sheet pan hawaiian pineapple shrimp tacos with creamy jalapeño special sauce

sheet pan hawaiian pineapple shrimp tacos with creamy jalapeño special sauce

Spicy garlic roasted shrimp and sweet pineapple stuffed into warmed tortillas to make the best "Hawaiian" inspired shrimp tacos.

  1. 1 1/2 pounds large shrimp, peeled and deveined
  2. 2 tablespoons extra virgin olive oil
  3. 3-4 cloves garlic, minced or grated
  4. 2 teaspoons chili powder
  5. 1 tablespoon low sodium soy sauce
  6. 1 tablespoon sriracha
  7. flaky sea salt and black pepper
  8. 2 cups fresh pineapple chunks
  9. 1 medium shallot, thinly sliced
  1. 1 jalapeño
  2. 1/2 cup plain greek yogurt
  3. juice of 2 limes
  4. 2 teaspoons honey
  5. 1 cup cilantro, roughly chopped
  6. 1 ear raw or grilled corn, kernels removed from the cob
  7. warmed corn or flour tortillas, plus mashed avocado, for serving
  8. US Customary - Metric
  1. Preheat the oven to 425 degrees F. 
  2. On a baking sheet, toss together the shrimp, 1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. Transfer to the oven and roast 8-10 minutes or until the shrimp is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple has charred.
  3. Remove from the oven and toss the shrimp and pineapple together. Set aside.
  4. To make the sauce. De-seed the jalapeño, if desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime, honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.
  5. Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
  6. Stuff the shrimp and pineapple into the warmed tortillas and drizzle with the Creamy Jalapeño Special Sauce, avocado, and lettuce. Enjoy!
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