Mesa, Arizona is my hometown and we have a restaurant called Tia Rosa’s that has the best Mexican food. I go there for their shrimp tacos with pineapple salsa. To die for! If you are every in Mesa you must go there. A couple of years ago John and I came across a really good shrimp recipe and then found a yummy pineapple salsa recipe and decided to put them together to try to recreate Tia Rosa’s dish. Heaven!




Spicy Grilled Shrimp Tacos with Pineapple Salsa


  • 1/2 clove garlic
  • 1 teaspoon coarse salt if you use regular it will be way too salty
  • 1/4 teaspoon cayenne pepper if my kids are eating I add a little less
  • 1/2 teaspoon paprika
  • 1 Tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 lb. large shrimp peeled and de-veined
Pineapple Salsa:
  • 1 pineapple - at least 4 cups diced pineapple pieces.
  • 1 red pepper diced
  • 5 scallions diced thin or purple onion
  • 1 large tomato diced
  • 1/4 cup chopped cilantro
  • juice of one lemon
  • juice of 2 limes
  • 1 jalapeno diced (take out seeds and core so it's not too hot)
  • 1/4 teaspoon minced garlic
  • Salt and pepper to taste


  1. For the shrimp: Preheat grill for medium heat. In a small bowl crush garlic with the salt. Mix in cayenne pepper and paprika and then stir in olive oil and lemon juice to make a paste. Toss the shrimp with the sauce until coated. Lightly oil the grill grate. Cook shrimp 2 to 3 minutes per side or until opaque.
  2. For the pineapple salsa: Mix everything and let the flavors blend for a few minutes in the fridge.
  3. To assemble the tacos: To complete the tacos I use white corn flour tortillas. I sometimes butter them in a pan and then sprinkle cheese on them and melt the cheese in the oven on a cookie sheet just for a couple of minutes (unless we are trying to be super healthy and we skip those steps and just warm them in the microwave). Pile on 2-3 shrimp on the tortilla with some pineapple salsa. We serve ours with black beans on the side. For the kids I make quesadillas with the shrimp, salsa, cheese, and black beans.

Recipe Notes

Source: shrimp Allrecipes ; salsa adapted from Laura Denney;