeled, deveined
1 1/2 tablespoons Sriracha
Freshly ground black pepper
8 corn tortillas, warmed - there's no substitute for La Tortilla Factory tortillas!
Jalapeño slices, for serving
Avocado slices, for serving
Cilantro leaves, for serving
Directions
Preheat broiler on high. Toss red onion, juice of 1/2 limes, sugar, and a pinch of salt in a small bowl. Set aside.
Toss pineapple and half of olive oil on a sheet pan and arrange in a single layer. Broil pineapple until lightly caramelized around the edges, 5–8 minutes.
While pineapple is roasting, toss shrimp, Sriracha, salt, pepper, remaining lime juice and olive oil in a bowl until shrimp are evenly coated.
Remove baking sheet from broiler and give pineapple a toss with a spatula to ensure even caramelization. Arrange shrimp in a single layer on empty half of sheet pan. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler, turn shrimp and broil again for another minute. Serve shrimp and pineapple on warmed tortillas with avocado, cilantro, jalapeño, pickled red onion and more lime wedges.
