Grilled Shrimp with Pineapple-Ancho Chile Salsa and

Name: Grilled Shrimp with Pineapple-Ancho Chile Salsa and Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 16/20 count (medium-size) shrimp; Salt and freshly cracked black pepper to taste; 1/2 ripe medium pineapple; 1/2 red bell pepper; 1/2 large red onion; 4 ancho chile peppers, soaked in water for 12 hours, drained, and pureed; 1 tablespoon chopped fresh oregano; 1 teaspoon ground cumin; 6 tablespoons lime juice (about 3 limes); 1/4 cup pineapple juice; 16 soft tortillas (flour or com), warmed slightly in the oven; 1/2 head green or red cabbage, shredded; 1/2 cup sour cream; 1/4 cup chopped fresh red or green jalapeno chile peppers

Servings: persons

24 16/20 count (medium-size) shrimp
Salt and freshly cracked black pepper to taste
1/2 ripe medium pineapple
1/2 red bell pepper
1/2 large red onion
4 ancho chile peppers, soaked in water for 12 hours, drained, and pureed
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
6 tablespoons lime juice (about 3 limes)
1/4 cup pineapple juice
16 soft tortillas (flour or com), warmed slightly in the oven
1/2 head green or red cabbage, shredded
1/2 cup sour cream
1/4 cup chopped fresh red or green jalapeno chile peppers

1
Peel and devein the shrimp and remove their tails.
2
Thread the shrimp on skewers, salt and pepper them to taste, and grill over medium heat, 3 to 4 minutes per side, until they are opaque.
3
Remove the shrimp from the skewers and chop each shrimp into 3 or 4 pieces.
4
Set aside.
5
Make the salsa: Dice the pineapple, red pepper, and red onion.
6
Add the pureed ancho chile peppers, and mix together in a medium bowl with the oregano, cumin, and lime and pineapple juices.
7
Warm the tortillas slightly on the grill.
8
Put the shrimp, salsa, and tortillas out on a table, along with the shredded cabbage, sour cream, and jalapenos as garnishes, and let people make their own rolled tortillas.

751

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 16/20 count (medium-size) shrimp, Salt and freshly cracked black pepper to taste, 1/2 ripe medium pineapple, 1/2 red bell pepper, and more.

Yes, Grilled Shrimp with Pineapple-Ancho Chile Salsa and Tortillas falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Shrimp with Pineapple-Ancho Chile Salsa and Tortillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions