3.7KThis post has been sponsored by my friends over at Sprouts. All thoughts and opinions are my own!
As you may already know I love shopping at Sprouts. We recently purchased a home that’s located walking distance from Sprouts and I couldn’t be more excited! Now I can walk to shop for my favorite produce and all the great deals!! Sprouts produce is truly the best. It’s fresh and priced very affordable! This time, I picked up all the ingredients I needed to make these spicy grilled shrimp tacos! Raw shrimp, vegetables, pineapple, avocado, greek yogurt and tortillas. The pineapple was perfectly ripe and sweet. Their non-gmo artisan corn tortillas are amazing and taste so authentic! My new favorite.
Spicy Grilled Shrimp Tacos with Pineapple Salsa. Spicy, sweet and bursting with so much flavor! These tacos make the perfect summer weeknight dinner!
This post has been sponsored by my friends over at Sprouts. All thoughts and opinions are my own!
My favorite thing about this recipe is that you can prepare most of it beforehand and have it all ready to lay on a grill! That makes it such a great dish for a summer gathering or a casual weeknight dinner!
As you may already know I love shopping at Sprouts. We recently purchased a home that’s located walking distance from Sprouts and I couldn’t be more excited! Now I can walk to shop for my favorite produce and all the great deals!! Sprouts produce is truly the best. It’s fresh and priced very affordable! This time, I picked up all the ingredients I needed to make these spicy grilled shrimp tacos! Raw shrimp, vegetables, pineapple, avocado, greek yogurt and tortillas. The pineapple was perfectly ripe and sweet. Their non-gmo artisan corn tortillas are amazing and taste so authentic! My new favorite. 
SPICY GRILLED SHRIMP INGREDIENTS
Sprouts Fish Market shrimp
avocado oil
Sprouts organic chipotle powder
cumin powder
garlic powder
pink himalyan salt
HOW TO MAKE GRILLED SHRIMP
Peel and rinse the shrimp. Pat dry with paper towel. In a large bowl, place shrimp, avocado oil, chipotle powder, cumin, garlic and salt. Mix to combine. Thread the shrimp on the skewers. If using wooden skewers, remember to soak them in a water for at least 30 minutes before grilling. Grill 2-3 minutes per side or until shrimp are cooked through and lightly charred. You can also cook shrimp on the stove!
GRILLED PINEAPPLE SALSA
Grilled pineapple salsa is an absolute heaven. It’s sweet, juicy, spicy and packed with so much flavor. You will want to put it on everything!
WHAT YOU NEED
pineapple
red bell pepper
shallot
jalapeno
cilantro
lime
HOW TO MAKE THE BEST PINEAPPLE SALSA
The best pineapple salsa comes from grilling pineapple and all the vegetables. You can also roast them in the oven if you don’t have a grill! Simply brush with a little avocado oil and grill/roast until tender and charred. Place pineapple and vegetables on lightly oiled grate and grill at medium high heat for about 10 minutes , 5-8 minutes for jalapeno. If using an oven, preheat to 425F and roast pineapple and vegetables on a lined baking sheet for 20 minutes and broil for 2 minutes to brown. Broiling is the key! It makes everything beautifully charred.
I hope you love these spicy grilled shrimp tacos!! In need of more healthy tacos recipes?? Check out some of my favorites!
If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. If you decide to make the recipe don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations!
Ingredients
Sprouts artisan yellow corn tortillas, warmed
SPICY CHIPOTLE SHRIMP
1 pound Sprouts Fish Market shrimp
1 tbsp avocado oil
2 tsp Sprouts organic chipotle powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp pink himalyan salt
GRILLED PINEAPPLE SALSA
avocado oil
1 pineapple, cut into spears
1 red bell pepper, cut into pieces
1 shallot, halved
1 jalapeno
2 tbsp cilantro, chopped
1/2 lime, juiced
pink salt
AVOCADO CREAMA
1 large avocado
1/3 cup greek yogurt
1 garlic clove
1/4 cup cilantro, with stems
1/4 cup filtered water
1/2 lime, juiced
pink himalyan salt and black pepper, to taste
Instructions
- Peel and rinse the shrimp. Pat dry with paper towel. In a large bowl, place shrimp, avocado oil, chipotle powder, cumin, garlic and salt. Mix to combine and set aside.
- Brush cut up pineapple, red bell pepper, shallot and jalapeño with oil. Place pineapple and vegetables on lightly oiled grate and grill at medium high heat for about 10 minutes , 5-8 minutes for jalapeno until tender and charred. You can also preheat oven to 425F and roast pineapple and vegetables on a lined baking sheet for 20 minutes and broil for 2 minutes to brown. Let it cool.
- Meanwhile, thread the shrimp on the skewers. If using wooden skewers, remember to soak them in a water for at least 30 minutes before grilling. Grill 2-3 minutes per side or until shrimp are cooked through and lightly charred. You can also cook shrimp on the stove!
- Chop pineapple and vegetables. Remove seeds from jalapeno, reserving some if desired. Add to a medium bowl and toss with cilantro, lime juice and salt. Add jalapeno seeds for some heat.
- To make the avocado crema, place all the ingredients in a food processor or high speed blender and process until smooth and creamy. Adjust salt and pepper.
- Warm up tortillas right before serving on a grill. To assemble, spread avocado crema, add shrimp and pineapple salsa. Garnish with fresh cilantro and serve with lime wedges.
Ingredients
Sprouts artisan yellow corn tortillas, warmed
SPICY CHIPOTLE SHRIMP
1 pound Sprouts Fish Market shrimp
1 tbsp avocado oil
2 tsp Sprouts organic chipotle powder
1 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp pink himalyan salt
GRILLED PINEAPPLE SALSA
avocado oil
1 pineapple, cut into spears
1 red bell pepper, cut into pieces
1 shallot, halved
1 jalapeno
2 tbsp cilantro, chopped
1/2 lime, juiced
pink salt
AVOCADO CREAMA
1 large avocado
1/3 cup greek yogurt
1 garlic clove
1/4 cup cilantro, with stems
1/4 cup filtered water
1/2 lime, juiced
pink himalyan salt and black pepper, to taste
Instructions
- Peel and rinse the shrimp. Pat dry with paper towel. In a large bowl, place shrimp, avocado oil, chipotle powder, cumin, garlic and salt. Mix to combine and set aside.
- Brush cut up pineapple, red bell pepper, shallot and jalapeño with oil. Place pineapple and vegetables on lightly oiled grate and grill at medium high heat for about 10 minutes , 5-8 minutes for jalapeno until tender and charred. You can also preheat oven to 425F and roast pineapple and vegetables on a lined baking sheet for 20 minutes and broil for 2 minutes to brown. Let it cool.
- Meanwhile, thread the shrimp on the skewers. If using wooden skewers, remember to soak them in a water for at least 30 minutes before grilling. Grill 2-3 minutes per side or until shrimp are cooked through and lightly charred. You can also cook shrimp on the stove!
- Chop pineapple and vegetables. Remove seeds from jalapeno, reserving some if desired. Add to a medium bowl and toss with cilantro, lime juice and salt. Add jalapeno seeds for some heat.
- To make the avocado crema, place all the ingredients in a food processor or high speed blender and process until smooth and creamy. Adjust salt and pepper.
- Warm up tortillas right before serving on a grill. To assemble, spread avocado crema, add shrimp and pineapple salsa. Garnish with fresh cilantro and serve with lime wedges.