Why This Recipe Works

Take a deep dive into family taco night with these simple shrimp tacos. The shrimp are spiced with cumin and paprika, and a sprinkle of sugar helps them brown in the skillet. We pair the slightly sweet shrimp with a zesty pineapple salsa that gets its kick from a bit of jalapeño chile. Before cooking the shrimp, ask kids to describe their color (they are likely light gray-black). Have kids observe the shrimp as they cook—what do they notice about their color? They turn pink! Shrimp contain a pigment called astaxanthin (“ah-stuh-ZAN-thin”) that is released when the shrimp reach about 120 degrees. The astaxanthin gives the shrimp their pinky hue!

Before You Begin

For more information on shopping for shrimp, see “Shrimp 101,” below. Be sure to wear disposable gloves while prepping the jalapeño chile. Serve these tacos with your favorite toppings, such as hot sauce, diced avocado, cotija cheese, and/or guacamole.

Instructions

For the salsa: In medium bowl, add pineapple, onion, 2 tablespoons cilantro, jalapeño, and lime zest and juice. Use rubber spatula to gently stir mixture to combine. Set aside.

For the shrimp: In large bowl, add oil, garlic, cumin, sugar, paprika, and salt and stir with spoon until well combined.

Line large plate with paper towels. Place shrimp on plate. Use more paper towels to pat shrimp very dry. Wash your hands.

Add shrimp to oil mixture in large bowl. Use clean rubber spatula to toss until shrimp are well coated.

Scrape shrimp and any remaining oil and spices from bowl into 12-inch nonstick skillet and arrange shrimp in single layer. Cook shrimp over high heat until undersides of shrimp are spotty brown and edges turn pink, 3 to 4 minutes.

Turn off heat and slide skillet to cool burner. Use tongs to quickly flip each shrimp. Let shrimp sit in skillet until second side is pink, about 2 minutes.

Sprinkle remaining 1 tablespoon cilantro over shrimp. Transfer shrimp to serving platter.

Stack tortillas on small microwave-safe plate and cover with damp dish towel. Heat in microwave until warm, about 1 minute. Divide shrimp evenly among warmed tortillas and top with pineapple salsa. Serve with lime wedges and your favorite toppings.