Hawaiian Shrimp Tacos

Crisp. Cool. Flavors. 

I feel like that is the epitome of what you want your summer time dishes to encompass. 

This dish is sure to bring the flavors of a tropical day to your plate. Also, shrimp is a rich source of protein, which helps to contribute to cellular and muscular healing, growth, and regeneration. Your standard 3-ounce portion provides 18 grams! 


-1.5lb shrimp (peeled and deveined)

-2 Tbsp Olive Oil

-3-4 cloves of garlic

-2 tsp chili powder

-1 Tbsp soy sauce

-1 Tbsp sriracha

-flaky sea salt/black pepper

-2 cups pineapple chunks

-1 medium shallot (thinly sliced)

-mashed avocado (for serving)

-warmed corn/flour tortillas

Jalapeno Crema:

-1 jalapeno

-½ cup greek yogurt

-juice of two limes

-2 tsp honey

-1 cup cilantro (roughly chopped)

-1 ear of grilled corn (kernels removed from cob)

(**Quick Grilled Corn Hack**: Preheat the oven to 400F-without removing the husk from corn, bake for 30-minutes, flipping halfway through) 


  1. Preheat the oven to 425F. 
  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. 
  3. To the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with 1 tablespoon olive oil. 
  4. 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.
  5. Remove from the oven and toss the shrimp and pineapple together. Set aside.
  6. 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.
  7. Toss together the remaining 3/4 cup cilantro, the corn, juice of 1 lime, and pinch of salt.
  8. 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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