Grilled Citrus-Chili Shrimp Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy grilled shrimp marinated in citrus and chili, topped with a fresh pineapple salsa, served on warm corn tortillas for a bright and flavorful taco experience. This Mexican-inspired seafood recipe, ready in about 40 minutes, pairs large shrimp, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 10 min Serves 4 Mexican cuisine 250 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1/4 cup fresh orange juice
2 tbsp fresh lime juice
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
1 small, seeded and minced jalapeño
1/4 cup chopped fresh cilantro
8 small corn tortillas

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tablespoons fresh lime juice, 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 pound peeled and deveined large shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
Step 2: Meanwhile, prepare the pineapple salsa by combining 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded), and 1/4 cup chopped fresh cilantro in a bowl. Mix well and refrigerate until ready to serve.
Step 3: Preheat a grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing grilled shrimp on each tortilla and topping with generous spoonfuls of pineapple salsa. Serve immediately.