Sautéed Shrimp Tacos with Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 drafted and published.

Juicy shrimp quickly sautéed with spices, topped with a fresh pineapple salsa and served in warm tortillas for a vibrant Latin American street food experience. This Latin American-inspired seafood recipe (gluten free), ready in about 25 minutes, pairs large shrimp, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 10 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
1 cup diced fresh small pineapple
1/2 cup diced red bell pepper
1/4 cup finely chopped red onion
2 tbsp chopped fresh cilantro
2 tbsp fresh lime juice
8 small corn tortillas

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Instructions

Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and keep warm.
Step 3: In a separate bowl, combine 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp fresh lime juice. Stir gently to make pineapple salsa.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Assemble the tacos by dividing the shrimp evenly among the tortillas and topping with pineapple salsa before serving.