There’s no need to plan ahead for this taco dinner—five minutes under cold running water is all the frozen shrimp need. That’s why frozen shrimp are one of our go-to frozen proteins—they defrost and are ready to cook so quickly. Add some frozen pineapple to the equation, and you’re already more than halfway to a hearty meal just with a couple of freezer staples.
The shrimp are nicely seasoned; when tasted by themselves, they’re pretty spicy, but the creamy avocado and crema and sweet pineapple really temper and balance out the heat. Broiling the pineapple gives it some nice caramelization and a little char to really draw out all the sweetness of the pineapple. Overall, it’s a quick, easy, and super satisfying dinner.
Recipe Tips For Shrimp And Pineapple Tacos
Since we’re starting with the pineapple from frozen, it needs longer in the oven than the shrimp, so we add the shrimp halfway though to ensure that everything is done (and not overcooked) at the same time.
These tacos are best served immediately, but cooked shrimp and pineapple can be stored in an airtight container for up to two days.
Frozen pineapple is soft enough to be easily chopped while still frozen. No need to thaw it before cutting. But if you don’t want to chop the pineapple chunks yourself, you can also buy smaller pieces of frozen pineapple (like Pineapple Tidbits from Trader Joe’s).
Broilers can really vary from oven to oven. It’s always a good idea to keep a close eye on anything you’re broiling for the first time, and you can always adjust the timing as needed depending on the strength of your broiler.
Season the shrimp to your liking. Omit cayenne if you don’t like spicy, add a pinch of chipotle powder for some smokiness.
Add some slaw to bulk up the tacos if desired. This Pineapple Slaw would be great, as would Tangy Rainbow Slaw.
Serve with a side of beans and/or rice. Or serve over rice instead of tacos.
Editor’s Note: This recipe was developed by Nicole Hopper; the headnote was written by Kimberly Holland.
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