Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce.
My new go-to weeknight tacos, Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce. The sweet, tangy, and spicy taco that takes no time at all to make. Spicy garlic roasted shrimp and sweet pineapple stuffed into warmed tortillas to make the best “Hawaiian” inspired shrimp tacos. Serve each taco with a creamy, roasted jalapeño special sauce, fresh corn, and plenty of herbs. The perfect weeknight taco that’s made entirely on just one sheet pan and in just about 30 minutes too. These are quick, simple, healthy, and so delicious.
It’s 100% that time of year when everyone is looking for the quickest dinners. Trust me, I get it. Between prep for an upcoming big photoshoot, conference calls, preparing for my older brother’s wedding (which is here at our HBH studio on the 14th), and planning for the release of Half Baked Harvest Super Simple, we’ve got a lot going on. In fact, I’m not sure I’ve ever had more on my plate than I do right now. It’s both amazing and overwhelming all at the same time. With that said, now more than ever, I fully understand that when life gets crazy, cooking dinner every night can be the last thing anyone wants to do.
With the busy lives we all lead, the one thing everyone always tells me is that they just need easy recipes.
Especially anything that can be made entirely on one sheet pan. One pan, means less dishes, less cleaning, less work, and in today’s case, less time too. Honestly, it’s almost too good to be true, but for certain foods, the sheet pan just really works. Enter today’s very (non-traditional) Hawaiian inspired shrimp tacos. Everything from the shrimp, to the roasted jalapeño sauce, are all made on the same sheet pan.
At first, I was skeptical, but this recipe could not have turned out better. It has all my favorite flavors…sweet, tangy, and spicy.
Here are the details.
Start with the shrimp. Save yourself time and hassle and buy already peeled and deveined shrimp. I can’t recommend this enough. It might be a little more money to buy shrimp this way, but the time you will save is so worth it. At least to me anyway.
Toss the shrimp onto your favorite sheet pan (personally, I really love these USA pans, they clean up so nicely). Add plenty of garlic, chili powder, and a splash of sriracha and soy sauce. The garlic and sriracha add all the flavor, while the soy sauce adds a layer of saltiness. It’s a bit tangy and a bit spicy all at the same time. Next, toss on some fresh pineapple chunks and a jalapeño. Put the entire pan in the oven and roast the shrimp. This will only take a few minutes.
The key here? Allowing everything to cook under the broiler during the last minute or so of cooking. This gives the shrimp a nice crispness and caramelizes the pineapple – adding just another layer of delicious flavor.
At this point, the shrimp and pineapple are done.
Now it’s time to make the special sauce. Which is simply a mix of plain Greek yogurt, roasted jalapeño, lots of lime, a touch of honey, and fresh cilantro. Blend this together until smooth, and you now have your special sauce…but the healthier kind.
The final step is to toss some fresh corn with fresh cilantro, a squeeze of lime, and a pinch of flaky sea salt.
Stuff everything into some charred tortillas, add the avocado, add the sauce, and that’s it! SO EASY, SO GOOD, and healthy too!
I know that Tuesday taco night is a thing and all. But for whatever reason, it seems to occur more on Thursday nights over here. Remember, do what works for you.
And with that, how about some Hawaiian inspired shrimp tacos with all the pineapple and spicy sauce you can pile in? The perfect, super flavorful, dinner for a Thursday night…and any other night too.
Oh and lastly? If you happen to love sheet pan dinners as much as I do, this sheet pan chicken shawarma is a tried and true favorite. And this blackened salmon as well. OK wait, wait, and these Caribbean tacos too. Man, I guess I really do love a sheet pan recipe!
If you make these sheet pan Hawaiian pineapple shrimp tacos with creamy jalapeño special sauce be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 3-4 cloves garlic, minced or grated
- 2 teaspoons chili powder
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha
- flaky sea salt and black pepper
- 2 cups fresh pineapple chunks
- 1 medium shallot, thinly sliced
Creamy Jalapeño Special Sauce
- 1 jalapeño
- 1/2 cup plain greek yogurt
- juice of 2 limes
- 2 teaspoons honey
- 1 cup cilantro, roughly chopped
- 1 ear raw or grilled corn, kernels removed from the cob
- warmed corn or flour tortillas, plus mashed avocado, for serving
Instructions
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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!
Our Favorite Recipes
Rosemary Chicken, Caramelized Corn, and Peach Salad.
OH DEAR GOD. I’m dying at my desk right now. I want to play hooky from work and go home and make these. Looks like I’m making tacos AGAIN this weekend. (Not complaining!) <3
Haha well maybe not the best idea, but I am here for it! I hope you love love love these bars Aline! Thank you! xTieghan
a magnificent explosion of flavors, very good
So happy to hear that! Thank you Antonio! xTieghan
These look amazing but I am allergic to shrimp ☹️. Do you think I can substitute chicken?
Hey Joann! Yes, chicken is great! I recommend cutting chicken breast into 2-inch pieces and cooking for 12-15 minutes to ensure the chicken is cooked throughout. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is SO good! The sauce for my shrimp was very watery but was still delicious.
So glad you still loved this Tiffany! xTieghan
does the shrimp stay on the pan while the pineapple broils? if so won’t that overcook the shrimp
HI Richard, yes the shrimp stays on the pan. It shouldn’t overcook in the time listed unless you are using very small shrimp. Just keep an eye on the shrimp and if you are worried they are over cooking, remove them from the baking pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Oh my word, these look amazing! 100% making the menu plan for next week!
Paige
http://thehappyflammily.com
Thank you so much Paige! xTieghan
Hi! These tacos look amazing! Quick question: how many tacos does this recipe yield and how many tortillas would I need? Thanks a lot!
Hey Anna! This will yeild roughly 12-14 tacos, so you need 12-14 tortillas. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last night and it was delicious. My husband and I were brainstorming things we could put the sauce on. I guessed that the extra cilantro, corn, and lime juice was meant as a garnish. Since they are listed with the ingredients in the sauce section, I kept re-reading to decide. Thanks for a keeper recipe!!
I am SO glad you loved this recipe Randy! Thank you for trying it out! xTieghan
What happened to the shallots and why does your “special sauce” look white and creamy? My sauce is green and watery. Tastes good, just lacking in texture.
HI! The shallots just get mixed together with the shrimp and pineapple. My sauce only looks white in the photos, if you watched my IG stories you can see it’s green. Your sauce should be green, but not watery. Where your limes large? If so, use only 1 lime next time for a creamier sauce. Please let me know if you have any other questions. Thank you! xTieghan
These were incredible – a blend of so many flavors! I especially loved the roasted pineapple with the shrimp! I will definitely be making these again! My only question – The sauce was SUPER HOT! I couldn’t eat it, and even my husband who loves spicy food, said it was overpowering. I deseeded the jalapeño before adding it to the blender. Should I just use half a jalapeño? I thought the seeds were the only hot part of jalapeños? Or should I wash the jalapeño after removing the seeds? Not sure how to tone the sauce down. Thanks for your help!
Hey Beth, yup the seeds are the hot part to the pepper, but the pepper does carry some heat too. Next time, just try using half of the pepper. Sounds like you had a crazy hot jalapeño. Their heat can greatly vary from pepper to pepper. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Looks amazing, but I’m allergic to shrimp…. can chicken or something else be substituted ?
Love all of your recipes, can’t wait to make these! How do you warm your tortillas to get the perfect wood fired look to them?Thank you!!
So yummy! Any tips for making them more “sticky” like in your photos? Mine turned out very watery…am I supposed to put honey on the shrimp? Thank you!
These were so tasty and easy to make. I loved the sweet and spicy element. I also never thought to use raw corn but it was delicious and crunchy. Unfortunately, the tacos were too spicy for my boyfriend and I didn’t even put the special sauce on his, but he has a low tolerance for heat. Not sure if it was the Siracha or the jalapeño cooking with the rest of the food but I am hesitant to change anything because I thought it was great.
I can’t wait to make these. How would you adjust the baking time for small shrimp? Thanks for all your awesome recipes!
Hi Camera! I would recommend adding the shrimp to the pan after the pineapple as cooked for 4 minutes, so cook the pineapple a total of 8 minutes and the shrimp for about 4 minutes (or until it is cooked throughout). Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
OMG… Made this last night. It. Was. Delicious!! It went together quickly and the flavors were amazing. This is the first recipe I’ve made of yours, but I have been collecting them over the last few weeks (that’s when I found this amazing page). Tomorrow will be the super sticky kung pao cauliflower. Thank you so much for making amazing Pescatarian and vegetarian recipes!!! Keep up the good work!!
Thank you Layla! I am so glad this turned out so well for you! xTieghan
OMG… Made this last night. It. Was. Delicious!! It went together quickly and the flavors were amazing. Didn’t get the char I was hoping for… but was still delicious. This is the first recipe I’ve made of yours, but I have been collecting them over the last few weeks (that’s when I found this amazing page). Tomorrow will be the super sticky kung pao cauliflower. Thank you so much for making amazing Pescatarian and vegetarian recipes!!! Keep up the good work!!
Made this for dinner tonight and my husband and I loved it! Another A+++ recipe Tieghan! I pretty much cook your recipes 3-4 times a week!
Thank you so much Erica! xTieghan
This sounds so interesting, and looks really tasty too! Can’t wait to give it a try xx
I hope you love this Bry! Thank you so much! xTieghan
It was Labor Day weekend and I really wanted to make something easy and delicious, these tacos were perfect, they are that perfect combination of spicy and sweet and so fresh! I was a little concerned they might be too spicy for my husband, no worries, he loved them! When my husband just eats and doesn’t talk during dinner, you know its the tacos! Thank you Tieghan!
Yes! Love that these turned out so well for you Cindy! I hope you had a great weekend! xTieghan
Made this on a whim last night for dinner and it was AMAZING!! I didn’t realize I was out of siracha (how?!) but I had the Korean chili past and used it in substitution . Since this will go into our regular summer rotation, I will make sure to have siracha next time. Thanks for a wonderful recipe!!
So glad this turned out amazing for you! Thank you! xTieghan
These were delicious, a perfect combination of flavors! I made the jalapeno sauce as directed and didn’t really think it would be that spicy but it was a bit too much for me, so I ended up dumping half of it and adding sour cream and it was perfect! Definitely making these again!
Thank you so much Ashley!! xTieghan
Absolutely delicious! The roasted pineapples with the shallots were outstanding with the shrimp. My jalapeño sauce was a bit watery as well and added some avocado to thicken it up and stay within the flavor profile. Home run!
Thank you so much Alexis!! xTieghan
This was amazing!!! We used flat parsley instead of cilantro. We had some roasted sweet potatoes fries with it as well, which were delicious with the sauce.
Thank you Gaël! I am so glad this turned out so well for you! xTieghan
Delicious. The whole family loved them. I did grill corn and jalapeño beforehand on grill. Added a touch more honey to the sauce. Will for sure make these again!
I love to hear that! Thank you so much Diane! xTieghan
TIEGHAN!! Oh my goodness! I have made numerous recipes from you that I love, but these tacos! I can’t even explain how much my husband and I loved these! He said these were the best tacos he’s EVER had, homemade or at a restaurant! Thank you for sharing! We love your work!!!!
That is so amazing to hear Claire! SO glad you tried these tacos! Thank you! xTieghan
These were, hands down, the best tacos I’ve ever made, and some of the best I’ve ever eaten. I reduced the chili powder by about half or more and they had the perfect amount of kick to them. I also threw half an avocado into the yogurt jalapeño sauce and it was amaaazing. Aside from the shrimp prep (which is always a hassle unless you buy peeled shrimp) this was a really easy dinner to throw together. Definitely keeping this one bookmarked!
I love to hear that!! Thank you os much Alison! xTieghan
Super easy to make and incredibly flavorful! The yogurt sauce paired perfectly with the little bit of heat the shrimp had. Loved it – will 100 make again!
Love to hear that! Thank you Taylor! xTieghan
Easy and sooo good!
Thank you Heather! xTieghan
Hey there!
Love your blog, but back in 2015 you wrote a Laksa recipe that people were concerned about because of the blatant cultural appropriation (not to mention Laksa is Mayasian, not Thai). I so appreciate you using world flavors and taking inspiration from many cultures, but positioning yourself as an authority on ethnic cuisine because you added a couple ingredients native to that geographic region is a serious stretch.
Please be mindful in naming your (amazing!!!) recipes in the future. I want to love them, but I have a hard time getting past this issue. Thank you so much for hearing me out. No one is perfect, we’re all doing our best, I just wanted to remind you that this is important. Calling foods “inspired by” different cultures is totally lovely and good!
April
Hi April! Thank you for letting me know. I would never mean to disrespect any person or culture, I only try to appreciate them by sharing similar recipes. Thank you! xTieghan
I don’t normally cook shrimp because it’s not really my favorite thing to make or eat. But, by golly, this sounded too good to pass up and it did not disappoint. Perfectly sweet and spicy and full of flavors to die for. Will definitely be making this one again soon!
Thank you so much Lindsey! So happy to hear that! xTieghan
I can’t stop making your recipes. This one is DELICIOUS! I didn’t have greek yogurt to make the Special Sauce so it was alittle thin. But other than that, AMAZING!
I am so happy to hear that Tina! Thank you so much! xTieghan
You have 1 picture that is showing the shrimp, pineapple, and jalapeno on the sheet pan. It also looks like there is sliced onion on the pan. That isn’t indicated anywhere in the recipe. Is this correct?
Hi Tina! That is a shallot and it’s listed out in the ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Loved this!! I used large shrimp and followed directions exactly but my pineapple did not char. That’s ok it was still perfect! Also I basically just added the fresh corn to the jalapeno sauce, for simplicity’s sake. This was so tasty and fresh. My only suggestion is to double the sauce. It fed 3 of us for 2 dinners that way. Thank you again! Slam dunk 😀
Hi Kristen! Thank you so much for trying this! I am so glad it turned out so well for you! xTieghan
This is a spectacular recipe for shrimp tacos! One of my favorite things is tacos with seafood …and this is a winner! The flavors of the shrimp and fruit is so pleasing. The sauce added so much flavor. I used 3/4 of a large jalapeño because of the other reviews noting their sauce was too spicy hot. I didn’t want to ruin it with too much heat and it tasted spicy but not overwhelming. It took me longer to prep than you noted but that usually happens when I prepare an entree for the first time. We will definitely be enjoying this creation again! Thank you, Tieghan!
Thank you so much! I am so glad this turned out so well for you! xTieghan
Hello! If I wanted to do this recipe with fish instead, which fish would you recommend?
I would use Mahi Mahi, but salmon would be great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Loved everything about these tacos! One of my favorites! Saw some comments about the watery sauce but this was not the case for me! Highly suggest the recipe
Thank you Lauren!! xTieghan
I made these for lunch today and wow, they are so good! Great flavor combo thanks for the recipe.
Thank you so much Scott! xTieghan
We made this tonight and it was really good! It reminds me of a tacos al pastor kind of flavor.
Some changes we made: we baked the shrimp in a baking dish rather than on a sheet because of the amount of liquid in the marinade, and we substituted mayonnaise for Greek yogurt in the jalapeño crema.
Thank you so much for trying this Heather! So great that this turned out so well for you! xTieghan
Loved these Tacos and will have them on a regular basis. Adjusted the cook time to 6 minutes which was perfect. Just discovered your recipes through my niece and am thoroughly enjoying them.
Hi Liz! I am so happy to hear that you are enjoying my recipes! I hope you continue to! Thanks for trying this one! xTieghan
Delicious! We turned this into a mexican/hawwaiian bowl with cauli rice, and black beans.
Ooo yum! I am so glad this turned out so well for you Elise! xTieghan
We’ve made this recipe so many times and love it!
Thank you so much Megan! xTieghan
Such an easy dinner packed with flavor! Sweet &Spicy! I made a pan of diced chicken ones too and they turned out great. Thank you for sharing will make again !
Thank you so much Leah! xTieghan
Can this be done with frozen shrimp? Do you recommend thawing first?
Thank you!!
Hi Marcy,
Yes you can use frozen shrimp, but definitely thaw first! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Such a wonderful blend of textures and flavors! The tangy, spicy sauce and the juicy pineapple were awesome! Thanks!!
Thank you so much Janet!! I am really happy you enjoyed this recipe! xTieghan
Made these last night and loved it! I had jumbo shrimp, and was missing the shallot tho but I don’t think that mattered – it tasted awesome!
I think the only thing I would do differently next time is just broil the shrimp and pineapple from the start, in the hopes it would all get more charred. And I’d probably also use a smaller jalapeño – the one I had was huge and it was 🔥🔥🔥 🥵 But this recipe is a keeper for sure!
I am so glad this turned out so well for you Carrie!! Thank you so much for trying it! xTieghan
We made this tonight and it was so delicious!! The sauce for the shrimp was AMAZING. Shrimp & pineapple are a winning combination and having them in a taco is even better. Your recipes are the highlight of my time in quarantine – I’m excited to keep cooking with your recipes!
Thank you so much Hillary! So glad you enjoyed this one! I hope you continue to love my recipes! xTieghan
We are off to Hawaii this weekend while we are in isolation in the uk. Cannot wait. Thankyou xx
Haha aw well I am glad this recipe brings you back somewhere tropical! I hope you love this Sue! xTieghan
Excellent
Thank you Joanne! xTieghan
This is my absolute favorite recipe from this site. So much flavor. The jalapeño sauce is amazing. And to top it all off, it’s quick and easy!
Thank you Melissa!! xTieghan
Can’t believe how quick and simple this recipe was, and so tasty! I love how spicy it was and I’ll probably swap the pineapple with a coleslaw it was as I prefer the spicy part more than the sweet 🙈
How would you recommend to use the leftover cream? I was thinking on a quesadilla/burrito or burrito bowl. Any other ideas on something a little different?
By the way, I love the blog! Every recipe look delicious and they seem all doable with staple ingredients… love it!! Also the photos are beautiful 😍
Hi Leslie,
So glad you enjoyed the recipe, thanks for making it! Those would be my two recommendations for the Crema. xTieghan
Made these tonight and they were fabulous!! My family was raving over the jalapeño cilantro sauce. Couldn’t help but think this would be killer over lettuce as a salad too!
So glad you all loved it! Thank you so much Becky! xTieghan
Made this today, we really liked it!
Aw that is so great to hear! Thank you for trying this Anne! xTieghan
This looks delish! I could only buy uncooked, peel-on shrimp. Do you recommend peeling and de-veining the shrimp prior to tossing in sauce? Or is it easier to cook, peel and then toss in the sauce? Thank you!
Hi Katherine,
I would recommend peeling and de-veining the shrimp first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making these this week, any suggestions on side dish to make with it?
Hi Jess,
I like to do some rice and beans. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! The broiler in my oven is broken, is there a different way you’d suggest I get the pineapple and shrimp crisped up?
Hi Shea,
I would just roast in the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan. I made these a few weeks ago and they were delicious. Want to make them again and am wondering if I could season the shrimp overnight and cook on the sheet pan the next day.
Thanks!
Anne Marie
Hey Anne Marie,
You could absolutely do this! So glad you enjoyed the recipe! xTieghan
This is seriously the best, we make it all the time! The sauce is PERFECT, we keep the seeds in and it’s the perfect amount of tang and spice.
I am so happy you loved this one, Heather!! Thank you so much for trying it! xTieghan
Made these last night. Followed the recipe down to the last dash of salt. These tacos were the best. And by best I mean literally the best thing I’ve cooked myself, like, EVER. I love it when all the sweet and spicy come together with the creamy and the texture of the shrimp. Such a satisfying meld of flavors. LOVED IT!!! LOVED IT!! Is it too soon to make them again tonight??
Haha that is so amazing!! I am really glad this turned out so well for you, Paula! Thank you! xTieghan
These look amazing!! Only issue is I’m allergic to shrimp. Is there another protein you could recommend in lieu of the shrimp?
Hey Lauren,
A mild white fish or chicken would work in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these and they turned out delicious! Loved the sweet and spicy flavours & it was super easy!
Thank you so much Sarah! xTieghan
This was incredible! I didn’t have Siracha so I used hot sauce and thought the corn had a touch too much lime juice mixed in, but other than that it was outstanding!! Definitely a keeper for my husband!
Love that! Thank you so much Michelle! xTieghan
Fabulous! Loved every bite!
Thank you so much Andrea! xTieghan
Loved loved loved this one. So fresh and flavorful!
Love to hear that! Thank you so much Emily! xTieghan
Delicious! As my husband said ‘restaurant worthy”!
Thank you so much Lynn! xTieghan
In the last directions you do mean the cilantro corn mixture not lettuce, correct? Otherwise what do you do with that?
Hi Penny,
Yes sorry for the confusion. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is there anything you would recommend to use in place of sriracha?
Hey Jen,
You can omit the sriracha if you do not enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made it tonight for dinner and it was quick, easy and delicious! I will be making this again! Thanks for sharing!!
Thank you Samantha! xTieghan
My wife and I both loved this. Much like another recipe of yours we made we still didn’t have chili powder so we used Cajun seasoning instead. That sauce was fantastic. Next time we are going to cook this on our Weber grill.
Yes!! So happy to hear that Mark! Thank you for trying it! xTieghan
This recipe was so fun! Everything on one pan got my attention in addition to the sweet and spicy combo. This was delicious! As my husband likes to say, “It’s a keeper”!
Yes love that!! Thank you for trying this one, Holly! xTieghan
We have some frozen, pre-cooked shrimp. Could that work for this recipe? Not sure when to incorporate the spices without overcooking the shrimp.
Hey Hollie,
You could certainly add the shrimp at the very last second, I just worry about it not having enough flavor and overcooking. If possible I would try to use raw shrimp. I hope you love the recipe, please let me know if you have any other questions! xTieghan
AMAZING!! I did modify slightly – instead of making a taco I put the shrimp and goodies on a beds of fresh summer lettuce. My new favorite summer salad.
Love to hear that!! Thank you Mary! xTieghan
Definitely a miss. Marinade for the shrimp was watery and one-noted flavor. Way too much chilli powder- it was overpowering. Cilantro sauce was also super watery. Worst part was that I followed the instructions for the shrimp and it was definitely raw and now I have food poisoning. 8-10 mins is definitely, definitely not enough time. All in all a big fail.
Thank you so much Kristine! I am really happy this recipe turned out so well for you!! xTieghan
Great flavors! My sauce turned out pretty watery though… I tried adding more yogurt but that didn’t fix it. Any ideas on how to fix that as I definitely want to make this again!
Hey Lama,
Thanks so much for trying the recipe. Next time I would reduce the amount of lime juice that you use. I hope this helps! xTieghan
This was an awesome twist to Taco Tuesday! Even my two young kiddos loved it – I separated some of the shrimp without the spice and they loved their tacos! Fancy twist!!
Thank you Katie!! I am really glad this recipe turned out so well for you!! xTieghan
Such a hit with my family tonight. Next time will serve over rice or quinoa, to make it a little more manageable for my 4yo twins, but definitely a keeper. Such a nice chance on an old-standby meal.
Thank you so much Kristin! I am really glad you enjoyed this one! xTieghan
Hi Tieghan!
My husband absolutely hates the taste of cilantro… what other herb would you recommend for substitute cilantro in your jalapeño sauce?
Hi Judy! Parsley or basil should work great for you! I hope you both love this recipe! xTieghan
how do you get your wraps like that?
Hey Ashley,
I toast them on an open stove top flame. I hope you love the recipe, please let me know if you have any other questions! xTieghan
*chef’s kiss*
THIS! This was fantastic from start to finish. I did double the recipe for the Jalepeno Special Sauce and glad I did – I will be using it on salad tomorrow! Can’t wait to try more recipes. THANK YOU – I will be making this regularly!
Amazing!! I am so happy this recipe turned out so well for you, Stephanie! Thank you! xTieghan
Just made these and they are SO SO GOOD. A little spicy, but a flavourful spicy, not overwhelming. Definitely a new go-to recipe!
Thank you so much Kristine! xTieghan
I made this tonight and it was a huge hit! The flavors were amazing! My daughter asked me to please put this in the regular rotation.
Hey Kristen,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Delicious recipe! Love the little bursts of sweet from the pineapple. My sauce was also super spicy like another commenter. I think I just had a fiery jalapeno. Luck of the draw. To temper it, I blended in an avocado, which Did help cool it down, also made it super creamy! Saw a few people say their sauce was thin, so avocado could be a good solve for that!
Hey Lauren,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed. Happy Holidays! xTieghan
So good. Slightly spicy, slighty sweet. Great summer meal!
Thanks so much Sara! xTieghan
Made these twice and they are just out of this world. thank YOU for making such amazing dishes!
Hey Julia,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
does the jalapeño go on the sheet with the pineapple or does it go in the sauce? Do you need 2 jalapeños?
Hey there,
You are going to roast the jalapeño and then add it to the blender. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this tonight & as is with all your recipes I’ve tried, it’s fantastic!! It was perfect; spicy & sweet for a frigid Friday night!
Hey Beth,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
So good !
Thanks!
Is this the same recipe as in your cook book? They seem to all slightly differ and I never know which one you prefer to make. I want to do your number one choice. I’m assuming you can make this with cauliflower too. I want to make it with the chicken shawarma. Do you prefer this one or the one in your book ?
Lmk thx so much!!
Hey Courtney,
It is a similar recipe, try the one from the book:) Yes cauliflower would definitely work! xTieghan
Ok. This is the most incredible combination of flavors and literally my favorite recipe that I have everrrr made!!!!! I am so enthusiastic about this and I want to tell the world. I made it last week, and I already bought ingredients to make it again tomorrow night for dinner! Obsessed.
Hey Laura,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
These were SO amazing and packed with tons of flavor!! Definitely a new family favorite!!
Hey Sarah,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
Can you use sour cream instead of Greek yogurt
Hey Cherily,
Yes, that will work well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is fantastic! Flavors are on point 🙂 Fast and simple to make too.
Hey Kris,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan
Hey I was wondering the calories content for each taco??
Is each one 220 calories?? thanks can’t wait to try them!
Hey Amanda,
Yes, that is correct. I hope you love the tacos, please let me know if you have any other questions! xTieghan
This recipe turned out to be a little more involved than I thought, with all the chopping, roasting, broiling, and grilling the corn and tortillas. But, we all loved it. The combination of the crunchy corn, spicy shrimp and sweet pineapple was awesome! Thank you for the recipe!
Hey Jean,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
SO good. Especially with a side of margs 😉
I used the Trader Joe’s frozen charred corn and works great. I can’t wait to try this recipe in the summertime at the lake with my family, when corn is in season!
Next time I think I’ll try Teigan’s avocado crema in place of the sauce & avo here. I made it on super bowl Sunday and still dream about it!
Hey Sarah,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
Shrimp flavors- wonderful- omitted the sriracha b/c I knew it would be too hot- we used “jumbo” shrimp- prob the 12-15count and did not have an issue cooking them in the 10 mins w/o getting over done.
Pineapple- I diced ours prob 1/2 inch cubes- they did not char when baked or broiled…there is so much water in pineapple, they really steamed/baked. They did release a lot of water when on the pan with the shrimp, so that helped keep the shrimp from drying out, I think. Not sure what temp and for how long the pineapple would need to get the black char. I took them out after a total of 20 mins (bake and broil time). They were cooked and tender but NOT charred.
Sauce- I omitted the honey from the get-go (not a fan of the sweet/sour combo). I’ve been making this kind of sauce for years (tried to copy Wahoo’s sauce) but I agree with the others, it can go on loads of other things, or use as a dip (it will thicken in the fridge if left to sit)
Thanks for the inspiration- this is a keeper!
Hey Courtney,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
Followed the recipe exactly and it was delicious! Only wish I made more. Will be in my rotation.
Hey Jenna,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Is the sriracha meant to be the sauce? There is a sriracha dry seasoning too so I was just checking
Hey Debbie,
Yes, I use sriracha sauce in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
That sauce certainly is special. Corn to sweeten it was an unique and delicious addition. we had happy bellies and taste buds. Another winner! Thank you for making our dinners memorable and exciting. Helps me keep out of a boring rut. It had a ll the flavor components and was easy to make. That special sauce is going on everything.
Hey Aimee,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan